Introduction

Busy weeknight? Craving comfort food? This Slow Cooker Chicken Taco Soup is your answer! As the weather cools down, there’s nothing quite like coming home to the aromatic blend of Mexican spices and tender chicken that has been simmering away all day in your crockpot.

I still remember the first time I made this slow cooker chicken taco soup. It was during a particularly hectic week when I needed something that required minimal effort but would still satisfy my family’s hunger for flavorful meals. The moment I lifted the lid of my crockpot, the rich aroma of seasoned chicken, beans, and tomatoes filled my kitchen, and I knew I had found a winner.

Are you struggling to find a quick, healthy, and delicious dinner option? Look no further! This easy slow cooker chicken taco soup recipe solves that problem and more. With just a few minutes of prep time, your slow cooker does all the heavy lifting, transforming simple ingredients into a hearty, flavor-packed meal that’s perfect for any occasion.

What makes this crockpot chicken taco soup truly special is its versatility. You can easily customize it with various ingredients and toppings to suit your taste preferences or dietary needs. It’s packed with protein and fiber, making it not only delicious but also nutritious. Plus, it’s freezer-friendly, so you can make a big batch for meal prepping or unexpected guests.

From a spicy variation that brings the heat to a keto-friendly option that keeps the carbs low, I’ll be sharing different ways to make this soup your own. So grab your slow cooker, and let’s create a meal that’s bound to become a regular in your dinner rotation!

Why THIS Slow Cooker Chicken Taco Soup Recipe is Special

What sets this slow cooker chicken taco soup apart from others you might have tried? It’s all about the perfect balance of flavors and textures. The secret ingredient in this recipe is a combination of fire-roasted tomatoes and a touch of smoked paprika, which adds an unexpected depth that elevates this soup from good to exceptional.

Unlike many recipes that can taste one-dimensional, this slow cooker chicken taco soup develops layers of flavor as it cooks. The chicken absorbs the seasonings while becoming tender enough to shred effortlessly. Meanwhile, the beans and corn add substance and texture, creating a hearty meal that satisfies even the biggest appetites.

Worried about the soup being too spicy? Don’t worry, I’ll show you how to control the heat! Not a fan of beans? I’ve got a bean-free version for you! This recipe is incredibly adaptable to suit different dietary needs and preferences.

As a busy professional who values both nutrition and flavor, I know how important it is to have reliable and delicious dinner recipes in your arsenal. This crockpot chicken taco soup has saved me countless times when I needed a nutritious meal without spending hours in the kitchen.

Let’s dive into the ingredients and get started!

Ingredients (Detailed List with Notes)

For the Base Soup:

• 1.5 lbs boneless, skinless chicken breasts (or thighs for more flavor)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
• 1 (10 oz) can diced tomatoes with green chilies (like Rotel), undrained
• 1 (8 oz) can tomato sauce
• 1 cup frozen corn kernels (or fresh, if in season)
• 4 cups low-sodium chicken broth
• 2 tablespoons taco seasoning (store-bought or homemade)
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• Juice of 1 lime (added at the end)
• 1/4 cup fresh cilantro, chopped (added at the end)

Ingredient Notes and Substitutions:

Chicken: Boneless, skinless chicken breasts work great, but thighs provide more flavor and stay juicier. For a time-saving hack, use a store-bought rotisserie chicken and shred it before adding to the soup during the last 30 minutes of cooking.

Beans: The combination of black and pinto beans offers different textures and flavors. However, you can use all of one type or substitute with kidney beans or navy beans based on your preference.

Corn: Frozen corn works perfectly in this recipe, but fresh corn cut off the cob adds a delightful sweetness when in season. Canned corn also works—just drain it first.

Tomatoes: Fire-roasted tomatoes add a subtle smoky flavor that elevates the soup. Can’t find fire-roasted? Use regular diced tomatoes and add an extra 1/4 teaspoon of smoked paprika.

Broth: Low-sodium chicken broth allows you to control the salt level. For a vegetarian version, substitute with vegetable broth.

Taco Seasoning: Store-bought saves time, but homemade allows you to control the ingredients and avoid additives. For homemade, combine 1 tablespoon chili powder, 1 teaspoon each of cumin and paprika, and 1/2 teaspoon each of garlic powder, onion powder, and oregano.

Lime Juice: This adds a bright, fresh flavor that balances the richness of the soup. Don’t skip it!

Cilantro: If you’re in the “cilantro tastes like soap” camp, substitute with fresh parsley or simply omit.

Step-by-Step Instructions

1. Prep the Chicken and Vegetables

Place the chicken breasts in the bottom of your slow cooker. Season with salt, pepper, and half of the taco seasoning, making sure to coat both sides.

2. Add the Vegetables and Beans

Layer the diced onions, minced garlic, bell pepper, black beans, pinto beans, fire-roasted tomatoes, diced tomatoes with green chilies, tomato sauce, and corn on top of the chicken.

3. Add Seasonings

Sprinkle the remaining taco seasoning, smoked paprika, cumin, oregano, salt, and pepper over the ingredients.

4. Pour in the Broth

Pour the chicken broth over all the ingredients, ensuring the chicken is fully submerged. Give everything a gentle stir to combine.

5. Cook the Soup

Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The longer cooking time on low heat yields more tender chicken and allows the flavors to meld beautifully.

6. Shred the Chicken

About 30 minutes before serving, remove the chicken from the slow cooker and place it on a cutting board. Shred the chicken using two forks, pulling the meat apart into bite-sized pieces.

7. Return Chicken to the Soup

Return the shredded chicken to the slow cooker and stir to combine. Continue cooking for another 20-30 minutes to allow the chicken to absorb more flavor.

8. Add Final Ingredients

Just before serving, stir in the fresh lime juice and chopped cilantro. These fresh ingredients add brightness to the rich soup.

9. Taste and Adjust

Taste the soup and adjust the seasonings if needed. You might want to add more salt, pepper, or lime juice depending on your preference.

10. Serve with Toppings

Ladle the hot soup into bowls and serve with your favorite toppings (see Topping Ideas section below).

Pro Tips:

• Don’t peek: Every time you lift the lid of your slow cooker, you lose heat and add about 20 minutes to the cooking time.
• For a thicker soup: Mash some of the beans against the side of the slow cooker before adding the chicken back in.
• Thinner soup? Add more broth or a bit of water if you prefer a thinner consistency.
• Frozen chicken: If using frozen chicken, add an extra hour to the cooking time and ensure the internal temperature reaches 165°F (74°C).

Variations

Low Carb/Keto Slow Cooker Chicken Taco Soup

Transform this classic into a keto-friendly meal by omitting the beans and corn. Instead, add 2 cups of riced cauliflower during the last 30 minutes of cooking. Increase the chicken to 2 pounds for extra protein, and top with avocado, sour cream, and plenty of shredded cheese. This variation has all the flavor without the carbs!

Spicy Slow Cooker Chicken Taco Soup

Like it hot? Add 1-2 diced jalapeños (with seeds for extra heat) and 1/4 teaspoon cayenne pepper when adding the vegetables. You can also use a spicy taco seasoning or add a few dashes of your favorite hot sauce just before serving. Top with pepper jack cheese and sliced jalapeños for a soup that brings the heat!

Vegetarian/Vegan Taco Soup

Omit the chicken and use vegetable broth instead of chicken broth. Add an extra can of beans (try pinto, black, or kidney) and 1 cup of diced mushrooms for a meaty texture. For a protein boost, add 1 cup of quinoa during the last 30 minutes of cooking (with an extra cup of broth). Top with avocado and dairy-free cheese for a satisfying plant-based meal.

Creamy Slow Cooker Chicken Taco Soup

For a richer, creamier version, stir in 4 ounces of cream cheese (cut into cubes) during the last 30 minutes of cooking. Alternatively, add 1/2 cup of heavy cream or 1 cup of sour cream just before serving. This creates a luscious texture that’s perfect for colder days.

White Chicken Taco Soup

For a delightful twist, use great northern beans instead of black beans, white corn instead of yellow, and add a can of green chilies. Use chicken broth as usual but omit the tomatoes and tomato sauce. Instead, add 1 jar of salsa verde. Top with Monterey Jack cheese and sour cream for a “white” version of the classic.

Smoked Chicken Taco Soup

Take the smoky flavor to the next level by using 2 teaspoons of smoked paprika and replacing regular chicken with 1.5 pounds of smoked chicken (available at some delis and specialty stores). This variation adds a campfire quality that’s irresistible when topped with smoked gouda cheese.

Chicken Tortilla Soup

Transform this into a classic tortilla soup by adding 1 teaspoon of ground coriander to the seasonings and placing 2 corn tortillas (cut into strips) on top of the soup during the last hour of cooking. Serve with extra crispy tortilla strips, lime wedges, and sliced radishes for an authentic touch.

Topping Ideas

The beauty of slow cooker chicken taco soup lies in its customizable toppings. Here’s a comprehensive list of options to take your soup to the next level:

Cheese Options:

• Shredded cheddar cheese
• Monterey Jack cheese
• Pepper Jack cheese (for heat lovers)
• Mexican cheese blend
• Queso fresco (crumbled)
• Cotija cheese (crumbled)

Creamy Additions:

• Sour cream
• Greek yogurt (lighter option)
• Mexican crema
• Avocado slices or chunks
• Guacamole

Crunchy Elements:

• Tortilla chips (crushed or whole)
• Tortilla strips (store-bought or homemade)
• Fritos corn chips
• Corn nuts
• Diced jicama

Fresh Ingredients:

• Chopped cilantro
• Diced red onion
• Sliced green onions
• Diced tomatoes
• Sliced radishes
• Diced avocado
• Lime wedges (for squeezing)

Spicy Additions:

• Sliced jalapeños (fresh or pickled)
• Diced green chilies
• Hot sauce (Cholula, Tabasco, Valentina)
• Crushed red pepper flakes

Flavor Pairing Suggestions:

For Classic Tex-Mex: Combine shredded cheddar, sour cream, diced avocado, and crushed tortilla chips.

For Extra Heat: Top with pepper jack cheese, sliced jalapeños, and a few dashes of hot sauce.

For Freshness: Add diced tomatoes, sliced radishes, plenty of cilantro, and a generous squeeze of lime.

For Creamy Indulgence: Load up with sour cream, guacamole, and queso fresco.

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Serving Suggestions

Perfect Pairings

This slow cooker chicken taco soup is a meal on its own, but you can elevate your dining experience with these complementary side dishes:

Bread Options:

• Warm corn bread with honey butter
• Flour or corn tortillas (warmed)
• Garlic bread for a non-traditional but delicious pairing

Side Salads:

• Simple green salad with cilantro-lime dressing
• Mexican street corn salad (Esquites)
• Jicama slaw with lime dressing

Rice Options:

• Cilantro lime rice
• Mexican red rice
• Cauliflower rice (for a low-carb option)

Beverage Pairings:

• Mexican beer with a lime wedge
• Margaritas (classic, strawberry, or spicy)
• Horchata
• Agua fresca
• Iced tea with lime

Presentation Tips:

Serve this crockpot chicken taco soup in wide, shallow bowls to showcase the colorful ingredients and provide ample space for toppings. For a fun taco soup bar, place the soup in a large tureen or keep it warm in the slow cooker, and arrange all the toppings in individual bowls so everyone can customize their own bowl.

Storage and Freezing Instructions

This slow cooker chicken taco soup tastes even better the next day as the flavors continue to meld, making it perfect for meal prep!

Refrigerator Storage:

Store leftover soup in airtight containers in the refrigerator for up to 4 days. The flavors will actually intensify overnight, making for an even more delicious lunch or dinner the next day.

Freezing Instructions:

This soup freezes beautifully! Allow the soup to cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags. Leave about an inch of space at the top for expansion. Freeze for up to 3 months.

Pro tip: Freeze in individual portions for quick and easy lunches or dinners.

Thawing and Reheating:

Thaw frozen soup overnight in the refrigerator. Reheat on the stovetop over medium heat until hot throughout, stirring occasionally. Alternatively, reheat in the microwave in 2-minute intervals, stirring between each interval, until heated through.

Note: The texture of the beans may change slightly after freezing, but the flavor remains excellent.

Refresh When Reheating:

To brighten up the flavors after storage, add a fresh squeeze of lime juice and a sprinkle of cilantro when reheating. This simple step makes the soup taste freshly made!

Nutritional Information

Per serving (approximately 1.5 cups, without toppings):

NutrientAmountCalories285Total Fat5gSaturated Fat1gCholesterol65mgSodium680mgTotal Carbohydrates32gDietary Fiber9gSugars5gProtein28g

Note: Nutritional values are approximate and will vary based on specific ingredients used and serving size. Adding toppings will increase the calorie and fat content.

Frequently Asked Questions (FAQ)

Can I use frozen chicken in this slow cooker chicken taco soup?

Yes! You can use frozen chicken breasts or thighs directly in the slow cooker without thawing first. Just add an extra hour to the cooking time and make sure the chicken reaches an internal temperature of 165°F (74°C) before shredding.

How long does it take to cook this soup on high?

If you’re short on time, you can cook this soup on high for 3-4 hours instead of 6-8 hours on low. However, cooking on low yields more tender chicken and better flavor development.

Can I make this chicken taco soup in an Instant Pot?

Absolutely! Add all ingredients except lime juice and cilantro to the Instant Pot. Cook on high pressure for 15 minutes, then allow for a 10-minute natural release before quick-releasing the remaining pressure. Remove the chicken, shred it, return it to the pot, and then stir in lime juice and cilantro.

How do I thicken the soup if it’s too thin?

For a thicker consistency, mash some of the beans against the side of the slow cooker with a spoon. Alternatively, you can make a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it into the soup during the last 30 minutes of cooking.

Can I make this soup without beans?

Yes! For a bean-free version, simply omit the beans and add more chicken (about 1/2 pound extra) and an additional cup of vegetables like bell peppers or zucchini for bulk.

What are the best toppings for slow cooker chicken taco soup?

The most popular toppings are shredded cheese, sour cream, avocado, and tortilla chips. However, feel free to get creative with any of the options listed in the Topping Ideas section.

How can I make this slow cooker chicken taco soup less spicy?

To reduce the heat, use mild salsa or diced tomatoes without green chilies, omit any jalapeños, and use a mild taco seasoning. You can always add heat with hot sauce at the table for those who prefer spicy food.

Is this crockpot chicken taco soup recipe gluten-free?

This recipe is naturally gluten-free as long as you check all packaged ingredients (like taco seasoning and broth) to ensure they don’t contain any gluten or wheat derivatives.

Let us Stay Connected

I’d love to hear how your slow cooker chicken taco soup turned out! Did you try any of the variations? What were your favorite toppings? Leave a comment below and share your experience.

If you enjoyed this recipe, please take a moment to rate it and share it on your favorite social media platform. Your feedback helps others find this recipe too!

Conclusion.

This slow cooker chicken taco soup is more than just a meal—it’s a solution for busy days when you need comfort food without the fuss. With minimal prep time and maximum flavor, it’s a recipe that deserves a permanent spot in your meal rotation.

The beauty of this soup lies in its versatility. Whether you’re feeding a family with different preferences or meal-prepping for the week ahead, this recipe adapts to your needs while maintaining its delicious core flavor profile.

Thank you for visiting my blog! I hope this slow cooker chicken taco soup brings warmth and satisfaction to your table, no matter the season.