This Crockpot Chicken Taco Soup is a cozy and flavorful dish made with tender chicken, zesty taco spices, and lots of beans and veggies. It’s perfect for a family meal!
Honestly, who doesn’t love a meal that cooks itself? Just toss everything in the crockpot, and let it work its magic while you binge your favorite show. So easy and tasty!
I love to serve it with some crunchy tortilla chips on the side. It’s like a warm hug in a bowl, and perfect for cool days or a comforting dinner. Yum!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect here for their tenderness. If you have thighs, they work well too and add more flavor. For a vegetarian version, consider using plant-based protein like chickpeas or tofu.
Beans: Black beans are a great choice for texture and fiber. You can swap them for pinto beans or kidney beans if you prefer. Rinsing them helps eliminate some sodium if you’re watching your intake.
Corn: Canned corn is convenient, but frozen corn can also work. It adds a nice sweetness. If you’re looking to cut carbs, consider omitting it or using cauliflower rice instead.
Taco Seasoning: A packet is easy and simple, but you can make your own blend if you have the spices at home (like chili powder, paprika, and oregano). This lets you control the flavor intensity.
How Do I Ensure My Chicken Is Tender and Flavorful?
The key to tender chicken is to let it slow cook. By keeping the lid on and cooking on low, you let the chicken gently absorb all the flavors from other ingredients.
- Place chicken at the bottom for even cooking.
- Don’t rush—cooking on low for 6-8 hours will yield the best results.
- Shred the chicken after cooking; it mixes back into the soup beautifully.
Adjust seasoning after shredding to balance the flavors, as the chicken can soak up quite a bit of spice. Enjoy your soup!
How to Make Crockpot Chicken Taco Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn kernels, drained
- 1 (14.5 oz) can diced tomatoes with green chiles
- 1 (14.5 oz) can diced tomatoes
- 1 small onion, finely chopped
- 1 packet taco seasoning mix (about 1 oz)
- 1 tsp ground cumin
- 4 cups chicken broth
- 1 cup salsa (mild or medium)
- 2 cloves garlic, minced
- Salt and pepper to taste
For Serving:
- Shredded cheddar cheese
- Sour cream
- Chopped avocado
- Chopped fresh cilantro
- Tortilla chips or warm tortillas (optional)
How Much Time Will You Need?
This delicious Crockpot Chicken Taco Soup requires about 15 minutes of prep time. You’ll need to set aside 6-8 hours for cooking on low or 3-4 hours on high in the crockpot. Once it’s done cooking, just shred the chicken and enjoy with your favorite toppings!
Step-by-Step Instructions:
1. Layer the Ingredients:
Start by placing the chicken breasts at the bottom of your crockpot. This helps the chicken cook evenly and infuses great flavor into the soup.
2. Add in the Flavor:
Next, add the black beans, corn, both cans of diced tomatoes (including those with green chiles), and the finely chopped onion. Sprinkle in the taco seasoning, ground cumin, minced garlic, and pour in the chicken broth and salsa. Stir everything gently to combine the ingredients.
3. Cook It Up:
Cover the crockpot and choose your cooking time. Set it to low for 6-8 hours or high for 3-4 hours. The chicken should be thoroughly cooked, tender, and easily shreddable!
4. Shred the Chicken:
When cooking is complete, remove the chicken breasts from the crockpot. Use two forks to shred the chicken into bite-sized pieces and return it to the soup. Stir everything together well.
5. Final Touches:
Give the soup a taste and adjust the seasoning with salt and pepper as needed. Ladle the soup into bowls and let your creativity shine with toppings! Add shredded cheddar cheese, a dollop of sour cream, diced avocado, and fresh cilantro on top.
6. Serve and Enjoy:
Your hearty Crockpot Chicken Taco Soup is now ready to be served! Enjoy it hot, alongside some crunchy tortilla chips or warm tortillas for dipping. It’s the perfect comfort food for any day!
Enjoy your meal! It’s sure to be a hit!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just add a bit more cooking time—approximately 1 additional hour on high or 2 hours on low. Make sure the chicken is fully cooked before shredding.
Can I Make This Soup Vegetarian?
Absolutely! Substitute the chicken with 1 cup of cooked quinoa or a variety of vegetables like bell peppers and zucchini for added nutrition. You can also use vegetable broth instead of chicken broth.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, gently warm on the stove or in the microwave, adding a splash of broth if needed to loosen the soup.
Can I Freeze This Soup?
Yes! This soup freezes well. Allow it to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the fridge overnight and reheat on the stove before serving.