Easy Crockpot Chicken Taco Soup: The Best Light Recipe
This Light & Easy Crockpot Chicken Taco Soup is a quick, healthy, and flavorful meal that comes together with just 10 minutes of prep. It’s creamy without cream, hearty without being heavy, and perfect for busy weeknights or meal prep.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Total Time: 6 hours 10 minutes to 7 hours 10 minutes
- Yield: 6 servings 1x
- Category: Soup
- Cuisine: Mexican-American
Ingredients
Scale
- 1.5 lbs (680g) boneless, skinless chicken breasts
- 4 cups (960ml) low-sodium chicken broth
- 1 (10-oz or 283g) can diced tomatoes with green chiles (e.g., Rotel)
- 1 (15-oz or 425g) can black beans, drained and rinsed
- 1 (15-oz or 425g) can corn, drained (or frozen corn)
- 1 medium yellow onion, diced (about 1 cup)
- 3–4 garlic cloves, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano (preferably Mexican oregano)
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- Fresh lime juice (from 1-2 limes)
- Optional toppings: fresh cilantro, diced avocado, shredded cheese, sour cream or Greek yogurt, tortilla strips, sliced jalapeños
Instructions
- Prep your ingredients: dice the onion, mince the garlic, drain and rinse the black beans, drain the corn, and open the can of diced tomatoes with green chiles. Measure out the spices.
- Place the chicken breasts in a single layer at the bottom of a 6-quart slow cooker.
- Scatter the diced onion, minced garlic, black beans, corn, and diced tomatoes over the chicken. Do not stir.
- Sprinkle the chili powder, ground cumin, dried oregano, salt, and black pepper evenly over the top.
- Slowly pour the chicken broth around the edges of the crockpot, not directly over the chicken, to keep the spices on top.
- Cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fork-tender.
- Carefully remove the chicken breasts from the crockpot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces.
- Return the shredded chicken to the pot and stir. Taste and adjust seasoning as needed.
- Squeeze the juice of one lime into the soup and stir. Taste and add more lime if desired.
- Turn off the slow cooker and let the soup rest for 10 minutes before serving. Serve hot with desired toppings.
Notes
Don’t skip the lime juice—it brightens the soup and balances the flavors. For a thicker soup, mash some black beans before adding. Toasting the spices in a dry skillet for 30 seconds before adding deepens the flavor. The soup thickens as it sits, so add extra broth when reheating if needed.
Nutrition
- Serving Size: 1 serving (about 1.5
- Calories: 285
- Sugar: 6
- Sodium: 680
- Fat: 4
- Saturated Fat: 1
- Carbohydrates: 28
- Fiber: 8
- Protein: 32
Keywords: crockpot chicken taco soup, light taco soup, easy slow cooker soup, healthy taco soup, chicken taco soup recipe