Print

Easy Slow Cooker Chicken Taco Soup: The Best Crowd-Pleaser

slow cooker chicken taco soup - featured image
Print Recipe

This incredibly easy slow cooker chicken taco soup comes together in just 15 minutes of prep and delivers rich, smoky, and comforting flavors. Perfect for gatherings, it’s a crowd-pleaser that makes you look like a gourmet chef with minimal effort.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 3 medium breasts)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (14.5 oz) diced tomatoes with green chiles (e.g., Rotel)
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 small yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 packet (1 oz) taco seasoning
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 4 cups low-sodium chicken broth
  • Salt and black pepper to taste
  • For serving (optional): shredded Mexican blend cheese, sour cream, fresh cilantro, diced avocado, tortilla chips or strips, lime wedges

Instructions

  1. Prep your ingredients: Dice the onion and mince the garlic. Open all cans—black beans, pinto beans, corn, diced tomatoes with green chiles, and fire-roasted diced tomatoes. Drain and rinse the beans. Drain the corn. Set aside.
  2. Layer ingredients in the slow cooker: Place chicken breasts in the bottom. Add diced onion and minced garlic on top. Dump in drained black beans, pinto beans, corn, diced tomatoes with green chiles, and fire-roasted diced tomatoes. Sprinkle taco seasoning, cumin, and chili powder over everything. Pour chicken broth around the edges.
  3. Stir gently to distribute seasoning, but it’s okay if some stays on top of the chicken.
  4. Cook on low for 6-7 hours or on high for 3-4 hours, until chicken is tender and cooked through.
  5. Remove chicken to a cutting board and shred with two forks. Return shredded chicken to the slow cooker and stir well.
  6. Taste and adjust seasoning with salt and pepper as needed.
  7. Serve hot with desired toppings: shredded cheese, sour cream, cilantro, avocado, tortilla chips, and lime wedges.

Notes

For best flavor, use fire-roasted tomatoes. Shred chicken while hot. Soup tastes even better the next day. For a vegetarian version, swap chicken for two cans of chickpeas and use vegetable broth. For a creamy version, stir in 4 oz softened cream cheese after shredding chicken.

Nutrition

Keywords: slow cooker, chicken taco soup, easy soup, crowd-pleaser, party food, Mexican soup, comfort food

Find it online: https://willarecipes.com/easy-slow-cooker-chicken-taco-soup-the-best-crowd-pleaser/