Slow Cooker Chicken Taco Soup Recipe

Recipes don’t get much easier than this. This Crock Pot Chicken Taco Soup delivers bold, comforting flavor with minimal effort — perfect for busy weeknights or when you need a simple, satisfying meal the whole family will enjoy.

How to Make Chicken Taco Soup in a Slow Cooker

Aunt Lou here — a quick, comforting story: this recipe saved a week when I was under the weather. I needed to feed my family without much energy, and this Crock Pot Chicken Taco Soup was the perfect solution. It comes together with pantry staples and cooks low and slow while you take care of everything else.

Ingredients You Need for Crock Pot Chicken Taco Soup

• 1 onion, chopped
• 1 (16 oz) can chili beans, undrained
• 1 (15 oz) can black beans, undrained
• 1 (15 oz) can corn, undrained
• 2 (10 oz) cans diced tomatoes with green chiles, undrained
• 1 (8 oz) can tomato sauce
• 1 (12 oz) can beer or non-alcoholic beer
• 1 oz packet taco seasoning mix
• 3 boneless, skinless chicken breasts
• Shredded Cheddar cheese, for garnish
• Crushed tortilla chips, for garnish
• Sour cream, for garnish

Notes and Tips for Success

• Use a 5–6 quart slow cooker for this recipe. A 4-quart crock may be too small once the ingredients are combined.
• This is an excellent beginner-friendly slow cooker recipe. Prep time is minimal and most work is hands-off.
• All canned ingredients are added undrained. The liquids help build a flavorful broth, so resist draining unless you need to reduce sodium.
• Cooking times can vary between slow cooker brands and models. Treat the suggested times as a guideline and check the chicken for doneness before shredding.
• For a lower-sodium option, choose reduced-sodium canned beans, tomatoes and tomato sauce. Adjust seasoning to taste at the end.
• Make it spicier by choosing a hotter diced tomato with chiles, adding a pinch of cayenne, or stirring in chopped jalapeño before cooking.

Crock Pot Chicken Taco Soup Recipe

Ingredients

• 1 onion, chopped
• 1 (16 oz) can chili beans, undrained
• 1 (15 oz) can black beans, undrained
• 1 (15 oz) can corn, undrained
• 2 (10 oz) cans diced tomatoes with green chiles, undrained
• 1 (8 oz) can tomato sauce
• 1 (12 oz) can beer or non-alcoholic beer
• 1 oz taco seasoning mix
• 3 boneless, skinless chicken breasts
• Shredded Cheddar cheese, crushed tortilla chips and sour cream for serving

Instructions

1. Place the chopped onion, chili beans (undrained), black beans (undrained), corn (undrained), diced tomatoes with green chiles (undrained), tomato sauce and beer into the slow cooker. Stir gently to combine.
2. Add the taco seasoning and stir until the mixture is evenly seasoned.
3. Lay the chicken breasts on top of the mixture, pressing them down slightly so they are partially submerged in the liquid.
4. Cover and cook on low for about 5 hours, or until the chicken is cooked through and tender.
5. Remove the chicken breasts, shred them with two forks, then return the shredded chicken to the slow cooker and stir to combine.
6. Cover and cook on low for an additional 2 hours to allow flavors to meld.
7. Serve hot, topped with shredded Cheddar, crushed tortilla chips and a spoonful of sour cream if desired.

Variations and Serving Ideas

• Vegetarian option: omit the chicken and add extra beans or diced tofu. Reduce the cook time accordingly.
• Make it creamy: stir in a block of softened cream cheese or a splash of heavy cream near the end of cooking for a richer texture.
• Bowl toppings: diced avocado, chopped cilantro, lime wedges, sliced green onions, or pickled jalapeños are excellent fresh add-ons.
• Batch cooking and freezes well: cool completely, portion into airtight containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Nutrition and Allergens

Nutrition values will vary depending on the brands and exact ingredients you use. If you have specific dietary needs or restrictions, adjust canned product choices or calculate nutrition with your preferred tool. This recipe contains common allergens depending on toppings and add-ins (for example, dairy from cheese and sour cream).

We enjoy these desserts after a nice soup dinner:

• Crock Pot Vanilla Sour Cream Cake
• Slow Cooker Apple Crumble Cobbler
• Brownie Pudding Cake (Crock Pot)

If you enjoyed this recipe, you might also enjoy:

• Crock Pot Tex Mex Chicken Tacos
• Chicken Tortilla Soup (Crock Pot)
• Slow Cooker Nacho Chicken Dip

Shared on Weekend Potluck and Full Plate Thursday community recipe events.