This Crockpot Chicken Taco Soup is a warm and cozy dish that’s packed with flavor! It’s made with tender chicken, beans, corn, and lots of yummy spices that bring it to life.
I love how easy it is to throw everything in the crockpot and let it do the magic. Perfect for those busy days when you just want to come home to a delicious meal!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for this soup as they become tender and easy to shred. If you’re looking for a quicker option, try using rotisserie chicken instead. Just add it towards the end of the cooking time.
Beans: Black beans and pinto beans add protein and texture. If you have dietary concerns, white beans or kidney beans work well too. Feel free to mix and match based on your preferences!
Canned Tomatoes: Diced tomatoes with green chilies add a nice kick. If you don’t have these, regular diced tomatoes are fine; you can always add some chopped jalapeños or hot sauce for extra heat.
Seasoning: Taco seasoning is a must for that classic flavor! If you don’t have a packet, mix cumin, paprika, and onion powder to create a blend yourself. It’s simpler than you think!
How Do I Get The Chicken Perfectly Shredded?
Shredding chicken can feel tricky, but it’s super easy! Once your chicken is cooked and tender, just follow these steps:
- Use two forks, one in each hand, and pulling apart the chicken in opposite directions.
- If you have a stand mixer, just toss the cooked chicken in it, and let it do the work by mixing on low for a few seconds.
- Make sure not to let it go too long, or you might end up with mushy chicken! Keep an eye on it.
Crockpot Chicken Taco Soup Recipe
Ingredients You’ll Need:
For the Soup:
- 1.5 to 2 pounds boneless, skinless chicken breasts
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (15 oz) can diced tomatoes with green chilies (e.g., Rotel)
- 1 (15 oz) can diced tomatoes
- 1 small onion, finely chopped
- 1 packet taco seasoning mix (or about 2 tbsp homemade taco seasoning)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 4 cups chicken broth
- Salt and pepper to taste
For Serving/Garnish:
- Shredded cheddar cheese
- Sour cream
- Diced avocado
- Chopped fresh cilantro
How Much Time Will You Need?
This delicious Crockpot Chicken Taco Soup takes about 15 minutes of prep time and cooks for 6 to 8 hours on low or 3 to 4 hours on high. Just set it and forget it, then enjoy a warm bowl of soup when you’re ready!
Step-by-Step Instructions:
1. Layer Your Ingredients:
Start by placing the boneless, skinless chicken breasts at the bottom of your crockpot. This will help them cook evenly and stay nice and moist.
2. Add Your Beans and Veggies:
Next, add the drained black beans, pinto beans, corn, the diced tomatoes with green chilies, the plain diced tomatoes, and the finely chopped onion on top of the chicken.
3. Season It Up:
Now, sprinkle the taco seasoning mix, ground cumin, chili powder, garlic powder, and a little salt and pepper evenly over everything. These spices are what give your soup that delicious taco flavor!
4. Pour In the Broth:
Carefully pour the chicken broth over all the ingredients in the crockpot. This will create a lovely broth that your soup simmers in.
5. Set and Forget:
Cover the crockpot and cook the soup for 6 to 8 hours on low or 3 to 4 hours on high. The chicken should be cooked through and tender by the end of the cooking time.
6. Shred the Chicken:
After cooking, remove the chicken breasts from the crockpot and shred them with two forks. Return the shredded chicken back into the soup and give it a good stir to combine everything.
7. Taste and Adjust:
Before serving, taste the soup and add more salt or pepper if you think it needs it. It’s all about getting it just right for your palate!
8. Serve and Enjoy:
Serve your hot soup in bowls and top with a sprinkle of shredded cheddar cheese, a dollop of sour cream, diced avocado, and fresh cilantro for an extra special touch!
Enjoy your hearty, flavorful Crockpot Chicken Taco Soup with friends and family!
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just make sure to cook it longer, about 8 to 10 hours on low or 4 to 5 hours on high, until the chicken is fully cooked and tender. There’s no need to thaw it beforehand!
Can I Substitute the Beans?
Absolutely! If you prefer different beans, you can use black-eyed peas, great northern beans, or even chickpeas. Just ensure they are cooked or canned versions to keep the cooking time consistent.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. You can also freeze the soup for up to three months. Just thaw it overnight in the fridge before reheating.
Can I Make This Soup Spicier?
Definitely! If you like a little heat, consider adding diced jalapeños, a splash of hot sauce, or some crushed red pepper flakes when you’re adding the spices. Just adjust to your liking!
