Slow Cooker Chicken Taco Soup Recipe for Flavorful Weeknight Meals

Throw together this slow cooker chicken taco soup for an easy, flavorful weeknight dinner. This Tex-Mex soup combines seasoned chicken, green chiles, tomatoes, black beans, corn and savory broth for a comforting meal the whole family will enjoy.

This dump-and-go slow cooker chicken taco soup is perfect when you want dinner ready with minimal effort. Set it in the morning and come home to a warm, satisfying meal—ideal for chilly nights.

Slow Cooker Chicken Taco Soup

The slow cooker is a lifesaver for busy nights. This recipe is especially good in winter when you want a hearty, warming dish. It’s simple to prepare and works well when you’ll be out most of the day and want dinner ready when you arrive.

Ingredients

• Boneless chicken breasts
• Diced tomatoes (canned)
• Green chiles (canned)
• Chicken broth
• Black beans (or substitute pinto or kidney)
• Corn (canned, fresh, or frozen)
• Taco seasoning (mild, medium, or spicy)
• Salt and pepper

How to Make This Easy Chicken Taco Soup

STEP 1: Season the chicken breasts with salt and pepper and place them in the slow cooker. Add the diced tomatoes, green chiles, black beans, corn, taco seasoning and enough chicken broth to cover the chicken by about 1/2 inch. Stir gently to combine.

STEP 2: Cover and cook on low for 4 to 5 hours, until the chicken is fully cooked and tender. About 30 minutes before serving, remove the chicken, shred it with two forks or a hand mixer, then return the shredded chicken to the slow cooker to soak up the broth and flavors. Cover and continue cooking for the remaining 30 minutes.

Serve the soup with your favorite toppings such as shredded cheese, sliced avocado, a dollop of sour cream or Greek yogurt, sliced jalapeños, chopped green onions, and crushed tortilla chips. Add toppings to individual bowls so everyone can customize their heat and flavor.

Variations To Soup

Meat

Swap the chicken for leftover shredded turkey, use cooked ground chicken or turkey, or omit meat for a vegetarian version. Leftover holiday turkey works great and adds a different, savory dimension.

Vegetables

Black beans and corn are classic choices, but you can substitute kidney or pinto beans or mix beans for variety. Add vegetables that need using up—finely chopped onions, diced jalapeños, diced carrots, minced garlic, and bell peppers all make excellent additions.

Spices

Choose mild, medium, or spicy taco seasoning depending on your preference. To dial up the heat, use a spicy seasoning packet or add hot sauce to the pot or to individual bowls at serving time for customizable spice levels. You can also use your favorite homemade taco seasoning blend.

Fast And Easy Way To Shred Chicken

The quickest method to shred cooked chicken is using a hand mixer. Place the cooked breasts in a large bowl and use the hand mixer on low speed until the chicken pulls apart. If you prefer not to use a mixer, shred the chicken with two forks on a cutting board.

How To Store Leftovers In The Refrigerator or Freezer

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat on the stovetop over medium-low heat until warmed through.

Freezer: Cool the soup completely, then transfer to a freezer-safe container and seal. Use within 2 to 3 months for best quality. Thaw overnight in the refrigerator before reheating on the stovetop over medium-low heat.

Leftover soup is great for meal prep lunches or quick dinners; it pairs well with a grilled cheese sandwich or a simple green salad.

More Slow Cooker Recipes

If you like slow cooker meals, try other comforting recipes such as chicken burrito bowls, pork tenderloin with gravy, mushroom mustard chicken, or hearty sausage and bean soups. These dishes are equally easy and satisfying for busy evenings.