Tacos are a favorite comfort food for many, but who has time to make them each night?
Enter Crock Pot Chicken Taco Soup — the delicious and effortless crock pot chicken recipe that will spice up your dinner table without a lot of fuss.
This article will provide an easy-to-follow guide on preparing your own Crock Pot Chicken Taco Soup, saving you time and money.
We'll cover what ingredients you'll need, how to cook the soup, and offer some tasty tips to make it even better. So if you're ready to make every night Taco Tuesday, read on and get crockin'!
If you like this Chicken Taco Soup recipe you might also like to check out my Taco Soup recipe made with ground beef.
Cooking Methods
This Chicken Taco Soup recipe can be made using more than one of your favorite cooking methods.
Today I'll show you how to make it in the slow cooker, but this chicken taco soup is very easy to adapt to the Instant Pot or you can simmer it in a large soup pot on the stove.
Chicken Taco Soup Ingredients
Here is a quick look at the ingredient list and instructions. You can find the full ingredient quantities and step by step directions in the recipe card below. P. S. You can also save your favorite recipes to your personal recipe box!
- boneless skinless chicken: you can use white or dark chicken
- sweet onion
- canned beans: pinto and black beans
- canned corn kernels or roasted corn cut off the cob
- tomatoes: canned diced, whole or stewed tomatoes and Rotel diced tomatoes with chilies.
- garlic: fresh minced or jarred minced garlic.
- ground cumin: a must have spice whenever making Mexican inspired recipes.
- dried oregano flakes: you can buy fresh or dried oregano or if you like to save money you can make dehydrated oregano in a food dehydrator.
- favorite taco seasoning: You can buy Gourmet Taco Seasoning in my shop or use an envelope of store bought taco seasoning.
- chicken broth: low sodium or original chicken stock or broth
- cornstarch and water: as a thickener (optional)
Crock Pot Directions
- Step 1: Place the boneless chicken in the bottom of a 7 or 8 quart crock pot.
- Step 2: Open the canned beans and the corn. Drain each can. Pour the drained beans into a colander and rinse well with cold water.
- Step 3: Pour the beans, corn kernels, and undrained tomatoes over the chicken. Add the chopped onions. Next add the taco seasoning, ground cumin, dried oregano flakes and minced garlic to the crock pot.
Use a large spoon to mix the ingredients until combined.
- Step 4: Add two cups of chicken broth to the slow cooker.
- Step 5: Slow cook on high for 3 hours or until the chicken is cooked to an internal temperature of 165 F. degrees at the thickest section.
- Step 6: Remove the chicken from the slow cooker and place the pieces in a bowl. Allow the chicken to rest for five minutes before shredding the chicken into bite size pieces.
- Step 7: Dump the shredded chicken into the crock pot and mix to combine.
- Step 8: Mix the cornstarch and cool water until lump free. Pour into the crock pot and stir to combine.
- Step 9: Place the lid back on and continue to cook for an hour until the broth thickens and the soup is piping hot.
Serving Ideas
- Serve with shredded cheese, pickled jalapenos and crispy tortilla chips.
- Serve with Jalapeno Cheddar Corn Bread.
Freezing leftovers
This soup recipe can be frozen and will reheat perfectly. I love to make soup and use the leftovers as freezer meals for my work day lunches.
Helpful Products
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- 8-quart crock pot
- instant read thermometer
- large wooden spoon
- soup ladle
- soup bowls
- food grade freezer containers
Gourmet Taco Seasoning
Gourmet Taco Seasoning
Love authentic Mexican cuisine? Now you can make it at home. Season chicken, beef, shrimp or vegetables to make delicious gourmet restaurant quality taco recipes at home.
Recipe FAQs
Adding a slurry of cornstarch and water to taco soup at the end of cooking time is the easiest way to thicken chicken taco soup.
Water can be used instead of chicken broth in many recipes. The chicken broth adds more flavor to recipes. If using water instead of broth you should tastes the recipe and adjust the spices and seasonings if the broth tastes bland.
Flour is a common soup thickener but flour tends to turn into lumps when added to hot soup broth. Cornstarch on the other had is mixed with water into a slurry before adding to soup broth and never causes lumps.
Pro Cooking Tips
- Chicken: Leave the chicken in large pieces while cooking. This will prevent the chicken from drying out.
- Thickening soup broth: If you like a thick rich broth you can mix 1 tablespoon cornstarch with 2 tables spoons of cool water. Add it to the hot soup and heat until the chili has thickened.
- Freezing Leftovers: Chicken Taco soup is a great freezer meal option. Freeze the leftovers in serving size food grade containers.
More Chicken Crock Pot Recipes
- Crock Pot Chicken Burritos
- Crock Pot Chicken Cordon Bleu
- Italian Crock Pot Chicken
- Crock Pot Chicken Parmesan Stew
- Crock Pot Bacon Wrapped BBQ Chicken
Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.
Crock Pot Chicken Taco Soup
Equipment
- 1 Gourmet Taco Seasoning
Ingredients
- 2 lbs. boneless skinless chicken
- 1 medium onion, diced
- 1 can pinto beans (drained and rinsed-15 oz. can)
- 1 can black beans (drained and rinsed-15 oz. can)
- 1 can corn kernels, drained (or 1 ½ cups of roasted corn cut off the cob-15 oz. can)
- 1 can diced tomatoes (or whole or stewed tomatoes-15 oz. can )
- 2 cans Rotel tomatoes with chilies (10 oz. cans)
- 1 tablespoon minced garlic (fresh minced or jarred minced garlic)
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano flakes: you can buy oregano or make your own dried oregano by dehydrating
- 2 tablespoons Gourmet Taco Seasoning in my shop (or an envelope of store bought taco seasoning.)
- 1 cup chicken broth
Instructions
- Place the boneless chicken in the bottom of a 7 or 8 quart crock pot.
- Open the canned beans and the corn. Drain each can. Pour the drained beans into a colander and rinse well with cold water.
- Pour the beans, corn kernels, and undrained tomatoes over the chicken. Add the chopped onions. Next add the taco seasoning, ground cumin, dried oregano flakes and minced garlic to the crock pot.
- Use a large spoon to mix the ingredients until combined.
- Pour the two cups of chicken broth over the soup ingredients in the crock pot.
- Slow cook on high for 3 hours or until the chicken is cooked to an internal temperature of 165 F. degrees at the thickest section.
- Remove the chicken from the slow cooker and place the pieces in a bowl. Allow the chicken to rest for five minutes before shredding the chicken into bite size pieces.
- Dump the shredded chicken into the crock pot and mix to combine.
- : Mix the cornstarch and cool water until lump free. Pour into the crock pot and stir to combine.
- Place the lid back on and continue to cook for an hour until the broth thickens and the soup is piping hot.
- Serve with shredded cheese, pickled jalapenos and crispy tortilla chips and Jalapeno Cheddar Corn Bread.
- Makes about 8 servings.
Recipe Expert Tips
- Chicken: Leave the chicken in large pieces while cooking. This will prevent the chicken from drying out.
- Thickening soup broth: If you like a thick rich broth you can mix 1 tablespoon cornstarch with 2 tables spoons of cool water. Add it to the hot soup and heat until the chili has thickened.
- Freeze Leftovers: This soup recipe can be frozen and will reheat perfectly. I love to make soup and use the leftovers as freezer meals for my work day lunches.
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