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Crock Pot Chicken Taco Soup in a grey soup bowl.

Crock Pot Chicken Taco Soup

Arlene Mobley - Flour On My Face
With only a few ingredients and minimal hands-on time, this delicious crock pot chicken taco soup can be added to your regular rotation of recipes. Follow our simple step by step instructions and you'll have dinner ready in no time!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Dish
Cuisine Mexican
Servings 8 Servings
Calories 233 kcal

Equipment

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
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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.

Nutrition

Serving: 1ServingCalories: 233kcalCarbohydrates: 21gProtein: 30gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 73mgSodium: 566mgPotassium: 944mgFiber: 6gSugar: 6gVitamin A: 293IUVitamin C: 19mgCalcium: 83mgIron: 3mg
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