Hey there! If you’re looking for something cozy and delicious, this Chicken Taco Soup has your name on it. I must confess, I’m a bit of a soup newbie myself—who knew it was so easy to throw together something so delicious without spending hours in the kitchen? This recipe is not just quick and simple; it’s a lifesaver for busy days when you need a nutritious dinner on the table without fuss.

Trust me, you’re going to want to make this part of your regular meal rotation. But don’t stop here! Be sure to check out my favorite Slow Cooker Chicken Chili too. It’s a game-changer for me and might just be for you as well!

Why you’ll love this recipe

This Chicken Taco Soup hits all the right notes—it’s flavorful, hearty, and can be made in one pot. What makes it truly standout is its simplicity. You practically toss in all the ingredients into a slow cooker and let it do its magic.

And let’s talk about versatility! My kiddos are all about adding different toppings like shredded cheese and sour cream, while my husband tends to go for more spice with diced jalapenos. You control the heat level, so it’s perfect for everyone’s taste buds. Plus, the leftovers make for a quick lunch the next day, and who can say no to that?

Ingredients

1 white onion, chopped finely
1 (16 oz.) can chili beans
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can whole kernel corn, drained
1 (8 oz.) can tomato sauce
2 (14.5 oz.) cans diced tomatoes with green chiles, undrained
1 (1.25 oz.) package taco seasoning
3 whole skinless, boneless chicken breasts, thawed or frozen (about 1.5 to 2 lbs of chicken)

Step-by-step instructions

Prepare the ingredients

Start by chopping your onion as finely as you can—my eyes always water, so I’ve learned to chill them slightly in the fridge before cutting (a friend’s trick).

Put everything in the slow cooker

Add the onion, beans, corn, tomato sauce, diced tomatoes, and taco seasoning into the slow cooker. Give it a good stir to mix everything well. Place your chicken breasts on top of the mixture, pressing them down slightly to ensure they get a nice soak of the flavors.

Let it cook

Set your slow cooker to low heat. If your chicken is thawed, let it cook for about 3-4 hours. Frozen chicken will take a little longer, about 4-5 hours on low. You’ll know it’s ready when the chicken is fully cooked and easy to shred.

Shred and finish

Once done, remove the chicken breasts, shred them with two forks, and return them to the slow cooker. Stir well to combine everything. Feel free to add a bit of water if it’s thicker than you’d like. Serve it hot and top with your favorite toppings!

Recipe tips & variations

For a creamier texture, try adding a dollop of sour cream or a handful of shredded cheese before serving. You can also experiment by adding diced bell peppers or jalapenos for more flavor and spice. And if you’re like me and love a hint of freshness, garnish with chopped cilantro or a squeeze of lime juice before serving.

Storage & reheating

This soup stores beautifully! Just transfer any leftovers into an airtight container and pop it in the fridge. It’ll stay good for about 3 to 4 days. When you’re ready to enjoy it again, reheat on the stove over medium heat or in the microwave until it’s warmed through.

FAQs

Can I use frozen chicken for this recipe?
Absolutely! Just extend the cooking time to 4-5 hours on low.

What can I use instead of a slow cooker?
If you don’t have a slow cooker, a large pot on the stove over low heat will work fine. Just simmer it for about 1-2 hours until the chicken is cooked.

Is this soup spicy?
Not particularly. It’s mild, but if you want more heat, feel free to toss in some jalapenos or extra taco seasoning.

Can I freeze leftovers?
Yes, you can! Just cool the soup completely before transferring it to a freezer-safe bag or container. It’ll keep for up to 3 months.

Recipes you may like

Deliciously Cozy Chicken Rice Soup for Heartwarming Meals

Easy Slow Cooker Chicken Stew for Cozy Family Dinners

Chicken Taco Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Jake
Total Time: 4 hours 10 minutes
Yield: 6 servings 1x

Print Recipe

Description

A cozy and delicious Chicken Taco Soup that’s easy to make without spending hours in the kitchen.

Ingredients

Scale

1 white onion, chopped finely
1 (16 oz.) can chili beans
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can whole kernel corn, drained
1 (8 oz.) can tomato sauce
2 (14.5 oz.) cans diced tomatoes with green chiles, undrained
1 (1.25 oz.) package taco seasoning
3 whole skinless, boneless chicken breasts, thawed or frozen (about 1.5 to 2 lbs of chicken)

Cook Mode Prevent your screen from going dark

Instructions

Start by chopping your onion as finely as you can.
Add the onion, beans, corn, tomato sauce, diced tomatoes, and taco seasoning into the slow cooker. Stir well. Place chicken breasts on top, pressing down slightly.
Set your slow cooker to low heat. Cook thawed chicken for 3-4 hours, or frozen chicken for 4-5 hours.
Once done, remove the chicken breasts, shred them with two forks, and return to the slow cooker. Stir well and serve hot.