Hey there, friends! Callie here, and today I’m bubbling over with excitement to share my comforting Chicken Taco Soup recipe with you. It’s a cold-weather favorite in my household, perfect for when you need a cozy meal without spending all day in the kitchen. Between juggling soccer practice runs and helping with homework, a slow cooker meal like this one is my go-to savior. And honestly, the best part? You basically let the slow cooker do all the work, while you get to enjoy some precious me-time or tackle those never-ending to-dos!
Ready for more delightful soup ideas? Why not peek at my Chicken Noodle Soup recipe—another crowd-pleaser for those chilly nights!
Why you’ll love this recipe
There are quite a few reasons why this Chicken Taco Soup will soon become a staple in your meal rotation:
- Easy Peasy: Throw everything in the slow cooker, set it, and forget it—until the delicious aroma draws you back to the kitchen!
- Freezer-Friendly: Make a big batch because this soup freezes like a charm, perfect for those inevitable “what’s for dinner?” nights.
- Healthier Comfort Food: With lean chicken and lots of veggies, this soup gives you the warm fuzzies without wrecking your healthy eating plans.
- Versatile Ingredients: Got some leftover veggies or beans? Toss them in! This soup is not picky, making it a great dish for using up pantry staples.
Ingredients
Here’s what you’ll need:
- 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 your slow cooker
Start your soup by stirring together the chopped onion, chili beans, black beans, corn, tomato sauce, diced tomatoes with their juices, and taco seasoning right into your slow cooker.
Add the chicken
Lay the chicken breasts on top of the mixture. Lightly press them down so they’re slightly covered by the other ingredients. This will help them absorb all those zesty flavors as they cook.
Cook the soup
Set your slow cooker to low. If your chicken is thawed, cook for 3-4 hours. If you’re using frozen chicken breasts, plan for 4-5 hours on low. You’re looking for that perfectly tender, easy-to-shred chicken!
Shred the chicken
Once cooked, remove the chicken breasts from the soup. Grab a couple of forks and shred the chicken, then stir it back into the soup. If you prefer a thinner consistency of soup, now’s the time to add some water.
Serve with toppings
Ladle this comforting soup into bowls and top with your favorites—shredded cheese, a dollop of sour cream, and some crushed tortilla chips for that perfect crunch.
Recipe tips & variations
- Spice it up or down: Adjust the level of heat by choosing mild or hot diced tomatoes with green chiles.
- Add more veggies: Bell peppers, diced zucchini, or a handful of spinach can be great additions for more nutrients.
- Cheesy dreams: Stir in some pepper jack or cheddar cheese after cooking for a gooey, cheesy twist.
Storage & reheating
I love making extra Chicken Taco Soup because it stores so well. Keep leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the soup in portions, so you can easily thaw and reheat just what you need.
To reheat, warm up on the stove over medium heat, stirring occasionally until heated through. If you’re pressed for time, the microwave works too!
FAQs
Can I use different beans or add more?
Absolutely! Pinto or kidney beans would be excellent substitutes or additions.
Can this be made on the stovetop instead of a slow cooker?
Definitely. Simmer everything together on low for about 45 minutes to an hour, or until the chicken is cooked through and tender.
What if I want it spice-free?
Opt for diced tomatoes without green chiles and a milder taco seasoning.
My soup is too thick—how do I fix it?
Just add water or chicken broth little by little until you reach the desired consistency.
Recipes you may like
- Easy carrot cake – moist, tender, and loaded with flavor
- Strawberry rhubarb pie – a seasonal classic
The taste of this Chicken Taco Soup will have you coming back for seconds (and third servings, if we’re being honest!). Enjoy, and let me know how it turns out in the comments!
Chicken Taco Soup
- Total Time: 4 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
A comforting Chicken Taco Soup recipe that’s easy to make and perfect for chilly nights.
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)
Instructions
- Stir together the chopped onion, chili beans, black beans, corn, tomato sauce, diced tomatoes with their juices, and taco seasoning right into your slow cooker.
- Lay the chicken breasts on top of the mixture. Lightly press them down so they’re slightly covered by the other ingredients.
- Set your slow cooker to low. If your chicken is thawed, cook for 3-4 hours. If you’re using frozen chicken breasts, plan for 4-5 hours on low.
- Once cooked, remove the chicken breasts from the soup and shred the chicken before stirring it back into the soup.
- Ladle the soup into bowls and top with your favorites—shredded cheese, a dollop of sour cream, and some crushed tortilla chips.
Notes
- Adjust the level of heat by choosing mild or hot diced tomatoes with green chiles.
- Bell peppers, diced zucchini, or a handful of spinach can be added for more nutrients.
- Stir in some pepper jack or cheddar cheese after cooking for a gooey twist.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 25g
- Cholesterol: 65mg