Name: Slow Cooker Chicken Taco Soup Recipe
Prep time: 15 min
Cook time: PT-476181H23M23S
Total time: PT-476181H23M23S
Ingredients: 2 large boneless, skinless chicken breasts; 12 oz. frozen sweet corn; 15 oz. can black beans – not drained; 15 oz. can pinto beans – drained; 1 medium sized onion – diced; 8 tbsp. tomato paste; 4 cups chicken broth; 1 packet taco seasoning; 10 oz. can diced tomatoes & green chilies; 15 oz. can fire roasted tomatoes; Sour Cream; Chipotle Cheese Tortilla strips; Shredded cheddar cheese

During the winter season, you want meals that are hot, tasty, and healthy. This chicken taco soup recipe checks all the boxes!

With only 15 minutes of preparation, you’ll have a tasty and hot meal ready for you and your family by dinner. (Just make sure you get started early enough, as it takes 5 – 8 hours to cook, depending on whether you set the slow cooker on high or low.

Ingredients for Chicken Taco Soup Recipe

With these ingredients, you’ll have 8 heaping 1-cup servings, but this is an easy recipe to double, or add more of any ingredient you want, such as the corn or the pinto beans.

2 large boneless, skinless chicken breasts
12 oz. frozen sweet corn
15 oz. can black beans – not drained
15 oz. can pinto beans – drained
1 medium-sized onion – diced
8 tbsp. tomato paste
4 cups chicken broth
1 packet of taco seasoning
10 oz. can diced tomatoes & green chilies
15 oz. can fire roasted tomatoes

Tips

These toppings are optional, but they really add to the flavor of this dish. The sour cream is rich while the cheddar cheese adds a bit of tang and texture. Then you have the tortilla strips for a lovely crunch and some great flavor, too!

Sour Cream
Chipotle Cheese Tortilla strips
Shredded cheddar cheese

Chicken Taco Soup Recipe Instructions

Before getting started:

I don’t usually do this as I don’t mind washing the dishes, but an optional step ahead of time is to prepare your slow cooker with a plastic liner for easy cleanup. You should have a slow cooker that is at least a 6-quart size. A bigger one is fine, too. As far as cookers go, I know they have all kinds of fancy digital ones these days, but I prefer the simple slow cookers with basic settings: high, low, warm, and off.

Step One:

To start, pour the chicken broth into your slow cooker.

Step Two:

Next, add the taco seasoning and stir it in.

Step Three:

Then, put the tomato paste in the slow cooker and stir it until there are no chunks or lumps left.

Step Four:

Lay the chicken breasts in the liquid.

Step Five:

Now it’s time to pour the remaining ingredients into the slow cooker.

Step Six:

Then stir everything together and put the lid on. Cook it on high for 5 hours or low for 7 hours.

I love this part of the day once I have the meal in the cooker; I can set it and forget it and not have to be wondering what I’m going to cook for dinner. Also, the kids and hubby can see the chicken taco soup right there in the pot, so I don’t have to field the questions, “What’s for dinner?”

Step Seven:

Once the time is up, remove the chicken breasts from the soup, shred them with a fork or a hand mixer, and stir them back into the soup.

Step Eight:

Cook your chicken taco soup for another 30 minutes, until the chicken is completely done.

Step Nine:

Serve your chicken taco soup hot with your favorite toppings like chipotle cheese tortilla strips, cheese, sour cream, and fresh cilantro.

chicken taco soup recipe in bowl and spoon with garnish

If you have leftovers (a big if), you’ll want to store the soup in the refrigerator in an airtight container. You can also freeze it. If you double the taco soup recipe, you can freeze an entire meal for an easy and healthy lunch or a quick dinner during a busy week! I love having a few frozen meals on hand, just in case.