Throw together this slow cooker chicken taco soup for a easy and delicious weeknight dinner. This is a must make Tex-Mex chicken taco soup that is full of flavor with seasoned chicken, Green Chiles, tomatoes, black beans, and more.
A dump and go easy slow cooker chicken taco soup that is a delicious dinner for everyone to enjoy.
Slow Cooker Chicken Taco Soup
I never get tired of using the slow cooker. It is a set it and forget it style dinner that is always helpful for nights you don’t have time to cook. This soup is great for the winter months when you want to warm up after being cold all day.
This is a simple recipe to make and a great one for when you are going to be gone most of the day and want dinner done when you get home! I’m a big fan of slow cooker meals!
- boneless chicken breasts
- diced tomatoes
- green chilies
- chicken broth
- black beans
- taco seasoning
- salt and pepper
How to Make This Easy Chicken Taco Soup
STEP 1: Add your seasoned chicken into the slow cooker. Then add in the rest of the ingredients, cover, and cook as directed.
STEP 2: About 30 minutes before you are ready to serve, you will remove the chicken to shred it and then add back in to soak in all the savory broth.
Serve your chicken taco soup topped with some tasty toppings like shredded cheese, sliced avocado, dollop of sour cream or Greek yogurt, sliced jalapeno, green onions, crushed tortilla chips and any other favorite toppings that you like.
Variations To Soup
You could use left over turkey instead of chicken. Or you can leave the meat out altogether for a meatless soup recipe. I have used leftover holiday shredded turkey, and it was delicious as well. You could also cook up ground chicken or turkey to use to replace the chicken breasts.
I used black beans and corn along with tomatoes. Feel free to leave out the black beans or swap for kidney beans or pinto beans. If you have vegetables close to expiring in the refrigerator just toss them in for extra flavor.
Vegetables that are a good addition to this soup are finely chopped onions, diced jalapeños, diced carrots, garlic and bell peppers.
If you like your soup spicy you can use spicy taco seasoning or add a little bit of hot sauce for extra heat. This will help to elevate the flavor giving it more spice.
You can also just add some hot sauce to each bowl before serving if you have some people who want less spicy and others who want it spicy.
You can use your own homemade taco seasoning or use a purchase your favorite taco seasoning packet.
Fast And Easy Way To Shred Chicken
The easiest and fastest way I have found to shred chicken is with a hand mixer. Remove chicken from slow cooker and place in a large mixing bowl. Use a hand mixer on low speed to break apart chicken and shred it.
If you don’t want to use a hand mixer you can place your chicken on a cutting board and shred it with two forks.
How To Store Leftovers In The Refrigerator or Freezer
Refrigerator Storage: Store your leftovers in the refrigerator in a sealed container for up to 3 days. The best way to reheat soup is to place in a saucepan on the stovetop over medium-low heat and simmer until warmed through.
Freezer Option: After the soup has cooled pour into a freezer safe container and seal it. Best if used within 2 to 3 months of freezing.
When ready to reheat, thaw your soup overnight in the refrigerator. Then place soup in a saucepan on the stovetop over medium-low heat and simmer until warmed through.
We like to use the leftover soup to meal prep for lunches or reheat for quick and easy dinners with a grilled cheese sandwich on the side.
More Slow Cooker Recipes
If you enjoy slow cooker recipes below are a few of our favorites.
- Slow Cooker Chicken Burrito Bowl
- Pork tenderloin with gravy
- Mushroom Mustard Chicken
- Spicy sausage and bean soup
Easy Slow Cooker Chicken Taco Soup
This is a flavorful Tex-Mex chicken taco soup that is full of flavor with seasoned chicken, Green Chiles, tomatoes, black beans, and more.
- 2 chicken breasts, boneless, skinless
- 28 ounce can diced tomatoes
- 4 ounce can green chilies
- 15 ounce can black beans (use any beans you like – black, pinto, red kidney or a mixture of all three)
- 4 to 6 cups chicken broth
- 2 cups corn (canned, fresh or frozen)
- 1 package taco seasoning (mild, medium or spicy)
- salt and pepper
Season the chicken breasts with salt and pepper. Place in the in the slow cooker insert.
Pour in enough broth to cover the breasts by a half inch.
Add in the rest of the ingredients.
Cover and cook on low for 4 to 5 hours until chicken is done.
About half an hour before serving, remove the breasts and shred with two forks. Return the chicken to the bowl and stir. Cover and continue cooking for remaining 30 minutes.
Serve with your favorite toppings.