Get ready for an easy, original Chicken Taco Soup made in the crockpot. This five-can slow cooker soup is quick to assemble and ideal for busy autumn evenings. With flavorful ingredients like Rotel, black beans, corn, and salsa, it’s a crowd-pleaser. Make it in your slow cooker for dinner or freeze portions for ready-made meals later.
Why This Recipe is the Best
This crockpot soup is perfect for the busy fall season when schedules get hectic and the weather turns cooler. Preparation takes less than 10 minutes: add the ingredients to the slow cooker and forget about it until dinnertime. It’s simple, comforting, and adaptable to the spice level and ingredients you prefer.
You can pair this soup with other comforting recipes like Chili’s Southwest Chicken Soup or a creamy Cheesy Cauliflower Soup for a varied meal plan.
Key Ingredients
This recipe requires no pre-cooking — just dump everything into the crockpot. It’s ideal when you want a hands-off meal.
- Salsa — Provides classic taco flavor. Use mild, medium, or hot depending on your preference.
- Chicken breast — Use frozen or thawed chicken. Pre-cooked chicken shortens cook time and works well, too.
- Black beans & kidney beans — Add heartiness and texture. Swap or double one type if you prefer.
- Rotel — Adds a zesty diced tomato and chile base that complements the salsa.
- Diced tomatoes — Contribute body and flavor to the broth.
- Corn — Adds sweetness and texture; canned or frozen both work.
- Chicken broth — A mild base that balances the tomato and bean flavors. Use low-sodium if desired.
How to Make Chicken Taco Soup
Follow these simple steps to make this comforting taco soup in your slow cooker. The included photos show each major step.
- Place a frozen or thawed large chicken breast in the center of a large crockpot.
- Pour salsa, Rotel, and diced tomatoes over the chicken.
- Add drained black beans, drained kidney beans, drained corn, cumin, and chicken broth to the crockpot.
- Stir gently to combine, keeping the chicken near the bottom. Cook on low 4–6 hours or on high 3–4 hours, until the chicken is fully cooked.
- When the chicken is cooked through, remove it and shred with two forks or a mixer.
- Return the shredded chicken to the pot, stir, and serve with your favorite taco toppings.
Hint: Offer toppings such as sliced black olives, sour cream, chopped green onions, shredded cheese, avocado or guacamole, and tortilla chips for a loaded taco-soup experience.
Common Mistakes
This soup freezes beautifully. To avoid freezer issues, cool it completely before transferring to freezer-safe containers or gallon freezer bags. Label with the date and use within two months for best quality.
Top tip
Shred the chicken while it’s still warm for the easiest results. You can use two forks, a hand mixer, or a stand mixer for quick shredding.
Recipe
Chicken Taco Soup
Andrea
Pin Recipe
Equipment
- 1 crock pot
Ingredients
- 1 (16 ounce) jar red salsa (about 2 cups), mild or preferred heat
- 1 large chicken breast (or 2 medium), frozen or thawed
- 1 can black beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 can Rotel
- 1 can diced tomatoes
- 1 can corn, drained
- 1 cup chicken broth
- 2 teaspoons ground cumin
Instructions
- Place the chicken breast in the bottom of a large crockpot.
- Add salsa, Rotel, diced tomatoes, drained beans, corn, cumin, and chicken broth. Stir gently to combine while keeping the chicken at the bottom.
- Cook on low for 4–6 hours or on high for 3–4 hours, until the chicken reaches 165°F and is cooked through.
- Remove the chicken, shred it, return it to the crockpot, stir to combine, and serve with desired taco toppings.
Notes
- Shred warm chicken easily with two forks, a hand mixer, or a stand mixer.
- Freeze leftovers once fully cooled in airtight containers or freezer bags for up to two months. Reheat on the stovetop or in the microwave.
- Always ensure chicken reaches an internal temperature of 165°F (74°C) before serving.
- Top servings with shredded cheese, sour cream, tortilla chips, guacamole, or fresh cilantro to taste.
Nutrition
Calories: 72 kcal
Carbohydrates: 6 g
Protein: 10 g
Fat: 1 g
Try this soup with a warm cornbread cake or an Arepa Con Queso for a complete, satisfying meal.
Substitutions
- Canned chicken — Use canned chicken instead of raw breast. Add it late in cooking or after the soup has finished to avoid overcooking.
- Vegetarian — Replace chicken with extra beans such as Great Northern beans or additional black beans for a hearty vegetarian version.
- Deluxe — Turn this into a deluxe bowl by topping with guacamole, sour cream, green onions, shredded cheese, and tortilla chips.
Storing Taco Soup
Refrigerate cooked soup in an airtight container for 3–4 days. For longer storage, cool completely and freeze in airtight containers or freezer bags for up to two months. Reheat gently on the stovetop over medium heat or in the crockpot until warmed through.