This Chicken Taco Soup in a Slow Cooker is a warm, hearty dish bursting with zesty Mexican flavors. Tender chicken, beans, corn, and tomatoes simmer in a spicy broth, creating a comforting, effortless meal. Perfect for busy days, it’s a crowd-pleaser that’s easy to customize and enjoy!
Why You’ll Love This Recipe
This Chicken Taco Soup is a game-changer for busy weeknights or cozy weekends. Its dump-and-go slow cooker method requires minimal effort, yet delivers a robust, restaurant-quality flavor that warms the soul. The combination of tender shredded chicken, hearty beans, sweet corn, and zesty tomatoes creates a balanced, satisfying dish that’s both nutritious and indulgent. It’s endlessly customizable—adjust the spice, swap ingredients, or pile on your favorite toppings to make it your own. Whether you’re feeding a family, meal-prepping, or hosting a casual gathering, this soup is a crowd-pleaser that brings everyone back for seconds. Plus, the slow cooker does all the work, leaving you free to relax or tackle your day!
Recipe Tips and Tricks
- Adjust Spice Levels: Taste the soup before serving and add more chili powder or a dash of hot sauce if you want extra heat.
- Thicken the Soup: For a thicker texture, mash some of the beans before adding them or blend a portion of the soup and stir it back in.
- Meal Prep: This soup freezes beautifully, so make a double batch and store in portions for quick meals.
- Maximize Flavor: Sauté the onions and bell peppers before adding them for a deeper, caramelized flavor (optional stovetop step).
- Topping Tip: Crush tortilla chips over the soup for crunch or serve with warm tortillas for dipping.
Chicken Taco Soup in a Slow Cooker
Hearty slow cooker chicken taco soup, packed with bold flavors, perfect for easy, comforting meals with minimal effort.
Ingredients
- 1 lb boneless, skinless chicken breasts (or thighs for richer flavor)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (14.5 oz) can diced tomatoes with green chilies (e.g., Rotel)
- 1 (15 oz) can tomato sauce
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 (4 oz) can diced green chilies
- 2 cups low-sodium chicken broth
- 1 packet (1 oz) taco seasoning (or homemade blend)
- 1 tsp chili powder (adjust for spice preference)
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika (optional for smoky depth)
- Salt and pepper to taste
- Optional toppings: shredded cheddar cheese, sour cream, avocado, cilantro, lime wedges, tortilla chips
Instructions
- Prepare the Ingredients: Dice the onion and red bell pepper into small, even pieces for consistent cooking. Rinse and drain the beans and corn to remove excess sodium and improve flavor.
- Layer the Slow Cooker: Place the chicken breasts at the bottom of a 6-quart slow cooker. This ensures even cooking and easy shredding later.
- Add the Veggies: Scatter the diced onion, red bell pepper, and canned green chilies over the chicken. These add vibrant flavor and texture to the soup.
- Incorporate the Beans and Corn: Add the drained black beans, pinto beans, and corn. These hearty ingredients make the soup filling and nutritious.
- Include the Tomatoes: Pour in the diced tomatoes with green chilies and tomato sauce. These create a rich, tangy base for the soup.
- Season the Soup: Sprinkle the taco seasoning, chili powder, cumin, garlic powder, and smoked paprika over the ingredients. These spices bring bold, Mexican-inspired flavors to the dish.
- Pour in the Broth: Add the chicken broth, gently stirring to combine the ingredients. Ensure the chicken is fully submerged for even cooking.
- Cook Low and Slow: Cover and cook on low for 6 hours or high for 3 hours. The slow cooking melds the flavors beautifully.
- Shred the Chicken: Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir to combine and adjust seasoning with salt and pepper.
- Serve and Enjoy: Ladle the soup into bowls and top with your favorite garnishes like cheese, sour cream, avocado, cilantro, or crushed tortilla chips. Squeeze a lime wedge for a fresh zing!
Notes
- For best results, use a 6-quart slow cooker to ensure even cooking and enough space for all ingredients.
- If using homemade taco seasoning, combine 1 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp oregano, and a pinch of salt.
- Check the soup’s consistency before serving; add more broth if it’s too thick.
- For a smoky flavor, smoked paprika or a dash of liquid smoke works wonders.
Nutrition Information
Yield
8Serving Size
1Amount Per ServingCalories 269Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 53mgSodium 530mgCarbohydrates 25gFiber 5gSugar 3gProtein 26g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Variations and Substitutions
- Protein Swap: Replace chicken with ground turkey, beef, or shredded pork for a different flavor profile. For a vegetarian version, omit the chicken and add extra beans or lentils.
- Bean Variations: Try kidney beans, white beans, or chickpeas for a twist. Mix and match based on what’s in your pantry.
- Spice It Up: Add diced jalapeños, chipotle peppers in adobo, or a pinch of cayenne for extra heat.
- Veggie Boost: Stir in zucchini, carrots, or spinach during the last 30 minutes of cooking for added nutrition.
- Low-Carb Option: Skip the corn and beans, and add diced cauliflower or extra bell peppers to keep it keto-friendly.
- Creamy Version: Stir in 4 oz of cream cheese or 1/2 cup of heavy cream at the end for a creamy texture.
Storage Options
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave.
- Freezer: Freeze in portioned, freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating Tip: Add a splash of broth when reheating to restore the soup’s consistency, as it may thicken in storage.
Ingredients Notes
- Chicken: Boneless, skinless chicken breasts are lean and easy to shred, but thighs add richer flavor and stay juicy. Frozen chicken works if thawed slightly before cooking.
- Beans: Black and pinto beans provide protein and fiber. Rinse them well to reduce sodium and improve texture. You can swap for kidney or navy beans.
- Tomatoes with Green Chilies: Rotel is a popular choice for a spicy kick. Choose mild or hot based on your heat preference.
- Taco Seasoning: A store-bought packet is convenient, but a homemade blend (chili powder, cumin, paprika, garlic powder, oregano) offers fresher flavor and control over salt.
- Broth: Low-sodium chicken broth lets you control the saltiness. Vegetable broth works for a lighter flavor.
- Toppings: Fresh toppings like avocado, cilantro, and lime elevate the dish, while cheese and sour cream add creamy richness.
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