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- 1 pound boneless, skinless chicken breasts - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) kidney beans, drained and rinsed - 1 can (15 oz) corn, drained - 1 can (28 oz) diced tomatoes, with juices - 1 medium onion, diced - 2 cloves garlic, minced - 1 cup chicken broth - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1 teaspoon paprika - ½ teaspoon onion powder - ½ teaspoon salt - ½ teaspoon black pepper - Shredded cheese - Avocado slices - Fresh cilantro - Sour cream - Lime wedges You can swap chicken breasts for thighs for a richer taste. If you want a vegetarian option, use jackfruit or tofu instead of chicken. Use vegetable broth instead of chicken broth for a plant-based soup. For the beans, you can mix and match according to your taste. You can even add pinto beans or chickpeas. If you don't have fresh garlic, garlic powder works too. For spices, feel free to adjust based on your spice level. {{ingredient_image_1}} Start by gathering your ingredients. You will need: - 1 pound boneless, skinless chicken breasts - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) kidney beans, drained and rinsed - 1 can (15 oz) corn, drained - 1 can (28 oz) diced tomatoes, with juices - 1 medium onion, diced - 2 cloves garlic, minced - 1 cup chicken broth - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1 teaspoon paprika - ½ teaspoon onion powder - ½ teaspoon salt - ½ teaspoon black pepper Place the boneless chicken breasts at the bottom of your slow cooker. In a mixing bowl, combine the black beans, kidney beans, corn, diced tomatoes, diced onion, and minced garlic. Stir the mixture well. Next, pour this bean and tomato mixture over the chicken in the slow cooker. In another bowl, mix the chicken broth, chili powder, cumin, paprika, onion powder, salt, and black pepper. Pour this seasoning mixture over everything in the slow cooker. Cover the slow cooker with its lid. You can cook it on low for 6 to 8 hours. If you are in a hurry, use the high setting for 4 to 6 hours. The chicken should be tender and cooked through. When cooking time is done, carefully remove the chicken breasts. Use two forks to shred them into bite-sized pieces. Return the shredded chicken to the soup and stir everything together. Taste the soup and adjust the seasoning if needed. Add more salt or spices to suit your taste. Serve the soup hot in bowls. Feel free to add optional toppings like shredded cheese, avocado slices, cilantro, sour cream, and lime wedges for added flavor and texture. Enjoy your warm bowl of tasty chicken taco soup! To make the best slow cooker chicken taco soup, start with fresh ingredients. Fresh veggies and spices bring out the best taste. Use skinless chicken breasts for a leaner soup. Pay attention to the layering in the slow cooker. Place the chicken first, then add the bean mixture. This helps the chicken soak up all the flavors. When mixing your spices, always taste as you go. Adjust to your liking. Want more heat? Add extra chili powder. Prefer it milder? Cut back on the spices. One common mistake is not shredding the chicken properly. If you don’t shred well, the chicken won’t mix into the soup. Make sure to use two forks to pull the chicken apart. Another mistake is not letting the soup cook long enough. If you rush it, the chicken may be tough. Always follow the cooking times. Overloading the slow cooker can also ruin the soup. Stick to the recipe amounts. Too many ingredients can lead to uneven cooking. To thicken your soup, try a few simple tricks. One way is to mash some of the beans with a fork before mixing them in. This adds creaminess without extra ingredients. Another method is to add cornmeal or masa harina. Just mix a small amount with water first, then stir it into the soup. This gives a nice texture. If you want a smoother soup, blend part of it with an immersion blender. This adds thickness while keeping some chunks for texture. Pro Tips Use Leftover Chicken: Shredded rotisserie chicken can be a great shortcut for this recipe, saving you time while adding great flavor. Spice it Up: Adjust the heat by adding diced jalapeños or a splash of hot sauce if you like your soup with a kick. Freezing Tips: This soup freezes well! Make a double batch and store leftovers in an airtight container for up to 3 months. Fresh Herbs: Adding fresh cilantro or parsley as a garnish just before serving enhances the flavor and freshness of the soup. {{image_2}} You can make a tasty vegetarian version of this soup. Replace the chicken with one can of chickpeas or lentils. This keeps the protein high and the flavor strong. Use vegetable broth instead of chicken broth. The other ingredients stay the same. You will still get the same rich, taco flavor in every bite. If you love heat, add chopped jalapeños or a teaspoon of cayenne pepper. These spices will give your soup a great kick. For a milder soup, skip the spicy additions. You can also use mild salsa instead of diced tomatoes. This way, your soup can be as fiery or as gentle as you like. Feel free to mix in more veggies. Diced bell peppers, zucchini, or corn add great taste and texture. You can also toss in some spinach or kale for a healthy boost. If you want to add more protein, consider black-eyed peas or TVP (textured vegetable protein). This soup is flexible, and you can make it your own! To store leftover chicken taco soup, let it cool to room temperature. Then, pour the soup into airtight containers. Make sure to leave some space at the top for expansion. Label the containers with the date. Store them in the fridge for up to three days. If you want to keep it longer, use the freezer. When you are ready to eat the soup again, you can reheat it easily. Pour the soup into a pot over medium heat. Stir it often until it's hot all the way through. This usually takes about 10 minutes. You can also use the microwave. Place the soup in a microwave-safe bowl. Heat it in short bursts, stirring in between, until hot. If you froze the soup, it’s best to thaw it overnight in the fridge. When ready to eat, follow the reheating guidelines above. If you need to thaw it quickly, you can use the microwave. Just remember to heat it gently. Freezing keeps the soup good for up to three months. Enjoy the tasty flavors even after a long time! Yes, you can use frozen chicken. Just add a bit more cooking time. If you cook on low, it may take 8-10 hours. If you use high, plan for 5-7 hours. Always check the chicken’s center to be sure it’s fully cooked. Check the chicken’s internal temperature. It should reach 165°F. You can also use a fork to test it. If the chicken shreds easily, it’s done. Look for a nice, white color too. No pink should show. This soup pairs well with many sides. Here are some tasty ideas: - Tortilla chips for crunch - Warm corn tortillas for dipping - A fresh side salad for a light touch - Rice for a filling addition Feel free to mix and match your favorites! In this post, we explored making slow cooker chicken taco soup. We covered ingredients, preparation steps, cooking tips, and variations. You learned how to enhance the soup with toppings and make it vegetarian. Storing leftovers and reheating them was also discussed. Overall, this dish is easy to make and full of flavor. Enjoy trying the recipe, and don’t hesitate to experiment with your favorite ingredients!

Slow Cooker Chicken Taco Soup

A hearty and flavorful chicken taco soup made in a slow cooker, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 300 kcal

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • 1 can black beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1 can corn, drained
  • 1 can diced tomatoes, with juices
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 serving optional toppings: shredded cheese, avocado slices, cilantro, sour cream, lime wedges

Instructions
 

  • Start by placing the boneless, skinless chicken breasts at the bottom of the slow cooker.
  • In a mixing bowl, combine the drained black beans, kidney beans, corn, diced tomatoes (with juices), diced onion, and minced garlic. Stir well.
  • Pour the bean and tomato mixture over the chicken in the slow cooker.
  • In another bowl, mix the chicken broth, chili powder, cumin, paprika, onion powder, salt, and black pepper. Pour this seasoning mixture over the contents in the slow cooker.
  • Cover the slow cooker with its lid and cook on low for 6-8 hours or on high for 4-6 hours, until the chicken is tender and fully cooked.
  • Once done, remove the chicken breasts and shred them with two forks. Return the shredded chicken to the soup and stir everything together to combine.
  • Taste and adjust the seasoning if necessary, adding more salt or spices as desired.
  • Serve the soup hot in bowls, adding your choice of optional toppings like shredded cheese, avocado slices, cilantro, sour cream, and lime wedges for added flavor and texture.

Notes

Feel free to customize with your favorite toppings.
Keyword chicken, easy, slow cooker, soup, taco