This Crockpot Chicken Taco Soup is a warm, comforting meal packed with chicken, beans, corn, and tasty taco spices. Just toss everything in the pot and let it cook!
You’ll love how simple it is to make, and it fills your home with a cozy smell. I often serve it with cheese and tortilla chips for a crunchy touch. Yum!
Key Ingredients & Substitutions
Boneless Skinless Chicken Breasts: This is the main protein in the soup. If you want to save time, rotisserie chicken works wonderfully too. Just stir it in at the end instead of cooking it.
Black Beans: They add great texture and protein. You can substitute with kidney beans or pinto beans if you prefer. Canned versions are super easy, just make sure to rinse them!
Corn: This brings a sweet crunch. Frozen corn can be a great substitute if fresh or canned isn’t available. Just toss it in as is, no need to thaw.
Diced Tomatoes: Fire-roasted diced tomatoes can give it a nice smoky flavor. If you’re out of canned, fresh tomatoes diced will also do. Just add more broth to maintain liquid levels.
Taco Seasoning: You can use store-bought or make your own using spices like paprika, garlic powder, and chili powder. It’s a fun way to customize the flavor!
How Can I Shred Chicken Perfectly?
The shredding step is key for texture. Here’s my tried-and-true method:
- Once your chicken is cooked and tender, remove it from the crockpot onto a cutting board.
- Use two forks to pull it apart, moving in opposite directions. It’s easier when the meat is still warm.
- If you find it tricky, let it cool slightly, and then shred.
- Return the shredded chicken back to the soup, ensuring all those flavors mix well.
Enjoy the process! It definitely helps to break the chicken down into bite-sized pieces for a perfect soup.
Crockpot Chicken Taco Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 1/2 pounds boneless skinless chicken breasts
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 cup chicken broth
- 1 packet taco seasoning mix (or about 2 tablespoons homemade taco seasoning)
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder (optional for extra heat)
- 1 small onion, diced (optional)
- 2 cloves garlic, minced
- Salt and pepper to taste
For Serving:
- Shredded cheddar cheese
- Diced avocado
- Sour cream
- Chopped fresh cilantro
- Tortilla chips (optional)
How Much Time Will You Need?
This delicious Crockpot Chicken Taco Soup takes about 15 minutes of prep time, and then you let it cook for either 6-7 hours on low or 3-4 hours on high in your crockpot. Perfect for a busy day when you want to come home to a warm, hearty meal!
Step-by-Step Instructions:
1. Prepare the Chicken:
Place the boneless skinless chicken breasts at the bottom of your crockpot. This way, they’ll soak up the delicious flavors as they cook.
2. Add the Veggies and Beans:
On top of the chicken, add the black beans, corn, diced tomatoes (including the juice), tomato sauce, and chicken broth. If you’re using onion and garlic, add them in now too!
3. Season It Up:
Sprinkle the taco seasoning, ground cumin, chili powder (if you like some heat), and salt and pepper over everything. This will give the soup its fantastic flavor!
4. Mix It Together:
Gently stir the ingredients to combine them, making sure the chicken is mostly covered by the liquid and veggies. This step is key for cooking everything evenly.
5. Cook the Soup:
Cover the crockpot and set it to cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be cooked through and tender when done.
6. Shred the Chicken:
Once the cooking time is up, carefully take out the chicken breasts and shred them using two forks. It’s super easy when they are cooked well! Return the shredded chicken back to the crockpot and mix everything together.
7. Final Touches:
Give your soup a taste and adjust the seasoning if needed. Sometimes it just needs a little extra salt or pepper!
8. Serve and Enjoy:
Serve the soup hot, topped with shredded cheddar cheese, diced avocado, a dollop of sour cream, and a sprinkle of fresh cilantro. If you love a little crunch, add some tortilla chips on the side or on top!
Enjoy your cozy and flavorful Crockpot Chicken Taco Soup! It’s sure to be a hit!
Can I Use Frozen Chicken in This Recipe?
Yes! You can use frozen chicken breasts, but you’ll need to increase the cooking time by an hour or so on low. Make sure they are fully cooked to an internal temperature of 165°F for safety.
Can I Make This Soup Vegetarian?
Absolutely! Substitute the chicken with your choice of plant-based protein or just add more beans and veggies for a hearty vegetarian version. Use vegetable broth instead of chicken broth as well.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. To reheat, simply thaw overnight in the fridge and warm it up on the stove or in the microwave, adding a splash of broth if needed to loosen it up.
What Can I Serve with This Soup?
This soup pairs perfectly with tortilla chips for crunch, or you can serve it with cornbread or a side salad for a complete meal. You could also use it as a filling for tacos or burritos!
