Easy Slow Cooker Chicken Taco Soup
A comforting and flavorful slow cooker chicken taco soup perfect for busy weeknights, made with simple pantry ingredients and a creamy finish.
- Prep Time: 15 minutes
- Cook Time: 6 to 7 hours (low) or 3 to 4 hours (high)
- Total Time: 6 hours 15 minutes (low) or 3 hours 15 minutes (high)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 cup frozen corn
- 1 can diced tomatoes (14.5 oz), fire-roasted preferred
- 4 cups low sodium chicken broth
- 2 tablespoons taco seasoning mix
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 oz cream cheese (optional)
- A handful fresh cilantro, chopped
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado slices, lime wedges
Instructions
- Finely chop the onion and mince the garlic cloves. Drain and rinse the black beans and kidney beans under cold water. If using fresh corn, shuck and slice kernels off the cob.
- Place the chicken breasts at the bottom of the slow cooker.
- Pour the drained beans, corn, and the entire can of diced tomatoes (with juice) over the chicken.
- Sprinkle the chopped onion, minced garlic, taco seasoning, and a pinch of salt and pepper over the top. Pour in the chicken broth to cover everything.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is tender and easy to shred.
- Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker and stir well.
- Cut the cream cheese into smaller chunks and stir into the hot soup until melted and creamy (optional).
- Taste the soup and adjust salt, pepper, or taco seasoning as needed. Add a splash of broth or water if the soup is too thick.
- Ladle the soup into bowls and garnish with fresh cilantro, shredded cheese, sour cream, avocado slices, or lime wedges.
Notes
Use a slow cooker liner for easier cleanup. For dairy-free, omit cream cheese or substitute with coconut or cashew cream. For vegetarian, omit chicken and use vegetable broth with extra beans and veggies. Cooking on low develops better flavor than high. Frozen chicken can be used but increase cooking time by 1 hour.
Nutrition
- Serving Size: About 1.5 cups per s
- Calories: 325
- Sugar: 5
- Sodium: 600
- Fat: 12
- Saturated Fat: 5
- Carbohydrates: 25
- Fiber: 10
- Protein: 25
Keywords: slow cooker, chicken taco soup, easy recipe, weeknight dinner, crockpot soup, taco seasoning, comfort food