Description
This Chicken Taco Soup is a flavorful, hearty, and incredibly easy comfort dish made with tender shredded chicken, bold taco spices, beans, corn, and tomatoes with green chilies. Slowly cooked to perfection, this soup delivers all the classic taco flavors in a cozy bowl—perfect for busy weeknights, meal prep, or feeding a crowd. It’s naturally filling, customizable, and can be made creamy or kept light.
Who Is This Recipe For?
This recipe is perfect for:
- Busy families who love set-it-and-forget-it meals
- Taco lovers looking for a warm, comforting twist
- Meal preppers who want leftovers that reheat well
- Anyone who enjoys hearty soups with bold Mexican-inspired flavors
- Slow cooker fans who want maximum flavor with minimal effort
Why It’s Great
✔️ Minimal prep with simple pantry ingredients
✔️ Slow cooker does all the work
✔️ High in protein and very filling
✔️ Easily customizable (spicy, creamy, or light)
✔️ Perfect for meal prep, parties, or game day
Ingredients
For the Soup Base
- 1 (1 oz) packet taco seasoning
- 1 (10 oz) can Rotel (diced tomatoes with green chilies, undrained)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can whole kernel corn, drained
- 4 cups low-sodium chicken broth
- 1 medium onion, chopped (optional, for extra flavor)
For the Chicken
- 1.5–2 lbs boneless, skinless chicken breasts (about 3 medium)
Optional – Creamy Version
- 4 oz cream cheese, softened
or - ½ cup heavy cream or sour cream (stirred in at the end)
Toppings for Serving
- Shredded cheddar or Monterey Jack cheese
- Crushed tortilla chips or tortilla strips
- Sour cream or Greek yogurt
- Fresh cilantro, chopped
- Lime wedges
Kitchen Equipment Needed
- Slow cooker (crockpot)
- Cutting board and knife
- Measuring cups
- Two forks (for shredding chicken)
- Ladle for serving
How to Make Chicken Taco Soup (Slow Cooker Method)
Step 1: Add Ingredients
Place the chicken breasts in the bottom of the slow cooker. Sprinkle with taco seasoning, then add Rotel, black beans, corn, chicken broth, and onion (if using).
Step 2: Cook
Cover and cook:
- LOW: 4–6 hours
- HIGH: 2–3 hours
Cook until the chicken is tender and easily shredded.
Step 3: Shred the Chicken
Remove the chicken breasts and shred them using two forks.
Step 4: Finish the Soup
Return the shredded chicken to the slow cooker. If making it creamy, stir in cream cheese or cream until fully melted and smooth.
Step 5: Serve
Ladle into bowls and top with cheese, sour cream, tortilla chips, cilantro, and a squeeze of fresh lime.
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator.
- Reheating: Reheat on the stovetop or microwave. Add a splash of broth if needed.
FAQ
Q: Can I use chicken thighs instead of breasts?
Yes! Chicken thighs work great and add extra richness.
Q: Is this soup spicy?
It’s mildly spicy. Use mild Rotel or add extra heat with jalapeños or hot sauce.
Q: Can I make this on the stovetop?
Yes. Simmer all ingredients for about 30–40 minutes, shred the chicken, then finish as directed.
Q: Can I make it dairy-free?
Absolutely—just skip the cream or cream cheese.
Q: What sides go well with chicken taco soup?
Cornbread, tortilla chips, quesadillas, or a simple green salad pair perfectly.
Conclusion
This Chicken Taco Soup is the perfect balance of comfort, convenience, and bold flavor. Whether you enjoy it brothy or creamy, mild or spicy, it’s a reliable recipe that fits busy schedules and satisfies hungry appetites. With simple ingredients and endless topping options, it’s a soup you’ll come back to again and again.
