Chicken crockpot taco soup is the kind of hearty, flavor-packed dinner that always disappears fast at my house. Every spoonful is filled with tender shredded chicken, black beans, pinto beans, sweet corn, and a rich tomato broth seasoned with taco spices, cumin, and coriander. I can get everything into the slow cooker in the morning, and by dinnertime, the house smells amazing, and dinner is ready with almost no extra work.
I enjoy making this chicken crockpot taco soup because it’s simple, hearty, and always a hit around the table. I’ve made it for busy family dinners, taken it to friends who needed a meal, and served it when everyone was gathered around the table. By the end of the night, there’s usually not much left in the pot, which is always a good sign.
Main Ingredients
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, jump to the recipe card.
Helpful Ingredient Tips
- Chicken breasts: I like using boneless, skinless chicken breasts for this soup because they shred easily. If you can, pick chicken breasts that are close to the same size so they cook evenly. Be sure frozen chicken is completely thawed before adding it to the slow cooker.
- Pinto and black beans: After draining the beans, give them a quick rinse under cool water to remove the extra canning liquid. It keeps the broth cleaner and lets the Tex-Mex flavors shine through.
- Diced tomatoes with green chiles: I like using the mild variety because it gives the soup that Tex-Mex flavor without making it too spicy. It’s a safe choice when I’m feeding kids or guests with different spice preferences. Leave these undrained since the liquid adds flavor to the soup.
- Green bell pepper and onion: Chop both into small, even pieces so they soften nicely during the long cook time and blend into every spoonful.
- Homemade taco seasoning: I usually reach for my homemade taco seasoning because I almost always have a batch mixed up in the pantry, but two store-bought taco seasoning packets work just as well.
How To Make Chicken Crockpot Taco Soup
This is one of my favorite dump-and-go dinners because the slow cooker does almost all of the work for you.
Step 1: Add the onion, green bell pepper, pinto beans, black beans, corn, tomato sauce, diced tomatoes with green chiles, mild green chilies, coriander, cumin, taco seasoning, and optional chipotle chili powder to the slow cooker.
Step 2: Pour in the chicken broth and give everything a good stir. Then nestle the chicken breasts into the mixture, pressing them down gently so they’re mostly covered. Cover and cook on Low for 4 to 5 hours until the chicken reaches an internal temperature of 165 degrees F.
Step 3: Remove the chicken and shred it with two forks. Stir it back into the soup and let everything cook for another 15 minutes before serving with your favorite toppings.
Tip: One of my favorite ways to serve this Tex Mex soup is as a topping bar. Set out cilantro, canned candied jalapeño, sour cream, shredded cheese, green onions, avocado slices, lime wedges, and hot sauce so everyone can build a bowl just the way they like it.
Can I use rotisserie chicken instead of raw chicken breasts?
Absolutely! You can save even more time by using it instead of raw chicken breasts. Just stir the shredded chicken into the soup during the last hour of cooking so it heats through without drying out. It’s one of my favorite little tricks for getting dinner on the table even faster.
Variations
- Leave out the optional Chipotle chili powder if you like a milder soup. You’ll still have plenty of Tex-Mex flavor from the taco seasoning and green chilies.
- White or yellow onion both work well in this recipe, so use whichever is already in your kitchen.
- For a little more heat, you can use a hotter variety of diced tomatoes with green chiles instead.
- Top each bowl with crispy tortilla strips just before serving for a fun chicken tortilla soup twist. I love the extra crunch they add, and it’s an easy way to give this soup a slightly different feel without changing the recipe itself.
Make Ahead Tips
I often make this soup a day ahead when I’m expecting company, then simply reheat it in the slow cooker until it’s hot and ready to serve. If it has thickened in the refrigerator, just stir in a splash of chicken broth until it reaches the consistency you like. To make busy mornings even easier, chop the onion and bell pepper the night before and store them in the refrigerator until you’re ready to start the slow cooker.
Chicken Taco Soup As A Freezer Meal
This soup makes a great easy freezer meal, which is one more reason I love making a big batch. Let it cool completely, then spoon it into freezer-safe containers or zip-top bags and freeze for up to 2 months. I like freezing it in meal-sized portions so dinner is already halfway done on busy nights.
My Favorite Slow Cooker Tools
Chicken Crockpot Taco Soup
Ingredients
- 2 lbs chicken breast, boneless, skinless
- 1/2 cup onion, white or yellow, finely chopped
- ½ cup green bell pepper, finely chopped
- 16 oz pinto beans, can, drained and rinsed
- 15 oz black beans, can, drained and rinsed
- 15 oz corn, can, whole kernel, drained
- 8 oz tomato sauce, can
- 14.5 oz diced tomatoes with green chiles , can, (mild), undrained
- 4.5 oz mild green chilies, can
- 14 oz chicken broth
- 1 teaspoon coriander
- 1 teaspoon cumin
- 2 1/2 tablespoons homemade taco seasoning , or two 1.25 oz. packages taco seasoning
- 1/2 teaspoon chipotle chili pepper, powder, optional if you like a little heat in your taco soup
Instructions
- If using frozen chicken breasts, defrost them overnight in the fridge or use the microwave according to the microwave’s defrost settings.2 lbs chicken breast
- In a slow cooker, combine the chopped onion, pinto beans, black beans, whole kernel corn, tomato sauce, diced tomatoes with green chiles, mild green chilies, chicken broth, and taco seasoning.
- Gently press the chicken breasts into the mixture to ensure they are covered by the soup ingredients.
- Set the slow cooker to low heat, cover it, and cook for 4-5 hours until the chicken reaches an internal temperature of 165°F (75°C) and is fully cooked.
- Remove the cooked chicken breasts from the soup and shred them using two forks.
- Stir the shredded chicken back into the soup.
- Allow the soup to cook for an additional 15 minutes to reheat the shredded chicken.
Gina’s Notes and Tips
- Refrigerate: Store cooled soup in an airtight container in the refrigerator for up to 3 days.
- Freeze: Cool completely, then freeze in freezer-safe containers for up to 2 months. I like freezing individual portions for easy meals later.
- Reheat: Warm on the stovetop or in the microwave until hot, adding a splash of chicken broth if the soup has thickened.
Equipment
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Hospitality with Chicken Crockpot Taco Soup
I think taco night is one of the easiest ways to invite people over, and this Tex Mex soup makes it even simpler. Setting out the soup and toppings buffet-style lets everyone customize their own bowl, which keeps the evening relaxed and gives me more time to sit down, visit, and enjoy my guests instead of spending the whole night in the kitchen.
I like adding a few other Mexican dishes, like a bowl of zesty Mexican caviar, homemade salsa, and warm flour tortillas or cheesy quesadilla wedges for dipping into the broth. Hebrews 10:24-25 encourages us to “consider how to stir up one another to love and good works, not neglecting to meet together.” Sharing a simple meal is one of my favorite ways to do just that. You don’t need a perfectly decorated table or an elaborate menu. An open door, a warm bowl of soup, and time spent together can encourage hearts in ways we may never fully see this side of heaven.
