Easy Crockpot Chicken Taco Soup Recipe for Busy Weeknights
A simple, comforting slow cooker chicken taco soup perfect for busy weeknights, featuring tender chicken, beans, corn, and a balanced blend of spices.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Total Time: 6 hours 10 minutes to 7 hours 10 minutes (low) or 3 hours 10 minutes to 4 hours 10 minutes (high)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 pound / 450 g)
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 1 can (15 oz / 425 g) whole kernel corn, drained
- 1 can (14.5 oz / 411 g) diced tomatoes with green chilies
- 2 tablespoons taco seasoning (store-bought or homemade)
- 3 cups (720 ml) chicken broth, low sodium recommended
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 medium bell pepper, diced (optional)
- 1 tablespoon olive oil (optional, for sautéing)
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, sliced avocado, chopped cilantro, lime wedges
Instructions
- Prep your ingredients: dice onion, bell pepper, and mince garlic; drain and rinse black beans and corn.
- Optional: Heat olive oil in a pan over medium heat. Sauté onion and bell pepper until softened (3-4 minutes). Add garlic and cook 30 seconds until fragrant.
- Add chicken breasts, diced tomatoes with green chilies, black beans, corn, sautéed veggies (or raw if skipping sauté), taco seasoning, and chicken broth into the crockpot. Stir gently to combine.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until chicken is fully cooked and tender.
- Remove chicken breasts and shred with two forks. Return shredded chicken to the soup and stir well.
- Taste and adjust seasoning with salt, pepper, or extra taco seasoning. If soup is too thick, add more broth or water.
- Serve warm with optional toppings like shredded cheese, sour cream, avocado slices, chopped cilantro, and lime wedges.
Notes
Sautéing onions and garlic before adding to the crockpot enhances flavor but can be skipped for faster prep. Adjust seasoning after shredding chicken to avoid overpowering flavors. For a spicier version, add diced jalapeños or cayenne pepper. Can be made in an Instant Pot on soup setting for 20 minutes with quick release. Prep ingredients the night before and refrigerate in the slow cooker insert for convenience.
Nutrition
- Serving Size: 1 bowl (about 1 1/4
- Calories: 280
- Sugar: 5
- Sodium: 550
- Fat: 5
- Saturated Fat: 1
- Carbohydrates: 25
- Fiber: 6
- Protein: 30
Keywords: crockpot chicken taco soup, slow cooker soup, easy weeknight dinner, chicken soup, taco soup, busy night meals, healthy soup