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Slow Cooker Chicken Taco Soup

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This Slow Cooker Chicken Taco Soup is a hearty, flavor-packed dish made with pantry staples like beans, corn, tomatoes, salsa, and tender shredded chicken. It’s easy to prepare, perfect for meal prep, and customizable with your favorite toppings.

  • Author: Sophia
  • Prep Time: 2 minutes
  • Cook Time: 3 hours (low) or 1.5 hours (high)
  • Total Time: 3 hours
  • Yield: 6 servings
  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: Mexican-American
  • Diet: Halal

Ingredients

  • 1 cup (259 g) mild salsa
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (15 oz) petite diced tomatoes, undrained
  • 3 tablespoons taco seasoning
  • 2 cups (16 oz) chicken broth
  • 1 pound boneless, skinless chicken breasts
  • Optional toppings: cilantro, sour cream, shredded cheese, avocado, green onion, tortilla chips

Instructions

  1. In the bowl of a slow cooker, combine salsa, black beans, pinto beans, corn, diced tomatoes, taco seasoning, and chicken broth.
  2. Place chicken breasts into the mixture and ensure they are fully submerged.
  3. Cover and cook on low for 3 hours or high for 1 ½ hours.
  4. Remove chicken, shred with two forks, and return to the soup. Stir to combine.
  5. Serve warm with your favorite toppings such as cheese, sour cream, avocado, or tortilla chips.

Notes

  • Use medium or hot salsa for added spice.
  • Add cooked rice at the end for a thicker soup.
  • Swap chicken breasts for thighs for a richer flavor.
  • To make dairy-free, skip cheese and sour cream toppings.
  • Can be made on the stovetop in about 30–40 minutes if needed.

Nutrition

Find it online: https://savorymomskitchen.com/slow-cooker-chicken-taco-soup/