Slow Cooker Foodie

Slow Cooker Chicken Taco Soup

Easy slow cooker chicken taco soup recipe, homemade with simple ingredients. Loaded with shredded chicken, taco seasoning, beans, corn, salsa, tomatoes.

This meal gives you all of the taco taste and flavor, in a “not-so-classic” way. This soup is hearty, easy, and makes the perfect meal and works great for lunches for the week ahead as well. These Slow Cooker Steak Tacos and Slow Cooker Barbacoa Beef are also two more easy ways to make Mexican food accessible throughout your busy weeks ahead.

Easy Chicken Taco Soup in Black Slow Cooker-Overhead Shot

How To Make Slow Cooker Chicken Taco Recipe From Scratch?

  1. Add ingredients in slow cooker- This includes chicken, tomatoes, salsa, broth, black beans, red beans, corn, carrots, chili powder, garlic powder, salt, pepper.
  2. Cover– And cook.
  3. Remove chicken– Shred it, and return to crockpot.
  4. Add toppings– Enjoy!

What Sides To Serve With Mexican Soup?

Any of these vegetable based sides would be delicious with this soup:

Potatoes are also a hearty starch to serve alongside the soup.

Bread also makes a delicious side to dip into the juices and broth:

  • Cornbread
  • Garlic bread
  • Dinner rolls
  • Biscuits
  • Breadsticks
  • Crusty artisan bread
Spoonful of Mexican Taco Soup With Shredded Chicken, Beans, Corn in Black Crockpot

Soup Toppings

Sour cream- Full fat is best.

Avocado slices- Can also replace with guacamole.

Lettuce- Thinly sliced or shredded.

Slow Cooker Refried Beans– They add heartiness and creaminess.

Shredded cheese- Freshly grated or shredded is my recommendation.

Cilantro- Finely chopped.

Olives- Black olives compliment this soup best.

Jalapenos- Deseed to reduce spice.

Plain Greek yogurt- Can be used instead of sour cream.

Tortilla strips- Can be homemade or store-bought.

Green onions- Thinly sliced.

Variations for crockpot chicken taco soup

Use rotisserie chicken– This saves a step in the cooking process, use leftover chicken from another meal, or this Slow Cooker Shredded Chicken.

Make creamy soup– Mix in half and half, heavy cream, or even cream cheese at the end for a rich version.

Add cheese- Such as shredded cheese such as a Mexican blend, colby jack, or even pepper jack.

7 can chicken taco soup– This soup has 4 cans, so add more cans of beans or a can of drained drained chicken.

Vegetarian taco soup– Leave out the chicken, and use vegetable broth instead of chicken broth. You can also use soy meat alternatives or tofu.

Add chorizo– Use chorizo in addition to or in place of chicken.

Add shrimp– Use shrimp instead of or in addition to chicken.

Make it spicy– Add jalapenos, Serrano, or other hot chilis, or just add red chili flakes. You can also use a spicy salsa in the soup as well.

Add other vegetables– Such as zucchini, green beans, peas, celery, mushrooms, or carrots. A bag of frozen mixed vegetables would be another option.

Add potatoes– You can add regular, russet, or sweet potatoes. Simply peel and cube them before adding to the soup.

Add other seasonings and spices– Such as Cajun seasoning or smoked paprika.

Add pasta– Add small boiled and drained pasta like ditalini, elbow, or shells at the end to make this a very filling meal. Pasta should always be added near the end, in the final 15-20 minutes of cooking.

Tips And Techniques

How to thicken soup? To thicken it quickly, you can always cook uncovered until the liquid is reduced to your desired consistency. Another option is to stir in some heavy cream or cream cheese at the end to thicken it. Some people mix in a cornstarch slurry, but this can leave a chalky texture.

How to make soup thinner? Simply add more broth or water.

Make it in Instant Pot– Cook for 6 minutes, then let the pressure naturally come down for 5 minutes and then do a quick pressure release. Shred chicken and enjoy.

Use any beans you like– I used a combination of black beans and red beans but you can use pinto beans, garbanzo beans or any other beans of your choice. Be sure to use canned beans since they cook faster. Also, make sure to drain and rinse them or else they will discolor your soup and add a very odd “after-taste.”

Use low sodium ingredients– Because this prevents the meal from becoming too salty, especially with regards to the broth.

Adjust amount of seasoning– Add more or less seasoning based on your preference.

Homemade Mexican Soup in Big Ladle- Closeup Shot

Storage

Refrigerate– In a sealed container for up to 3 days.

Freeze– In a sealed container for up to 1 month.

Reheat– From thawed, in the microwave or on the stovetop.

More Slow Cooker Soup Recipes

Slow Cooker Chicken Taco Soup

Prep Time: 10 mins
Cook Time: 6 hrs
Total Time: 6 hrs 10 mins
Easy slow cooker chicken taco soup recipe, homemade with simple ingredients. Loaded with shredded chicken, taco seasoning, beans, corn, salsa, tomatoes.
Yield: 6 People

Ingredients

  • 1 pound Chicken breast, Boneless
  • 1 can Diced tomatoes with green chiles, 14.5 oz. can
  • 1 cup Salsa, Can be mild or spicy
  • 2 cups Chicken broth, Low sodium
  • 1 can Black beans, 15 oz. can, Drained and rinsed
  • 1 can Red beans, 15 oz. can, Drained and rinsed
  • 1 can Corn, 15 oz. can, Drained
  • 1/3 cup Carrots, Frozen, Diced, Optional
  • 1/2 tsp Chili powder
  • 1/2 tsp Garlic powder
  • Salt, To taste
  • Pepper, To taste

Instructions 

  • Add chicken, tomatoes, salsa, broth, black beans, red beans, corn, carrots, chili powder, garlic powder, salt, pepper in crockpot (6 quart or larger).
  • Mix until combined.
  • Cover and cook on Low heat for 6 hours or until chicken is cooked through.
  • Remove chicken from slow cooker and transfer to a plate.
  • Shred it with 2 forks.
  • Transfer the shredded chicken back into the crockpot.
  • Add toppings of your choice and enjoy!

Notes

  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days. 

Nutrition

Calories: 239kcal, Carbohydrates: 31g, Protein: 24g, Fat: 4g, Saturated Fat: 1g, Trans Fat: 1g, Cholesterol: 48mg, Sodium: 696mg, Potassium: 921mg, Fiber: 7g, Sugar: 7g, Vitamin A: 1732IU, Vitamin C: 18mg, Calcium: 59mg, Iron: 3mg
Course: Main Course
Cuisine: American, Mexican
Calories: 239
Author: Abeer Rizvi

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