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+ servings

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


  • 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


  • 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!


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


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