Slow Cooker Chicken Taco Soup
If You Need Dinner Without Losing Your Mind, Make This
Let me tell you—there are days when the idea of standing over a stove just makes me want to order takeout (again). But then I remember this slow cooker chicken taco soup, which basically cooks itself while I forget about it and get sidetracked with, well, anything else. The first time I made it was after a Saturday spent cleaning out the garage (never again), and by dinnertime we were ravenous and cranky. This soup saved the day and, honestly, my marriage. Now, whenever life gets a bit bonkers, out comes the slow cooker.
Why You’ll Love This (Or at Least, Why I Do)
I make this when I’m too tired to do much besides dump things in a pot and walk away (which feels like most weeks lately). My family goes a little wild for it because it’s basically tacos in a bowl, and who doesn’t love that? Plus, it’s forgiving. I’ve forgotten to defrost the chicken, I’ve switched up the beans, and it still comes out tasty. And if you ask my sister, it makes the house smell good enough to sell on its own (I’d say that’s a win?).
Here’s What You’ll Need (Give or Take)
- 2-3 boneless, skinless chicken breasts (I’ve tossed in thighs when that’s all I’ve got; they’re juicier, but honestly, either works)
- 1 can black beans, drained and rinsed (pinto beans will do in a pinch—my grandmother swore by Bush’s, but supermarket own brand is fine)
- 1 can corn, drained (frozen corn works if you don’t have canned; just throw in a handful)
- 1 can diced tomatoes with green chilies (like Rotel; if you only have plain, add a chopped jalapeño or just wing it)
- 1 packet taco seasoning (I’ve also mixed my own with chili powder, cumin, garlic powder, onion powder—depends how ambitious I feel, which is rarely)
- 2 cups chicken broth (sometimes I mix in water and a bouillon cube; no one notices)
- 1 small onion, diced (skip if you’re in a hurry or hate chopping, but it adds a little kick)
- Optional: 1 bell pepper, chopped (usually red or yellow; green is fine too)
How To Make It (Chatty Edition)
- Dump everything in: Seriously, just layer the chicken at the bottom of your slow cooker (I use a 6-quart—makes plenty for leftovers), then add beans, corn, tomatoes, onion, bell pepper, taco seasoning, and broth. Give it a quick stir. I usually try to submerge the chicken a bit, but it’s not a big deal if you don’t.
- Set it and forget it: Cook on low for about 6-7 hours, or high for 3-4 hours. If your slow cooker runs a little hot (mine does, for some reason), check it a bit early. Don’t worry if it looks a bit…weird while cooking. It always does, somehow.
- Shred the chicken: When it’s done, grab two forks and shred the chicken right in the pot. Or, if you’re feeling lazy, just mash it up with a potato masher. It all ends up in the same place.
- Taste and adjust: This is where I sneak a taste (okay, two). Add salt or pepper if it needs it, or more taco seasoning if you’re feeling feisty.
- Serve it up: Ladle the soup into bowls and add whatever toppings you fancy—see below for my family’s go-tos.
Soup Notes That Might Save Your Sanity
- I once tried this with leftover grilled chicken and it was, well, a bit dry. Stick to raw chicken if you can.
- If you forget to defrost the chicken (been there), just toss it in frozen. Add a little more time, maybe an hour or so.
- Actually, I find it works better if you wait to add the corn until the last hour. Keeps it crunchier, but sometimes I just dump it all in at the start and call it a day.
Random Variations I’ve Tried (And One Fail)
- Swap chicken for ground turkey—tasty, but a bit less hearty. My kids prefer the classic.
- I tried adding quinoa once (for health, supposedly), but it just got mushy. Wouldn’t recommend unless you’re really into that texture.
- Add more heat with a sliced jalapeño or some chili flakes if you’re feeling brave. Or, just use regular diced tomatoes to keep things mild.
- Vegetarian version? Skip the chicken, double up the beans, and use veggie broth. Still delicious.
Do You Need Fancy Equipment? Not Really
Honestly, a basic slow cooker is all you need. Mine is a hand-me-down from my cousin (shout-out to Sarah), but it works fine. If you don’t have a slow cooker, you can use a Dutch oven in the oven—low and slow, about 300F for 2-3 hours. I’ve even done it on the stovetop in a big ol’ soup pot, but you need to watch it more closely that way.
How To Store Leftovers (If You Have Any)
Just scoop leftovers into an airtight container and keep in the fridge for 2-3 days—though honestly, in my house it never lasts more than a day! If you want to freeze it, go for it; just skip the toppings until you reheat. It actually tastes better the next day, if you ask me (something about the flavors getting cozy overnight).
How We Serve It (My Favorite Bit)
Okay, so we go a little wild here: crushed tortilla chips on top (sometimes Fritos—don’t judge), shredded cheddar, sour cream, and a sprinkle of chopped cilantro. My husband likes a squirt of lime, and the kids are all about the avocado. Oh, and sometimes I make these easy corn muffins to go with, just because. It’s not a rule, but it’s tradition now.
Things I Learned The Hard Way (AKA Pro Tips)
- Don’t try to rush the cooking time. I once cranked it up to high at the last minute and the chicken got rubbery (never again).
- Go easy on the salt until after you’ve tasted it—between the broth and taco seasoning, it can get salty fast. Learned that the hard way.
- Oh, and don’t use pre-cooked chicken unless you like chicken jerky floating in your soup (which… maybe you do?).
FAQ (Because People Ask, And I Like to Answer)
- Can I use chicken thighs? Absolutely! I actually think they stay juicier, but breasts are what I usually have kicking around in the freezer.
- How spicy is this? It’s pretty mild, especially if you use regular diced tomatoes. If you like heat, add more chili or use a spicier taco seasoning. Or just serve with hot sauce on the side—everyone wins.
- Can I make it ahead? Yeah! It’s great for meal prep. Tastes even better the next day, if you ask me.
- Do I have to use a slow cooker? Nope. See above—Dutch oven or even stove top works too. The slow cooker just makes it a bit more hands-off, which is my kind of cooking.
- Do I have to add all those toppings? Honestly, no. I sometimes just eat it plain when I’m feeling lazy, but toppings make it feel special.
- Could I add rice? Maybe, but I’d cook it separately and add it at the end. Otherwise, it soaks up all the broth and goes a bit mushy.
And that’s about all she wrote! Oh, wait—one last thing. If you end up making this with whatever random cans you find hiding in the back of your pantry, you’re in good company. Just don’t skip the taco seasoning (or do, but it’s not as fun). Let me know if you try it—especially if you discover a magic ingredient I haven’t thought of.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (15 oz) diced tomatoes with green chilies
- 1 small onion, diced
- 3 cups chicken broth
- 1 packet (1 oz) taco seasoning
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
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1Place the chicken breasts in the bottom of the slow cooker.
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2Add black beans, corn, diced tomatoes with green chilies, and diced onion on top of the chicken.
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3Pour in the chicken broth, then sprinkle taco seasoning, ground cumin, salt, and pepper over the ingredients.
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4Cover and cook on low for 6 hours or until the chicken is tender and cooked through.
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5Remove the chicken breasts, shred them with two forks, and return the shredded chicken to the soup. Stir well to combine.
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6Serve hot with your favorite toppings such as shredded cheese, sour cream, or fresh cilantro.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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