Print

Easy Crockpot Chicken Taco Soup: Best Dump-and-Go Recipe

Easy Crockpot Chicken Taco Soup - featured image
Print Recipe

This Easy Crockpot Chicken Taco Soup is the ultimate dump-and-go recipe for busy weeknights. With tender shredded chicken, black beans, pinto beans, corn, and a perfectly spiced broth, it’s a crowd-pleaser that requires minimal effort.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs (about 680g)
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 can (15 oz / 425g) pinto beans, drained and rinsed
  • 1 can (15 oz / 425g) whole kernel corn, drained
  • 1 can (14.5 oz / 411g) diced tomatoes with green chilies (e.g., Rotel)
  • 1 can (14.5 oz / 411g) fire-roasted diced tomatoes
  • 4 cups (960ml) low-sodium chicken broth
  • 1 packet (1 oz / 28g) taco seasoning
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste
  • Shredded cheddar cheese (for garnish, optional)
  • Sour cream or Greek yogurt (for garnish, optional)
  • Fresh cilantro, chopped (for garnish, optional)
  • Diced avocado (for garnish, optional)
  • Tortilla chips or strips (for garnish, optional)
  • Lime wedges (for garnish, optional)

Instructions

  1. Pat the chicken dry with paper towels and place in the bottom of a 6-quart slow cooker in a single layer.
  2. Drain and rinse the black beans and pinto beans. Drain the corn. Add them to the slow cooker on top of the chicken.
  3. Add the diced tomatoes with green chilies and fire-roasted diced tomatoes (with their juices) to the slow cooker.
  4. Pour the chicken broth over everything. Sprinkle the taco seasoning, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper evenly over the top. Stir gently to combine.
  5. Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until the chicken is tender and shreds easily.
  6. Carefully remove the chicken from the slow cooker using tongs. Shred with two forks on a cutting board or in a bowl. Return the shredded chicken to the pot and stir.
  7. Taste the broth and adjust seasoning with more salt, pepper, or chili powder if needed. If too thick, add a splash of broth; if too thin, cook uncovered for 15-20 minutes.
  8. Ladle into bowls and top with shredded cheese, sour cream, cilantro, avocado, tortilla chips, and a squeeze of lime. Serve immediately.

Notes

For best flavor, let the soup sit on WARM for 15-20 minutes after shredding the chicken. This soup tastes even better the next day. To thicken, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in; cook 5 more minutes. For a spicy version, add diced jalapeños or chipotle powder. For a vegetarian version, skip chicken and use chickpeas or extra beans with vegetable broth.

Nutrition

Keywords: crockpot chicken taco soup, dump-and-go soup, slow cooker taco soup, easy chicken soup, weeknight dinner, gluten-free soup

Find it online: https://ovenmila.com/easy-crockpot-chicken-taco-soup-best-dump-and-go-recipe/