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Easy Crockpot Chicken Taco Soup for Cozy Chilly Nights

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A set-it-and-forget-it chicken taco soup made in the slow cooker with pantry-friendly ingredients. Perfect for chilly nights, this hearty soup delivers rich, smoky flavor with minimal effort.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 3 medium breasts)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 packet (1 ounce) taco seasoning
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) corn, drained
  • 1 can (14.5 ounces) diced tomatoes with green chiles (e.g., Rotel)
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 4 cups low-sodium chicken broth
  • Shredded cheddar or Monterey Jack cheese (for serving)
  • Sour cream or Greek yogurt (for serving)
  • Fresh cilantro, chopped (for serving)
  • Diced avocado (for serving)
  • Tortilla chips or strips (for serving)
  • Lime wedges (for serving)

Instructions

  1. Sauté the aromatics (optional but worth it): Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. If in a rush, skip this step and add raw onion and garlic directly to the crockpot.
  2. Layer everything in the crockpot: Place the chicken breasts in the bottom of your slow cooker. Sprinkle the taco seasoning, chili powder, and cumin evenly over the chicken. Add the sautéed onions and garlic (or raw). Pour in the drained black beans, kidney beans, corn, diced tomatoes with green chiles, and fire-roasted tomatoes. Do not stir yet.
  3. Add the broth: Pour the chicken broth over everything. Give it a gentle stir to combine, making sure the seasoning gets distributed. The liquid should cover most of the ingredients.
  4. Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The chicken is done when it shreds easily with a fork.
  5. Shred the chicken: Carefully remove the chicken breasts from the crockpot and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces.
  6. Return the chicken to the pot: Stir the shredded chicken back into the soup. Taste and adjust seasoning—add a pinch of salt and a squeeze of lime juice if desired. Let it simmer uncovered for 10-15 minutes to thicken slightly.
  7. Serve and garnish: Ladle the soup into bowls and top with shredded cheese, sour cream, fresh cilantro, diced avocado, tortilla chips, and a squeeze of lime.

Notes

For a thicker soup, mash half a can of beans before adding. For a creamy version, stir in 4 ounces of cream cheese during the last 30 minutes. Leftovers keep for up to 4 days in the fridge and freeze well for up to 3 months. The soup is even better the next day as flavors meld.

Nutrition

Keywords: crockpot chicken taco soup, easy slow cooker soup, chicken taco soup, winter soup, comfort food, set it and forget it, pantry meal

Find it online: https://ovenmila.com/easy-crockpot-chicken-taco-soup-for-cozy-chilly-nights/