Love making soup in the Crockpot? Check out more easy recipes like Crockpot Chicken Noodle Soup, Crockpot Cheeseburger Soup and Crockpot Lasagna Soup. This Crockpot chicken taco soup recipe is one of the biggest reasons I get excited for cooler temperatures! When it’s time for a bowl of comfort, nothing quite hits the spot like chicken taco soup. Slow cooked to perfection, this chicken soup is loaded with filling ingredients that really keep you full and plenty of flavor to satisfy your taste buds. It also helps that my family never gets tired of this chicken taco soup!
Why we love it:
Super quick prep time – You only need about 5 minutes of your day to prepare slow cooker taco soup. You pretty much just have to measure your ingredients and toss them into the Crockpot! Filling and flavorful – The best of both worlds when it comes to dinner recipes! Chicken and beans keep you nice and full while the corn, tomatoes and taco seasoning makes your mouth water. Simple ingredients – You only need 5 inexpensive ingredients to make this soup. I love how budget-friendly it is! Creamy – There’s just enough heavy cream in the mix to give this taco soup with chicken the best creamy consistency. Of course, you can always feel free to add even more cream if you’d like.
Ingredients Needed for Crockpot Chicken Taco Soup
Chicken breasts: Trim the fat if needed before adding them to the slow cooker. Boneless chicken thighs also work well, or you can stir in some cooked Shredded Chicken if you have some ready! Beans: Chili-style beans are my favorite to use. They’re tender and offer a nice flavor to the soup. In a pinch, you can swap them with a can of pinto beans or black beans, but you’ll want to add extra seasoning to compensate. Salsa: Use your favorite jar that you already know you like the taste of. Feel free to pick a spicy salsa if you’d like some heat in this soup recipe! Corn: Use a can of corn and do not drain it. The juice from the can adds sweet flavor to the broth. Heavy cream: You can swap this with half and half if you’d like, just note that your soup may not be as creamy. Taco seasoning: If you have any left over, save it and use it later to make my favorite One Pot Taco Mac!
How to make Crockpot Chicken Taco Soup
Here’s a sneak peek at how to make the best chicken taco soup in the Crockpot! Scroll down for more detailed instructions.
Add the chicken, corn, taco seasoning, water, salsa and beans to the Crockpot. Cook on low for 3-4 hours. Once the chicken is cooked, remove it from the slow cooker and shred it with two forks.
Stir the chicken back into the Crockpot. Stir the heavy cream into the soup. Taste and see if you need to add salt and pepper.
Variations and Substitutions
Add a little bit of spice: If you’re craving some heat, you can spice things up by sprinkling in some cayenne powder and/or red pepper flakes along with the taco seasoning. Spicy salsa also does the trick. Swap the chicken: If you prefer chicken thighs, those can definitely be used instead! Just make sure they’re boneless and skinless. You can also use 1 pound of cooked, crumbled ground beef, or leftover taco meat! You can use frozen corn: I prefer canned corn because the juices add a bit of sweetness to balance all of the more savory flavors. However, frozen corn works just fine if that’s what you have on hand. Bump up the veg: this is a simple soup, but it’s easily customizable! If you need to clean out the fridge, feel free to add in some of what you need to use up. Frozen bagged veggies, chopped peppers, onions, spinach, kale, mushrooms, etc. Feel free to get creative!
How to store Crockpot Chicken Taco Soup
Once the soup cools to room temperature, transfer it to an airtight storage container and pop it in the fridge. It’ll stay good for about 3-4 days. The quickest way to reheat it is in the microwave for 30 seconds at a time, stirring each time it stops, until warmed all the way through. You can also reheat it on medium-low on the stove top.
Can I make this in the Instant Pot?
Absolutely! Put all of the ingredients except for the corn and cream into the Instant Pot, and select Manual or Pressure Cook for 10 minutes. When the timer is up, allow the pressure to release naturally for 10 minutes and then open the valve and remove the lid. When it comes time to reheat your soup, let it slowly thaw in the fridge first. Remove the chicken to shred, then stir back into the soup with the corn and cream and heat through (if needed, you can turn to saute to bring it back up to the temperature you desire)
Can I freeze Chicken Taco Soup?
Yes! This taco soup freezes well for up to 3 months. To freeze it, let it first fully cool to room temperature. Then pour it into a freezer-safe zip-top bag. Lay it on a baking sheet and freeze for an hour or so, that way it freezes in a flat layer. This will help with storage space in your freezer! When it comes time to reheat your soup, let it slowly thaw in the fridge first, and reheat in the microwave or on the stove top.
Serving suggestions:
When it comes time to serve your chicken taco soup, garnish each bowl with all your favorite toppings! Hot sauce, sour cream, sliced avocados, cilantro, jalapeños… The list can keep going on forever. We also like to serve it with some Cheesy Garlic Bread or No Knead Artisan Bread with this Rotel Dip or Taco Dip for a fun, taco-inspired meal! Comment below and let me know how you like to top off your taco soup!
More Crockpot Soup Recipes you’ll love!
Chicken Rice Soup (Stove Top or Slow Cooker) — a reader favorite! Slow Cooker Cheeseburger Soup — the heartiest, coziest soup. Slow Cooker Zuppa Toscana Crockpot Chicken Noodle Soup — great for battling those winter colds. Crockpot Lasagna Soup (quick & easy!) — don’t forget the garlic bread!
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