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- 1 pound boneless, skinless chicken breasts - 1 can (15 oz) black beans, drained and rinsed - 1 can (15 oz) kidney beans, drained and rinsed - 1 can (15 oz) corn, drained - 1 can (28 oz) diced tomatoes, with their juices - 1 medium onion, diced - 2 cloves garlic, minced - 1 cup chicken broth - 1 tablespoon chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - ½ teaspoon onion powder - ½ teaspoon salt - ½ teaspoon black pepper - Shredded cheese - Slices of avocado - Fresh cilantro - Dollops of sour cream - Lime wedges When I make my Slow Cooker Chicken Taco Soup, I love to gather all the ingredients first. It makes cooking fun and easy. The chicken breasts are the star of the dish. They add protein and flavor. You can use fresh or frozen chicken. Just remember to adjust your cooking time if using frozen. Next, the beans and corn add great texture and taste. I like using black beans and kidney beans together for variety. They are also packed with fiber. Diced tomatoes add a nice tang and color. Don't drain them; the juices make the soup rich. Onions and garlic bring depth to the soup. I always use a medium onion and two cloves of garlic. The aroma while cooking is fantastic. For the broth, I use chicken broth to keep it simple. The spices are what make this soup special. Chili powder gives it warmth, while cumin adds an earthy touch. Smoked paprika gives a hint of smokiness. Onion powder, salt, and black pepper round out the flavors. Lastly, I love to add toppings! Shredded cheese, avocado slices, and fresh cilantro bring freshness. A dollop of sour cream adds creaminess. A squeeze of lime brightens the whole bowl. Enjoy mixing and matching your favorite toppings! {{ingredient_image_2}} - Place the chicken breasts at the bottom of the slow cooker. This step is key. It helps the chicken cook well and soak up all the tasty flavors. - Mix beans, corn, tomatoes, onion, and garlic in a bowl. Use a large bowl to give yourself room. Make sure everything is well mixed. This mix adds a lot of color and taste to the soup. - Pour vegetable mixture over chicken in the slow cooker. Spread it evenly. This ensures that every bite has the good stuff. - Whisk together broth and spices, then pour it over the top. The spices include chili powder, cumin, smoked paprika, onion powder, salt, and black pepper. This broth is what makes the soup savory and rich. - Set to low for 6-8 hours or high for 4-6 hours. The long cooking time makes the chicken very tender. You can go about your day while it cooks! - Remove and shred chicken, then return it to the soup. Use two forks to pull it apart. This makes the chicken easier to eat and spreads the flavor throughout. - Adjust seasoning to taste before serving. This is your chance to make it perfect. If you want more salt or spice, add it now. - Ladle into bowls and add optional toppings. Consider cheese, avocado, cilantro, sour cream, or lime. These toppings can boost the flavor even more. Enjoy your warm bowl of soup! To keep your chicken tender, start by layering it well in the slow cooker. Place the chicken breasts at the bottom. This allows them to soak up flavor as they cook. Cover the chicken with the veggie mix. Cook on low heat for 6-8 hours or high heat for 4-6. When done, the chicken should shred easily with a fork. If you want a kick, add more spices. Try using extra chili powder or a dash of hot sauce. You can also add diced jalapeños for a fresh heat. For a smoky flavor, consider using chipotle peppers in adobo sauce. Mix them in when you prepare the broth. To make this soup healthier, use low-sodium chicken broth. You can also add more veggies, like bell peppers or zucchini, to boost nutrition. If you want to cut calories, use less cheese or sour cream as toppings. Another tip is to skip the tortilla chips and serve it with a slice of avocado instead. Pro Tips Tip for Meal Prep: Prepare a double batch of this soup and freeze half for a quick meal later. Just thaw and reheat when you're ready to enjoy it again! Tip for Flavor Boost: For an extra kick, add a diced jalapeño or some chopped chipotle peppers in adobo sauce to the broth mixture. Tip for Texture: If you prefer a creamier soup, stir in some cream cheese or sour cream just before serving for a rich, velvety texture. Tip for Serving: Serve the soup with a side of tortilla chips for added crunch, or use them to scoop up the soup for a fun eating experience! {{image_4}} For a meatless option, I often swap the chicken for extra beans or lentils. You can use: - 1 can (15 oz) black beans - 1 can (15 oz) pinto beans - 1 cup of cooked lentils This keeps the soup hearty and filling without meat. The spices still give it that taco flavor we all love. You can mix up the beans for fun. Here are some great swaps: - Use chickpeas for a nutty taste. - Add white beans for a creamy texture. - Try black-eyed peas for a Southern twist. Each bean adds its unique flavor and texture to the soup. Boost the nutrition by adding more veggies. Here are some ideas: - Chopped bell peppers add sweetness and color. - Diced zucchini brings a nice crunch. - Corn can be replaced with diced carrots for a pop of color. These veggies not only make the soup healthier but also more colorful and exciting! To store leftovers, let the soup cool first. Pour it into an airtight container. This keeps it fresh and safe. You can refrigerate it for up to five days. For longer storage, freeze the soup. Just make sure to leave space in the container for expansion. Label the container with the date, so you know when you made it. To reheat the soup, you can use the stove or microwave. If using the stove, pour the soup into a pot. Heat it over medium heat. Stir often until it is hot. If using a microwave, place the soup in a microwave-safe bowl. Cover it loosely and heat in 1-minute intervals. Stir in between until it is hot all the way through. In the fridge, this soup lasts about five days. In the freezer, it can last for up to three months. When you’re ready to eat, just thaw it overnight in the fridge before reheating. Always check for off smells or changes in color before consuming. Enjoy your tasty meal anytime! Yes, you can use frozen chicken breasts. Just adjust your cooking time. If you use frozen chicken, cook it on high for about 6 to 8 hours. This ensures the chicken is fully cooked and tender. Always check the internal temperature to make sure it reaches 165°F. To make chicken taco soup on the stovetop, start by heating a large pot over medium heat. Add the chicken breasts and brown them for 5 minutes on each side. Remove the chicken and mix the beans, corn, tomatoes, onion, and garlic in the pot. Add the broth and spices, then return the chicken to the pot. Simmer for 30-40 minutes, until the chicken is cooked. Shred the chicken and stir it back in. Yes, you can make this soup ahead of time. Prepare it as you normally would and let it cool. Store it in an airtight container in the fridge for up to three days. Reheat on the stove or in the microwave when you are ready to enjoy. This soup pairs well with several side dishes. Try crunchy tortilla chips or warm cornbread for a tasty addition. A fresh green salad or even guacamole can also complement the meal nicely. This blog post covered how to make a delicious slow cooker chicken taco soup. We explored key ingredients, easy steps, and useful tips. You learned how to adjust flavors and even create a vegetarian version. Remember, this recipe is flexible, so feel free to add extra veggies or swap beans. Meal prepping makes it simple to enjoy at any time. Dive in with your favorite toppings and enjoy a bowl of comfort!

Savory Slow Cooker Chicken Taco Soup

A hearty and flavorful soup made with chicken, beans, and spices, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 300 kcal

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • 1 can black beans, drained and rinsed (15 oz)
  • 1 can kidney beans, drained and rinsed (15 oz)
  • 1 can corn, drained (15 oz)
  • 1 can diced tomatoes, with their juices (28 oz)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper
  • to taste optional toppings: shredded cheese, slices of avocado, fresh cilantro, dollops of sour cream, lime wedges

Instructions
 

  • Begin by placing the boneless, skinless chicken breasts evenly at the bottom of the slow cooker.
  • In a mixing bowl, add the drained black beans, kidney beans, corn, diced tomatoes (with juices), finely diced onion, and minced garlic. Mix all ingredients together until well combined.
  • Pour the vegetable and bean mixture evenly over the chicken breasts in the slow cooker, ensuring they are covered.
  • In a separate small bowl, whisk together the chicken broth, chili powder, ground cumin, smoked paprika, onion powder, salt, and black pepper until blended. Pour this flavorful broth mixture over the contents in the slow cooker, distributing it evenly.
  • Cover the slow cooker with its lid. Set it to cook on low for 6-8 hours or on high for 4-6 hours, until the chicken is tender and easily shreds with a fork.
  • Once cooking is complete, carefully remove the chicken breasts from the slow cooker. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken back into the soup and stir gently to combine all ingredients.
  • Before serving, taste the soup and adjust the seasoning as needed. You may add additional salt or spices to enhance the flavor according to your preference.
  • Ladle the hot soup into bowls and adorn with your choice of optional toppings.

Notes

Pair the soup with crunchy tortilla chips or warm cornbread for a complete meal experience.
Keyword chicken, hearty, slow cooker, soup, taco