Slow Cooker Chicken Taco Soup Recipe

Slow Cooker Chicken Taco Soup

Prep Time: 15 minutes
Cook Time: 6–8 hours (Low) or 3–4 hours (High)
Total Time: 6 hours 15 minutes to 8 hours 15 minutes
Servings: 6–8

Ingredients

  • 1½ lbs (680 g) boneless, skinless chicken breasts or chicken thighs
  • 1 tbsp olive oil (optional)
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can pinto beans, drained and rinsed
  • 1 (15 oz) can sweet corn, drained
  • 1 (14.5 oz) can diced tomatoes
  • 1 (10 oz) can diced tomatoes with green chilies (Rotel)
  • 1 (8 oz) can tomato sauce
  • 3 cups low-sodium chicken broth
  • 1 packet (1 oz) taco seasoning (or 2 tbsp homemade taco seasoning)
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp chili powder
  • ½ tsp dried oregano
  • Salt and black pepper, to taste
  • Juice of 1 lime

Optional Toppings

  • Shredded cheddar or Mexican blend cheese
  • Sour cream or Greek yogurt
  • Diced avocado
  • Fresh cilantro
  • Sliced jalapeños
  • Tortilla strips or crushed tortilla chips
  • Lime wedges

Instructions

1. Add Ingredients to the Slow Cooker

Place the chicken in the bottom of the slow cooker. Add the onion, garlic, black beans, pinto beans, corn, diced tomatoes, diced tomatoes with green chilies, tomato sauce, chicken broth, taco seasoning, cumin, smoked paprika, chili powder, oregano, salt, and pepper.

2. Cook

Cover and cook:

  • LOW: 6–8 hours
  • HIGH: 3–4 hours

3. Shred the Chicken

Remove the cooked chicken and shred it with two forks. Return the shredded chicken to the slow cooker and stir well.

4. Finish

Stir in the fresh lime juice. Taste and adjust the seasoning if needed.

5. Serve

Ladle the soup into bowls and top with shredded cheese, sour cream, avocado, cilantro, tortilla strips, and a squeeze of fresh lime.

Serving Suggestions

Serve with:

  • Warm cornbread
  • Cornbread muffins
  • Flour or corn tortillas
  • Mexican rice
  • A fresh green salad

Storage

  • Refrigerator: Store in an airtight container for up to 4 days.
  • Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.