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Crockpot Chicken Taco Soup

This Crockpot Chicken Taco Soup is a dump-and-go lifesaver. Tastes like taco night but way easier. Just throw everything in the slow cooker and come back to a warm, cozy dinner that the whole family will actually eat. Perfect for busy weeknights, sick days, or when you forgot to plan dinner (again).
Prep Time 10 minutes
Cook Time 7 hours
Servings 6
Author Fareeha

Equipment

Ingredients

  • 1 pound chicken breasts or thighs boneless, skinless
  • 1 can black beans , drained and rinsed
  • 1 can corn , drained
  • 1 can diced tomatoes with green chilies like Rotel
  • 1 small onion , chopped optional
  • 2 cloves garlic , minced
  • 2 cups chicken broth
  • 1 packet taco seasoning

Optional toppings:

  • shredded cheese, sour cream, tortilla chips, avocado, chopped cilantro, lime wedges

Instructions

Step 1: Dump everything into the crockpot

  • Add chicken, beans, corn, tomatoes, onion, garlic, broth, and taco seasoning. Stir a little to mix.

Step 2: Cook

  • Cover and cook on low for 6–7 hours or on high for 3–4 hours. No need to stir during cooking.

Step 3: Shred the chicken

  • Once cooked, remove the chicken and shred it with two forks. Add it back into the soup and stir everything together.

Step 4: Serve and add toppings

  • Scoop into bowls and top with whatever you like — cheese, chips, sour cream, avocado, or all of it.

Notes

Tips

  • No taco seasoning? Use chili powder, cumin, garlic powder, paprika, and salt.
  • Want it less spicy? Use plain diced tomatoes instead of Rotel.
  • Got picky eaters? Blend some of the soup or mash the beans for a smoother texture.
  • Add a splash of lime juice at the end for extra flavor.

Variations

  • Creamy Taco Soup: Stir in a few tablespoons of cream cheese or a splash of heavy cream at the end.
  • Vegetarian Option: Skip the chicken and add extra beans or bell peppers.
  • Instapot Version: Cook on high pressure for 15 minutes, natural release for 10, then shred chicken.