This chicken taco soup recipe is made easy with the help of a slow cooker. With hearty beans, shredded chicken, and Mexican spices, it’s full of flavor and sure to be a family favorite.
Taco Soup Tuesday!
We love Taco Tuesdays at our house, but we tend to eat more tacos in the spring and summer than in the middle of winter.
When it’s cold outside, we keep the taco theme alive with our family’s favorite chicken taco soup recipe. It’s the absolute easiest thing to throw together in a slow cooker on a busy weeknight – everyone loves it and goes back for second helpings. It simmers all afternoon and is ready to enjoy when dinner comes.
This chicken taco soup combines all the delicious flavors of a taco in one bowl.
This protein-rich, gluten-free recipe can be prepared in less than 30 minutes (a priority for me!). It’s packed with fiber from the beans, has the best flavor from the sweet corn and shredded chicken, and has that spicy, taco flavor we crave.
This soup freezes well and the flavors get even better when reheated for lunches throughout the week.
Hope you love this recipe as much as we do!
Chicken Taco Soup Recipe
Ingredients
- olive oil
- garlic
- jalapeno
- spicy patani
- black beans
- whole grain corn
- Tomato sauce
- diced tomatoes with green chilies
- taco seasoning
- zucchini
- skinless, boneless, chicken breast
- cheddar cheese
- sour cream
- tortilla chips
How to Make Chicken Taco Soup
Step 1. Combine ingredients – minus chicken and zucchini – in your slow cooker and stir.
Combine chopped garlic, chili beans, black beans, corn, olive oil, jalapeño, tomato sauce, diced tomatoes and taco seasoning in the slow cooker and stir.
Step 2. Add chicken
Once mixed, place the chicken breast directly on top, and press it lightly to cover it with the other ingredients.
Step 3. Cook for 3-4 hours on low heat
Put the slow cooker on low, add the lid, and let everything cook for 3-4 hours.
Step 4. Slice the chicken
After the cooking time has passed, remove the chicken breasts and cut them into pieces. Then, add the shredded chicken back to the rest of the soup ingredients.
Step 5. Add the zucchini.
Cut your zucchini into small pieces before adding to the soup (you can leave the skin on!). If you want your soup to be thinner, you can add a little water at this point.
Step 5. Cook for another 15 minutes
Cook the mixture for 15 minutes on high heat.
Step 6. Serve with toppings
Serve with a dollop of sour cream, crunchy tortilla chips, and shredded cheddar cheese.
Tips For Making The Best Chicken Taco Soup
- You can use pre-cooked rotisserie chicken and add at the end (instead of making your own shredded chicken)
- Is the soup too thick? Add a little more chicken broth to get the consistency you like
- We like to use shredded white cheddar on top, but you can use pre-shredded cheese or whatever you like (can always be omitted if there’s no milk)
- If you have ripe avocados and fresh cilantro and lime on hand, add them to your selection of toppings.
What to Serve with Chicken Taco Soup
Chicken Taco Soup Recipe
This chicken taco soup recipe is made easy with the help of a slow cooker. With hearty beans, shredded chicken, and Mexican spices, it’s full of flavor and sure to be a family favorite.
Ingredients
- 1 tbsp tbsp olive oil
- 2 cloves garlic, chopped
- 1 jalapeno, seeded and chopped
- 16 oz. chili beans, drained and rinsed
- 15 oz. black beans, drained and rinsed
- 15 oz. whole kernel corn, drained
- 8 oz. Tomato sauce
- 14.5 oz. can be diced tomatoes with green chilies, not dried
- 1/3 cup taco seasoning
- 1 small zucchini, ½ inch cubed
- 3 whole skinless, boneless, chicken breast
Toppings
- ¼ cup shredded cheddar cheese
- 1 spoon sour cream
- crushed tortilla chips
Instructions
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Combine minced garlic, beans (chili and black), corn, olive oil, jalapeno, tomato sauce, diced tomatoes and taco seasoning in slow cooker and stir.
-
Once mixed, place the chicken breast directly on top, and press it lightly to cover it with the other ingredients. Put the slow cooker on low, add the lid, and let everything cook for 3-4 hours.
-
After the cooking time has passed, remove the chicken breasts and cut them into pieces. Then, add the shredded chicken back to the rest of the soup ingredients.
-
Add the zucchini. If you want your soup to be thinner, you can add a little water at this point.
-
Cook the mixture for 15 minutes on high heat.
-
Serve in your favorite soup bowl, and add optional toppings like sour cream, tortilla chips, and shredded cheese.
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