Name: Chicken Taco Soup
Prep time: 10 min
Cook time: PT-462284H43M9S
Total time: 6 h
Cuisine: American
Ingredients: 1 16 ounce jar red Salsa, mild (2 cups); 1 large chicken breast, or 2 medium, frozen; 1 can Black Beans, rinsed and drained; 1 can Kidney Beans, rinsed and drained; 1 can Rotel; 1 can diced tomatoes; 1 can of corn, drained; 1 cup chicken broth; 2 teaspoons Cumin

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Get ready for the easiest original Chicken Taco Soup recipe made in the crockpot. This 5 can soup is so easy to assemble and is perfect for any busy fall evening. With delicious ingredients like Rotel, black beans, and salsa you can't go wrong. Make it in your slow cooker and eat it for dinner or freeze it for the perfect freezer meal.

Chicken Taco soup garnished with deluxe toppings.

This is the perfect crockpot soup for the busy fall season as the weather cools and school and sports schedules get busy. It takes less than 10 minutes to prepare and you don't have to think about it until you're ready to eat!

Be sure to check out our other great soups like our Chili's Southwest Chicken Soup, or out Cheesy Cauliflower Soup.

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Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
Top tip
Recipe

Ingredients

Salsa
Chicken breast
Black Beans
Kidney Beans
Rotel
Diced tomatoes
Corn
Chicken Broth
Cumin

See recipe card for quantities.

Instructions

Add a frozen chicken breast to the middle of the crockpot.

Salsa, rotel, and diced tomatoes added with the chicken.

2. Add the tomato products, salsa, Rotel, and diced tomatoes on top of the chicken.

Added black beans, kidney beans, and corn to the slow cooker.

3. Next add corn, black beans, kidney beans, cumin, and chicken broth to the slow cooker.

Mixed taco soup ingredients in a crockpot.

4. Mix the ingredients leaving the chicken on the bottom of the crockpot. Cook for 4-6 hours on low or 3-4 hours on high. Make sure the chicken is cooked all the way through.

Shredded chicken once it is cooked in the soup.

5. Once the chicken is cooked, remove from the crockpot and shred using two forks, or a kitchen aid.

Chicken Taco Soup ready to be garnished and eaten.

6. Add chicken back to the soup and mix well. Serve garnished with your favorite taco toppings!

Hint: Serve with extra toppings like black olives, sour cream, green onions, shredded cheese, and tortilla chips for a load taco soup.

Substitutions

Canned Chicken - Use canned chicken instead of frozen chicken breast. Add the chicken when the soup has cooked for 4-6 hours on low.
Vegetarian -make this vegetarian by substituting the chicken for additional beans of your choice. Try 1 can of Great Northern Beans and 1 extra can of Black Beans.

Variations

Deluxe - make this Chicken Taco Soup deluxe by adding guacamole, sour cream, green onions, shred cheese, and tortilla chips.

Equipment

Crockpot

Storage

Store cooked soup for 3-4 days in an air tight container in the refrigerator.

Once cooled, freeze soup in an air tight container or gallon freezer bag for up to 2 months. Reheat on the stovetop on medium heat, or the crockpot.

Top tip

Once the chicken is cooked all the way through, be sure to shred it using your favorite shredding method. Be sure to check out our favorite and easiest way to shred chicken here. We love using the kitchen aid method!

Recipe