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.
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.
Try this soup with our Cornbread cake, or our Arepa Con Queso recipe. We love crockpot Mexican dishes like this Crockpot Carnitas Recipe.
Jump to:
Ingredients
We love how this is an easy prep dinner. You don't have to cook anything beforehand. Simply dump in the crockpot and walk away!
- Salsa- Adds in those easy taco flavors and you can use your favorite brand and flavor, even controlling the spice level.
- Chicken breast- You can use either a frozen or thawed chicken breast. For a quicker cook time throw in pre-cooked chicken you have in the refrigerator or freezer. Or use this Instant Pot Taco Meat recipe.
- Black Beans, Kidney Beans- This gives the meal a hearty texture and great taste. You can change which beans you put in or double the black beans if you want to omit the kidney beans, and visa versa.
- Rotel- The flavor of rotel adds to the traditional diced tomatoes while giving the recipe a great base.
- Diced tomatoes- This is a great base to the soup giving it both tomatoes and juices.
- Corn- The corn pairs well with the other ingredients and gives great texture and taste.
- Chicken Broth- A subtle base that doesn't over power the other flavors and adds to the soup. You can use better than bouillon as well with great results.
- Cumin- A great Mexican spice that adds the perfect flavor to the soup.
See recipe card for quantities.
How to Make Chicken Taco Soup
Learn how to make this taco soup with these easy-to-follow steps. Use the pictures below for additional help.
- Add a frozen chicken breast to the middle of the crockpot.
2. Add the tomato products, salsa, Rotel, and diced tomatoes on top of the chicken.
3. Next add corn, black beans, kidney beans, cumin, and chicken broth to the slow cooker.
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.
5. Once the chicken is cooked, remove from the crockpot and shred using two forks, or a kitchen aid.
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. I make this version often.
- Deluxe - make this Chicken Taco Soup deluxe by adding guacamole, sour cream, green onions, shred cheese, and tortilla chips.
Learn From Us
This is a tasty soup that freezes really well. I love making a large batch and then putting it in freezer bags to save for another meal throughout the winter. Make sure the cool the soup before putting it in the freezer.
Storing Taco Soup
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. We love using the kitchen aid method!
Recipe
Chicken Taco Soup
Equipment
- 1 crock pot
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
Instructions
- In a large crock pot place the frozen chicken breast on the bottom.
- Add the remaining ingredients on top of the chicken and mix well.
- Cook for 4-6 hours on low or 3-4 hour on high.
- Once chicken is cooked through, remove and shred. Add the shredded chicken back into the soup, mix. Top with fun taco toppings.
Notes
- To shred chicken, be sure to check out our Easy How to Shred Chicken Guide.
- Freeze extras for another meal. When ready to eat again warm over the stovetop or warm in the microwave.
- Make sure the chicken is cooked all the way through to an internal temperature of 165 degrees Fahrenheit.
- Serve topped with cheese, sour cream, tortilla chips, guacamole, and your other favorite taco toppings.
Kali Alexandria says
An amazing soup recipe for the fall season! I have made this at least once a week! Loved the flavor.
Shara says
This was so delicious! Every single kid and adult in my heavily devoured it. I will definitely be adding this to the recipe rotation.
Ieva says
Loved coming home to this delicious soup yesterday, having spent only minutes preparing it! Delicious comfort food!
Shadi Hasanzade says
This was amazing and such a treat! Thank you!
Janessa says
Such a great dump and go recipe! Perfect for busy days.