Chicken Taco Soup

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.

Jump to:

• Why We Love This Recipe
• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Top tip
• FAQ
• Recipe

Why We Love This Recipe

• Flavorful Combination: This recipe brings together the bold and familiar flavors of tacos in a comforting and hearty soup, offering a satisfying taste.
• Easy to Make: This soup is easy to prepare, making it a convenient option for busy weeknights or when you're craving a warm and flavorful meal without spending hours in the kitchen.
• Customizable: You can tailor the recipe to your preferences by adding your favorite taco toppings like cheese, sour cream, avocado, and crushed tortilla chips, creating a personalized and delightful meal.
• Comfort Food: It offers the comforting and nourishing qualities of traditional soup, while also satisfying the craving for the comforting flavors of tacos.
• One-Pot Dish: This recipe involves minimal cleanup, as the soup is cooked in a single pot, making it a great option for easy cooking and less dishwashing.
• Family-Friendly: Its familiar and kid-friendly flavors make chicken taco soup a hit with both adults and children, making it a go-to choice for family meals.
• Versatility: The ingredients can be adjusted based on what you have on hand, allowing for flexibility and creativity in the kitchen.
• Warm and Hearty: Particularly during colder months, chicken taco soup offers a warm and hearty meal that can be incredibly satisfying and comforting.
• Leftover-friendly: It's a great way to use leftover chicken, beans, and vegetables, making it a resourceful option to prevent food waste.
• Crowd-Pleaser: Whether served at gatherings, potlucks, or game days, this soup tends to be a crowd-pleaser due to its familiar and universally loved flavors.

Ingredients

• 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.
• 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.

Instructions

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

For this recipe all you need is a Crockpot. We love how mess free this recipe is. All you have to do is dump and go. Perfect for the bust weeknights.

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.

FAQ

1. Can I make taco soup in a slow cooker or Instant Pot?
   • Yes, taco soup can be made in both a slow cooker and an Instant Pot. Slow cooking allows flavors to meld over time, while the Instant Pot speeds up the process for those seeking a quicker meal.
2. What toppings can I add to taco soup?
   • Taco soup is versatile with toppings. Common choices include shredded cheese, sour cream, diced avocado, chopped cilantro, sliced jalapenos, crushed tortilla chips, and a squeeze of lime.
3. Can I use ground beef instead of chicken?
   • Absolutely. While chicken is common, you can substitute it with ground beef, turkey, or even go for a vegetarian option by using beans as the main protein source.
4. Is taco seasoning necessary or can I make my own?
   • You can use store-bought taco seasoning or create your own blend with common spices like cumin, chili powder, paprika, garlic powder, and onion powder. Adjust the proportions to your taste.
5. Can I freeze taco soup for later?
   • Yes, taco soup freezes well. Allow it to cool completely, then store in airtight containers or freezer bags. When reheating, you might need to add a little broth or water to maintain the desired consistency.

 

Recipe