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If you’re looking for a cozy, hearty dinner that practically makes itself, this Crockpot Chicken Taco Soup is a must-make. It’s packed with tender shredded chicken, beans, corn, tomatoes, and bold Tex-Mex flavor — and the slow cooker does all the work for you.
This is one of my favorite dump-and-go meals for busy weeknights. I make it in my 6-quart programmable slow cooker so it can simmer all day while I’m busy with the kids. By dinnertime, the house smells amazing and dinner is already done.
It’s warm, comforting, and perfect for feeding a crowd — or stocking your freezer with leftovers.
Why You’ll Love This Crockpot Chicken Taco Soup
- Easy dump-and-go slow cooker meal
- Hearty, filling, and family-friendly
- Perfect for busy weeknights
- Great for meal prep and leftovers
- Naturally gluten-free
- Freezer-friendly
Equipment You’ll Need
I use the following kitchen tools to make this recipe easily and consistently:
- A 6-quart programmable slow cooker — perfect size for soups and stews
- Large ladle
- Measuring cups and spoons
- Optional: Stand Mixer (for fast shredded chicken)
I use my KitchenAid stand mixer with the paddle attachment to shred chicken in seconds. It saves so much time when making soups, casseroles, tacos, and enchiladas. You can also do this with a hand mixer or by hand with two forks.
These are the same tools I use regularly in my kitchen and rely on for weeknight cooking.
Ingredients You’ll Need
• 1 yellow onion, diced
• 1 15.5 oz can chili beans
• 1 15 oz can black beans
• 1 15 oz can whole kernel corn, drained
• 1 8 oz can tomato sauce
• 1 cup chicken broth
• 2 10 oz cans diced tomatoes with green chiles
• 2 tsp garlic salt
• 1 TBSP onion powder
• 1 TBSP paprika
• 1 TBSP cumin
• 3 whole chicken breasts — fresh or frozen
• Recommended toppings: Shredded cheese, Plain Greek yogurt or sour cream, corn chips (plain or CHILI CHEESE!)
• Optional toppings: Fresh chopped cilantro, diced jalapeños, tortilla strips, avocado
How to Make Crockpot Chicken Taco Soup
Begin by gathering and measuring all of your ingredients so everything is ready to layer into the slow cooker. If you like, a light coating of nonstick spray makes cleanup even easier later — especially helpful on busy weeknights.
The base of this recipe is built directly in the crockpot. The onions, beans, corn, tomatoes, sauce, and broth combine to create a flavorful foundation that slowly develops richness as it cooks. Placing the chicken breasts on top allows them to gently poach in the seasoned liquid. Pressing them down just slightly ensures they’re mostly submerged, which keeps the meat moist and tender.
Low and slow cooking gives the flavors time to meld together beautifully. As the mixture simmers, the chicken becomes fork-tender and easy to shred. Once cooked through, removing the chicken briefly for shredding helps create evenly sized pieces before stirring it back into the soup.
I prefer to shred my chicken with my Kitchenaid Mixer.
Returning the shredded chicken allows it to absorb even more of the seasoned broth, creating a cohesive, hearty texture throughout.
Before serving, take a moment to taste and adjust the seasoning. A final pinch of salt, a crack of pepper, or a little extra spice can brighten the entire pot.
Ladle into bowls and finish with your favorite toppings for a comforting, crowd-pleasing meal.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
PrintEasy Crockpot Chicken Taco Soup
Crockpot Chicken Taco Soup is an easy, dump-and-go slow cooker meal made with tender chicken breasts, beans, corn, diced tomatoes with green chiles, and warm taco spices. This hearty soup is full of flavor, naturally high in protein, and perfect for busy weeknights, meal prep, or freezer meals. Simply add everything to the crockpot and let it cook until the chicken is fall-apart tender.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Total Time: 6 hours 15 minutes
- Yield: about 8 servings
- Category: Crockpot Meals
- Method: Crockpot, Slow cooker
- Cuisine: Mexican
Ingredients
- 1 yellow onion, diced
- 1 15.5 oz can chili beans
- 1 15 oz can black beans
- 1 15 oz can whole kernel corn, drained
- 1 8 oz can tomato sauce
- 1 cup chicken broth
- 2 10 oz cans diced tomatoes with green chilis
- 2 tsp garlic salt
- 1 TBSP onion powder
- 1 TBSP paprika
- 1 TBSP cumin
- You can easily replace these seasonings with one batch taco seasoning.
- 3 whole chicken breasts – fresh or frozen
recommended toppings:
- shredded cheese
- sour cream or plain green yogurt for extra protein
- corn chips (plain or chili cheese)
optional topping swaps:
- tortilla strips
- diced jalapenos for added kick
- shredded pepperjack cheese
- fresh chopped cilantro
- avocado
Instructions
- Place onion, chili beans, black beans, corn, tomato sauce, broth and diced tomatoes in a slow cooker.
- Add seasonings on top and stir to combine.
- Lay chicken breasts on top of the soup mixture and press down slowly until covered.
- Cover
- Set crockpot to low heat and cook for 6-8 hours (or on high for 4 hours.)
- Remove chicken breast from soup and transfer to mixing bowl, shred chicken with mixer. (If shredding with forks by hand, allow to cool on plate or bowl before shredding.)
- Add the shredded chicken back into the soup and keep warm until ready to serve.
- Top with shredded cheese, sour cream or greek yogurt & any of the additional recommended toppings if desired. (Our family loves the chili cheese fritos in this soup!)
- Let us know what you top it with!
Notes
-
Gluten-Free Note: This soup is naturally gluten-free when made with certified gluten-free chicken broth, beans, seasonings, and toppings. Always check labels if serving to someone with gluten sensitivity or celiac disease.
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Frozen Chicken: You can use frozen chicken breasts directly in the crockpot. No need to thaw—just ensure the chicken reaches a safe internal temperature before shredding.
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Shredding Tip: For quick shredding, place cooked chicken breasts in the bowl of your Stand Mixer and beat on 3 with paddle attachment, or in a large bowl with a hand mixer on low speed.
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Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
-
Freezer-Friendly: This soup freezes well. Let cool completely, then freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove or in the microwave.
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Topping Ideas: We love chili cheese corn chips, but crushed tortilla chips, avocado, lime juice, or extra cilantro are also delicious!
- Alternate cooking method: This recipe can be made on the stovetop or in a dutch oven, I have cooked it on the stovetop when I’ve been in a time crunch, but I would recommend using thawed chicken. I prefer the slow cooker so the flavors have more time to blend, but it is doable, just watch for scorching and make sure the chicken reaches a safe internal temperature.
Topping Ideas
This soup is delicious on its own, but even better with toppings:
- Shredded cheddar or Mexican-blend cheese
- Sour cream or Plain Greek yogurt
- Corn Chips – Plain or Chili Cheese
- Crushed tortilla chips
- Diced avocado
- Fresh cilantro
- Lime wedges
What to Serve with Crockpot Chicken Taco Soup
This soup pairs perfectly with:
See our other Mexican Recipes or browse our Slow Cooker section for more Inso!
Storage & Reheating
Refrigerator:
Store leftovers in an airtight container for up to 4 days.
Freezer:
I like to freeze leftover soup in 1-cup silicone freezer trays with lids then transfer to freezer safe ziplock bags so we can thaw individual portions for quick lunches later. Freeze for up to 3 months.
Reheating:
Reheat on the stovetop over medium heat or in the microwave until hot.
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