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Easy Crockpot Chicken Taco Soup

This Crockpot Chicken Taco Soup is an easy, dump-and-go slow cooker meal that’s perfect for busy weeknights, cozy weekends, or feeding a crowd. Made with tender chicken breasts, beans, corn, diced tomatoes with green chiles, and warm taco spices, this hearty soup is packed with bold flavor and protein—no pre-cooking required. Simply add everything to the crockpot and let it simmer until the chicken is fall-apart tender. This slow cooker chicken taco soup is naturally gluten-free, budget-friendly, and great for meal prep or freezer meals. Serve it topped with shredded cheese, sour cream or Greek yogurt, fresh cilantro, jalapeños, or crunchy tortilla strips for a customizable dinner the whole family will love. Whether you’re looking for an easy crockpot soup recipe or a comforting one-pot meal, this chicken taco soup delivers every time.
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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.

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

  1. Place onion, chili beans, black beans, corn, tomato sauce, broth and diced tomatoes in a slow cooker.
  2. Add seasonings on top and stir to combine.
  3. Lay chicken breasts on top of the soup mixture and press down slowly until covered.
  4. Cover
  5. Set crockpot to low heat and cook for 6-8 hours (or on high for 4 hours.)
  6. 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.)
  7. Add the shredded chicken back into the soup and keep warm until ready to serve.
  8. 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!)
  9. 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.

  • 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.

  • 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.

  • 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.

  • 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.

Find it online: https://ourgratefulkitchen.com/crockpot-chicken-taco-soup/