Servings
Font
Back
0 from 3 votes

Slow Cooker Chicken Taco Soup Recipe

Slow cooker chicken taco soup is easy comfort food. Packed with tender chicken, hearty beans, and bold taco flavors, it's the perfect dump-and-go meal for busy weeknights.

Prep Time
5 mins
Cook Time
4 hrs
Total Time
4 hrs 5 mins
Servings: 4
Calories: 582 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 4 chicken breasts boneless skinless
  • 1 envelope taco seasoning 1 ounce or 2 tablespoons
  • 1 small onion chopped
  • 1 can tomato sauce 8 ounces
  • 1 can black beans 15 ounces drained and rinsed
  • 1 can chili beans 15 ounces
  • 1 can mexicorn 15 ounces
  • 2 cans tomatoes with green chiles 10 ounces each

Instructions

    Cup of Yum
  1. Dice the onion. Drain and rinse the black beans.
  2. Put the chicken breasts in the slow cooker and sprinkle the taco seasoning on top.
  3. Add the rest of the ingredients to the slow cooker: chopped onion, tomato sauce, drained black beans, undrained chili beans, Mexicorn and tomatoes with chiles, and stir.
  4. Cover and cook on low 6 hours or high 4 hours.
  5. Remove chicken and shred. Put it back in the slow cooker and stir.
  6. Top with cheese and scallions if desired.

Notes

  • If you're sensitive to spice, use mild taco seasoning and canned tomatoes without green chilis. If you like things hot, add some diced jalapenos or a dash of cayenne pepper.
  • Chicken thighs work fine in this soup, too.
  • If you want a creamier soup, stir in 1 cup of sour cream right before serving.
  • On the other hand, if you want the soup to be soupier, add 1 cup of chicken broth before serving.
  • Note that the black beans are drained and rinsed, but the chili beans aren't. Canned chili beans have a mild chili sauce that helps flavor the soup.
  • You can replace the black beans with pinto beans, kidney beans, or white beans. Just make sure to drain and rinse them before adding them to the soup.
  •  
  • If you're sensitive to spice, use mild taco seasoning and canned tomatoes without green chilis. If you like things hot, add some diced jalapenos or a dash of cayenne pepper.
  • Chicken thighs work fine in this soup, too.
  • Substitute a can of corn if you can't find Mexicorn.
  • If you want a creamier soup, stir in 1 cup of sour cream right before serving.
  • On the other hand, if you want the soup to be soupier, add 1 cup of chicken broth before serving.
  • Note that the black beans are drained and rinsed, but the chili beans aren't. Canned chili beans have a mild chili sauce that helps flavor the soup.
  • You can replace the black beans with pinto beans, kidney beans, or white beans. Just make sure to drain and rinse them before adding them to the soup.

Nutrition Information

Calories 582kcal (29%) Carbohydrates 65g (22%) Protein 64g (128%) Fat 9g (14%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 2g Trans Fat 0.03g Cholesterol 145mg (48%) Sodium 2675mg (111%) Potassium 2537mg (72%) Fiber 18g (72%) Sugar 22g (44%) Vitamin A 1906IU (38%) Vitamin C 42mg (47%) Calcium 157mg (16%) Iron 9mg (50%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 582

% Daily Value*

Calories 582kcal 29%
Carbohydrates 65g 22%
Protein 64g 128%
Fat 9g 14%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 2g 10%
Trans Fat 0.03g 2%
Cholesterol 145mg 48%
Sodium 2675mg 111%
Potassium 2537mg 54%
Fiber 18g 72%
Sugar 22g 44%
Vitamin A 1906IU 38%
Vitamin C 42mg 47%
Calcium 157mg 16%
Iron 9mg 50%

* Percent Daily Values are based on a 2,000 calorie diet.