Introduction

Craving a warm, comforting meal without the fuss? This slow cooker chicken taco soup is the answer! It’s the ultimate dump-and-go recipe, perfect for busy weeknights. With absolutely no chopping required, this family-friendly soup will quickly become a staple in your home.

Why You’ll Love This Slow Cooker Chicken Taco Soup

Effortless Preparation: Simply dump all the ingredients into your slow cooker and let it work its magic.
Rich, Bold Flavor: Enjoy the classic taste of tacos in a hearty, satisfying soup.
Healthy & Wholesome: Packed with lean protein and plenty of healthy veggies.
Lean protein sources offer numerous health benefits, including supporting brain function and a higher metabolic rate. For more information on the advantages of incorporating lean protein into your diet, refer to this guide on the health benefits of lean protein.
Customizable: Easily adjust the spice level and add your favorite toppings.
Great for Meal Prep: This slow cooker chicken taco soup is freezer-friendly and reheats beautifully.

Ingredients

Here’s what you’ll need to make this delicious slow cooker chicken taco soup:

1 cup mild salsa
15 ounce can black beans, rinsed and drained
15 ounce can pinto beans, rinsed and drained
15 ounce can corn, drained
14.5 ounce can petite diced tomatoes
3 tablespoons homemade taco seasoning, or store-bought
2 cups low sodium chicken broth
1 pound boneless skinless chicken breasts
Optional toppings: cilantro, plain Greek yogurt or sour cream, grated cheese, avocado, green onion, tortilla chips

Notes & Substitutions

Chicken: Use boneless, skinless chicken breasts or thighs for best results.
Beans: Black beans and pinto beans are a great combo, but any canned beans will work.
Salsa: Choose mild, medium, or hot salsa to suit your spice preference.
Broth: Low sodium chicken broth helps control the saltiness of the chicken taco soup.
Taco Seasoning: Feel free to use your favorite homemade blend or a pre-packaged mix.
Vegetables: For extra flavor, add chopped onions or bell peppers to the slow cooker.

Equipment

You’ll need just a few simple tools to make this easy recipe:

Slow cooker (5-6 quart recommended)
Meat shredding claws or two forks
Can opener

Instructions

Combine Ingredients: In your slow cooker, add the salsa, black beans, pinto beans, corn, diced tomatoes, taco seasoning, and chicken broth. Stir everything together until well combined.
Add Chicken: Nestle the chicken breasts into the mixture, making sure they are mostly submerged in the liquid. This will help them cook evenly and stay moist.
Slow Cook: Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the chicken is cooked through.
Shred Chicken: Carefully remove the cooked chicken from the slow cooker. Use two forks or meat claws to shred it into bite-sized pieces.
Return Chicken: Put the shredded chicken back into the slow cooker chicken taco soup and stir to combine.
Serve: Ladle the soup into bowls and add your favorite toppings. Enjoy!

Pro Tips & Troubleshooting

Don’t Overcook: The chicken is done when it easily shreds with a fork. Overcooked chicken can become dry.
Adjust Spice: If you want more heat, add extra taco seasoning or a pinch of chili powder.
Avoid Dry Chicken: Ensure the chicken is mostly submerged in liquid during cooking to prevent it from drying out.
Frozen Chicken: For food safety, always thaw chicken completely before adding it to the slow cooker. The USDA provides important guidelines for safe thawing techniques to prevent foodborne illness.
Too Thin/Thick?: If your soup is too thin, mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the soup during the last 30 minutes of cooking. If it’s too thick, simply add more broth.

Serving Suggestions, Storage & Variations

Serving Suggestions

Top your slow cooker chicken taco soup with shredded cheese, diced avocado, a dollop of sour cream or Greek yogurt, fresh cilantro, and sliced green onions.
Serve with a side of crispy tortilla chips, warm cornbread, or over a bed of fluffy rice or quinoa.

Variations

Creamy Version: Stir in a block of cream cheese or a splash of heavy cream at the end of cooking for a richer, creamier soup.
Vegetarian Option: Omit the chicken and add extra beans or a plant-based protein substitute to make this recipe vegetarian-friendly.
Other Proteins: Instead of chicken breasts, use ground chicken or turkey (browned beforehand) or pre-cooked rotisserie chicken (added at the end).
Extra Veggies: Add diced bell peppers, carrots, or zucchini for even more nutrients and flavor.

Storage & Freezing Instructions

Refrigeration: Store leftover chicken taco soup in an airtight container in the refrigerator for up to 3-4 days.
Freezer Meal Prep (Uncooked): Combine all ingredients except the chicken broth in a freezer-safe bag. Freeze flat for up to 3 months. Thaw completely in the refrigerator before cooking with the broth.
Freezing Cooked Soup: Let the soup cool completely before transferring it to airtight containers and freezing for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop or in the microwave.

Nutrition Information

Here’s an estimate of the nutritional value per serving:

Nutrient	Amount
Serving Size	1/6 recipe
Calories	326 kcal
Carbohydrates	47 g
Protein	29 g
Fat	4 g
Saturated Fat	1 g
Cholesterol	48 mg
Sodium	1071 mg
Potassium	1240 mg
Fiber	12 g
Sugar	9 g
Vitamin A	680 IU
Vitamin C	14.9 mg
Calcium	103 mg
Iron	4.3 mg

Please note: These values are estimates and can vary based on specific ingredients and serving sizes.

Frequently Asked Questions (FAQ)

Can I use frozen chicken? For food safety reasons, it’s best to thaw chicken completely before adding it to the slow cooker.
What if I don’t have all the beans? No problem! Feel free to substitute with whatever canned beans you have on hand, such as kidney beans or great northern beans.
Can I make this on the stovetop or in an Instant Pot? Yes!
- (Stovetop: Cook chopped chicken, add remaining ingredients, and simmer for 30 minutes.)
- (Instant Pot: Cook chicken for 8 minutes at high pressure, followed by a 10-minute natural pressure release.)
Do I need to drain the canned ingredients? Yes, it’s important to drain and rinse the beans and drain the corn to remove excess sodium and starch.
Can I double the recipe? Absolutely! Just ensure your slow cooker is large enough to accommodate the increased volume, and you may need to increase the cooking time slightly.

Conclusion

This slow cooker chicken taco soup is truly a game-changer for busy weeknights. Its ease of preparation, combined with its delicious and customizable flavors, makes it a winner for the whole family. So, gather your ingredients, toss them in the slow cooker, and let the magic happen! Don’t forget to share your culinary creations with Sweet Emily!