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Easy Crockpot Chicken Taco Soup: 5-Ingredient Dinner

crockpot chicken taco soup - featured image

This isn’t just another crockpot soup. This is the one that gets you through a Tuesday. With only five ingredients and a slow cooker, you get a warm, hearty, and ridiculously flavorful chicken taco soup that tastes like it simmered all day.

Ingredients

Scale
  • 1.5 to 2 pounds boneless, skinless chicken breasts
  • 2 cans (10 ounces each) diced tomatoes with green chiles
  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 1 can (15 ounces) corn, drained
  • 4 cups low-sodium chicken broth
  • 1 packet (3 tablespoons) taco seasoning

Instructions

  1. Pat the chicken breasts dry with paper towels. Place the chicken in the bottom of your slow cooker in a single layer if possible.
  2. Open the cans of diced tomatoes with green chiles, black beans (drained and rinsed), and corn (drained). Pour them all into the slow cooker over the chicken. Don’t stir yet—just layer them on top.
  3. Pour the chicken broth over everything. Sprinkle the entire packet of taco seasoning evenly over the top.
  4. Use a spoon to gently stir everything together. Try not to move the chicken around too much, but make sure the seasoning is mostly incorporated into the liquid.
  5. Put the lid on and set your slow cooker. Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  6. Once the cooking time is up, carefully remove the chicken breasts to a cutting board or a large bowl. Use two forks to shred the meat.
  7. Put all the shredded chicken back into the slow cooker. Stir it into the soup so everything is evenly distributed. Taste the broth and adjust seasoning if needed.
  8. Ladle the soup into bowls and top with your favorite garnishes.

Notes

Don’t overcrowd the slow cooker. Resist the urge to peek. Shred chicken while warm. For a thicker soup, mash some beans or use a cornstarch slurry. Make it spicier with diced jalapeño or chipotle powder. Don’t skip rinsing the beans.

Nutrition

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