Fiesta Chicken Soup

Experience the Ultimate Comfort: Easy Slow Cooker Chicken Taco Soup!

Craving a hearty, flavor-packed meal that practically cooks itself? Our Slow Cooker Chicken Taco Soup is the answer! This incredible crockpot creation blends tender chicken with a vibrant mix of beans, corn, tomatoes, and zesty taco seasonings, creating a rich and satisfying soup that’s perfect for any occasion. Designed for busy weeknights and cozy gatherings alike, this recipe is a true family favorite, made even better when piled high with your choice of delicious toppings like cheese, crunchy tortilla chips, and creamy avocado. Get ready to elevate your dinner routine with minimal effort and maximum flavor!

Author’s Notes

My Love Affair with Tacos: A Soup Story

The Easiest & Most Flavorful Chicken Taco Soup You’ll Ever Prepare!

If there’s one dish I could happily eat every single day without getting bored, it’s tacos – in any form! From zesty street corn chicken tacos to a sizzling turkey taco skillet, the vibrant flavors of Mexican cuisine always hit the spot. That same love inspired this incredible soup, bringing all those beloved taco elements into a warm, comforting bowl.

Last year, I introduced a ground beef taco soup recipe that quickly became a go-to for many of you during the colder months. My family absolutely adored its simplicity and robust taste. Hearing your requests for more effortless slow cooker meals, I knew it was time to craft an equally delightful chicken version. This crockpot rendition offers the same incredible flavor with even less hands-on time, making it perfect for busy schedules. I truly can’t wait for you to experience this delicious twist!

This soup isn’t just a meal; it’s an experience. Imagine coming home to the comforting aroma of spices, beans, and tender chicken, all perfectly slow-cooked to perfection. It’s a dish that embodies convenience without sacrificing an ounce of flavor, proving that healthy, delicious, and easy can all exist in the same pot. Whether you’re feeding a crowd or simply seeking a hassle-free dinner, this Slow Cooker Chicken Taco Soup is bound to become a staple in your kitchen.

Essential Chicken Taco Soup Ingredients

Creating an outstanding Chicken Taco Soup starts with a carefully selected array of fresh and pantry staples. Each component plays a vital role in building the soup’s signature depth and vibrant flavor. Here’s a closer look at what you’ll need and why these choices make all the difference:

The Heart of the Soup: Chicken Thighs

• Boneless, Skinless Chicken Thighs: We opt for chicken thighs because they cook down to an incredibly tender, juicy texture that shreds effortlessly. Unlike chicken breasts, which can sometimes dry out in a slow cooker, thighs retain their moisture and absorb all the wonderful flavors of the broth and seasonings, contributing a richer taste to the soup. You’ll need about 1.25 pounds, which typically translates to 3 medium-sized thighs.

Beans & Corn for Texture and Earthiness

• Chili Beans (Undrained): These aren’t just plain pinto beans! Chili beans come pre-seasoned in a mild, spiced tomato sauce, which adds an instant layer of robust flavor and a beautiful thickness to the soup. Look for a 16-ounce can. If you can’t find them, plain pinto beans can work, but you might want to boost the chili powder and cumin slightly.
• Black Beans (Drained and Rinsed): A staple in Mexican-inspired dishes, black beans offer a creamy texture and earthy flavor. Draining and rinsing them helps remove excess sodium and starchy liquid, keeping the soup’s flavor clean and balanced. One 15-ounce can is perfect.
• Southwestern Corn (Undrained): This type of canned corn often includes a hint of peppers and spices, enhancing the overall taco theme. If Southwestern corn isn’t available, a 15.25-ounce can of plain whole kernel corn (undrained) works perfectly fine, allowing the other spices to shine through.

Tomatoes & Chiles for Tang and Smoke

• Fire-Roasted Diced Tomatoes (Undrained): Fire-roasted tomatoes are a game-changer! They provide a subtle smokiness and a deeper, more complex tomato flavor than regular diced tomatoes. This addition elevates the soup’s profile significantly. One 14.5-ounce can, undrained, adds essential liquid and tang.
• Mild Diced Green Chiles (Undrained): These canned chiles offer a gentle, earthy heat and a characteristic southwestern flavor without making the soup overly spicy. Like the tomatoes, fire-roasted varieties will add even more depth. A 4-ounce can is usually sufficient.

The Flavor Foundation: Broth & Seasonings

• Chicken Broth: The liquid base of our soup, chicken broth ties all the ingredients together. Two cups provide the perfect consistency and a savory background. You can adjust the amount slightly based on your preferred soup thickness.
• Aromatic Garlic: One tablespoon of minced garlic (freshly minced is always best for maximum flavor, but pre-minced works in a pinch) provides a foundational aromatic note that complements the spices.
• Homemade Taco Seasoning Blend: While pre-made taco seasoning packets are convenient, a homemade blend allows you to control the quality and intensity of flavors. Our recipe calls for a classic mix of ground chili powder, cumin, paprika, onion powder, garlic powder, and dried oregano. This combination delivers that authentic taco taste. Don’t forget salt and pepper to taste – starting with about 1/2 teaspoon of each and adjusting at the end is key. (Find my homemade taco seasoning recipe here for an even richer flavor!)

With these ingredients at the ready, you’re well on your way to a truly remarkable Chicken Taco Soup!

The Ultimate Chicken Taco Soup Toppings Bar

No taco soup is complete without a generous array of toppings! These additions not only add texture and visual appeal but also allow everyone to customize their bowl to perfection. Think of it as a build-your-own taco bar, but in soup form! Here are the essential toppings to consider for your next serving:

• Crunchy Tortilla Chips or Strips: A must-have for texture. Tortilla strips add a nice garnish and crunch, while hearty tortilla chips are perfect for dipping and scooping up every last drop of soup.
• Generous Shredded Cheese: Choose your favorite! Sharp Cheddar offers a tangy bite, Monterey Jack melts beautifully, and a Mexican blend provides a classic combination of flavors. The warmth of the soup will melt the cheese into gooey perfection.
• Cool & Creamy Sour Cream or Greek Yogurt: A dollop of sour cream or plain Greek yogurt adds a delightful creaminess and helps to balance the savory, spicy notes of the soup. It’s a refreshing counterpoint that ties everything together.
• Freshly Diced or Sliced Avocado: Creamy, rich, and full of healthy fats, avocado adds a luxurious texture and a mild, buttery flavor. Its vibrant green color also makes for a beautiful presentation.
• Bright Cilantro & Zesty Limes: Freshly chopped cilantro brings a burst of herbaceous freshness, while a squeeze of lime juice brightens the entire dish, cutting through the richness and enhancing all the other flavors. Don’t skip these for an authentic finish!
• Spicy Jalapeños: For those who love an extra kick, fresh or pickled jalapeño slices add a welcome layer of heat. Adjust the amount to your spice preference, or offer them on the side.
• Green Onions: Thinly sliced green onions provide a mild oniony bite and a pop of color, adding another layer of freshness.

Setting up a toppings bar makes dinner fun and engaging, letting each person craft their ideal bowl of Chicken Taco Soup. It’s the secret to making this simple soup feel like a special occasion meal!

Simple Steps: How To Make Chicken Taco Soup

One of the best things about this Chicken Taco Soup is its incredible ease of preparation. With minimal chopping and no pre-browning required, it’s truly a dump-and-go recipe that delivers maximum flavor with minimal effort. Here’s how to bring this comforting meal to life in your slow cooker:

1. Assemble Your Ingredients: Gather your chicken thighs, minced garlic, both cans of chili beans and black beans, corn, mild green chiles, fire-roasted diced tomatoes, and chicken broth. This ensures you have everything on hand before you begin.
2. Load the Slow Cooker: Carefully add the chicken thighs to the bottom of your 6-quart slow cooker. Then, layer in the minced garlic, undrained chili beans, drained and rinsed black beans, undrained corn, undrained green chiles, undrained diced tomatoes, and chicken broth.
3. Season Generously: Sprinkle all the specified seasonings (chili powder, cumin, paprika, onion powder, garlic powder, dried oregano) over the ingredients in the slow cooker. Add salt and freshly ground black pepper to taste, starting with about 1/2 teaspoon of each. Give everything a good stir to ensure the spices are evenly distributed throughout the liquids and solids.
4. Set and Forget: Cover your slow cooker with its lid. Cook on the HIGH setting for approximately 2-1/2 to 3-1/2 hours, or if you prefer a longer cook time, set it to LOW for 3 to 5-1/2 hours. The soup is ready when the chicken reaches an internal temperature of 165°F and is tender enough to be easily shredded with a fork.
5. Shred the Chicken: Once cooked, carefully remove the tender chicken thighs from the slow cooker. Using two forks, shred the chicken into bite-sized pieces. This step is usually quick and easy thanks to the slow cooking process.
6. Return and Stir: Place the shredded chicken back into the soup and stir well to combine. This allows the chicken to meld perfectly with the flavorful broth and other ingredients.
7. Final Flavor Adjustments: Taste the soup and adjust the seasonings as needed. You might want to add a bit more salt, pepper, or a pinch more taco seasoning to suit your preference. For an extra layer of brightness, stir in fresh lime juice and a generous handful of chopped cilantro at this stage.
8. Serve with Style: Ladle the steaming hot soup into individual bowls. Now comes the best part: encourage everyone to load up their bowls with their favorite toppings! A mountain of shredded Cheddar cheese, a dollop of sour cream, creamy diced avocado, and a shower of crushed tortilla chips will make this meal truly unforgettable. Enjoy!

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5 from 1 vote

Chicken Taco Soup

By
Chelsea Lords

This Slow Cooker Chicken Taco Soup is a hearty, flavor-packed meal loaded with tender chicken, beans, corn, tomatoes, and all your favorite taco toppings, making weeknight dinners incredibly easy and delicious.

Prep Time:
15 minutes

Cook Time:
3 hours

Total Time:
3 hours 15 minutes

Servings:
8 servings

Video

Equipment

• 6-quart Slow Cooker

Ingredients

Soup

• 1.25 pounds chicken thighs (~3 boneless, skinless thighs)
• 1 tablespoon minced garlic
• 1 16-ounce can chili beans (undrained, see note 1)
• 1 15-ounce can black beans (drained and rinsed)
• 1 15.25-ounce can southwestern corn or plain corn (undrained)
• 1 4-ounce can mild diced green chiles (undrained, fire-roasted if possible)
• 1 14.5 oz can fire-roasted diced tomatoes (undrained)
• 2 cups chicken broth

Pick Soup Toppings:

• Tortilla chips (for topping/dipping)
• Freshly shredded sharp Cheddar cheese (for topping)
• Sour cream and/or diced avocado (for topping)
• Cilantro and/or lime juice (optional, see note 2)
• Sliced Jalapeños (fresh or pickled, for extra heat)

Seasonings

• 1 tablespoon ground chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• Salt and pepper (to taste)

Instructions

• Combine Ingredients: Add chicken thighs, minced garlic, undrained chili beans, drained and rinsed black beans, undrained corn, undrained mild green chiles, undrained fire-roasted diced tomatoes, and chicken broth to a 6-quart slow cooker. Sprinkle in all the seasonings, including salt & pepper (start with 1/2 teaspoon of each). Stir everything thoroughly until well combined.
• Slow Cook: Cover the slow cooker with its lid and cook on the HIGH setting for 2-1/2 to 3-1/2 hours, or on the LOW setting for 3 to 5-1/2 hours. Cook until the chicken reaches an internal temperature of 165°F and is incredibly tender, easily shredding with a fork.
• Shred and Finish: Carefully remove the cooked chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the soup and stir to incorporate. Taste the soup and adjust seasonings as desired (you might want more salt, pepper, or a squeeze of lime). If using, stir in fresh lime juice and finely chopped cilantro for a vibrant finish.
• Serve with Toppings: Ladle the hot Chicken Taco Soup into individual bowls. Garnish generously with your favorite toppings: a heap of shredded Cheddar cheese, a dollop of sour cream or Greek yogurt, creamy diced avocado, and plenty of crushed tortilla chips for that essential crunch. Enjoy this comforting and flavorful meal!

Recipe Notes

Note 1: Chili Beans Defined: Chili beans are canned beans (typically pinto) that are prepared in a mild, spiced tomato sauce. This pre-seasoned base adds instant depth and a unique richness to the soup, distinguishing it from using plain beans alone.

Note 2: Optional Freshness Boost: For an extra layer of bright, zesty flavor, I highly recommend stirring in 1/4 cup of finely chopped fresh cilantro and 2 tablespoons of fresh lime juice just before serving. These fresh additions truly awaken the other flavors in the soup.

Storage Tips: Leftover Chicken Taco Soup can be stored in an airtight container in the refrigerator for 3–4 days. For longer storage, freeze cooled soup (without any toppings) in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove or in the microwave.

Nutrition

Serving: 1serving |
Calories: 647kcal |
Carbohydrates: 65g |
Protein: 49g |
Fat: 23g |
Saturated Fat: 6g |
Polyunsaturated Fat: 4g |
Monounsaturated Fat: 9g |
Cholesterol: 0.1mg |
Sodium: 106mg |
Potassium: 1103mg |
Fiber: 1504g |
Sugar: 15g |
Vitamin A: 8IU |
Vitamin C: 3075mg |
Calcium: 97mg |
Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Love this recipe? Share your thoughts below!

What To Serve With Chicken Taco Soup: Perfectly Paired Sides

While Chicken Taco Soup is wonderfully satisfying on its own, pairing it with complementary sides can elevate your meal into a full feast. Here are some fantastic suggestions to round out your dining experience:

• Warm Cheese Quesadillas: Quick, cheesy, and utterly delicious, quesadillas are a fantastic accompaniment. Their melty centers and crisp tortillas make them perfect for dipping into the rich broth of the soup, adding another layer of comforting texture and flavor.
• Fluffy Mexican Rice or Fragrant Cilantro Lime Rice: A classic pairing, these rice dishes are ideal for soaking up every drop of the flavorful soup. Mexican rice brings an extra layer of savory spice, while cilantro lime rice offers a refreshing, zesty counterpoint.
• Golden Cornbread or Spicy Jalapeño Cornbread: The slightly sweet and crumbly texture of cornbread provides a wonderful contrast to the savory soup. For those who enjoy a little extra heat, jalapeño cornbread adds a delightful spicy kick that complements the taco flavors beautifully. Serve warm with a pat of butter.
• Crispy Chips with Fresh Salsa or Creamy Guacamole: Keep it simple and classic with a side of tortilla chips. Offer them with a vibrant salsa for a fresh and tangy bite, or a rich, homemade guacamole for a creamy, herbaceous dip that echoes the soup’s flavors.
• Light & Refreshing Mexican Salad: To balance the heartiness of the soup, a simple Mexican salad made with crisp lettuce, corn, black beans, tomatoes, and a light vinaigrette is an excellent choice. It adds freshness, crunch, and a burst of vibrant vegetables.
• Roasted Vegetables: For a lighter, healthier side, consider a tray of roasted bell peppers, zucchini, and onions. Their slightly caramelized sweetness and tender-crisp texture make a lovely complement.

With these versatile side dishes, you can customize your Chicken Taco Soup meal to fit any preference or occasion, ensuring a satisfying and delicious dining experience for everyone.

Frequently Asked Questions About Chicken Taco Soup

Got questions? We’ve got answers to help you make the most out of your Slow Cooker Chicken Taco Soup experience!

Can I use chicken breast instead of thighs?

Yes, you can! Boneless, skinless chicken breasts can be used as a leaner alternative. However, be mindful that chicken breasts tend to dry out more easily than thighs in a slow cooker. To prevent this, consider adding them to the slow cooker about 1-2 hours after the initial cooking time has started, or ensure you don’t overcook them. The tenderness and flavor absorption might be slightly different, but the soup will still be delicious.

How can I make this soup spicier?

If you love heat, there are several ways to kick up the spice:

• Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the soup with the other seasonings.
• Include a diced jalapeño or serrano pepper with the seeds (remove seeds for less heat) at the beginning of cooking.
• Serve with extra fresh or pickled jalapeños, a drizzle of hot sauce, or a sprinkle of red pepper flakes as a topping.

Can I make this soup vegetarian?

Absolutely! To make a vegetarian taco soup, simply omit the chicken thighs and use vegetable broth instead of chicken broth. You can add extra beans (pinto, kidney, or cannellini work well), more corn, or even some diced sweet potatoes or bell peppers to add bulk and nutrients.

What if I don’t have fire-roasted tomatoes or southwestern corn?

No problem! Regular diced tomatoes can be used in place of fire-roasted. While fire-roasted adds a lovely smoky depth, the soup will still be flavorful with regular tomatoes. Similarly, plain whole kernel corn can be substituted for southwestern corn without issue; the other spices in the soup will ensure it retains its taco essence.

Can I cook this on the stovetop?

Yes, you can! To make this on the stovetop, dice the chicken thighs into bite-sized pieces. In a large pot or Dutch oven, sauté the chicken until lightly browned, then add the garlic and cook for another minute. Stir in all the other ingredients (beans, corn, tomatoes, chiles, broth, seasonings). Bring to a simmer, then reduce heat, cover, and cook for 20-30 minutes, or until the chicken is cooked through and tender. Shred the chicken if desired and continue with the remaining steps.

How thick should the soup be?

The thickness of this soup is a matter of personal preference. It’s naturally hearty due to the beans and shredded chicken. If you prefer a thinner soup, you can add an extra 1/2 to 1 cup of chicken broth towards the end of the cooking time or during reheating. If you prefer it thicker, you can slightly mash some of the beans against the side of the slow cooker before serving, or let it simmer uncovered for the last 30 minutes on high heat (if cooking on the stovetop) to reduce some liquid.