Slow Cooker Chicken Taco Soup – Easy Dinner Recipe

Table of Contents

• Why You’ll Love This Slow Cooker Chicken Taco Soup
• The Secret to the Perfect Chicken Taco Soup
• How to Customize This Easy Dinner Recipe
• Slow Cooker vs. Instant Pot: Which One Works Best?
• What to Serve with Chicken Taco Soup
• Storing and Reheating Leftovers
• Notes & Tips

Key Takeaways

This Slow Cooker Chicken Taco Soup is an easy, flavorful, and hearty meal that’s perfect for busy weeknights. Packed with protein, beans, and bold Mexican-inspired spices, it’s a dinner recipe that’s both comforting and simple to make. Whether you’re cooking for a family meal or meal-prepping for the week, this dish is a great go-to option.

Why You’ll Love This Slow Cooker Chicken Taco Soup

At Betty Cooks, we love bringing you recipes that are both delicious and easy to make. This Slow Cooker Chicken Taco Soup is one of our favorite dinner recipes because it requires minimal prep, yet delivers big flavor. With simple pantry ingredients, you can create a comforting meal that tastes like it’s been simmering for hours. Plus, this recipe is highly customizable to suit your personal taste!

The Secret to the Perfect Chicken Taco Soup

The key to making this easy recipe shine is layering flavors. Using a blend of taco seasoning, chili powder, and cumin gives this dish a bold taste, while the slow cooker method allows all the ingredients to meld beautifully. Adding shredded chicken back into the soup before serving gives it that perfect texture.

How to Customize This Easy Dinner Recipe

One of the best parts about this recipe is its versatility. If you love spice, add diced jalapeños or a dash of hot sauce. Want a creamier texture? Stir in some cream cheese or top it with avocado slices. For a low-carb version, skip the beans and corn while increasing the protein.

Slow Cooker vs. Instant Pot: Which One Works Best?

While this recipe is designed for a slow cooker, you can easily adapt it for an Instant Pot. Cooking it on high pressure for 15 minutes followed by a natural release ensures the chicken stays tender and the flavors develop quickly. Either way, you’re left with an easy dinner recipe that requires minimal effort.

What to Serve with Chicken Taco Soup

This soup pairs perfectly with crispy tortilla chips, warm cornbread, or a fresh green salad. If you’re looking to make it even heartier, serve it with Mexican rice or top it with extra shredded cheese.

Storing and Reheating Leftovers

If you have leftovers, store them in an airtight container in the refrigerator for up to four days. Reheat on the stovetop over medium heat or in the microwave until warmed through. This dish also freezes well for up to three months, making it a great meal prep option.

Notes & Tips

For an extra punch of flavor, squeeze fresh lime juice over the soup before serving. If you want to save even more time, use pre-cooked shredded chicken. And don’t forget to garnish with your favorite toppings like fresh cilantro, diced avocado, or a dollop of sour cream.

For more easy dinner recipes, visit Betty Cooks.

Slow Cooker Chicken Taco Soup – Easy Dinner Recipe

A hearty and flavorful slow cooker chicken taco soup that’s perfect for easy dinners. Loaded with tender chicken, beans, and Mexican spices, this dish is a comforting meal for busy nights.

Prep Time10 minutes mins

Cook Time6 hours hrs

Total Time6 hours hrs 10 minutes mins

Course: Soups & Stews

Cuisine: Mexican-American

Keywords: butter swim biscuits easy recipes, cheesey potatoes easy recipe, chicken stirfry easy recipe, dinner recipes, easy recipes, easy recipes ninja creami, recipes for dinner

Servings: 6 servings

Author: Betty

Ingredients

• 2 boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (15 oz) diced tomatoes with green chilies
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 packet taco seasoning
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 1/2 cup shredded cheddar cheese (for serving)
• 1/4 cup sour cream (for serving)
• Tortilla chips (for serving)

Instructions

1. Place chicken breasts in the bottom of the slow cooker.
2. Add black beans, kidney beans, corn, diced tomatoes, onion, and garlic.
3. Pour in chicken broth and sprinkle taco seasoning, chili powder, cumin, paprika, salt, and pepper.
4. Stir to combine, cover, and cook on low for 6-8 hours or high for 3-4 hours.
5. Remove chicken, shred it with two forks, and return it to the slow cooker.
6. Stir well and let it cook for another 15 minutes.
7. Serve hot with shredded cheddar cheese, sour cream, and tortilla chips.

Notes

For extra heat, add a diced jalapeño. You can also use rotisserie chicken to save time.