Chicken Taco Soup is a family favorite crockpot meal that’s hearty, flavorful, and made for piling high with cheese, chips, and avocado.
Author’s Notes
Never Too Many Tacos
The Easiest Chicken Taco Soup You’ll Ever Make!
I’m certain I could eat tacos in some form every single day and never get sick of them! From street corn chicken tacos to a taco skillet to this soup.
Last year, I shared a ground beef taco soup that quickly became one of my most-made winter recipes. My family loves it, and I love how simple it is to make!
This time I wanted to create an equally delicious chicken version, made right in the crockpot since so many of you have been asking for more slow cooker soups. I can’t wait for you to try it!
Chicken Taco Soup Ingredients
| Ingredient Group | Helpful Notes |
|---|---|
| Chicken Thighs | Use boneless, skinless thighs for tender meat that shreds easily. |
| Beans & Corn | Chili beans are canned beans in a spiced tomato sauce that add instant flavor and richness to this soup. Southwestern corn adds extra seasoning, but plain corn works too. |
| Tomatoes & Chiles | Fire-roasted tomatoes and chiles bring a smoky, rich flavor. Regular canned tomatoes are fine if that’s what you have. |
| Broth & Seasonings | Chicken broth is the base. My homemade taco seasoning adds loads of flavor; adjust spice to taste. |
Chicken Taco Soup Toppings
- Tortilla chips or strips: Strips are great for topping; chips are best for dipping.
- Shredded cheese: Sharp Cheddar, Monterey Jack, or a Mexican blend.
- Sour cream or Greek yogurt: Adds creaminess and balances the spice.
- Avocado: Diced or sliced for creamy texture and fresh flavor.
- Cilantro & Limes: Enhances and adds freshness to the broth.
- Jalapeños: Fresh or pickled slices for a little heat.
How To Make Chicken Taco Soup:
- Add: Add chicken, beans, corn, tomatoes, chiles, broth, & seasonings to a slow cooker.
- Cook: Cover and cook on high 2-1/2 to 3-1/2 hours or low 3–6 hours.
- Shred: Remove chicken, shred, and return to soup.
- Finish: Adjust seasonings, add lime juice or cilantro if desired.
- Serve: Ladle into bowls and top with your favorites!
More Crockpot Soup Recipes:
Chicken Taco Soup
Video
Equipment
Ingredients
- 1.25 pounds chicken thighs (~3 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
- 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
- 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
Instructions
- Add chicken thighs, garlic, chili beans, black beans, corn, green chiles, diced tomatoes, and chicken broth to a 6-quart slow cooker. Sprinkle in all seasonings, including salt & pepper (start with 1/2 teaspoon each). Stir well.
- Cover and cook on high for 2-1/2 to 3-1/2 hours or low for 3 to 5-1/2 hours, until chicken reaches 165°F and is tender enough to shred.
- Remove chicken from the slow cooker, shred with two forks, then return it to the soup. Stir to combine. Taste and adjust seasonings as needed. Add fresh lime juice and cilantro if using.
- Ladle soup into bowls and load up with toppings: Cheddar cheese, sour cream, diced avocado, and plenty of crushed tortilla chips.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What To Serve With Chicken Taco Soup:
- Cheese quesadillas: Quick and melty, perfect for dipping into the soup.
- Mexican rice or cilantro lime rice: A hearty side that soaks up the broth.
- Cornbread or jalapeño cornbread: Adds a sweet or spicy contrast.
- Chips and salsa or guacamole: A light, crunchy side to round out the meal.
- Simple Mexican salad: Balances the richness of the soup with something fresh.
Storage
Leftovers?
Store leftover chicken taco soup in an airtight container in the fridge for 3–4 days. Reheat gently on the stove or in the microwave. Freeze cooled soup (without toppings) in freezer-safe containers for up to 3 months; thaw overnight in the fridge before reheating.
Hi! What do you recommend for making this in the instant pot?
Hey Sarah, check out my chicken tortilla soup recipe in the instant pot: https://www.chelseasmessyapron.com/instant-pot-or-crockpot-mexican-tortilla-soup/.