This Crockpot Chicken Taco Soup is a mix of tender chicken, beans, corn, and zesty spices. It’s like a cozy hug in a bowl that’s super easy to make!
I love throwing everything in the crockpot and letting it work its magic. It’s perfect for busy days, and the leftovers taste even better the next day—just like your favorite taco night!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for shredding. You can also use thighs for extra flavor. If you’re looking for a vegetarian option, try substituting with cooked lentils or extra beans instead!
Black Beans: Canned black beans are convenient. You can swap them for kidney beans or pinto beans if you prefer. Just remember to rinse them to remove excess sodium.
Tomatoes: Diced tomatoes with green chilies (like Rotel) offer zing. If you can’t find them, regular diced tomatoes with a pinch of chili powder will work too. You can also skip the canned tomatoes and use fresh ones if they’re in season.
Onion: While optional, a finely chopped onion can add depth. If you dislike onions, garlic or shallots can be a tasty alternative.
Taco Seasoning: If you don’t have a packet handy, make your own with chili powder, cumin, garlic powder, and paprika for a fresh flavor kick!
How Do I Get the Chicken Just Right?
Getting the chicken tender and easily shreddable is all about cooking time and moisture. Here’s how to ensure success:
- Use low heat for a longer time (6-8 hours) for best results; it allows the chicken to absorb all the yummy flavors.
- Add enough broth to keep the chicken moist throughout the cooking. If it looks dry, stir in a little more broth halfway through.
- Once cooked, shred the chicken back into the soup while it’s still hot to mix everything nicely.
Enjoy your delicious, homemade soup that’s perfect for cozy nights!
Crockpot Chicken Taco Soup
Ingredients You’ll Need:
Main Ingredients:
- 1.5 to 2 lbs boneless, skinless chicken breasts
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn kernels, drained
- 1 (14.5 oz) can diced tomatoes with green chilies (e.g., Rotel)
- 1 (8 oz) can tomato sauce
- 1 small onion, finely chopped (optional)
- 1 packet taco seasoning mix (about 1 oz)
- 1 tsp ground cumin
- 2 cups chicken broth
- Salt and pepper, to taste
Optional Toppings:
- Shredded cheddar cheese
- Sour cream
- Diced avocado
- Chopped fresh cilantro
How Much Time Will You Need?
You’ll need about 10 minutes to prepare the ingredients and set everything up. Then, let the soup cook in the crockpot for about 6 to 8 hours on low or 3 to 4 hours on high. It’s a set-it-and-forget-it kind of meal!
Step-by-Step Instructions:
1. Prepare the Ingredients:
Start by placing the boneless, skinless chicken breasts at the bottom of your crockpot. This will ensure they get properly cooked and absorb all the delicious flavors.
2. Combine the Veggies and Beans:
Add the black beans, corn kernels, diced tomatoes with green chilies, and the tomato sauce on top of the chicken. If you’re using onion, add that too. Oh, the aroma is already starting!
3. Season It Up:
Now, sprinkle the taco seasoning mix and ground cumin over everything. These spices bring that classic taco flavor we all love!
4. Add the Broth:
Pour in the chicken broth so that it covers all the ingredients. This will help the chicken stay moist while cooking.
5. Give It a Stir:
Gently stir the mixture to combine everything. This helps all the flavors meld together beautifully!
6. Cooking Time:
Cover the crockpot and set it to cook on low for 6 to 8 hours or on high for 3 to 4 hours. Your kitchen will smell amazing as it cooks!
7. Shred the Chicken:
Once the chicken is cooked through and tender, remove it from the crockpot. Shred it with two forks and return the chicken back into the soup. This makes the chicken perfectly mixed throughout.
8. Adjust the Seasoning:
Take a moment to taste your soup. If you need it, sprinkle a little salt and pepper to enhance the flavors.
9. Serve and Enjoy:
Now, ladle the soup into bowls and top it with your favorite toppings like shredded cheddar cheese, a dollop of sour cream, diced avocado, and chopped cilantro. Yum!
This hearty and flavorful soup is not only delicious but also perfect for a cozy evening. Enjoy every spoonful!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just make sure to cook it for a little longer, about 7 to 9 hours on low or 4 to 5 hours on high, to ensure it’s fully cooked through. There’s no need to thaw it beforehand!
Can I Make This Soup Vegetarian?
Absolutely! To make it vegetarian, replace the chicken with an equal amount of cooked lentils or extra beans (like chickpeas or kidney beans). You may want to add extra vegetable broth for flavor and moisture.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove or in the microwave. You might want to add a splash of broth to loosen it up if it thickens too much!
What Can I Serve with Chicken Taco Soup?
This soup is fabulous on its own, but you can serve it with tortilla chips for crunch, over rice for a heartier meal, or alongside a simple salad to round out your dinner. Enjoy experimenting!
