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Easy Crockpot Chicken Taco Soup (Perfect Dump-and-Go)

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This cozy crockpot chicken taco soup is a truly dump-and-go meal that delivers rich, smoky flavor with minimal effort. Perfect for chilly evenings, it features tender chicken, beans, and corn in a seasoned broth.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (or thighs)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes with green chilies (undrained)
  • 1 can (15 oz) tomato sauce
  • 1 cup frozen corn kernels
  • 1 small yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1 packet (1 oz) taco seasoning
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika (optional)
  • 4 cups low-sodium chicken broth (or vegetable broth)
  • Salt and black pepper to taste
  • Optional toppings: shredded cheese, sour cream, fresh cilantro, diced avocado, lime wedges, crushed tortilla chips

Instructions

  1. Prep your ingredients. Dice the onion and mince the garlic. Open all cans—drain and rinse the beans, but do not drain the diced tomatoes or tomato sauce. Measure out spices and broth.
  2. Layer the ingredients in the slow cooker. Start with the diced onion and minced garlic at the bottom. Place the chicken breasts on top. Add the drained black beans, drained pinto beans, undrained diced tomatoes with green chilies, tomato sauce, and frozen corn. Do not stir yet.
  3. Add the seasonings. Sprinkle the taco seasoning, cumin, chili powder, and smoked paprika over everything. Pour the chicken broth over the top. Gently stir just enough to combine the seasonings with the liquid.
  4. Cover the slow cooker with the lid. Cook on LOW for 7-8 hours or on HIGH for 3-4 hours, until the chicken is tender enough to shred easily with a fork.
  5. About 30 minutes before serving, remove the chicken breasts from the slow cooker and place on a cutting board. Use two forks to shred the meat.
  6. Return the shredded chicken to the pot. Stir everything together. Taste and adjust seasoning with salt, pepper, or cumin if needed. If soup is too thick, add a splash more broth or water. If too thin, cook uncovered for 15-20 minutes to reduce.
  7. Serve and garnish. Ladle soup into bowls and top with desired garnishes such as shredded cheese, sour cream, fresh cilantro, lime juice, and crushed tortilla chips.

Notes

Don’t lift the lid during cooking. Shred chicken while warm. Toast spices first for more intense flavor. Watch the salt—use low-sodium broth and no-salt-added canned goods. Soup tastes even better the next day.

Nutrition

Keywords: crockpot chicken taco soup, dump-and-go, slow cooker soup, chicken taco soup, easy weeknight dinner

Find it online: https://cookluma.com/easy-crockpot-chicken-taco-soup-perfect-dump-and-go/