Print

Easy Crockpot Chicken Taco Soup Recipe

crockpot chicken taco soup - featured image
Print Recipe

This dump-and-go crockpot chicken taco soup is the ultimate weeknight hero. Made with simple pantry staples and frozen chicken, it delivers deep, complex flavor with zero prep work.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs (frozen works)
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can sweet corn, drained
  • 1 (14.5 oz) can diced tomatoes with green chiles (e.g., Rotel)
  • 1 (10 oz) can red enchilada sauce
  • 1 (14.5 oz) can low-sodium chicken broth
  • 1 packet taco seasoning
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • Salt and black pepper, to taste
  • For serving (optional): shredded cheddar or Monterey Jack cheese, sour cream or Greek yogurt, fresh cilantro, diced avocado, tortilla chips or strips, lime wedges

Instructions

  1. Prep your ingredients: dice the onion, mince the garlic, drain and rinse the black beans, drain the corn.
  2. Place the chicken breasts (or thighs) at the bottom of a 6-quart slow cooker in a single layer.
  3. Sprinkle the diced onion and minced garlic over the chicken. Pour in the diced tomatoes with green chiles, enchilada sauce, and chicken broth. Do not stir.
  4. Add the drained black beans and drained corn. Do not stir.
  5. Sprinkle the entire packet of taco seasoning over the top. Add a pinch of salt and a few cracks of black pepper.
  6. Stir gently to combine, making sure the seasoning is mostly dissolved and the chicken is coated.
  7. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is fork-tender. If using frozen chicken, add an extra hour on low.
  8. Carefully remove the chicken to a cutting board (or shred right in the pot). Use two forks to shred the meat into bite-sized pieces.
  9. Return the shredded chicken to the pot and stir. Taste and adjust salt and pepper if needed. If too thick, stir in a little extra broth or water.
  10. Ladle into bowls and serve with desired toppings.

Notes

This is a true dump-and-go recipe with no pre-cooking. For a thicker soup, stir in a cornstarch slurry (2 tbsp cornstarch + 2 tbsp cold water) during the last 30 minutes. For a creamy version, add 4 oz softened cream cheese during the last 30 minutes. The soup stores well in the fridge for up to 5 days and freezes for up to 3 months.

Nutrition

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

Find it online: https://cookluma.com/easy-crockpot-chicken-taco-soup-recipe/