Slow Cooker Chicken Taco Soup Recipe

Sharing is caring!

I LOVE this Slow Cooker Chicken Taco Soup Recipe so much that I make this recipe a couple of times a month.  It is so easy, so delicious, and everyone loves it.  I will admit that there is ONE problem with this recipe…there are never any leftovers. EVER.  It’s that delicious. Don’t believe me? Oh….you are in for a surprise!

If you have never had chicken taco soup before then I will have to say, you are missing out! It is full of flavor and is one of those soups that truly hits the spot on a cold day. Honestly, it doesn’t even have to be a cold day for me. I could eat it ALL day.

Slow Cooker Chicken Taco Soup Recipe

To make this soup, turn your favorite slow cooker on low, and then add in these ingredients:

• 3 boneless skinless chicken breasts (cut into 1″ cubes)
• 1 large red onion (finely chopped)
• 2 (10 oz.) cans diced tomatoes with green chilis
• 1 (15 oz.) can chili beans
• 1 (15 oz.) can diced tomatoes
• 1 (15 oz.) can black beans
• 1 (15 oz.) can whole kernal corn

Once you have all of your ingredients added, allow it to cook all day for 8 hours on low.  If you are wanting to make this a little faster, turn it on high and cook for 4 hours.

When your Chicken Taco Soup is ready to serve, add in some crushed tortilla shells, shredded cheddar cheese, and a little sour cream. OH. MY. YUMMINESS.

Slow Cooker Chicken Taco Soup Recipe

Have you made this? Rate our recipe below! Print the recipe, rate it, and learn more about PinkWhen!

Review Recipe

5 from 1 vote

Print

Slow Cooker Chicken Taco Soup Recipe

The best way to cook taco soup is ALL day with this easy dump and make slow cooker taco soup recipe. 

Course dinner

Cuisine American

Prep Time 5 minutes

Cook Time 8 hours

Total Time 8 hours 5 minutes

Servings 6

Calories 136kcal

Author Jennifer West

Ingredients

• 3 boneless skinless chicken breasts cut into 1" cubes
• 1 large red onion finely chopped
• 2 10 oz. cans diced tomatoes with green chilis
• 1 15 oz. can chili beans
• 1 15 oz. can diced tomatoes
• 1 15 oz. can black beans
• 1 15 oz. can whole kernal corn

Instructions

• Once you have all of your ingredients added, allow it to cook all day for 8 hours on low. If you are wanting to make this a little faster, turn it on high and cook for 4 hours.
• When your Chicken Taco Soup is ready to serve, add in some crushed tortilla shells, shredded cheddar cheese, and a little sour cream.

Nutrition

Calories: 136kcal | Carbohydrates: 1g | Protein: 24g | Fat: 2g | Cholesterol: 72mg | Sodium: 133mg | Potassium: 444mg | Vitamin A: 35IU | Vitamin C: 2.7mg | Calcium: 10mg | Iron: 0.5mg

**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.

©PinkWhen - Sign up for more quick and easy recipes here!!

Did you make this recipe? Or planning to?Share a photo, mention @pinkwhenjen, and tag #pinkwhen on Instagram and in your Instagram Story. Don't forget to RATE this recipe once you've made it!!

FREEZER COOKING INSTRUCTIONS:

For freezer cooking, place all of the ingredients into a Slow Cooker Liner, and then twist tie closed.  Place the liner with the ingredients into a freezer bag and then freeze after labeling. When you are ready to make this, remove the liner from the freezer bag, place the liner into your slow cooker, and then place on low and cook for 8-10 hours.

Sharing is caring!