Slow Cooker Taco Soup
This easy slow cooker taco soup is a comforting, flavorful meal that practically makes itself. With tender shredded chicken, beans, corn, and authentic taco seasonings, it’s the perfect dish for busy weeknights or meal prep. Simply combine your ingredients in the morning and come home to a delicious, ready-to-eat dinner.
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 cans diced tomatoes with green chiles, 10 ounces each
- 1 can black beans, 15 ounces, drained and rinsed
- 1 can corn, 15 ounces, drained
- 4 cups chicken broth
- 2 tablespoons taco seasoning
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Toppings: shredded cheese, sour cream, tortilla strips, cilantro, lime
Instructions
- Add chicken breasts, onion, garlic, diced tomatoes with green chiles, black beans, corn, and chicken broth to your slow cooker.
- Stir in taco seasoning, cumin, and chili powder. Season with salt and pepper.
- Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
- Remove chicken breasts and shred them with two forks, then return to the slow cooker.
- Stir well and taste for seasoning, adjusting as needed.
- Ladle into bowls and top with shredded cheese, sour cream, tortilla strips, fresh cilantro, and a squeeze of lime juice.
Practical Tips
Prep ahead for convenience: Dice your onion and garlic the night before, and store them in the refrigerator. In the morning, simply add everything to the slow cooker for a hands-off cooking experience.
Customize your toppings: Set out a toppings bar so everyone can personalize their bowl. Fresh jalapeños, diced avocado, and sliced radishes are excellent additions to the suggested toppings.
Adjust spice levels: If you prefer a milder soup, reduce the chili powder or omit some of the diced tomatoes with green chiles. For extra heat, add a pinch of cayenne pepper or fresh jalapeños.
How to Store
This taco soup keeps well in the refrigerator for up to 3 days in an airtight container. For longer storage, freeze the soup for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave. Add fresh toppings after reheating for the best texture.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Yes, boneless skinless chicken thighs work wonderfully in this recipe. They tend to stay more tender during the long cooking time and add extra flavor to the broth.
Is this soup gluten-free? Most taco seasoning blends are gluten-free, but always check your specific brand’s label. The rest of the ingredients are naturally gluten-free, making this an easy option for those avoiding gluten.
Can I add more vegetables? Absolutely. Diced bell peppers, zucchini, or carrots can be added in step one. Just keep in mind that softer vegetables may break down during the long cooking time.