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Crockpot Chicken Taco Soup

This Crockpot Chicken Taco Soup recipe is a union of tender chicken, aromatic spices, and a medley of veggies coming together in a rich and comforting broth. 
Prep Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Servings: 4 servings

Ingredients

  • 1 pound boneless skinless chicken breasts or thighs
  • 1 can (15 ounces ) black beans drained and rinsed
  • 1 can (15 ounces ) diced tomatoes undrained
  • 1 cup corn kernels frozen
  • 1 medium onion chopped
  • 1 red bell pepper chopped
  • 2 cloves garlic minced
  • 4 cups low-sodium chicken broth
  • 1 packet taco seasoning
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste

Instructions

  • Place the chicken at the bottom of the crockpot.
  • Add the black beans, diced tomatoes, frozen corn, chopped onion, chopped red bell pepper, and minced garlic.
  • In a bowl, whisk together the chicken broth, taco seasoning, ground cumin, chili powder, salt, and pepper.
  • Pour the broth mixture into the crockpot, ensuring that the ingredients are well submerged.
  • Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and the flavors have melded.
  • Using two forks, shred the chicken directly in the crockpot. Give everything a good stir to distribute the flavors evenly.

Notes

  • Make extra and freeze for future yumminess.
  • Adjust spice levels to start, then add more if needed.
  • Frozen veggies work great, saving you prep time.