Crockpot Chicken Taco Soup is a comforting soup that’s easy to make with just six bold ingredients! With tender chicken, beans and corn in a flavorful broth, this slow cooker soup is sure to be a hit!
Love making soup in the Crockpot? Check out more easy recipes like Crockpot Chicken Noodle Soup, Crockpot Cheeseburger Soup and Crockpot Lasagna Soup.
Table of Contents
- Why we love it:
- Ingredients Needed for Crockpot Chicken Taco Soup
- How to make Crockpot Chicken Taco Soup
- Variations and Substitutions
- How to store Crockpot Chicken Taco Soup
- Can I freeze Chicken Taco Soup?
- Serving suggestions:
- More Crockpot Soup Recipes you’ll love!
- Slow Cooker Creamy Chicken Taco Soup Recipe
This Crockpot chicken taco soup recipe is one of the biggest reasons I get excited for cooler temperatures! When it’s time for a bowl of comfort, nothing quite hits the spot like chicken taco soup.
Slow cooked to perfection, this chicken soup is loaded with filling ingredients that really keep you full and plenty of flavor to satisfy your taste buds.
It also helps that my family never gets tired of this chicken taco soup!
Why we love it:
- Super quick prep time – You only need about 5 minutes of your day to prepare slow cooker taco soup. You pretty much just have to measure your ingredients and toss them into the Crockpot!
- Filling and flavorful – The best of both worlds when it comes to dinner recipes! Chicken and beans keep you nice and full while the corn, tomatoes and taco seasoning makes your mouth water.
- Simple ingredients – You only need 5 inexpensive ingredients to make this soup. I love how budget-friendly it is!
- Creamy – There’s just enough heavy cream in the mix to give this taco soup with chicken the best creamy consistency. Of course, you can always feel free to add even more cream if you’d like.
Ingredients Needed for Crockpot Chicken Taco Soup
- Chicken breasts: Trim the fat if needed before adding them to the slow cooker. Boneless chicken thighs also work well, or you can stir in some cooked Shredded Chicken if you have some ready!
- Beans: Chili-style beans are my favorite to use. They’re tender and offer a nice flavor to the soup. In a pinch, you can swap them with a can of pinto beans or black beans, but you’ll want to add extra seasoning to compensate.
- Salsa: Use your favorite jar that you already know you like the taste of. Feel free to pick a spicy salsa if you’d like some heat in this soup recipe!
- Corn: Use a can of corn and do not drain it. The juice from the can adds sweet flavor to the broth.
- Heavy cream: You can swap this with half and half if you’d like, just note that your soup may not be as creamy.
- Taco seasoning: If you have any left over, save it and use it later to make my favorite One Pot Taco Mac!
How to make Crockpot Chicken Taco Soup
Here’s a sneak peek at how to make the best chicken taco soup in the Crockpot! Scroll down for more detailed instructions.
- Add the chicken, corn, taco seasoning, water, salsa and beans to the Crockpot. Cook on low for 3-4 hours.
- Once the chicken is cooked, remove it from the slow cooker and shred it with two forks.
- Stir the chicken back into the Crockpot.
- Stir the heavy cream into the soup. Taste and see if you need to add salt and pepper.
Variations and Substitutions
- Add a little bit of spice: If you’re craving some heat, you can spice things up by sprinkling in some cayenne powder and/or red pepper flakes along with the taco seasoning. Spicy salsa also does the trick.
- Swap the chicken: If you prefer chicken thighs, those can definitely be used instead! Just make sure they’re boneless and skinless. You can also use 1 pound of cooked, crumbled ground beef, or leftover taco meat!
- You can use frozen corn: I prefer canned corn because the juices add a bit of sweetness to balance all of the more savory flavors. However, frozen corn works just fine if that’s what you have on hand.
- Bump up the veg: this is a simple soup, but it’s easily customizable! If you need to clean out the fridge, feel free to add in some of what you need to use up. Frozen bagged veggies, chopped peppers, onions, spinach, kale, mushrooms, etc. Feel free to get creative!
How to store Crockpot Chicken Taco Soup
Once the soup cools to room temperature, transfer it to an airtight storage container and pop it in the fridge. It’ll stay good for about 3-4 days.
The quickest way to reheat it is in the microwave for 30 seconds at a time, stirring each time it stops, until warmed all the way through. You can also reheat it on medium-low on the stove top.
Can I freeze Chicken Taco Soup?
Yes! This taco soup freezes well for up to 3 months. To freeze it, let it first fully cool to room temperature. Then pour it into a freezer-safe zip-top bag. Lay it on a baking sheet and freeze for an hour or so, that way it freezes in a flat layer. This will help with storage space in your freezer!
When it comes time to reheat your soup, let it slowly thaw in the fridge first, and reheat in the microwave or on the stove top.
Serving suggestions:
When it comes time to serve your chicken taco soup, garnish each bowl with all your favorite toppings! Hot sauce, sour cream, sliced avocados, cilantro, jalapeños… The list can keep going on forever.
We also like to serve it with some Cheesy Garlic Bread or No Knead Artisan Bread with this Rotel Dip or Taco Dip for a fun, taco-inspired meal!
Comment below and let me know how you like to top off your taco soup!
More Crockpot Soup Recipes you’ll love!
- Chicken Rice Soup (Stove Top or Slow Cooker) — a reader favorite!
- Slow Cooker Cheeseburger Soup — the heartiest, coziest soup.
- Slow Cooker Zuppa Toscana
- Crockpot Chicken Noodle Soup — great for battling those winter colds.
- Crockpot Lasagna Soup (quick & easy!) — don’t forget the garlic bread!
Slow Cooker Creamy Chicken Taco Soup
written by Ashley Fehr
Ingredients
- 2 boneless skinless chicken breasts (about 1 lb)
- 1 can chili-style beans (398 ml or 14oz)
- 1 can corn (with juice, 341 ml or 12oz)
- 1 ½ cup water
- 1 cup jarred tomato salsa
- 2 teaspoon taco seasoning
- ½ cup heavy cream
- salt and pepper to taste
Instructions
- Place chicken breasts, beans (with sauce), corn (with juice), water, salsa and taco seasoning into a 3-4 quart slow cooker.
- Cook on low for 3-4 hours (a little longer is fine here, but the chicken will be cooked in about 3 hours).
- Remove chicken from the slow cooker and shred.
- Stir chicken back into the slow cooker with the cream. Adjust seasonings to taste, then cover and heat through.
Notes
Ingredients and Substitutions:
- Chicken: this recipe would also work well with boneless, skinless chicken thighs or cooked ground beef. It’s a great use for leftover taco meat too!
- Beans: you can substitute with any kind of unflavored beans you like — black beans are a great swap! The chili-style beans add loads of flavor without needing extra seasoning. if you are using unseasoned beans, you may want to increase the taco seasoning before serving.
- Corn: I like to use canned corn because the sweet juices balance out the spice here. You can also use frozen in a pinch.
- Salsa: salsa adds lots of flavor, plus tomatoes, peppers and onions. You can also substitute chopped tomatoes plus chopped, sautéed peppers and onions, but you’ll want to add additional seasonings to compensate.
- Cream: heavy cream is my preference because it doesn’t curdle when heated or combined with acidic foods. If using heavy cream, you can add it at the beginning of the cook time or at the end. If using light cream, stir it in only at the end.
Nutrition Information
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Karen F. says
I use rotisserie chicken and chicken broth. A can of red enchilada sauce can substitute for salsa.
The Recipe Rebel says
Glad it worked out for you, Karen.
Grace Thomas says
Could I use coconut cream as a substitute for heavy cream? If so, how much should I use? Thank you
The Recipe Rebel says
Hi Grace, I haven’t tested it out so I am not sure. If you decide to experiment, I’d love to know how it goes!
Pat says
I can wait to try this soup but when is the chicken broth added I didn’t see that ingredient.
The Recipe Rebel says
Hi Pat, there is no chicken broth in this recipe but you can always substitute the water if you want to use some. Enjoy!
Megan says
The creamy chicken taco soup was delicious! Of course I had to adjust it to accommodate my large family, and I’m from the south and love flavor, so I seasoned it until my little heart was content. My family of 6 really enjoyed it. I used 4chicken breasts, 2 cans chili beans, 2 cans of corn, 2 cups of salsa and again I didn’t measure the heavy cream so I would assume I put about 1 cup in. Also I added the heavy cream at the beginning, not the end. Seasoned with taco seasoning not from a packet and didn’t measure just sprinkled away, added some dried minced garlic and dried onion flakes. After 4 hours I pulled the chicken out and shredded it, stired it back in. Served it with tortilla strips and grated cheese. *chefs kiss* delicious! thanks so much for the inspiration to make this, definitely will become a monthly meal in the winter months
Nancy Pelster says
Would it be ok to use half & half instead of cream?
The Recipe Rebel says
Hi Nancy! I only recommend using heavy cream.
Elizabeth says
I actually cooked (boiled), my chicken the night before and shredded it. I then had all of the ingredients on warm for a few hours the next day, then my husband turned it on low for the last two hours before I got home from work. Probably not the most conventional way to make it in a crockpot, but it worked out great! This soup is so yummy and so so easy. Will make again!!
The Recipe Rebel says
Hi Elizabeth! So glad you enjoyed the recipe! Thank you for this kind review!
Val says
The recipe states 1/2 cup of heavy cream but would recommend 1 cup instead?
Thanks!
The Recipe Rebel says
Hi Val! I recommend the 1/2 cup. Enjoy!
Amanda says
Can I put this on low for 6-8 hours?
The Recipe Rebel says
Hi Amanda! I don’t think so. Your chicken will likely be overcooked.
Savannah says
This is my go to recipe! My daughter and husband are always craving it.❤️
But I do however add more chicken, an extra can of corn and 3 more teaspoons of taco seasoning.
The Recipe Rebel says
Hi Savannah! So glad you enjoyed the recipe! Thank you for this kind review!
Tristan says
3 hours on low put my chicken at 115 degrees. Nowhere near close to done.
The Recipe Rebel says
Sorry to hear you had trouble with the recipe, Tristan. I do state 3-4 hours so you definitely need to check it and let it cook longer if it’s not at the right temperature.
Dean R says
Simple, turns out amazing every time! Plus leaves room for your own personal additions. One of my favourites from “The Recipe Rebel” 😎🇨🇦
The Recipe Rebel says
Hi Dean! So glad you enjoyed the cookies! Thank you for this review!
The Recipe Rebel says
Hi Dean, so glad you enjoyed the recipe! Thank you for this review!
Kate says
This is by far my favorite recipe. It’s so, so, so good!
The Recipe Rebel says
Hi Kate! So glad you enjoyed the recipe! Thank you for this review!
MzAmazin says
I normally do the taco soup with the ground turkey with Italian bread to dip with it but last night I tweaked this recipe a little I added 1/2 pint of whipped cream,a little sour cream,chopped hot peppers,diced onions,black beans, frozen corn& I ALWAYS use low sodium chicken broth instead of water. As I am tasting it its amazing,I LOVE this recipe ,I am getting up this morning to get some tortilla strip to try it out that way for my Sundays dinner! Thanks a bunch
Ashley Fehr says
Great additions, thanks for sharing!
Terri Rice says
Hi, Ashley! Can this soup be made with a rotisserie chicken or does cooking the chicken add to the broth?
The Recipe Rebel says
Hi Terri! It definitely adds to the flavor of the soup.
Kay says
I followed the recipe exactly, but I think the canned corn is supposed to be drained. The soup is a bit too watery and the chicken took longer to cook. The video shows you adding drained corn. Maybe you can clarify the instructions?
Ashley Fehr says
My corn is not drained, that is just how much liquid there is in the can. It is possible that your canned corn had more liquid, but I do not drain mine which is why it isn’t called for in the recipe. If you find your corn is very watery, you may want to drain some of it off.
Rosita says
I made some substitutions since some ingredients are hard to find in China. A can of pinto beans to substitute chili beans and taco sauce to sub jarred salsa. I had 3 chicken breasts on hand so used that and broth instead of water. Everything else was the same. The soup was delicious! So creamy. I topped it with cheese and avocado and some Cholula hot sauce. Had plenty left over for work.
Ashley Fehr says
Thanks Rosita! That sounds delicious!
Heather says
This soup is delicious – lots of flavor and so easy! I substituted the water for chicken broth and added a can of black beans. Can’t wait to make again!
Ashley Fehr says
Thanks Heather!
Sharon Kozlowski says
Best soup I have ever made. Didn’t have heavy cream so I used sour cream. Delicious!
Ashley Fehr says
Thanks so much Sharon!
Altie Metcalf says
Hi Becky! This looks awesome! I have a question. The recipe says ½ cup of cream, but in the video it looks as if you added a cup. Just curious about that!
Fran says
I have the same question. It sure looked like the measuring cup had much more than one-half cup of cream.
Ashley Fehr says
Yes the recipe has been improved since the video was made, but it is still helpful as the method is exactly the same