Slow Cooker Chicken Taco Soup Recipe

A Cozy Bowl of Goodness

There is nothing better than a warm bowl of soup. It feels like a hug from the inside. This chicken taco soup is one of my favorites.

It is so easy to make. You just toss everything into the pot. Then the slow cooker does all the work for you. I love how the smell fills the whole house.

A Little Story From My Kitchen

My grandson once called this “confetti soup.” He was five. He loved all the different colors from the beans and corn.

I still laugh at that. Now, every time I make it, I think of confetti. It makes the simple act of cooking feel like a celebration. That is why this matters. Food can hold our happiest memories.

Why This Soup Matters

This soup is more than just food. It brings everyone to the table. It is a meal you can share with people you love.

That is the most important part of cooking. It is not about being perfect. It is about the time you spend together. What is your favorite meal to share with your family?

Let’s Talk Toppings!

The toppings are the best part. They make the soup your own. I always add a big spoonful of sour cream.

My husband loves crunchy tortilla chips on his. My granddaughter piles on the cheese. Fun fact: The word “taco” originally meant “light lunch” in Mexican silver mines. How do you like to top your taco soup?

Your Turn to Cook

This recipe is hard to mess up. That is why I love it. You can just set it and forget it.

It is a great first recipe for new cooks. The slow cooker is so forgiving. Have you ever used a slow cooker before? What is your favorite thing to make in it?

Ingredients:

Ingredient	Amount	Notes
Mild Salsa	1 cup (259 g)
Black Beans	1 can (15 ounces)	Drained and rinsed
Pinto Beans	1 can (15 ounces)	Drained and rinsed
Corn	1 can (15 ounces)	Drained
Petite Diced Tomatoes	1 can (15 ounces)	Undrained
Taco Seasoning	3 tablespoons
Chicken Broth	2 cups (16 ounces)
Boneless, Skinless Chicken Breasts	1 pound

A Cozy Pot of Chicken Taco Soup

Hello, my dear! Come sit with me a moment. I want to tell you about my favorite soup. It is like a warm hug on a chilly day. This soup practically makes itself in the slow cooker. I love how the smell fills the whole house. It reminds me of my grandson’s smiling face. He always asks for a second bowl.

Let’s get our ingredients ready. Open all those cans from the pantry. Doesn’t that smell amazing? The salsa and taco seasoning are the magic. They make the broth so tasty. I still laugh at the time I forgot to rinse the beans. The soup was a bit too salty! So please, give them a quick rinse.

Step 1: Get out your slow cooker. It is your best friend for this recipe. Pour in the salsa, beans, corn, and tomatoes. Add the chicken broth and taco seasoning. Give it all a good stir. I love watching the colors mix together. It looks so cheerful already.

Step 2: Now for the chicken. Just lay the chicken breasts right on top. Gently push them down into the liquid. You want them to be cozy and covered. (A hard-learned tip: If the chicken isn’t covered, it can get dry). Now put the lid on. The waiting is the hardest part!

Step 3: Let it cook on low for about 3 hours. You will know it is ready. The chicken will be so tender. Carefully take the chicken out and put it in a bowl. Use two forks to pull it apart. It should shred very easily. This part is strangely satisfying.

Step 4: Put all that lovely shredded chicken back into the pot. Stir it all together. Look at that! You made a beautiful, hearty soup. Now, for the best part. What is your must-have taco topping? Share below!

Cook Time: 3 hours on low
Total Time: 3 hours 15 minutes
Yield: 6 servings
Category: Dinner, Soup

Three Fun Twists to Try

This soup is wonderful as it is. But you can also change it up. It is fun to get creative in the kitchen. Here are a few ideas I have tried. My neighbor gave me the first one.

Make it “Buffalo Style” Swap the salsa for buffalo sauce. Use a rotisserie chicken instead. It is tangy and a little bit spicy.

Make it Vegetarian Just leave out the chicken. Use vegetable broth instead of chicken broth. Add an extra can of black beans for heartiness.

Make it “Everything But” Add a cup of cooked rice at the end. Or throw in some chopped zucchini. It is a great way to use up leftovers.

Which one would you try first? Comment below! I love reading your ideas. It gives me new inspiration for my own kitchen.

How to Serve Your Masterpiece

A good soup deserves a good presentation. I always set out little bowls of toppings. It makes everyone feel special. They can build their own perfect bowl.

I love to serve this soup in wide, shallow bowls. A handful of crushed tortilla chips adds a nice crunch. A big spoonful of cool sour cream is a must. A sprinkle of sharp cheddar cheese makes it perfect. Don’t forget the fresh cilantro! It adds a pop of color.

For a drink, a tall glass of iced tea with lemon is lovely. For the grown-ups, a cold Mexican lager pairs beautifully. Which would you choose tonight? I think I would go for the iced tea myself.

Keeping Your Taco Soup Cozy for Later

This soup is a wonderful friend to your freezer. Let it cool completely first. Then pop it into containers. It will keep for three months.

I remember my first time freezing it. I was so proud of my future self. Reheating is simple. Just thaw it in the fridge overnight. Warm it on the stove until bubbly.

You can double the recipe easily. This is called batch cooking. It saves you time on a busy week. A ready meal makes any day better. Have you ever tried storing it this way? Share below!

Simple Fixes for a Perfect Soup

Is your soup too thin? Let it cook with the lid off. The extra liquid will steam away. This makes the flavors richer and deeper.

I once forgot to rinse the beans. The soup was a bit too salty. Always rinse your canned beans. This matters because you control the salt. Your soup will taste just right.

Is the chicken tough? It probably cooked too long. Next time, check it sooner. Shredding the chicken properly makes the soup feel special. Which of these problems have you run into before?

Your Taco Soup Questions, Answered

Q: Is this soup gluten-free? A: Yes, if your taco seasoning and broth are gluten-free. Always check the labels.

Q: Can I make it ahead? A: Absolutely! It tastes even better the next day. The flavors get to know each other.

Q: What if I don’t have pinto beans? A: Use another can of black beans. Cooking is about using what you have.

Q: Can I make a bigger batch? A: Of course! Just double all the ingredients. Your slow cooker can handle it.

Q: Are the toppings important? A: They are the fun part! They add different textures and cool creaminess. Which tip will you try first?

Sharing the Warmth From My Kitchen to Yours

I hope this soup brings warmth to your table. It is a hug in a bowl. My kitchen is always open for more stories.

I would love to see your creation. Your family’s favorite toppings might inspire others. Fun fact: The first known soup was made around 20,000 BC. Have you tried this recipe? Tag us on Pinterest!

Happy cooking! —Elowen Thorn.