Crock-Pot Chicken Taco Soup with Fresh Ingredients
Savor the flavors of your favorite Mexican dishes in one easy meal with my Crock-Pot Chicken Taco Soup! Let the Crock-Pot do the heavy lifting in this no-brainer weeknight supper. It’s healthy, simple, and delicious, so what’s not to love?
Be Sure To Try My Chicken Enchilada Casserole Next!
Slow Cooker or Crock-Pot Chicken Taco Soup
Before I share the features of this recipe, let’s define our terms. The terms “slow cooker” and “crock-pot” are commonly used in today’s vernacular, and they basically mean the same thing. Technically, the term “Crock-Pot” refers to the popular brand of slow cooker that is commonly found in homes. These terms may be used synonymously, but you get the drift. Then we have the Instant Pot, another brand, but also used to refer to the type of cooking done in a pressure cooker. The cook times will vary by recipe, but with these kitchen essentials, you can cook low and slow, or high and fast. The benefits are always the same, though: hands-off cooking! That’s what makes my Chicken Taco Soup in the crock-pot a go-to for a hassle-free weeknight dinner.
Note: this recipe can be made in a slow cooker or in an Instant Pot (see recipe below).
If you’re in the market for a slow cooker, I can recommend an affordable, non-toxic option.
Check out GreenLife 6T slow cooker on Amazon HERE.
If you are using the Instant Pot for this recipe, I recommend purchasing a tempered glass lid. It’s for recipes in the Instant Pot on the slow cooker setting.
Purchase an Instant Pot Glass Lid on Amazon HERE.
Introducing my new Book
Real Food Lunchbox
40 simple, nourishing, and budget-friendly recipes that are kid-approved!
Make packing school lunches simple, affordable, and nourishing with 40 real food lunchbox recipes your kids will actually eat. This eBook was created to help busy moms say goodbye to ultra-processed packaged lunches and hello to a wholesome rhythm of feeding their family real food, even during the busiest school mornings.
Why We Love Chicken Taco Soup in a Slow Cooker
Besides the ease and minimal prep, home cooks will love the versatility! You can chop and dice away at the freshest ingredients like vine-ripened tomatoes, whole garlic cloves, and fresh cilantro. You could make your own chicken broth with bones and vegetable scraps to scale up your nutrients. OR, you can use all canned or frozen veggies, carton broth and dried herbs to eliminate all prep! The choice is yours. The appeal of the slow cooker (or Crock-Pot or Instant Pot) is the dump-and-cook aspect! We all need a few of these kinds of ready-made meals waiting for us when we get home from a busy day. We love soups year-round over here, but there is something special about coming home to a warm, hearty soup on a chilly day. To make this recipe, simply inventory your ingredients, plan your timing, and turn on!
What’s to love? Everything simmers together in the slow cooker for an easy, nourishing meal loaded with plants, proteins, and delicious seasonings.
How To Cook Chicken Taco Soup In A Crock-Pot
When using a slow cooker, simply add all ingredients (minus the cilantro and garnishes), give it a good stir, place the lid on, and switch it on to high or low. Don’t forget to drain the beans and corn! If you have the time, I recommend cooking on low, as this allows all the ingredients and flavors to really meld beautifully. If you’re short on time, just cook on high, and it will be ready in only a few hours. When it’s done, take the chicken breasts out and shred them on a cutting board with forks. Then add the shredded chicken back to the soup. At this point, it’s ready to garnish and serve!
One of my recommendations is to cook a whole chicken and use homemade broth for this recipe. It’s healthier, cheaper, and better than using store-bought stock. See my recipe notes below!
How To Serve & Store Crock-Pot Chicken Taco Soup
When you walk in the door after your long day, and smell all those aromas, thank yourself! Dinner is ready, now it’s time to enjoy the fruits of your labor. Load up your bowls with a generous helping of chicken taco soup and choose your favorite garnishes: black olives, cilantro, scallions, avocados, cheese, or more. You can set these up bar-style, at your counter, and let each person garnish their own bowl. Now it’s time to relish and delight in all of those warm and comforting flavors.
To store chicken taco soup, refrigerate it for up to 5 days. I also highly recommend freezing it in Souper Cubes! This will potentially last longer and keep any leftovers from spoiling. Souper Cubes are great for portioning out your next meal(s).
Purchase Souper Cubes on Amazon HERE.
other recipes you might enjoy:
- Instant Pot Frozen Chicken
- Instant Pot Shredded Pork Taco Soup
- White Bean and Red Rice Soup
- Plant-Based Taco Casserole
Crockpot Chicken Taco Soup
Ingredients
- 3 large chicken breasts or 4 medium-sized
- 3 cans pinto beans, drained or 3 cups homemade beans
- 3 fresh tomatoes, diced
- 2 cups frozen corn or 2 cans of corn drained
- 1 onion, diced
- 6 cloves garlic, minced
- 1-2 Tbsp taco seasoning Siete brand
- 1-2 tsp salt
- 1/2 tsp black pepper
- 1 cup finely chopped cilantro added at the end
- 6 cups chicken broth 1 1/2 cartons of broth
Instructions
- To the crockpot, add all the ingredients – minus the cilantro.
- Cook on high for 3-4 hours, or on low for 6-7 hours.
- Remove the chicken and dice or shred. Add back to the soup with the cilantro, stir well.
Notes
- Instant Pot version: add 1 whole chicken to the insert, then add 6 cups of water. Sprinkle in garlic and herb seasoning or roasted garlic seasoning. Cook under high pressure for 30 minutes, then let the pressure naturally release. Shred chicken.
- Crockpot version: add 1 whole chicken + 6 cups water and seasoning. Cook for 7-8 hours on low, or 4-5 hours on high. Shred chicken.
Post Disclaimer
This page contains affiliate links. When you purchase through them, you help support Homemaker on a Budget. Thank you for being part of this community!
