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Aimee from Homemaker on a Budget delivers a flavorful crockpot chicken taco soup!

Crockpot Chicken Taco Soup

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.
Serving Size 8 servings

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

Whole Chicken + Homemade Broth Option (Highly Recommended)
  • 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.
Use the recipe above to make the chicken taco soup, but add the already-cooked chicken and homemade broth to the crockpot along with the remaining ingredients. Cook for 1 1/2 - 2 hours on high, or 3 - 4 hours on low.