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Best Chicken Taco Soup

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This comforting chicken taco soup combines hearty beans, fire-roasted tomatoes, corn, and tender shredded chicken in a flavorful broth. With all the classic taco flavors you love, it comes together easily in the slow cooker and is perfect for hands-off weeknight dinners. Top each bowl with your favorite taco toppings for a complete and customizable meal.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 people
Course: Main Course, Soup
Cuisine: American, Mexican
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Taco Soup
  • 2-3 chicken breasts or boneless chicken thighs
  • 1 can black beans drained and rinsed
  • 1 can pinto beans drained and rinsed
  • 1 cup corn
  • 1 red onion diced
  • 1 red bell pepper diced
  • 1 can fire-roasted tomatoes
  • 1 can green chiles
  • 1 can tomato sauce
  • 1 jar salsa
  • 3 cups chicken broth low sodium
  • 2 teaspoons chili powder
  • 1 tablespoon taco seasoning homemade or store bought
Optional Additions
  • hot sauce dash, to taste
  • enchilada sauce to taste
  • lime juice to taste
For Serving (optional)
  • sour cream
  • jalapeño slices
  • red pepper flakes
  • tortilla chips
  • shredded cheese
  • avocado slices
  • lime wedges
  • cilantro

Equipment

  • Slow cooker
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Forks for shredding
  • Ladle

Method
 

  1. Arrange the chicken breasts or thighs in the bottom of your slow cooker.
  2. Layer the black beans, pinto beans, corn, diced red onion, and diced red bell pepper over the chicken. Do not mix.
  3. Add the fire-roasted tomatoes, green chiles, tomato sauce, and salsa on top of the vegetables.
  4. Sprinkle the chili powder and taco seasoning evenly over everything, then pour in the chicken broth. Again, do not stir.
  5. Cover and cook on low for 6–8 hours, or on high for 3–4 hours, until the chicken is cooked through and very tender.
  6. Once the chicken is done, transfer it to a plate and shred it using two forks.
  7. Return the shredded chicken to the slow cooker and stir well to combine all the ingredients.
  8. Taste and adjust the seasoning as needed. If desired, add a dash of hot sauce, enchilada sauce, or a squeeze of lime juice.
  9. Serve hot, ladled into bowls, and top with sour cream, jalapeño slices, red pepper flakes, tortilla chips, shredded cheese, avocado slices, lime wedges, and cilantro as desired.

Nutrition

Calories: 485kcal

Notes

For a faster version, you can substitute already cooked rotisserie chicken and add it during the last 30 minutes of slow cooking. This soup is freezer-friendly; let it cool completely before transferring to airtight containers and freezing for up to three months. Store leftovers in the refrigerator for up to four days—flavors may deepen overnight. To reheat, warm on the stovetop and add a splash of broth if needed. Adjust the spice level by choosing milder or hotter salsa, and finish with a squeeze of lime for extra brightness. Serve with cornbread or a fresh salad for a complete meal.

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