This easy Crock Pot Taco Soup is full of tender chicken and inexpensive pantry staples, perfect for a busy weeknight or meal prep day! Instant Pot, slow cooker, or stove top directions included.
Crock Pot Taco Soup
This Crock Pot Taco Soup is super delicious AND extremely convenient! The chicken soaks up tons of flavor from black beans, corn, tomatoes, green chiles, broth, and taco seasoning. It becomes perfectly tender and easy to shred before adding it back into the easy, flavorful soup.
This is a perfect meal prep recipe — You can combine ingredients and freeze before or after cooking for an easy freezer meal! It’s great when stocking someone’s freezer for a new baby, an illness, or an emergency. It’s a dump and go meal that is gluten-free, dairy-free, healthy, inexpensive, and SO delicious!
I’ve provided directions for making this on the stove top, in a slow cooker, or in an Instant Pot. It really is so easy. This is a fantastic recipe for beginner cooks, busy families, or college students! It’s easy to eat leftovers for lunch the next day and can feed a crowd without breaking the budget!
Another soup that is easy to make with pantry staples is this Black Bean and Sausage Soup!
Ingredients for Chicken Taco Soup
Here’s a quick overview of what you’ll need. For exact measurements, keep scrolling down to the printable recipe card.
- Boneless, Skinless Chicken – I prefer to use chicken breast, but thigh meat would work just as well. You can use frozen, just allow for more cooking time.
- Canned Goods – Black beans, Southwest corn, Ro-Tel (tomatoes with green chiles), and Tomato Paste
- Taco seasoning and chicken broth – You can make your own seasoning mix and use homemade meat or vegetable broth if you prefer!
How to make taco soup
This recipe is incredibly easy, requires no chopping, and can be cooked on the stove top, in a slow cooker, or in the Instant Pot!
To cook this on the stove, place all ingredients in a large pot and bring to a simmer. Reduce heat, cover with a lid, and allow to cook for 30 more minutes. Remove chicken and shred, then add back in and serve.
Instant Pot Chicken Soup
To make this in the Instant Pot, add all ingredients to the pot and stir. Secure the lid and set the cooking time to 12 minutes. When it’s finished, allow it to naturally release pressure for 10 minutes before finally releasing the rest manually.
Remove the chicken and shred. Add back to the soup, then serve!
Crock Pot Chicken Soup
To make this in the crock pot, add all ingredients to the pot and stir. Cook on high for 4 hours or on low for 6-8 hours. When chicken is cooked through, remove from the soup and shred. Add back to the soup, stir, and serve.
Can I cook frozen chicken in soup?
Yes, you can use frozen chicken (as long as it’s boneless and skinless) in this soup! It will increase your cooking time by a little bit, but you won’t notice a difference between fresh, thawed chicken or pieces that are straight from the freezer!
What to serve with taco soup
Taco Soup is super filling on its own! This is a great meal for a party — Start off with Smoked Queso, Avocado Bacon Dip, or this Slow Cooker Sweet Corn Dip. For a bread, consider this gluten-free Gouda and Jalapeno Bread or the BEST Cheesy Cornbread.
Taco Soup Garnishes
I love all the different textures in this soup, and garnishes can add even more! Add shredded cheese or crumbled cotija, sour cream or plain Greek yogurt, avocado slices, green onions, strips of flour tortilla, or chopped cilantro or chives.
How to store and reheat chicken taco soup
If you’re lucky enough to have leftovers (or if you’re prepping bowls for this week’s lunches), all you have to do is pour the cooked and cooled soup into an airtight container and refrigerate! You should eat it within 5 days.
To reheat, you can microwave in 30 second bursts, stirring between each blast until it’s heated evenly throughout. If reheating multiple servings, you could reheat in a pot on the stove (on low) or in a slow cooker.
Can you freeze taco soup?
Yes, this soup freezes and reheats perfectly — It’s a great meal prep option! You can cook this soup, allow it to cool completely, then pour into freezer bags. It should be eaten within 6 months for the best taste and texture.
If you prefer “dump and go” meals, this works great for that as well! Instead of throwing everything in a pot, toss it into the freezer bag and freeze just like that! The night before you want to cook it, allow it to thaw in the fridge and dump into the crock pot in the morning. When you get home from work or class, it will be ready for you!
More Crock Pot Recipes
- Slow Cooker Hot Chocolate
- Crock Pot Chicken Tacos
- Pork Sirloin Roast
- Crock Pot Salsa Chicken
- Salted Caramel Crock Pot Candy
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) southwest corn, drained and rinsed
- 1 can (10 ounce) tomatoes with green chiles (Ro-Tel), undrained
- 1 pound chicken breast
- 1 packet (1 ounce) taco seasoning
- 2 tablespoons tomato paste
- 3-4 cups chicken broth (depends on whether you prefer a thinner or thicker soup)
- Place all the ingredients into a slow cooker and cook on high for 4 hours (or on low for 6-8 hours).
- When the chicken is cooked through, remove and shred. Stir back into the soup.
- Serve with garnishes like shredded cheese, sour cream or plain greek yogurt, green onions, avocado, etc.
Stove Top Instructions:
- With a heavy-bottomed stock pot or Dutch oven on medium high heat, add all the ingredients and stir until well combined.
- Bring the soup to a simmer, then reduce the heat to low. Cover and let the soup continue cooking for 30 minutes.
- When the chicken is cooked throughout, remove and shred with two forks (or using the paddle attachment in a mixer). Stir it back into the soup and serve.
Instant Pot Instructions:
- Add all of the ingredients to the Instant Pot and stir until well combined. Secure the lid and set cooking time to 12 minutes.
- At the end of the timer, let the pressure cooker naturally release the pressure for 10 minutes. Finally, release the remaining pressure manually.
- Remove the chicken and shred. Add back into the soup and stir.
Serving Size:1 1/4 cup
Amount Per Serving: Calories: 218Total Fat: 3.1gCholesterol: 57mgSodium: 1145mgCarbohydrates: 25.3gNet Carbohydrates: 18.5gFiber: 6.8gSugar: 4.9gProtein: 24g