Easy Slow Cooker Chicken Taco Soup

This Slow Cooker Chicken Taco Soup recipe will be a new family favorite. Think of your favorite chicken chili with a taco flavor and you will understand why everyone asks for seconds and thirds of this easy to prep slow cooker dish.

Frequently Asked Questions: Q. What makes this recipe succulent and flavorful? A. This Slow Cooker Chicken Taco Soup is a warm and comforting dish packed with flavor. The combination of ground chicken, pepper, and onion cooked in the slow cooker with the delicious spices of cumin, chili powder, and salt and pepper creates an incredibly delicious soup. Adding shredded cheese, diced avocado, and chopped cilantro amplifies the savory flavor profile.

Q. What can I do to make sure my soup is cooked evenly? A. The key to making sure the soup cooks evenly is to ensure that you stir the ingredients every couple of hours. This will ensure that the flavors and textures are uniformly cooked in the slow cooker.

Q. Is there a substitute for ground chicken I can use in the recipe? A. If you don’t have ground chicken on hand, ground turkey also makes an excellent substitute for the ground chicken in this Slow Cooker Chicken Taco Soup recipe.

Slow Cooker Chicken Taco Soup

Recipe by Addrecipes
3.7 from 23 votes
Course: Soups, Stews And Chili RecipesCuisine: MexicanDifficulty: Easy


Prep time



There’s nothing quite like a warm and comforting bowl of soup on a cold winter day, and this Slow Cooker Chicken Taco Soup is a great recipe to try. This simple and delicious meal can be prepared easily and uses just a few ingredients that you may already have on hand.


  • 1 onion, chopped

  • 1 (16 ounce) can chili beans

  • 1 (15 ounce) can black beans

  • 1 (15 ounce) can whole kernel corn, drained

  • 1 (8 ounce) can tomato sauce

  • 1 (12 fluid ounce) can or bottle beer

  • 2 (10 ounce) cans diced tomatoes with green chilies, undrained

  • 1 (1.25 ounce) package taco seasoning

  • 3 whole skinless, boneless chicken breasts

  • 1 (8 ounce) package shredded Cheddar cheese (optional)

  • sour cream (optional)

  • crushed tortilla chips (optional)


  • Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
  • Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

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