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Chicken Taco Soup

Marybeth Feutz
Plain old chicken noodle soup is great. And it's often the perfect comfort food. (Especially as the weather turns cold!) But sometimes it is just plain old chicken soup. The next time you're looking for a hearty chicken soup, give this Chicken Taco Soup a try!
Prep Time 10 mins
Cook Time 8 hrs
Total Time 8 hrs 10 mins
Course Soup
Servings 6 -8 servings


  • 14-1/2 ounce can diced tomatoes
  • 15-1/2 ounce can black beans drained and rinsed
  • 15-1/2 ounce can kidney beans drained and rinsed
  • 14-3/4 ounce can corn drained
  • 1 onion chopped
  • 1 cup water
  • 2 cups chicken broth
  • 1-1/4 ounce package taco seasoning mix or 4 Tablespoons of bulk taco seasoning
  • 2 pounds boneless skinless chicken breasts OR boneless, skinless chicken thighs (Don't know which to pick? Start here.)
  • Optional garnishes: shredded cheddar cheese sour cream, tortilla chips


  • In a 6-quart slow cooker, stir together undrained tomatoes and remaining ingredients except for the chicken and garnishes.
  • Lay chicken on top of the soup in the slow cooker.
  • Cover and cook on low for 6-8 hours (or on high for 3-4 hours).
  • Shortly before serving, remove chicken and shred with 2 forks (or an electric mixer). Return the chicken to the slow cooker and stir to combine.
  • Serve individual portions garnished as desired.
Tried this recipe?Let us know how it was!