This Chicken Taco Soup recipe is an easy meal you can prepare on the stovetop or in your crockpot. I’ve used simple pantry staples to create this soup that’s not only delicious, but loaded with nutrients too. I tend to crave this soup during those chilly winter months, but have been known to eat it year-round.

Easy Chicken Taco Soup Recipe

I love a good, easy soup recipe, especially when it’s made with nutritious ingredients I tend to have on hand. Oh, and did I mention it only requires 5 minutes of prep? Yup! You can’t beat that, especially if you cook it in your crockpot so you can set it and forget it.

Packed with tender chicken, black beans, enchilada sauce, salsa, and more, this soup tastes just like tacos but in a bowl. I love a hearty, flavorful, and wholesome dish like this that’s easy to prepare with affordable ingredients.

How to Make Chicken Taco Soup Step by Step

Prepare your slow cooker: Spray a 6-quart slow cooker with nonstick cooking spray. Once it has been sprayed, throw in 1 onion, 1 can of corn, 1 can of black beans, 2 tbsp taco seasoning, 1¼ cups enchilada sauce, 16 oz. salsa, and 2 cups of chicken broth. Give it a good stir to combine all the ingredients.

Season the chicken: Season 2 chicken breasts with 1 tsp kosher salt, ¼ tsp black pepper, and ½ tsp smoked paprika. Make sure to season both sides of the chicken and then place it in the crockpot so that it is completely immersed in liquid. Place the lid on the slow cooker and cook on low for 6 hours or until the internal temperature of the chicken reaches 165°F.

Shred the chicken: Place the chicken on a cutting board or in a bowl and, using two forks, gently shred it and then return the shredded chicken to the slow cooker.

Garnish and serve: Ladle the chicken taco soup into bowls and top each bowl with a dollop of sour cream, a handful of shredded cheese, a few avocado slices, and broken tortilla chips.

Recipe Variations

• Try it with green salsa. Swap out the traditional red salsa with salsa verde for a different flavor.
• Use a different bean. If you don’t like black beans, you can use any other type of canned bean. We love pinto beans and white navy beans.
• Make it with beef. You can brown up some lean ground beef and then add that in instead of the chicken. Or just try our taco soup recipe made with browned ground beef.
• Make it on the stovetop. Add all the ingredients to a Dutch oven. Bring to a boil, then reduce heat to a gentle bubble. Cover and simmer until the chicken is tender, cooked through (165°F), and easily pulls apart with two forks, about 30 minutes. 

How to Store

Cool completely, then transfer the soup to an airtight container and store in the refrigerator for up to 3 days.

To freeze, transfer cooled soup to an airtight freezer-safe container, removing as much air as possible, and store in the freezer for up to 3 months. Thaw in the fridge overnight and reheat in the microwave or on the stovetop.

What to Serve with Taco Soup

I like to top hot bowls of this soup with crushed tortilla chips, Mexican shredded cheese, a dollop of sour cream, and fresh sliced avocado or guacamole. It’s also great with a side of cilantro lime rice or a slice of cheese bread.

More Soup Recipes

• Chile Relleno Soup
• Hungarian Mushroom Soup
• Egg Drop Soup
• Minestrone Soup
• French Onion Soup