Chicken Taco Soup

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This Chicken Taco Soup recipe is an easy meal made on the stovetop or in your crockpot using simple pantry staples. A bowl of this is not only delicious, but packed with nutrients too. Great for the chilly months or all year round.

Step-by-step photos can be seen below the recipe card.

Prep Time5

Cook Time6

Total Time6 5

Course: Soup

Cuisine: Mexican

Keyword: chicken taco soup, easy soup recipes, slow cooker taco soup

Servings:

Ingredients

1 small sweet onion diced
8.75 oz. can corn kernels drained
15 oz. can black beans rinsed and drained
2 tbsp taco seasoning
1¼ cups enchilada sauce
16 oz. jar mild salsa
2 cups low-sodium chicken broth
2 boneless, skinless chicken breasts
1 tsp kosher salt
¼ tsp black pepper
½ tsp smoked paprika
tortilla chips, Mexican shredded cheese, sour cream, and avocado optional, for serving

Instructions

Coat a 6-quart slow cooker with nonstick cooking spray. Add in the onion, corn, black beans, taco seasoning, enchilada sauce, salsa, and chicken broth. Stir to combine.
Season the chicken breasts on both sides with the salt, pepper, and paprika. Add to the slow cooker and press down so the chicken is completely covered with liquid. Cover and cook on low for 6 hours (or until chicken reaches 165°F.)
Remove the chicken and shred with two forks, then return it to the slow cooker and heat through.
Ladle soup into bowls and top with a dollop of sour cream, shredded cheese, a few avocado slices, and broken up tortilla chips.

Video

Nutrition