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Light & Hearty Slow Cooker Chicken Taco Soup (Easy Recipe)

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This slow cooker chicken taco soup is a light yet hearty meal that comes together with minimal effort. It’s packed with smoky, spicy flavor from fire-roasted tomatoes and taco seasoning, and the chicken shreds into tender ribbons. Perfect for meal prep and a crowd-pleaser.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 (14.5 oz / 411g) can fire-roasted diced tomatoes, undrained
  • 1 (10 oz / 283g) can Rotel tomatoes & green chilies, undrained
  • 1 (15 oz / 425g) can black beans, drained and rinsed
  • 1 (15 oz / 425g) can corn kernels, drained (or 1.5 cups frozen)
  • 1 medium yellow onion, diced
  • 3–4 garlic cloves, minced
  • 4 cups (960ml) low-sodium chicken broth
  • 1 (1 oz / 28g) packet taco seasoning (or 3 tablespoons homemade)
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)
  • 1 avocado, diced (for serving)
  • Shredded cheddar or Monterey Jack cheese (optional, for serving)
  • Tortilla chips or strips (for serving)

Instructions

  1. Prep the ingredients (10 minutes): Dice the onion and mince the garlic. Open all cans—tomatoes, Rotel, black beans, corn—and drain and rinse the beans and corn. Place the chicken breasts in the bottom of the slow cooker.
  2. Build the flavor (5 minutes): Add the diced onion, minced garlic, fire-roasted tomatoes (with juices), Rotel (with juices), drained black beans, and drained corn to the slow cooker. Sprinkle the entire packet of taco seasoning over the top. Pour in the chicken broth. Give everything a gentle stir to combine.
  3. Cook low and slow: Cover and cook on LOW for 4 to 6 hours, or on HIGH for 2 to 3 hours, until the chicken reaches an internal temperature of 165°F (74°C) and shreds easily.
  4. Shred the chicken (5 minutes): Carefully remove the chicken from the slow cooker using tongs. Place on a cutting board or in a large bowl. Use two forks to shred into bite-sized pieces. Return the shredded chicken to the pot and stir into the soup.
  5. Finish and serve (2 minutes): Taste and adjust seasoning with salt or lime juice if needed. Ladle into bowls and serve with desired toppings.

Notes

For a thicker soup, use only 3 cups of broth. For extra heat, add a diced jalapeño or a minced chipotle pepper in adobo. The soup freezes well for up to 3 months. To make it vegetarian, omit chicken and use 2 cans of black beans and vegetable broth.

Nutrition

Keywords: slow cooker chicken taco soup, easy taco soup, light taco soup, chicken taco soup, slow cooker soup, healthy taco soup

Find it online: https://noshbelle.com/light-and-hearty-slow-cooker-chicken-taco-soup-easy-recipe/