Call it soup. Call it chili. Honestly, it doesn’t matter—because this hearty, flavor-packed dish is absolutely delicious either way! Packed with tender chicken, beans, corn, and just the right blend of spices, this Slow Cooker Chicken Taco Soup is the ultimate weeknight comfort food that simmers while you go about your day. Bonus? It’s endlessly adaptable to your pantry and personal taste.
I highly recommend using Bill Echols’ Homemade Taco Seasoning. It adds a depth of flavor that store-bought packets sometimes miss—but if you’re in a pinch, a quality commercial blend works just fine.
When it comes time to serve, go all out: a generous sprinkle of shredded sharp Cheddar cheese, a cool swirl of sour cream, and a satisfying crunch from crushed tortilla chips turn each bowl into a fiesta. You can even add avocado slices, fresh cilantro, or a squeeze of lime for extra brightness.
Perfect for meal prep, freezer-friendly, and even better the next day, this recipe is destined to become a family favorite. Let’s get cooking!
Ingredients
- 1 medium onion, finely chopped
- 1 (16 oz) can chili beans (with or without sauce—your choice!)
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can whole kernel corn, drained
- 1 (8 oz) can tomato sauce
- 1 (12 fl oz) can or bottle of lager-style beer (optional: substitute with chicken broth for an alcohol-free version)
- 2 (10 oz) cans diced tomatoes with green chilies (like Rotel), undrained
- 1 (1.25 oz) packet taco seasoning (or 2–3 tablespoons of your favorite homemade blend)
- 3 boneless, skinless chicken breasts (about 1½ lbs total)
- Salt and freshly ground black pepper, to taste (optional, depending on your seasoning blend)
For serving (all optional but highly recommended!):
- Shredded Cheddar cheese
- Sour cream or Mexican crema
- Crushed tortilla chips
- Fresh cilantro, chopped
- Diced avocado or guacamole
- Lime wedges
Instructions
- Layer the Base:
In your slow cooker, combine the chopped onion, chili beans, black beans, corn, tomato sauce, beer (or broth), diced tomatoes with chilies, and taco seasoning. Stir well to distribute the spices evenly throughout the mixture. - Add the Chicken:
Place the chicken breasts on top of the mixture, gently pressing them down so they’re mostly submerged. You don’t need to fully cover them—the steam and liquid will do the rest! - Slow Cook to Perfection:
Cover and cook on LOW for 5 hours. This gentle simmer ensures the chicken becomes tender enough to shred effortlessly while the flavors meld beautifully. - Shred and Simmer:
Carefully remove the chicken breasts and place them on a cutting board. Once cool enough to handle, shred the meat using two forks. Return the shredded chicken to the slow cooker and stir it into the soup. - Final Simmer (Optional but Recommended):
Cover and continue cooking on LOW for another 1–2 hours. This step isn’t just about heating the chicken back through—it allows the shredded meat to absorb even more flavor and helps thicken the broth slightly. - Serve & Customize:
Ladle into bowls and top as desired. A classic combo is cheese + sour cream + tortilla chips, but don’t be afraid to get creative! A squeeze of lime adds a zesty finish that brightens the whole dish.
Tips & Variations
- Vegetarian Option? Skip the chicken and add an extra can of beans (pinto or kidney work great) plus 1 cup of cooked quinoa or lentils for heartiness. Use veggie broth instead of beer.
- Spice Level: Mild? Use mild Rotel. Love heat? Add a diced jalapeño with the onions or a pinch of cayenne to the seasoning.
- Make It Creamy: For a richer texture, stir in ½ cup of heavy cream or a handful of cream cheese during the last 30 minutes.
- Freezer Friendly: This soup freezes beautifully for up to 3 months. Just omit fresh toppings until serving day.
- Time-Saver: Use pre-shredded rotisserie chicken! Add it during the last 30–60 minutes of cooking to warm through.
Whether you’re feeding a crowd, prepping meals for the week, or just craving a cozy bowl of Tex-Mex comfort, this Slow Cooker Chicken Taco Soup delivers big flavor with minimal effort. I hope you love it as much as I do—buen provecho! 🌮🥣