Need a dinner that cooks itself? This crockpot taco chicken soup comes together with just 5 minutes of prep, and the slow cooker (or Instant Pot) does the rest. Perfect for busy nights.
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Why You’ll Love This Chicken Crock Pot Taco Soup
Imagine tossing everything into your slow cooker (or Instant Pot) and then getting on with your day. No standing over the stove, no stirring, no babysitting a pot of soup. It’s the kind of dinner that works around your schedule instead of the other way around. When it’s done, the chicken is so tender it practically falls apart, and two forks are all you need to shred it before stirring it back in with cooked rice.
Top it with a little cheese, crushed tortilla chips, and fresh cilantro, and you’ve got a bowl of chicken taco soup that’s hearty and hard to resist. I originally planned this as a crockpot meal, but it works just as well in the Instant Pot when you need it done faster. Here’s why this recipe works so well:
- Family-friendly and filling
- Minimal prep
- Truly hands-off
- Easy to customize
Ingredient Information And Substitutions
- Chicken breasts- Boneless and skinless cook up tender and shred easily. You can swap with chicken thighs if you prefer.
- Cooked rice- Stirred in at the end for extra heartiness. You can leave it out or use brown rice.
- Chicken broth- The base of the soup. Vegetable broth can be used instead.
- Water- Helps balance consistency.
- Onion- Adds flavor and depth. Red, yellow or white onions both work.
- Bell pepper- Brings mild sweetness. Use whatever color you prefer.
- Corn- Adds texture and sweetness. Frozen corn works too.
- Black beans- They make the soup even heartier. Pinto beans can be substituted.
- Rotel- The best diced tomatoes with green chiles! Another brand is fine if you can't find it.
- Taco seasoning packet- Adds classic taco flavor. Homemade taco seasoning works great too.
- Toppings (optional)- Finish with shredded cheddar cheese, cilantro, and crushed tortilla chips to add a little extra flavor and crunch.
How To Make Chicken Crockpot Taco Soup
Step 1- Add the base ingredients.
Add all of the soup ingredients except for the chicken and rice to your pot. Stir until everything is well combined.
Step 2- Add the chicken.
Place the chicken breasts into the mixture. For the crockpot, cover with the lid and cook on high for 4 hours.
For your Instant Pot, secure the lid and set the vent to “Seal.” Cook on “Manual” for 12 minutes, then allow a 10-minute natural release. Lastly, carefully quick-release any remaining steam.
Step 3- Shred the chicken.
Remove the chicken from the pot and shred it with two forks.
Step 4- Finish the soup.
Return the shredded chicken to the soup and stir in the cooked rice.
Step 5- Serve.
Serve immediately and top with cheese, cilantro, and crushed tortilla chips.
Frequently Asked Questions
Yes, frozen chicken works. Add about an extra hour in the slow cooker, or a few extra minutes if using the Instant Pot.
Absolutely. You can add all the ingredients (except rice) to the pot, cover, and refrigerate until ready to cook.
If the rice absorbs more liquid than expected, simply add a little extra chicken broth until it reaches your preferred consistency. You can also serve the rice on the side to add when serving.
Tips For Making This Slow Cooker Chicken Taco Soup
- Chop your vegetables evenly, so they cook at the same rate and are easy to scoop up with each spoonful.
- Trim any excess fat from the chicken before adding it to the pot to keep the broth from becoming greasy. Especially important if using thigh meat.
- Make it spicier by using Original or Hot Rotel, or mix extra cayenne into the taco seasoning.
- This soup is meant to be simple, but you can always customize it. Add extra beans, toss in some diced jalapeño for heat, or adjust the seasoning to your taste.
- Ingredients to prep ahead- Chop the onion and bell pepper, and measure out the canned ingredients.
- Leftovers and storage- Store in an airtight container in the fridge for up to 1 week. Reheat on the stovetop or in the microwave until warmed through.
What To Serve With Chicken Tacos Soup
This soup is filling on its own, but you can easily turn it into a full meal with a few simple sides. I love pairing it with something fresh and something a little sweet to round things out. Try serving this chicken taco soup recipe with:
Other Soup Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Crockpot Taco Chicken Soup
Equipment
Ingredients
Soup:
- 1 cup onion, chopped
- 1 cup bell pepper, chopped
- 14.5 ounces corn, canned and drained
- 14.5 ounces black beans, roughly drained
- 10 ounces rotel, canned and undrained
- 1 packet taco seasoning
- 32 ounces chicken broth
- 1 cup water
- 3 boneless skinless chicken breasts
- 1 cup cooked rice
Possible Toppings:
- Shredded cheddar cheese
- Cilantro
- Crushed tortilla chips
Instructions
Slow Cooker instructions:
- Add all soup ingredients except for the chicken and rice to the slow cooker pot. Stir until well combined.
- Add chicken breasts to the pot and cover.
- Turn the slow cooker on to high and cook for 4 hours.
- Remove the chicken and shred with forks.
- Put the shredded chicken back into the soup along with the cooked rice.
- Serve immediately and top with cheese, cilantro and crushed tortilla chips.
Instant Pot instructions:
- Add all soup ingredients except for the chicken and rice to the Instant Pot pot. Stir until well combined.
- Add chicken breasts to the pot and cover. Turn the vent on the top of the cover to "Seal."
- Set the Instant Pot to "Manual" and set it for 12 minutes.
- Once the 12 minutes is up, let it naturally release for 10 minutes and then do a quick release to release the remaining steam.
- When the steam has stopped, take off the cover. Remove the chicken and shred with forks.
- Put the shredded chicken back into the soup along with the cooked rice.
- Serve immediately and top with cheese, cilantro and crushed tortilla chips.
Video
Notes
- Chop your vegetables evenly, so they cook at the same rate and are easy to scoop up with each spoonful.
- Trim any excess fat from the chicken before adding it to the pot to keep the broth from becoming greasy. Especially important if using thigh meat.
- Make it spicier by using Original or Hot Rotel, or mix extra cayenne into the taco seasoning.
- This soup is meant to be simple, but you can always customize it. Add extra beans, toss in some diced jalapeño for heat, or adjust the seasoning to your taste.
- Ingredients to prep ahead- Chop the onion and bell pepper, and measure out the canned ingredients.
- Leftovers and storage- Store in an airtight container in the fridge for up to 1 week. Reheat on the stovetop or in the microwave until warmed through.
2pots2cook says
Jessy Freimann says