Crockpot Taco Chicken Soup

An overhead image of taco soup in a bowl.

Crockpot Taco Chicken Soup

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.

Course Main, Main Course, Soup

Cuisine Mexican

Diet Gluten Free

Prep Time 5

Cook Time 4

Inactive time 4

Total Time 4 5

Servings servings

Calories 220kcal

Author Jessy Freimann

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.

Nutrition