Easy Taco Soup in Crock Pot Recipe
This crockpot taco soup is the perfect blend of comfort and convenience. Tender chicken, beans, tomatoes, and taco spices simmer together in the slow cooker for a rich, hearty soup that’s ready when you are. With only a few minutes of prep, this easy taco soup in crock pot is ideal for busy weeknights, family dinners, or meal prep. Top with cheese, avocado, or tortilla chips for a customizable bowl everyone will love.
Equipment
- Crock pot / slow cooker
- cutting board
- Sharp Knife
- Measuring cups & spoons
- Stirring spoon
- Ladle for serving
Ingredients
- .5 lbs chicken breasts or thighs, cut into bite-size pieces
- 1 onion diced
- 2 bell peppers diced (any color)
- 3 cloves garlic minced
- 1 15-oz can black beans drained and rinsed
- 1 15-oz can kidney beans drained and rinsed
- 1 15-oz can corn (drain or leave a little liquid for corn lovers)
- 1 15-oz can diced tomatoes (with green chilies if you like a little spice)
- 1 8-oz can tomato sauce
- 1 10-oz can diced tomatoes & tomato paste (optional, for thicker texture)
- 2-3 cups chicken broth adjust depending on desired thickness
- 2 tbsp taco seasoning
- 1 tsp ground cumin
- Salt & pepper to taste
- Optional toppings: shredded cheese chopped cilantro, sour cream, tortilla chips, green onions
Instructions
- Dice onion, bell peppers, and garlic. Cut chicken into bite-size pieces.
- Add chicken, onion, bell peppers, garlic, beans, corn, diced tomatoes, tomato sauce, and broth into the crock pot.
- Stir in taco seasoning, cumin, salt & pepper.
- Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours, until chicken is tender and flavors meld.
- If using whole pieces, you can shred chicken with forks before serving.
- Taste and adjust seasoning. Serve with optional toppings like cheese, cilantro, sour cream, tortilla chips, and green onions.
Notes
Cook Time: 4-6 hours on LOW or 2-3 hours on HIGH