Crock Pot Taco Soup
This crock pot taco soup is one of my favorite dump-and-go dinners. I just toss everything into the slow cooker and walk away knowing a flavorful, hearty meal is on the way.
Table of Contents
Why I Love This Recipe
This crock pot taco soup is the easiest way I know to get dinner on the table without chopping a thing. It’s full of flavor and perfect for a cozy night in.
I got this recipe from a dear church friend we all call Mrs. D. She’s been cooking for her four kids and now grandkids for as long as I can remember.
She always has a great recipe up her sleeve, and today I’m excited to share one of them with you!
- The combo of salsa, ranch mix, and taco seasoning makes the broth taste like it’s been simmering all day, even if I throw it together last minute.
- I love that I don’t have to chop a single vegetable. The salsa handles the onions, peppers, and garlic for me, and it still tastes super fresh.
- The toppings are half the fun. A little shredded cheese, crushed tortilla chips, and a squeeze of lime take it over the top.
- I keep this in my rotation for busy weeks. It’s comforting, easy, and everyone in my house happily asks for seconds, a lot like my taco casserole recipe.
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Key Ingredients and Substitutions
- Cooked chicken breasts: Adds lean, tender protein. You can use rotisserie chicken or leftover shredded chicken to save time.
- Black beans: Adds heartiness and fiber. Pinto or kidney beans can be swapped in if preferred.
- Sweet corn: Adds natural sweetness and texture. Frozen corn works just as well as canned.
- Diced tomatoes: Forms part of the soup base with a rich tomato flavor. Use fire-roasted tomatoes for extra depth.
- Chopped green chilies: Brings a mild heat and Southwestern flavor. Skip if you want a completely mild soup.
- Salsa: Adds flavor and texture with built-in spices, onions, and peppers. Use your favorite mild or spicy salsa depending on taste.
- Taco seasoning: Packs in bold flavor. A homemade blend of chili powder, cumin, paprika, and garlic powder works great if you’re out of packets – you can use my homemade taco seasoning recipe for it.
- Hidden Valley Ranch seasoning mix: Adds creaminess and tang. You can use a homemade dry ranch mix or leave it out if you prefer a more traditional taco soup flavor.
- Chicken broth: The liquid base that ties everything together. Vegetable broth can be used for a different flavor or if that’s what you have on hand.
How to Make Crock Pot Taco Soup
Preparation
Season both sides of the chicken breasts with salt and pepper. Drain the canned black beans and corn. Set all ingredients within reach for easy layering in the crockpot.
Step 1 – Sear the Chicken
Heat 2–3 tablespoons of oil in a skillet over medium-high heat. Sear the chicken breasts for 3 minutes on the first side, flip, and cook for another 2 minutes. Turn off the heat, cover with a lid, and let the chicken rest in its juices for 5 minutes.
Step 2 – Layer the Ingredients
Place the whole, uncut chicken breasts into the bottom of the crockpot. Add the jar of salsa, drained beans and corn, undrained tomatoes, and green chilis. Sprinkle in the taco seasoning and ranch seasoning.
Step 3 – Add the Broth
Pour in 4 cups of chicken broth over all the ingredients. Give the soup a gentle stir to help distribute the seasonings.
Step 4 – Cook Low and Slow
Cover and cook on LOW for at least 5 hours. You can also leave it cooking all day for deeper flavor.
Step 5 – Shred the Chicken
Once cooked, remove the chicken breasts, shred or chop them into bite-sized pieces, and return them to the soup. Stir to combine.
Step 6 – Serve with Toppings
Ladle into bowls and top with your favorite fixings like sour cream, shredded cheese, tortilla strips, fresh lime, or chopped cilantro.
Lynette’s Tip
No need to chop veggies – just use salsa and seasoning packets for layers of flavor without the prep. For extra depth, quickly sear the chicken first before slow cooking. This adds richness without any extra effort.
Crock Pot Taco Soup
Ingredients
- 2 lb chicken breasts or thighs
- 2 Tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 15.25 oz can black beans drained
- 15.25 oz can sweet corn drained
- 14.5 oz can diced tomatoes
- 4 oz chopped green chilies
- 16 oz salsa
- 1 oz taco seasoning
- 1 oz Hidden Valley Ranch seasoning mix
- 4 Cups chicken broth
Optional Toppngs
- tortilla strips
- shredded cheese
- sour cream
- lime juice
- cilantro
Instructions
- Remove the skin from the chicken if using bone-in pieces. Lightly season one side of the chicken with salt and pepper.
- Heat a large skillet over medium-high heat and add 2–3 tablespoons of oil. Once the oil is hot, place the chicken in the skillet with the seasoned side down. Cook for about 3 minutes, then season the top side with salt and pepper. Flip the chicken and cook for another 2 minutes. Turn off the heat, cover the skillet with a lid, and let the chicken rest in its juices for 5 minutes.
- While the chicken is resting, drain the cans of beans and corn.
- Place the whole, uncut chicken pieces into the crock pot. Add the jar of salsa, drained beans, drained corn, and the can of undrained tomatoes with green chiles. Sprinkle in the taco seasoning and ranch seasoning. Pour the chicken broth over the top, then stir to combine.
- Cover the crock pot and cook on low for at least 5 hours.
- Before serving, remove the chicken from the pot, take the meat off the bone, and cut it into chunks. Return the chicken to the soup and stir.
- Serve hot with toppings such as baked tortilla strips, shredded cheese, sour cream, fresh lime juice, or chopped cilantro.
Notes
Variations & Substitutions:
- Use Ground Meat: Swap the cooked chicken for browned ground beef or turkey. Just make sure it’s fully cooked before adding to the crockpot.
- Add Extra Veggies: Stir in chopped zucchini, bell peppers, or spinach during the last hour of cooking. They’ll soften nicely and add more flavor.
- Make It Creamy: Stir in a half cup of sour cream or cream cheese just before serving. It adds a rich, smooth texture.
Nutrition
Recipe FAQs
It’s mildly spicy thanks to the green chilies, taco seasoning, and salsa. You can adjust the heat by using a mild salsa or skipping the green chilies.
We love baked tortilla strips, shredded cheese, sour cream, chopped cilantro, avocado slices, and fresh lime juice. Pick your favorites and build your bowl.
The chart for saving the recipe down the left side of the recipe is very annoying….you can’t read the amounts of each item…not good!!!!