Crock Pot Chicken Taco Soup

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Crock Pot Chicken Taco Soup is an easy meal that everyone loves!

Crock Pot Chicken Taco Soup

This post is a continuation of the previous recipe for Slow Cooker Chicken Tacos. I hope you saved all the tasty juices from your slow cooker! If you’re looking to make the easiest and most super flavorful meal, you can click this link for the post or use the substitution in the recipe below.

I’m a big believer in leftovers – how about you? BUT I don’t like eating the same meal day after day and I bet you don’t either! I have lots of great recipes on the blog transforming leftovers, like this one for leftover ham because life is too boring to eat the same meal twice, right?!!

The last recipe I shared was a slow cooker meal that makes easy and delicious chicken tacos. It makes a ton of tacos and they are super yummy! This meal uses all of the flavorful broth that was created as that meal and some of the shredded chicken.

YUM!!!

I hope I made it super clear to save that broth because that is the starter for Crock Pot Chicken Taco Soup! (Didn’t save it? No problem, I have a sub for that below.)

Let’s make mealtime easier I say!

Slow Cooker Chicken Taco Soup is an easy satisfying meal!

Slow Cooker Chicken Taco Soup

Grocery list for Chicken Taco Soup Recipe

• chicken stock
• cooked shredded chicken
• red pepper
• cabbage
• black beans
• cherry tomatoes
• red onion
• frozen corn
• hominy
• taco seasoning*

Steps to make Crock Pot Chicken Taco Soup

1. Dice the red pepper and onion, chop the cabbage, slice the cherry tomatoes in half.
2. Drain and rinse the black beans and hominy.
3. Add the leftover broth/starter soup to the slow cooker – if you do not have the broth, substitute with six cups of chicken stock plus two cups of water and *one packet taco seasoning.
4. Add all of the vegetables, beans and remaining ingredients to the slow cooker.
5. Put the lid on tightly and set your slow cooker on low. 
6. Cook for 4-6 hours on low.

Optional Toppings for Slow Cooker Chicken Soup

• chopped tomatoes
• diced red onions
• cilantro
• shredded cheese
• sour cream
• jalapenos
• pico de gallo
• corn or tortilla chips

Does Chicken Taco Soup freeze well?

• Chicken Taco Soup freezes great! This makes a big pot of stew, so freezing it is a great option!

Did you love this soup? I know we do! It’s full of fresh flavor and makes a big hearty batch.

Now don’t forget there’s one more meal made with the leftovers from the Chicken Taco – if you want a sneak peek you can click here to learn how to make Chicken Chimichangas! These are fabulous, you will love them!

Chicken Taco Soup Recipe made in the crock pot!

Chicken Taco Soup

More of my Mexican soup and stew recipes!

• Authentic Posole Recipe; Mexican Stew
• Green Chili Chicken Posole Recipe
• Easy Taco Soup Recipe

Looking for even more yummy slow cooker soup recipes? Check this out – 40+ recipes for easy weeknight meals!

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• I bought the little cast iron ramekins used in this recipe at Bed, Bath and Beyond for just $9.99 – I can’t find a similar quality online that isn’t a whole lot more expensive. So instead, I’m going to send you to BB&B, I hope you can find them!

If you make this, be sure to tag me on Instagram @bowl_me_over or #bowlmeover – thank you for supporting the blog, trying and sharing my recipes!

Love this recipe? Please leave a comment with a five-star rating below, or pop me a note. I love hearing from you!

Print

Crock Pot Chicken Taco Soup

This big, flavorful Slow Cooker Chicken Taco Soup is stuffed with shredded chicken, black beans, corn and all the flavors of your favorite chicken tacos. An excellent meal and everyone will be begging for seconds!

Course Soups and Stews

Cuisine Mexican

Keyword Taco Stew

Prep Time 15 minutes

Cook Time 4 hours

Total Time 4 hours 15 minutes

Servings 8 servings

Calories 77kcal

Author Souper Chef Deb from Bowl Me Over

Ingredients

• Start with the leftover brother from the chicken tacos.
• 1 red pepper diced
• 1 cup cabbage diced
• 1 red onion diced
• 1 cup cherry tomatoes sliced in half
• 1 cup frozen corn can substitute fresh or canned corn
• 1 14.5 oz. can black beans drained and rinsed
• 1 14.5 oz can hominy drained and rinsed
• optional toppings - chopped tomatoes, diced red onions, cilantro, shredded cheese, sour cream, jalapeños, pico de Gallo, corn or tortilla chips

Instructions

• Dice the red pepper and onion, chop the cabbage, slice the cherry tomatoes in half. Drain and rinse the black beans and hominy.
• Add the leftover broth/starter soup to the slow cooker* 
• Add all of the vegetables, beans and remaining ingredients to the slow cooker.
• Put the lid on tightly and set your slow cooker on low. Cook for 4-6 hours on low, enjoy!!!

Notes

- if you do not have the broth, substitute with six cups of chicken stock plus two cups of water and *one packet taco seasoning.

Nutrition

Calories: 77kcal | Carbohydrates: 11g | Protein: 4g | Fat: 1g | Cholesterol: 3mg | Sodium: 176mg | Potassium: 274mg | Fiber: 1g | Sugar: 4g | Vitamin A: 615IU | Vitamin C: 28.8mg | Calcium: 12mg | Iron: 0.6mg

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So that is Slow Cooker Meal Two –  The next post will be the third meal utilizing leftover chicken – we are going to make chimichangas!