If you love Chicken Tacos, you'll love this big, flavorful Slow Cooker Chicken Taco Soup! It's stuffed with shredded chicken, black beans, corn and all the flavors. An excellent meal that will have everyone begging for seconds!
Next time try Crockpot Chicken and Gravy, one of our favorite chicken recipes!
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Why you'll love this recipe
✔️ This soup is simple and so flavorful!
✔️ Affordable and uses every day ingredients.
✔️ Crock Pot Chicken Taco Soup is an easy meal that everyone loves!
Ingredients
For the exact measurements, please refer to the printable recipe card at the bottom of this post.
- chicken stock
- cooked shredded chicken
- red pepper
- cabbage
- black beans
- cherry tomatoes
- red onion
- frozen corn
- hominy
- taco seasoning
Instructions
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
- 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 - if you do not have the broth, substitute with six cups of chicken stock plus two cups of water and *one packet taco seasoning.
- 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.
Equipment
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FAQ's
Chicken Taco Soup freezes great! This makes a big pot of stew, so freezing it is a great option!
You can make taco soup in the slow cooker. Be sure to brown the ground beef then add the cooked beef and all of the ingredients to the crockpot and simmer on low for 8-9 hours.
Substituting ground chicken or turkey is a great way to lighten up this soup.
Beef stock is my preference for this soup, but in a pinch you can absolutely use chicken broth in taco soup!
Things to know
- Drain the fat from the ground beef.
- Skip the jalapeños to avoid the heat if you'd prefer.
Variations
If you're wondering what to top this tasty soup with, here are some of my favorites!
- chopped tomatoes
- diced red onions
- cilantro
- shredded cheese
- sour cream
- jalapenos
- pico de gallo
- corn or tortilla chips
Storage
Refrigerate - allow the soup to cool completely and place in an airtight container and refrigerate 3-5 days.
Freezer - freeze up to two three months.
Reheat - thaw overnight in the refrigerator. Reheat on the stovetop or in the microwave until hot, enjoy!
Related recipes
- Authentic Posole Recipe; Mexican Stew - authentic, flavor, this amazing soup is all about slowly braising the pork.
- Take your Taco Tuesday to the next level when you use this recipe for ground beef taco meat!
- Green Chili Chicken Posole Recipe - the chicken version of this soup is easy to make as well!
- Easy Taco Soup Recipe - Mom's recipe, this soup is easy to make and so good.
- Taco Salad Casserole - all your favorites in a yummy casserole! You'll love. this meal!
- Mexican Albondigas Meatball Soup - the aroma of this soup will bring everyone to the dinner table!
Looking for even more yummy slow cooker soup recipes? Check this out - 40+ recipes for easy weeknight meals!
Serve with
- This Southwest Salad Recipe is perfect for a yummy soup and salad meal!
- It's delicious with this yummy Taco Salad Casserole! Or this Chicken Taco Casserole.
- Keep it simple and just grab a bag of chips!
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If you love this recipe please leave a ⭐⭐⭐⭐⭐ rating!
Crock Pot Chicken Taco Soup
Ingredients
- Start with the leftover broth 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
Nutrition
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Don't worry, we'll never share your email.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!
So that is Slow Cooker Meal Two - The next post will be the third meal utilizing leftover chicken - we are going to make chimichangas!
This post has been updated from February 5, 2015 to improve the reader experience.
