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Bowls of Taco soup with serving spoon.

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
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 8 servings
Calories 77kcal
Author Deb Clark


  • 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


  • 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!!!


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


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