Chicken Taco Soup

Slow Cooker Chicken Taco Soup: easy weeknight meal! #crockpot

This is one fabulous crockpot soup! I love soup, and I love my crockpot, so I made you all this tasty little concoction. I don’t know if it actually tastes like tacos, but it has taco seasoning. It’s far different from my tortilla soup (which I’m craving and will be making soon, and sharing that recipe as well).

This makes a lot of soup, so be ready to eat! Or invite friends over for dinner. Or invite me over, after all, I shared the recipe with you! Tomorrow at 6? Perfect.


Chicken Taco Soup


  • 1/2 onion, diced
  • 1 green pepper, diced
  • 16 oz jar salsa (use your favorite here- I just use ChiChi’s medium Original)
  • 32 oz chicken stock
  • 2- 11oz cans Mexicorn, drained
  • 1 1/2 oz package taco seasoning
  • 6 oz tomato paste
  • 1 tsp cumin
  • 2 lb chicken breasts
  • 4 oz cream cheese , optional
  • 1/2 cup sour cream, optional


  1. In large crockpot, combine all ingredients except cream cheese and sour cream. Cook on low heat for 6-8 hours. Half an hour before serving, remove chicken, shred it, and return to pot. If you want a creamier soup, stir in sour cream and cream cheese.
  2. Serve with shredded cheddar cheese, tortilla strips and guacamole. Enjoy!

MAKING THIS RECIPE? Share it with me on Instagram using the hashtag #ShugarySweets so I can see what you're cooking up in the kitchen!

**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

44 comments on “Chicken Taco Soup”

  1. Anonymous

    This soup is incredible! My family’s new favorite!! Keep the soup recipes coming :0)

  2. Aimee this is in my Crockpot right now! My house smells wonderful!! So excited to eat it tonight! : )

  3. Holly, I’m so jealous. I love this soup!!!

  4. Ok.. I just had to come back and tell you how AMAZING it was!!!! Everyone loved it! Im already excited to have it for dinner tomorrow. Ill be posting it on my blog and linking back to you! Thanks for an outstanding recipe girly! : )

  5. Anonymous

    Could this be made without a crockpot? Perhaps in a dutch oven?

  6. This could absolutely be made on the stovetop. You could just add the sour cream and cream cheese after it’s been heated through, then allow those ingredients to heat as well. Enjoy!

  7. Anonymous

    This soup was great! Any idea on how many servings this makes? Trying to figure out the calorie content.

  8. @Anonymous- I am so glad you enjoyed the soup. As for servings, I honestly have no idea! I’m so sorry!

  9. Candace

    This sounds great but it’s only me and the hubby. Does it freeze well?

  10. Candace, freeze the soup before adding in the sour cream and cream cheese. Works perfect!

  11. Nicki

    Thanks for sharing this recipe! It smells really delicious in my kitchen right now!!! YUM!

  12. Made this…was addictive!!! =)

  13. This also sounds yummy! I make chicken tortilla soup all the time and its ahmazing

  14. I’m going to make this in the next week. If you’re going to freeze the leftovers, do you stir in the sour cream/cream cheese when you make it the first time and then freexe it? Or would you freeze it without sourcream/cream cheese and stir it in after you reheat it?

  15. Yummy!! I can’t *wait* to try this soup!

  16. Anonymous

    Loved this soup. I left out one can of corn and added kidney, pinto, and black beans. Also, I mixed in a can of diced tomatoes with green chilis. I used only 1/4 tsp cumin. Turned out delish!

  17. Ophelia

    I just made this soup tonight and it was very good. We ate it with some Tostitos chips to add a bit of salty flavor to it.

  18. Amanda

    I just made this today. I haven’t added the cream cheese or sour cream yet, and it is good without it. Can’t wait to try the finished product. I did have a couple modifications only because I didn’t have exactly what the recipe called for. I only had 1 can of mexicorn, so I used that and one can if regular corn. Also, instead if salsa I used 2 8oz cans of rotel. Lastly, I just used extra cumin, chili powder, garlic powder and crushed red pepper for the taco seasoning. (It’s basically the same thing). Still came out great.

  19. Kelsy

    I’ve made this before, and it was delicious. This time around I forgot to grab tomato paste at the store and can’t leave until later today. Do you think it would be okay without it?

Leave a Reply

Your email address will not be published.