Chicken Taco Soup

Warming and hearty Chicken Taco Soup cooks up easily in the slow cooker. Topped with crispy tortilla strips and shredded cheese, this is an easy meal the whole family will love.

White bowl with chicken taco soup topped with cheese and colored tortilla strips

Digging into a steaming bowl of soup at the end of a long day is one of my favorite things in life. From  Chicken Noodle to Broccoli Cheddar, nothing comforts like soup. And this Chicken Taco Soup is rapidly rising the ranks of my favorites!

Taco Soup

The only thing I love more than good soup recipe is a good slow cooker soup recipe! What’s not to love about a recipe that you can toss in a CrockPot, set and forget about while it turns into a flavorful soup? 

Using taco seasoning and jarred salsa, this soup couldn’t be any easier to make. Since it’s far different from my favorite  Tortilla Soup, I decided the name “Taco Soup” would be most appropriate! 

This Taco Soup is ideal for the slow cooker. As the soup slowly cooks, the chicken becomes tender and marinated with Mexican spices that remind me of the best  Chicken Tacos. Get it started in the morning and by dinner time you’ll have a hearty meal guaranteed to have everyone coming back for a second bowl. 

Not to mention how wonderful your kitchen smells when a batch of soup is cooking all day! When I was making this recipe for the first time, everyone in my house wandered into the kitchen one by one to ask what smelled so good.

By dinner time we were all more than ready to give Taco Soup a try. The silence that fell over the table as we all tasted the soup for the first time confirmed that it tasted even better than it smelled. 

Chicken Taco Soup Recipe

Step by step photos for chicken taco soup

This soup is full of juicy shredded chicken, colorful veggies and just the right amount of heat. As far as from-scratch soup recipes go, it could hardly get any easier. 

STEP 1. Prepare the Soup 

Here’s what you put right into the slow cooker:  

  • onion
  • chicken breasts 
  • green pepper
  • salsa (I use jarred medium heat salsa)
  • chicken stock
  • Mexicorn (or your favorite canned corn )
  • tomato paste 1/2 onion, diced
  • taco seasoning 
  • cumin

Turn the slow cooker on to the “low” setting and let cook for 6 – 8 hours.

STEP 2. Shred the Chicken

Half an hour before serving, remove the chicken, shred it and return it to the pot. Taste for spice level and adjust accordingly.

Served just as is, this Taco Soup is delicious. I, however, like to add just two more ingredients to make a thicker, creamier chicken soup that balances out the spices oh so well.

OPTIONAL – STEP 3. Add sour cream and cream cheese.

Add sour cream and cream cheese to the crock pot and stir until well combined. I’ve served this soup both with and without the addition of sour cream and cream cheese and loved it both ways. 

What toppings go on taco soup? 

When I served this for dinner, I set up a little “soup bar” with different toppings so everyone could customize their bowls. 

My perfect bowl of chicken taco soup is topped with crispy corn tortilla strips, shredded cheese and a scoop of guacamole.  Don’t be shy with the shredded cheese; I love when it starts to melt into the soup giving every bite extra cheesy goodness. 

Taco soup is also tasty topped with Pico de Gallo, sour cream, guacamole, corn chips or flour tortilla strips! I’ve also been known to eat a bowl of two “naked”–it’s good every which way. 

Taco Soup Recipe Notes

  • Feel free to adjust the level of heat in this recipe according to your preferences. This soup is definitely not overly spicy but if you’re sensitive to eat, use a mild salsa and less taco seasoning. Likewise, to increase the heat use your favorite hot salsa. A little hot sauce served on top will also amp up the heat levels! 
  • This recipe makes enough soup to feed a crowd–or to have leftovers! Taco Soup keeps well covered in the fridge for a few days and also freezes beautifully. I like to make a pot for dinner then enjoy the leftovers for lunches throughout the week. 
  • I use canned Mexicorn when I make chicken taco soup because I love the added red and green bell peppers. Feel free to substitute regular canned corn if you prefer! 
  • I used Chi-Chi’s medium salsa for this recipe. Feel free to try it with your favorite red salsa, or shake things up with a Salsa Verde. 
  • A bowl of this soup makes a satisfying meal. It can also be served in cups as a side dish or starter coarse to a Mexican dinner. 
  • Swap out the chicken for turkey and make a delicious Turkey Taco Soup recipe.

I seriously love this slow cooker soup recipe and I hope you enjoy it just as much! 

More Easy Dinner Recipes:

Yield: 8 servings

Chicken Taco Soup

Chicken Taco Soup
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes

Warming and hearty Chicken Taco Soup cooks up easily in the slow cooker. Topped with crispy tortilla strips and shredded cheese, this is an easy meal the whole family will love.


  • 1/2 onion, diced
  • 1 green pepper, diced
  • 16 oz jar salsa (use your favorite here)
  • 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!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 367 Total Fat: 13g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 123mg Sodium: 1104mg Carbohydrates: 18g Net Carbohydrates: 0g Fiber: 3g Sugar: 9g Sugar Alcohols: 0g Protein: 42g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Recipe originally published September 20, 2011. Photos updated 2020.

A lightly spicy soup made even more delicious with the addition of sour cream, Chicken Taco Soup is easy enough for a weeknight meal but impressive enough to share with company. 

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41 comments on “Chicken Taco Soup”

  1. This cooler weather has me craving a good hearty soup – and this one looks really yummy!

  2. I love when cooler weather comes…means lots of yummy soups! Love anything that can be made in the crock pot!!! Thanks for sharing this…it sounds like one that my family would love.

  3. Oh Im such a happy girl now that soup season is here! I am lovin the sound of this one. Sounds so easy and yummy!

  4. I love this kind of soup – can’t wait for full-time cold weather cooking!


  5. This looks amazing!! I will definitely be making this soon! Thanks for sharing your great recipe!
    Camille @ SixSistersStuff

  6. Looks awesome. Can’t wait to make it! Julie @ Julie’s Eats & Treats

  7. Thanks everyone. I love soup time! And this is one easy tasty recipe!

  8. I’ve never seen this in crockpot form! Don’t know why I didn’t think about it sooner!

  9. I’ve been collecting crock pot soup recipes! Yours looks like a keep, Aimee! Thanks!

  10. Looks awesome! I’m always on the lookout for new soup recipes and cooking it in the crockpot is perfect since I’ve recently went back to work part time.

    Can’t wait to check out more of your recipes. I found your blog via Sweet Peas & Bumblebees linky party. 🙂

  11. Mmmmm…This looks so good! I love finding new crockpot recipes! Thanks!

  12. This is awesome.. I LOVE IT…YUM..Found ya on hop and officially following ya with smiles..Hope you get a sec to stop in & say hello..:)) I have a fall inspired blog party going on and would LOVE for you to link this awesome piece to it today ) TY

  13. Oh yum! I love anything TexMex and with cooler weather right around the corner, this crockpot recipe is just perfect!

    I co-host a foodie meme called Friday Food Fight. I would love for you to link up and share your recipe. Hope to see you in the ring!

  14. in my slow cooker as we speak. thanks for the awesome idea – looks delish!

  15. crazy stupid amazing delicious.

    awesome for a crowd – put out dishes of tortilla strips, lime, avocado, sour cream, shredded cheddar, jalapenos, green onions, cilantro, etc. and let people go nuts customizing.

    huge yield – 14 cups!

  16. Carla- I”m so glad you enjoyed the soup 🙂 It definitely is a large amount, and perfect for a crowd. Love all the sides you put out!

  17. Oh this looks delicious, I make a beef version, but this looks super yummy as well!


  18. Oh wow, that sounds delicious! My daughter doesn’t eat red meat so this would be perfect for her! I can’t wait to hear about your tortilla soup!

  19. Hi! Your recipe was one of the most popular links on It’s a Keeper Thursday! I’ve featured your recipe on It’s a Keeper! I’d love if you stopped by and grabbed a button.

    And, feel free to link up another great recipe this week too!

    Christina @ It’s a Keeper
    Follow me on Facebook and Twitter

  20. This looks delicious! We loved it so much, we’ve featured you on our {{What I Made Wednesday} highlights! Stop by and grab a button. Also, you were the most viewed link, so I’ve added your blog to our sidebar. =) Do you have a button I could use?


  21. Anonymous

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

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

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

  24. 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! : )

  25. Anonymous

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

  26. 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!

  27. Anonymous

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

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

  29. Candace

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

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

  31. Nicki

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

  32. Made this…was addictive!!! =)

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

  34. 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?

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

  36. 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!

  37. 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.

  38. 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.

  39. 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?

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