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

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.

Ingredients

  • 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

Instructions

  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:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 367Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 123mgSodium: 1104mgCarbohydrates: 18gFiber: 3gSugar: 9gProtein: 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. 

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

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Posted on January 13, 2020

Comments & Reviews

  1. 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?

  2. 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.

  3. 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!

  4. 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?

  5. 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!

  6. 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! : )

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