Chicken Taco Soup

Warm 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.

If you’re obsessed with easy slow cooker meals, be sure to try this delicious Mississippi Pot Roast. Hearty AND easy! Or give this easy BBQ Chicken recipe a try, also made in the slow cooker!

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


Why this Taco Soup is Best

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 Soup to Broccoli Cheddar Soup, nothing comforts like soup. And this Chicken Taco Soup is rapidly rising the ranks of my favorites!

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 different from my favorite Lentil Tortilla Soup, I decided the name “Taco Soup” would be most appropriate! 
  • As the soup slowly cooks, the chicken becomes tender and marinated with Mexican spices that remind me of the best Tequila 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. 

How to make Chicken Taco Soup

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 – chicken thighs are great in this recipe too!
  • green pepper
  • salsa (I use jarred medium heat salsa) –Salsa verde works great too
  • 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, corn chips or flour tortilla strips!
  • I’ve also been known to eat a bowl of two “naked”–it’s good every which way. 
Creamy chicken taco soup in a black crockpot being ladled out.

Tips and Tricks

  • 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! 
  • A bowl of this soup makes a satisfying meal. It can also be served in cups as a side dish or starter coarse to one of your favorite Mexican dinners
  • 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! Be sure to follow up with a batch of our easy homemade rice krispie treats!

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Chicken Taco Soup

5 from 2 votes
By: Aimee
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.
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 8 servings

Ingredients 

  • ½ onion diced
  • 1 green pepper diced
  • 16 ounce jar salsa use your favorite here
  • 32 ounce chicken stock
  • 2 cans 11 ounce Mexicorn, drained
  • 1 ½ ounce package taco seasoning
  • 6 ounce tomato paste
  • 1 teaspoon cumin
  • 2 pounds boneless skinless chicken breasts
  • 4 ounces cream cheese optional
  • ½ cup sour cream optional
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Instructions 

  • 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.
  • Serve with shredded cheddar cheese, tortilla strips and guacamole. Enjoy!

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! 
  • You’ll need about 2 Tablespoons of taco seasoning.

Nutrition

Calories: 367kcal, Carbohydrates: 18g, Protein: 42g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 6g, Cholesterol: 123mg, Sodium: 1104mg, Fiber: 3g, Sugar: 9g
Course: Soups and Stews
Cuisine: Mexican
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

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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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. 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?

    Briana
    sweetpeasandbb.blogspot.com

  2. 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!

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

  3. 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!

  4. 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!

  5. 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!

  6. 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!

    http://deniseisrundmt.com/2011/09/23/a-whole-latte-shaking-going-on-with-nescafe-dolce-gusto/

  7. 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 http://theartsygirlconnection.blogspot.com/2011/09/fall-crawl-day-5-blog-party.html

  8. 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. 🙂

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

  10. 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.

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