Crock Pot Chicken Taco Soup

This Crockpot Chicken Taco Soup is easy, delicious, and a family favorite! We topped ours with green onions, avocado, cheese, sour cream, tomato and tortilla chips.

I love taco soup. It begs to be topped with chips and cheese, and any soup that can be made into a bowl of nachos by the time it’s served gets two thumbs up in my book. Soups with a hint of spiciness are my weakness, and when that is combined with black beans, corn, and chicken, there is 100% chance of my going back for seconds.

This Crock Pot Chicken Taco Soup takes ten minutes to throw together, and it tastes great. I thought the cayenne might make it too spicy for the kids, but they really liked it, and didn’t chug gallons of water after the first bite like they do when I make them try something with a little kick. I’m sure the sour cream helped cut the spice.

I used chicken breast tenderloins in my soup because it was on sale, but any sort of boneless, skinless chicken will work. You can even throw in frozen chicken and cook it on low for 8 hours or so, which is a great alternative for those who are at work all day and need a longer cook time.

Not everyone in the Crock Pot Thursday group loved this recipe, but that may be because the original recipe called for far fewer spices. I made mine based on Sarah, Kim, and Linda’s reviews, and the recipe below reflects the newest, and in my opinion, most delicious version.

I used my 6.5-Quart Crock-Pot Programmable Touchscreen Slow Cooker to make this Crock Pot Chicken Taco Soup.

Crock Pot Chicken Taco Soup

Crockpot Chicken Taco Soup

This Crockpot Chicken Taco Soup is easy, delicious, and a family favorite! We topped ours with green onions, avocado, cheese, sour cream, tomato and tortilla chips.
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes


  • 1 pound boneless, skinless chicken breasts or thighs
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 cup salsa
  • 2 cups frozen corn
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1½ cups chicken stock
  • 2 teaspoon ground cumin
  • 1 teaspoon dried cilantro
  • 1 teaspoon garlic powder
  • ½ tsp cayenne pepper
  • 1 cup shredded cheddar cheese
  • Topping Ideas:
  • cheese
  • sour cream
  • diced tomatoes
  • green onions
  • cilantro
  • lettuce
  • diced avocado
  • tortilla strips or chips


  1. Add all ingredients to slow cooker except shredded cheese and toppings.
  2. Mix well, cover and cook on low for 5 to 6 hours.
  3. Uncover and shred chicken in pot.
  4. Stir in one cup of cheddar cheese, and recover until cheese is melted.
  5. Serve with desired toppings!



The was super easy, creamy and flavorful. Toppers included crumbled tortilla chips, sour cream, fresh avocado and chopped tomatoes, which added nice texture and depth of flavor. I forgot to stir in the cheese at the end and it was still good. I'll be adding it to our leftovers tonight, but it's good to know the lower cal option works too! Solid 4 star dish.


I love soup, so I loved this recipe. It had great flavor, and was just the right thickness. Adding your own toppings made it perfect for all of us. The leftovers were just as good. I started with frozen chicken breasts, and cooked this for 8 hours on low. Delicious!!


The adults in our house ate this and it was decent but nothing extraordinary. I'm sure for a soup lover there is some appeal to this meal but for me... I wouldn't probably make it again. My kids didn't want to eat it and my husband ended up eating most of it. I made it as directed and cooked on high 4 hours.


Everyone in our family loved this soup. We topped it with personal preferences that included different combinations of: cheese, sour cream, avocado, tomatoes, and green onions. It would have been outstanding with tortilla strips, which I planned on making myself but didn't get done. It made enough for one dinner and three lunches. Next time I'll double it!

Recipe adapted from The Recipe Critic.

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