Crock Pot Chicken Taco Soup

Put this Crock Pot Chicken Taco Soup on repeat for a no-fuss, kid-friendly dinner. A craveable chicken taco in soup form that any novice cook can make.

I have been making taco soup in various forms for years. Usually I make a version on the stove with ground beef or 99% fat free ground turkey. But this recipe I’m publishing now, made with rotisserie chicken, requires absolutely no cooking. Just mix the ingredients together and let your slow cooker do the work. This chicken taco soup makes great leftovers and it freezes well. It’s healthy and delicious. Anyone who loves chicken tacos will love this soup!

Ingredients for Crock Pot Chicken Taco Soup

• Rotisserie Chicken
• Chicken Stock
• Taco Seasoning
• Petite Cut Diced Tomatoes
• Black Beans
• Corn
• Smoked Paprika
• Lime Juice
• Cilantro
• Salt

How to make Crock Pot Chicken Taco Soup

1. Shred the chicken and discard the skin and bones
2. Add the chicken to the insert of a 6-quart Crockpot
3. Drain two cans of diced tomatoes, corn and black beans
4. Add the tomatoes, corn and beans to the Crockpot insert
5. Add one packet of taco seasoning, 4 cups of chicken stock (broth), 1 tablespoon of lime juice, 1 tablespoon of chopped fresh cilantro, 1 teaspoon of smoked paprika, and 1 teaspoon of salt.
6. Stir everything together.
7. Cook on high power for 4 hours or low power for 6 – 8 hours.
8. Serve the Chicken Taco Soup with chopped red onion, diced fresh avocado, sour cream, shredded cheese and sour cream.

Kitchen Tips

• I use a 6-quart slow cooker to test all of my recipes
• This is the brand of taco seasoning I use
• I like this brand of pre-chopped fresh herbs like cilantro

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5 from 5 votes

Crock Pot Chicken Taco Soup

Put this Crock Pot Chicken Taco Soup on repeat for a no-fuss, kid-friendly dinner. A craveable chicken taco in soup form that any novice cook can make.

Course Main Course

Cuisine Mexican

Prep Time 5 minutes minutes

Cook Time 6 hours hours

Servings 6

Calories 206kcal

Author Jill McOwen

Equipment

• crockpot

Ingredients

• 1 rotisserie chicken
• 2 14.5 oz cans petite cut diced tomatoes
• 1 14.5 oz can corn
• 1 14.5 oz can black beans
• 4 cups chicken broth
• 1 envelope taco seasoning
• 1 tbsp lime juice
• 1 tbsp fresh cilantro chopped
• 1 tsp smoked paprika
• 1 tsp salt

Instructions

• Shred the chicken and discard the skin and bones.
• Add the chicken to the insert of a 6-quart Crockpot.
• Drain two cans of diced tomatoes, one can of corn and one can of black beans.
• Add the tomatoes, corn and beans to the Crockpot insert with the chicken.
• Add one packet of taco seasoning, 4 cups of chicken stock (broth), 1 tablespoon of lime juice, 1 tablespoon of chopped fresh cilantro, 1 teaspoon of smoked paprika, and 1 teaspoon of salt.
• Stir everything together.
• Cook on high power for 4 hours or low power for 6 - 8 hours.
• Serve the Chicken Taco Soup with chopped red onion, diced fresh avocado, sour cream, shredded cheese and sour cream.

Nutrition

Calories: 206kcal | Carbohydrates: 4g | Protein: 29g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.03g | Cholesterol: 99mg | Sodium: 1787mg | Potassium: 41mg | Fiber: 1g | Sugar: 2g | Vitamin A: 721IU | Vitamin C: 3mg | Calcium: 8mg | Iron: 1mg

More Slow Cooker/Crockpot Recipes

• Slow Cooker Sirloin Tip Roast
• Crockpot Chicken Tacos
• Crispy Crockpot Orange Beef