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–+ servings
slow cooker chicken taco soup with avacado and tortilla chips on the side
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5 from 5 votes

Chicken Taco Soup

Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips!
Prep Time5 minutes
Course: Soup
Cuisine: Mexican
Keyword: chicken, chicken taco soup, gluten free, healthy, instant pot, slow cooker
Servings: 8
Calories: 319kcal
Author: Cindy Hopper

Ingredients

  • 1 onion chopped
  • 1 16 ounce can chili beans undrained
  • 1 15 ounce can black beans rinsed and drained
  • 1 15 ounce can whole kernel corn undrained
  • 1 8 ounce can tomato sauce
  • 1 14 ounce can diced tomatoes undrained
  • 1 10 ounce cans diced tomatoes with green chilies undrained
  • 2 pounds chicken breasts about 3 breasts, cubed
  • 1 cup water (or broth) OMIT if cooking in crockpot or on stovetop
  • 1 tbsp chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8-1/4 teaspoon crushed red pepper
  • 1/4 teaspoon oregano
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoon cumin
  • 1 teaspoon Kosher salt (or 1/2 teaspoon table salt)
  • 1/2 teaspoon pepper
  • shredded Cheddar cheese (optional) optional
  • sour cream optional
  • crushed tortilla chips optional

Instructions

  • Place the onion, chili beans, black beans, corn, tomato sauce, water, chicken and diced tomatoes in a slow cooker. Add seasonings, and stir to blend. 

COOKING

  • Crock Pot: Cook on low heat, cover, and cook for 6-8 hours. 
    Instant Pot: Cook on high-pressure manual for 15 minutes with 10 min natural release.
    Stovetop: Simmer, covered, on low for 4–6 hours. You can speed this up by simmering on medium heat for at least 30 minutes, until the chicken is cooked through. Longer cooking gives the flavors time to meld and makes it extra delicious.
  • Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Notes

This soup makes a great dump meal! Place all the ingredients (except water or broth)  in a gallon zip lock bag. Label with a note to add 1 cup water.
If frozen add 10 minutes to the Instant Pot cooking time. Cook 8 hours in the crock pot.

Nutrition

Calories: 319kcal | Carbohydrates: 30g | Protein: 33g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 82mg | Sodium: 1006mg | Potassium: 1178mg | Fiber: 8g | Sugar: 4g | Vitamin A: 485IU | Vitamin C: 16.7mg | Calcium: 90mg | Iron: 4.9mg