Recipes don’t get much easier than this! Even better, this Crock Pot Chicken Taco Soup has a delicious flavor that will have everyone coming back for more!
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Aunt Lou here.
Is your week hectic? Are you not feeling up to par, but need to feed your family? That is exactly where I was when I saw this Crock Pot Chicken Taco Soup in Gooseberry Patch’s Slow Cooker to the Rescue. I was down with the flu, but my family needed to survive on more than the chicken noodle soup and crackers that I was living on. This yummy soup was the perfect, easy recipe to feed my family without much energy needed from me.
Crock Pot Chicken Taco Soup
Note: Scroll to the bottom for the printable recipe.
Ingredients for Crock Pot Chicken Taco Soup
- 1 onion chopped
- 16 oz can chili beans undrained
- 15 oz can black beans undrained
- 15 oz can corn undrained
- 2 10 oz cans diced tomatoes with green chiles undrained
- 8 oz can tomato sauce
- 12 oz can beer or non-alcoholic beer
- 1 oz pkg taco seasoning mix
- 3 boneless, skinless chicken breasts
- shredded Cheddar cheese garnish
- crushed tortilla chips garnish
- sour cream garnish
How to Make Chicken Taco Soup in a Crock Pot
Put your onions, beans, corn, diced tomatoes, tomato sauce and beer (everything is undrained) in your crock pot and mix well
Add your taco seasoning and stir well
Place your chicken breasts on top and push them gently into your soup mixture until they are partially covered
Cover and cook on low for 5 hours
Take your chicken breasts out of your crock pot, shred and stir back in your crock pot
Cover and cook on low for another 2 hours
Serve topped with your shredded cheese, crushed chips and sour cream, if desired
Crock Pot Chicken Taco Soup Notes:
- At first, I tried putting this all in Mr. Big, but quickly realized a 4-quart slow cooker wasn’t big enough. So I pulled out Sir Hamilton, my Hamilton Beach Programmable Insulated Slow Cooker, to whip this one up. I would advise using a 5-6 quart slow cooker.
- This is a great recipe for beginners or anyone short on time.
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Printable Recipe for Crock Pot Chicken Taco Soup
Crock Pot Chicken Taco Soup
Ingredients
- 1 onion chopped
- 16 oz can chili beans undrained
- 15 oz can black beans undrained
- 15 oz can corn undrained
- 2 10 oz cans diced tomatoes with green chiles undrained
- 8 oz can tomato sauce
- 12 oz can beer or non-alcoholic beer
- 1 oz pkg taco seasoning mix
- 3 boneless, skinless chicken breasts
- shredded Cheddar cheese garnish
- crushed tortilla chips garnish
- sour cream garnish
Instructions
- Put your onions, beans, corn, diced tomatoes, tomato sauce and beer (everything is undrained) in your crock pot and mix well
- Add your taco seasoning and stir well
- Place your chicken breasts on top and push them gently into your soup mixture until they are partially covered
- Cover and cook on low for 5 hours
- Take your chicken breasts out of your crock pot, shred and stir back in your crock pot
- Cover and cook on low for another 2 hours
- Serve topped with your shredded cheese, crushed chips and sour cream, if desired
Notes
- At first, I tried putting this all in Mr. Big, but quickly realized a 4-quart slow cooker wasn't big enough. So I pulled out Sir Hamilton, my Hamilton Beach Programmable Insulated Slow Cooker, to whip this one up. I would advise using a 5-6 quart slow cooker.
- This is a great recipe for beginners or anyone short on time.
- As with any of our recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.
Shared on:
Since I need to have recipes that can cook all by themselves for 8-10 hours, I am hoping that the need to shred the chicken and then cook an additional 2 hours is not critical. Wouldn’t it be OK to just do the shredding right before serving? Maybe give it 15-20 minutes afterwards??
Hi Pat!
I haven’t tried it that way yet, but if you do, let me know how it turns out. I would love to know. Enjoy!
Aunt Lou
My husband hates beans. Can you just leave the beans out of the recipe or do you have a suggestion for a replacement?
Hi Susan!
I haven’t tried this recipe without the beans. You might try salsa. If you do, let me know how it goes. I would love to hear how it turns out or what worked for your family. Enjoy!
Aunt Lou
great sounding recipe, but, I wonder about the wisdom of using an aluminum pot.
Hi Jose!
Thanks! I love my slow cooker, but realize it may not be everyone’s cup of tea. Enjoy!
Aunt Lou
Looks good! I make a taco soup with beef mince but like the idea of using chicken instead. Is there a substitute for the beer? What is the purpose of it? Flavour?
Hi Tamra!
Cola would probably be the closest substitute since the beer adds liquid to the soup and sugar, but you could use broth in a pinch. Enjoy!
Aunt Lou
There is really nothing better than a great bowl of Taco Soup! Thanks so much for sharing your awesome recipe with us at Full Plate Thursday. Hope you are having a great day and come back to see us real soon!
Miz Helen