Chicken Taco Soup

Chicken Taco Soup is a quick and easy taco soup recipe for a cold night! One of our favorite crock pot meals that can be made in the slow cooker or on the stove top. Some people call this a 7 can chicken taco soup recipe. Serve this with some sweet cornbread and a guacamole salad!

CHICKEN TACO SOUP

(originally posted 2009)

I was Dorothy for Halloween probably four years in a row as a little girl. Being the sweet freak then as well as now I would eat my Halloween candy as I trick or treated.

Or maybe I knew my mom was going to hide most of it when I got home so I was trying to consume all I could while I had control over my goods.

By the time I came home I would have a massive stomach ache and would belly up my little pigtails to the bar while my mom fixed me warm chicken noodle soup to balance all that sugar.

chicken taco soup - Chicken Taco Soup

My sister-in-law Kristy gave me this recipe and it has turned into a tradition to have it on Halloween every year as our Post Trick or Treating meal. I love new traditions (p.s. we’ve been making this chicken recipe every year since I first made it) and after a “chilly” night in Florida it is perfect.

You can definitely make your own Homemade Taco Seasoning if you want! Some chili recipes use kidney beans but we are using chili beans in this recipe.

HOW TO MAKE CHICKEN TACO SOUP

Stir onion, beans, corn, tomato sauce, dice tomatoes, and taco sauce into a slow cooker.
Set slow cooker to low heat, cover, and cook for 3-4 hours on low if your chicken is thawed. May take 4-5 hours on low if your chicken is frozen.
Remove chicken breasts from the soup and shred. Stir shredded chicken back into the soup.
Top with shredded cheese, sour cream, and crushed tortilla chips.

STOVE TOP DIRECTIONS:

Simmer on the stove for 30 minutes or until chicken is done.

EASY WAY TO SHRED CHICKEN

To shred the chicken, remove chicken breasts from the chili, placed in a bowl, and beat the chicken breasts with a hand mixer or stand mixer. It shreds it perfectly even and fine. Don’t overshred it though!

CAN YOU FREEZE TACO SOUP?

Yes. You can freeze this taco soup before or after cooking. You can freeze this in gallon freezable bags which make it easier for thawing and reheating.

OTHER SOUP RECIPES:

4.45 from 393 votes

Yield: 12

4 hrs 10 mins

Chicken Taco Soup – spicy and warm for a cold night! One of our favorite crockpot meals that can be made in the slow cooker or on the stove top. Some people call this 7 can chicken taco soup.

1
white onion
chopped finely
1
(16 oz.) can
chili beans
1
(15 oz.) can
black beans, drained and rinsed
1
(15 oz.) can
whole kernel corn, drained
1
(8 oz.) can
tomato sauce
2
(14.5 oz.) cans
diced tomatoes with green chiles, undrained
1
(1.25 oz.)
package taco seasoning
3
whole skinless, boneless, chicken breasts, thawed or frozen

Stir onion, beans, corn, tomato sauce, diced tomatoes, and taco seasoning into a slow cooker. *I sautee the onion before to make sure that they are not crunchy. Lay the chicken breast on top of the mixture, pressing down slightly so that it gets covered by other ingredients. Set slow cooker to low heat, cover, and cook for 3-4 hours on low if your chicken is thawed. May take 4-5 hours on low if your chicken is frozen.
Remove chicken breasts from the soup and shred. Stir shredded chicken back into the soup. You can add some water if you like it a little thinner.
Top with shredded cheese, sour cream, and crushed tortilla chips.

STOVETOP DIRECTIONS: COOK FOR 30 MINUTES ON THE STOVE UNTIL CHICKEN IS DONE.

Amount per serving (1g) — Calories: 125, Fat: 2g, Polyunsaturated Fat: 1g, Cholesterol: 26mg, Sodium: 683mg, Carbohydrates: 15g, Fiber: 4g, Sugar: 3g, Protein: 13g

Cuisine:

Mexican

Keyword:

Chicken, crockpot, slow cooker, soup, taco