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Looking for a wholesome, hearty soup that’s packed with flavor and perfect for busy days? This taco soup is a satisfying, protein-rich meal that comes together effortlessly in the slow cooker.
Bursting with Southwest-inspired flavors and loaded with wholesome ingredients, this dish is a weeknight hero you’ll want to make again and again.
It’s a one-pot wonder that’s perfect for meal prep, potlucks, or feeding a hungry family.
The combination of tender shredded chicken, sweet corn, creamy pinto beans, and hearty black beans creates a balanced and flavorful dish that’s both comforting and nourishing. Best of all, it requires minimal prep—just toss everything in and let your Crock Pot work its magic.
If you love this Crockpot Loaded Potato Soup, be sure to check out some of my other favorite cozy recipes like my crockpot pulled pork sandwiches, comforting chicken cacciatore, or these quick and veggie side dish ideas.
Whether you’re in the mood for something hearty, light, or crowd-pleasing, there’s something here for everyone!
Ingredients:
- 1 lb boneless, skinless chicken breasts or thighs
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can corn, drained (or 1 1/2 cups frozen corn)
- 1 (15 oz) can diced tomatoes with green chilies (like Rotel)
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped (optional)
Topping (Optional):
- Shredded cheese
- Sour cream or Greek yogurt
- Tortilla strips or crushed tortilla chips
- Diced avocado
- Chopped green onions
- Extra cilantro
Instructions:
- Prepare the Crock Pot: Lightly grease or spray your slow cooker insert to prevent sticking.
- Layer Ingredients: Place the chicken breasts in the bottom of the crock pot. Add the black beans, pinto beans, corn, diced tomatoes with chilies, onion, garlic, and all the spices.
- Add Broth: Pour the chicken broth over the ingredients and stir gently to combine.
- Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and tender.
- Shred the Chicken: Remove the chicken, shred it using two forks, and return it to the pot. Stir to combine.
- Add Final Touches: Stir in the lime juice and chopped cilantro (if using). Let it warm through for another 10–15 minutes.
- Serve: Ladle the soup into bowls and top with your favorite toppings like cheese, sour cream, tortilla chips, or avocado.
Notes:
- This recipe serves 6–8 people and freezes well for future meals.
- Make it spicier by adding diced jalapeños or using hot Rotel.
- For a thicker soup, mash some of the beans before serving or reduce the broth slightly.
- You can also make this recipe with leftover shredded rotisserie chicken—just reduce the cook time by half.
Crockpot Taco Soup Recipe: A Hearty, Flavor-Packed Slow Cooker Meal
Looking for a wholesome, hearty soup that’s packed with flavor and perfect for busy days? This Chicken, Corn, Pinto, and Black Bean Soup is a satisfying, protein-rich meal that comes together effortlessly in the slow cooker. Bursting with Southwest-inspired flavors and loaded with wholesome ingredients, this dish is a weeknight hero you’ll want to make again and again.
It’s a one-pot wonder that’s perfect for meal prep, potlucks, or feeding a hungry family. The combination of tender shredded chicken, sweet corn, creamy pinto beans, and hearty black beans creates a balanced and flavorful dish that’s both comforting and nourishing. Best of all, it requires minimal prep—just toss everything in and let your Crock Pot work its magic.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can corn, drained (or 1 1/2 cups frozen corn)
- 1 (15 oz) can diced tomatoes with green chilies (like Rotel)
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped (optional)
- Topping (Optional):
- Shredded cheese
- Sour cream or Greek yogurt
- Tortilla strips or crushed tortilla chips
- Diced avocado
- Chopped green onions
- Extra cilantro
Instructions
- Prepare the Crock Pot: Lightly grease or spray your slow cooker insert to prevent sticking.
- Layer Ingredients: Place the chicken breasts in the bottom of the crock pot. Add the black beans, pinto beans, corn, diced tomatoes with chilies, onion, garlic, and all the spices.
- Add Broth: Pour the chicken broth over the ingredients and stir gently to combine.
- Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and tender.
- Shred the Chicken: Remove the chicken, shred it using two forks, and return it to the pot. Stir to combine.
- Add Final Touches: Stir in the lime juice and chopped cilantro (if using). Let it warm through for another 10–15 minutes.
- Serve: Ladle the soup into bowls and top with your favorite toppings like cheese, sour cream, tortilla chips, or avocado.
Notes
- This recipe serves 6–8 people and freezes well for future meals.
- Make it spicier by adding diced jalapeños or using hot Rotel.
- For a thicker soup, mash some of the beans before serving or reduce the broth slightly.
- You can also make this recipe with leftover shredded rotisserie chicken—just reduce the cook time by half.
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Nutrition Information:
Yield:
8Serving Size:
8Amount Per Serving: Calories: 305Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 77mgSodium: 986mgCarbohydrates: 23gFiber: 4gSugar: 3gProtein: 31g
Wrapping Up Crockpot Taco Soup
This crockpot taco soup is not only a breeze to make but also packed with wholesome ingredients that will keep you warm and satisfied.
The slow cooker really brings out the best flavors, making it a perfect meal for any day you want comfort food with minimal fuss. Plus, leftovers taste even better the next day, so it’s a win-win for busy weeks.
Give this recipe a try and enjoy a cozy bowl of homemade goodness!
