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Cozy Slow Cooker Chicken Taco Soup

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This cozy slow cooker chicken taco soup is the ultimate comfort food—easy, flavorful, and perfect for busy days. With just 10 minutes of prep, you can have a warm, spicy, and deeply satisfying meal that tastes like it simmered all day.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breasts (frozen or fresh)
  • 1 can (15 oz or 425g) fire-roasted diced tomatoes
  • 1 can (15 oz or 425g) black beans, drained and rinsed
  • 1 can (15 oz or 425g) corn, drained
  • 1 cup (240ml) salsa verde
  • 1 cup (240ml) low-sodium chicken broth
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (optional)
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste (start with 1 tsp salt, 1/2 tsp pepper)
  • Juice of 1 lime
  • Optional toppings: shredded cheese, sour cream, diced avocado, fresh cilantro, crushed tortilla chips, sliced jalapeños

Instructions

  1. Layer the ingredients: Place the frozen or fresh chicken breasts in the bottom of your slow cooker. Top with the diced onion and minced garlic.
  2. Add the canned goods: Pour in the fire-roasted diced tomatoes (with their juices), the drained and rinsed black beans, and the drained corn. Don’t stir yet.
  3. Add the liquids: Pour the salsa verde and chicken broth over everything. Again, no stirring needed at this point.
  4. Season generously: Sprinkle the chili powder, cumin, smoked paprika, oregano, salt, and pepper over the top. Give it a quick stir to distribute the spices, but don’t overmix.
  5. Cook low and slow: Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours. The chicken is done when it reaches 165°F (74°C) internally and shreds easily with a fork.
  6. Shred the chicken: About 30 minutes before serving, carefully remove the chicken breasts to a cutting board. Use two forks to shred the meat. Return the shredded chicken to the slow cooker and stir everything together.
  7. Finish with lime: Squeeze the juice of one lime into the soup and stir. Taste and adjust salt and pepper if needed.
  8. Serve and enjoy: Ladle the soup into bowls and top with your favorite toppings.

Notes

For a thicker soup, mix 2 tablespoons cornstarch with 2 tablespoons cold water to make a slurry. Stir it into the soup after shredding the chicken, and let it cook on HIGH for 15-20 minutes until thickened. Don’t lift the lid during cooking. Use frozen chicken for juicier results. Season at the end to adjust for concentration. Don’t skip the lime juice.

Nutrition

Keywords: slow cooker chicken taco soup, easy taco soup, chicken taco soup, slow cooker soup, Mexican soup, comfort food, dump and go

Find it online: https://goldensimmer.com/cozy-slow-cooker-chicken-taco-soup-easy-and-best-recipe/