Chicken Taco Soup

By Polly Conner
December 20, 2021

This delicious, Slow Cooker Chicken Taco Soup is not only gluten free and dairy free, but it freezes beautifully either before cooking or after cooking. Packed with fresh flavor, the veggies give it that fiesta vibe that everyone will love. Take this big-batch soup along to tailgate parties or freeze in small portions for future healthy lunches.

Chicken Taco Soup in a white bowl with fresh toppings
Photo Credit: Helene Dujardin/From Freezer to Cooker

What’s in Chicken Taco Soup?

If you’re familiar with our Crowd-Pleaser Mexican Soup, this recipe might sound a bit familiar. In fact, I love our Mexican Soup so much that I wanted to create a variation with chicken which is what you have before you today. Here is the lineup that you will need:

  • Avocado oil or olive oil
  • Onion
  • Bell peppers
  • Salt & pepper
  • Garlic cloves
  • Chicken breast
  • Petite diced tomatoes
  • Black beans, drained and rinsed
  • Pinto beans, drained and rinsed
  • Shoe peg corn, drained and rinsed
  • Green chilis
  • Chicken broth
  • Taco seasoning 
  • Optional toppings: diced avocado, lime wedges, sour cream or plain Greek yogurt*, shredded cheddar cheese*, sliced green onions, corn tortilla chips, hot sauce

Do I Have to Sauté the Veggies First?

Now hear me out on something. I would have loved to make this a dump and go meal. It would have given me something else to brag about on this soup (as if it needs more, ha!). But here’s the deal. The chicken is more than done in 4-6 hours and the onions just aren’t. (Read more about how long to cook chicken in the slow cooker.)

They are a little too oniony when they don’t get a jump start or the chance to cook all day. That is why we have the extra step of sautéing the onions and peppers before dumping it all in. 

BUT, if you love a good shortcut, you can toss the veggies in a little oil and microwave them for 4-5 minutes until they begin to soften. Then just toss them in the slow cooker and do your dang thang. 

A spoon scooping up a bite of chicken taco soup

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Make Chicken Taco Soup a Freezer Meal

It’s no secret we are big fans of freezer meals around here. In fact, we have 2 freezer meal cookbooks1 Hour Freezer Prep Sessions, and even a round-up with 70+ freezer meal recipes that you will love!

So, we definitely have freezer meal instructions for this recipe.

Freezing soups is one of my favorite ways to save my future self time

Option 1: Prep Meal to be Fully Cooked Later (After Freezing & Thawing)

Freeze for Later: Follow step 1. Let the veggies cool, then transfer them to one or two gallon-size freezer bags or containers and add the chicken, tomatoes, black beans, pinto beans, corn, salsa, broth, and taco seasoning. Seal and freeze.

Prepare From Frozen: Note: Have salt, pepper, and your favorite toppings on hand to complete this meal. Thaw. Place in the slow cooker. Follow steps 3 through 5.

Option 2: Fully Cook and Freeze in Small Portions

Freeze For Later: Fully cook and cool the soup as instructed. Freeze in an airtight freezer bag or in smaller containers if making a freezer meal for 1-2 people.

Prepare From Frozen: Thaw completely. Warm it up on the stovetop or in the microwave.

We like freezing chili and soups in 2 cup portions in Souper Cubes. After freezing, you can easily pop out the cubes and store them in a large freezer bag to have on hand for quick lunches.

Chicken taco soup prepped as a freezer meal

What to Serve with Chicken Taco Soup

Since the recipe is already packed with a healthy protein (chicken) and veggies, you won’t need much more to go with it other than tortilla chips or maybe some corn bread. I like to provide some optional toppings like:

If it’s for a group of people, serving with with our Mexican Chopped Salad would be a great addition. Enjoy!

Close up of chicken taco soup
Photo Credit: Helene Dujardin/From Freezer to Cooker
Print

Chicken Taco Soup

  • Author: Thriving Home
  • Prep Time: 15 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 15 minutes
  • Yield: 810 1x
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: Mexican

Description

This amazing, freezer friendly chicken taco soup is not only gluten free and dairy free (if you don’t add cheese at the end), but it freezes beautifully either before cooking or after. Packed with fresh flavor, the veggies give it that fiesta vibe that everyone will love. 


Ingredients

  • 12 tablespoons avocado oil or olive oil
  • 1 onion, diced (about 1 cup)
  • 2 bell peppers, diced (suggested: one red and one green)
  • salt and ground black pepper
  • 3 garlic cloves, minced
  • 1 1/2 pounds boneless, skinless chicken breasts
  • 1 (28 ounce) can fire-roasted diced tomatoes, juice and all (sub: petite diced tomatoes)
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (15 ounce) can pinto beans, drained and rinsed
  • 1 (11 ounce) can shoe peg corn, drained and rinsed (sub: 1 cup yellow corn)
  • 2 (4 – 4.5 ounce) cans green chilis
  • 3 cups low-sodium chicken broth (only 2 cups if making in the Instant Pot)
  • 3 tablespoons taco seasoning
  • Optional toppings: diced avocado, lime wedges, sour cream or plain Greek yogurt*, shredded cheddar cheese*, sliced green onions, corn tortilla chips, hot sauce

Instructions

  1. Heat oil in a large skillet over medium-high heat. Add diced onion and bell peppers, and cook until they begin to soften, about 5 minutes. Season lightly with salt and pepper while they cook. Stir in the garlic during the last 30-60 seconds. (Freezing instructions begin here.)
  2. Add the veggie mixture, chicken, tomatoes, black beans, pinto beans, corn, green chilis, chicken broth, and taco seasoning to the slow cooker. Stir until combined.
  3. Cover and cook on low for 4-6 hours, or until cooked through. (Chicken is done when it has no more pink inside and/or registers 165°F internally.)
  4. Remove the chicken to a cutting board and shred with two forks or chop into bite-sized pieces. Stir it back into the soup.
  5. Taste and adjust salt and pepper amounts. Serve warm, topped with your favorite suggested toppings.

Freeze For Later: Follow Step 1. Add cooked, cooled veggies and all other ingredients (except the optional toppings) to one or two gallon-sized freezer bags or containers. Seal and freeze.

Prepare From Frozen: Note: You will need your favorite optional toppings to make this meal. Thaw. Follow Steps 2-5.

Want More Easy Chicken Recipes?

Be sure to check out our 15+ Best Chicken Freezer Meals. Every meal can be made fresh or prepped ahead as a freezer meal!

chicken freezer meals

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5 replies
    • Rachel Tiemeyer says:

      Hi Joan. Actually this recipes works either way. We recommend freezing before most of the time because your meal will come out tasting fresh. But, we’ve found that soups (without pasta) do fine after they have been cooked. I hope that helps.

      Reply