Chicken Taco Soup

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.

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

Chicken Taco Soup Video Tutorial

Want to see how easily this soup comes together? Watch our short video tutorial below.

How to Make Chicken Taco Soup in the Crockpot

The first step on this soup is to sauté the veggies. I wish we could skip this step but as you will read below, we found that you probably shouldn’t. Fear not, after a quick sauté, all you have to do is dump your ingredients into the slow cooker and walk away!

For years, I chronically overcooked chicken in the slow cooker. There is so much misinformation online about this! That is why we have a whole post dedicated to How Long to Cook Chicken in the Slow Cooker. Hint: You’re probably over cooking it!

While chicken is typically done in 2.5-3.5 hours in the slow cooker, we found that it takes a bit longer with this particular recipe. Because this is a large batch, it takes the chicken breast close to 4-6 hours to be fully cooked. We determine being fully cooked by using our meat thermometer by the way.

How to Make Chicken Taco Soup in the Instant Pot

If the low and slow method isn’t your jam OR you simply forget to get the Chicken Taco Soup in the Crockpot around lunch time, fear not! The Instant Pot can save your dinner!

Here is how to make it in the Instant Pot:

1. Set the Instant Pot to “Sauté.” Pour the oil into the pot and heat until shimmery. Add the onion and bell peppers and cook until they begin to soften, 5 to 7 minutes, seasoning lightly with salt and pepper while they cook. Stir in the garlic during the last 30 to 60 seconds of cooking. Press “Cancel.”
2. Add the chicken, tomatoes, black beans, pinto beans, corn, salsa, broth, and taco seasoning to the Instant Pot. Stir to combine.
3. Lock and seal the lid. Cook at high pressure for 6 minutes, then quick release the pressure. (The chicken is done when it is no longer pink inside and/or registers 165°F internally.)
4. Transfer the chicken to a cutting board and shred with two forks or chop into bite-size pieces. Return the chicken to the pot and stir it into the soup.

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. 

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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 cookbooks, 1 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.

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:

• Diced or sliced avocado
• Sour cream
• Shredded cheddar cheese (here’s how to shred your own to save money)
• Diced red onion
• Chips and Guacamole

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

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!