Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

Two white bowls of chicken taco soup with toppings on a table.

Chicken Taco Soup

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. 

Yield: 8-10 1x
Prep: 15 minutesCook: 5 hoursTotal: 5 hours 15 minutes


  • 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 chiles
  • 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

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.


  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 chiles, 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.


  • This recipe can also be made in the Instant Pot. Simply sauté the veggies in the Instant Pot, add remaining ingredients and pressure cook for 6 minutes. 
  • Don’t skip sautéing the veggies before they go into the slow cooker. 
  • Freeze fully cooked soup in small portions for future grab-and-go meals. 
© Author: Rachel Tiemeyer
Cuisine: Mexican Method: Slow Cooker