Chicken Taco Soup

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Chicken Taco Soup Chicken Taco Soup is made entirely in the slow cooker, beginning with a layer of diced onion and whole chicken breasts. Taco seasoning, beans, Rotel, corn, tomato paste, and chicken broth are added around and over the chicken before the mixture cooks.

Watch How to Make It

The chicken stays whole during the cooking time, then is removed and shredded once it is cooked through and tender. Returning the shredded chicken to the slow cooker is the final step before serving, so it is evenly distributed throughout the soup.

Why You'll Love This Recipe

This recipe follows a direct slow cooker sequence with no separate cooking steps before the ingredients go into the cooker. The onion is placed on the bottom first, the chicken rests on top, and the seasoning is added directly to the chicken before the remaining ingredients are included.

There are two timing options: HIGH for 3 to 4 hours or LOW for 5 to 6 hours. Either setting is used until the chicken is cooked through and tender, after which it is ready to shred and return to the soup.

The ingredient handling is also clearly defined. The black beans and whole kernel corn are drained, while the chili beans are added without draining, keeping their can liquid in the slow cooker.

Ingredients You'll Need

Start with 1 onion, diced, and 2 lb boneless skinless chicken breasts. The onion is spread across the bottom of the slow cooker, creating the first layer, while the chicken breasts are placed directly over it.

For seasoning, use 2 tbsp taco seasoning or 1 packet taco seasoning. The seasoning is sprinkled over the chicken breasts before the beans, Rotel, corn, tomato paste, and broth are added.

The recipe includes 115 oz can black beans, drained, along with 1 15 oz can chili beans, not drained. Drain the black beans before adding them, but add the chili beans with their liquid as directed.

Use 1 28 oz can Rotel and 1 15 oz cans whole kernel corn, drained. The corn is drained before it goes into the slow cooker, joining the beans and Rotel after the seasoned chicken is in place.

How To Make It

Begin by chopping the onion so it is ready to form the bottom layer in the slow cooker. Have the remaining ingredients opened, drained where specified, and ready to add in sequence before starting the assembly.

Chop the onion and spread it evenly across the bottom of the slow cooker. Keeping the onion in an even layer follows the recipe’s starting arrangement before the chicken is added.

Place the chicken breasts on top of the onion. Sprinkle the taco seasoning over the chicken, using either 2 tbsp taco seasoning or 1 packet taco seasoning.

Add the drained black beans, followed by the chili beans without draining them. Add the Rotel, the drained whole kernel corn, and the tomato paste to the slow cooker with the chicken and beans.

Pour the chicken broth over the ingredients. Stir gently to combine, mixing the ingredients after the broth has been added while keeping the complete mixture in the slow cooker.

Cover the slow cooker after gently stirring the ingredients together. Cook on HIGH for 3 to 4 hours or on LOW for 5 to 6 hours.

Use the timing that fits the selected heat setting, and cook until the chicken is cooked through and tender. The chicken breasts remain in the slow cooker through this cooking period rather than being shredded at the start.

Once the chicken is cooked through and tender, remove the chicken breasts from the slow cooker. Use two forks or tongs to shred the chicken.

Return all of the shredded chicken to the soup. Stir until the chicken is evenly incorporated with the onion, beans, Rotel, corn, tomato paste, broth, and taco seasoning.

Serve the Chicken Taco Soup hot. Add favorite toppings when serving.

Serving & Variations

The recipe leaves the toppings open, allowing each serving to be finished with favorite toppings. Serve the soup after the shredded chicken has been returned to the slow cooker and stirred evenly through the mixture.

The soup is complete once the chicken has been shredded, returned, and incorporated. Toppings are added at serving rather than during the slow cooking process.

Wrapping Up

Chicken Taco Soup uses a layered slow cooker start, followed by a gentle stir once the broth is added. The chicken cooks whole with the remaining ingredients, then is shredded and returned to the soup at the end.

With HIGH and LOW cooking options, the recipe provides two schedules while keeping the same ingredient order and finishing steps. Serve hot once the shredded chicken is evenly incorporated.

Recipe created by Cookinwithbabe for Trust Me Try It.

Chicken Taco Soup

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 6 hours hours

Total Time: 6 hours hours 10 minutes minutes

Servings: 8

Ingredients

• 1 onion, diced
• 2 lb boneless skinless chicken breasts
• 2 tbsp taco seasoning or 1 packet taco seasoning
• 115 oz can black beans, drained
• 1 15 oz can chili beans, not drained
• 1 28 oz can Rotel
• 1 15 oz cans whole kernel corn, drained
• 1 6 oz can tomato paste
• 2 cup chicken broth

Instructions

• Chop the onion and spread it evenly across the bottom of the slow cooker.
• Place the chicken breasts on top of the onion and sprinkle with the taco seasoning.
• Add the beans, Rotel, corn, and tomato paste.
• Pour the chicken broth over the ingredients and stir gently to combine.
• Cover and cook on HIGH for 3-4 hours or LOW for 5-6 hours, or until the chicken is cooked through and tender.
• Remove the chicken breasts from the slow cooker and shred using two forks or tongs.
• Return the shredded chicken to the soup and stir until evenly incorporated.
• Serve hot with your favorite toppings.