Slow Cooker Chicken Taco Soup
This simple Slow Cooker Chicken Taco Soup is a healthy, family-friendly meal that combines savory spices with wholesome ingredients for an easy, crowd-pleasing dinner.
Ingredients
- 1.5 pounds boneless, skinless chicken breasts trimmed and patted dry
- 2 cans black beans drained and rinsed (Eden Organic for low sodium)
- 1 can kidney beans drained and rinsed (or substitute pinto beans)
- 1 can diced tomatoes with green chiles Fire-Roasted variety adds depth
- 4 cups low-sodium chicken broth homemade or Imagine brand
- 1 cup frozen sweet corn no need to thaw—so easy
- 1 small yellow onion diced (sweet onions mellow out in slow cooking)
- 2 cloves garlic minced (fresh gives best aroma—no jar stuff)
- 2 tablespoons chili powder mild or hot, pick your spice level
- 1 teaspoon ground cumin for earthy warmth
- 0.5 teaspoon smoked paprika for depth (optional, but I love it)
- 0.5 teaspoon kosher salt (or sea salt to taste)
- 0.25 teaspoon freshly ground black pepper
- 1 tablespoon fresh lime juice adds brightness at the end
- 0.25 cup fresh cilantro plus extra for garnish
Instructions
- Place the chicken breasts at the bottom of your crockpot in a single layer—this helps them cook evenly.
- Scatter diced onion and minced garlic over the chicken, then sprinkle chili powder, cumin, smoked paprika, salt, and pepper.
- Add black beans, kidney beans, frozen corn, diced tomatoes, and chicken broth. Gently stir to combine.
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours.
- Shred the cooked chicken, return to the pot, and stir in lime juice and cilantro. Adjust seasoning if needed.
- Ladle into bowls and top with garnishes like shredded cheddar, sour cream, avocado, or tortilla strips.
Notes
If the soup seems too thin, stir a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) into the hot soup and let it thicken for 5 minutes. Leftovers can be stored in the fridge for up to 4 days and reheated on the stovetop or in the microwave.
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