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Easy Chicken Taco Soup

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A quick and easy chicken taco soup packed with tender chicken, beans, veggies, and topped with your favorite taco toppings. Perfect for a warm, comforting meal made in a slow cooker or on the stove.

Ingredients

Scale
  • 1 white onion, chopped finely
  • 1 (16 oz.) can chili beans
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (15 oz.) can whole kernel corn, drained
  • 1 (8 oz.) can tomato sauce
  • 2 (14.5 oz.) cans diced tomatoes with green chiles, undrained
  • 1 (1.25 oz.) package taco seasoning
  • 3 whole skinless, boneless chicken breasts (about 1.5 to 2 lbs)

Instructions

  1. Sauté the chopped onion until soft to avoid crunchiness.
  2. In a slow cooker, stir together onion, chili beans, black beans, corn, tomato sauce, diced tomatoes with green chiles, and taco seasoning.
  3. Lay the chicken breasts on top of the mixture, pressing down slightly to cover with other ingredients.
  4. Set slow cooker to low heat, cover, and cook for 3-4 hours if chicken is thawed, or 4-5 hours if frozen.
  5. Remove chicken breasts from the soup and shred them.
  6. Stir shredded chicken back into the soup. Add water if a thinner consistency is desired.
  7. Serve topped with shredded cheese, sour cream, and crushed tortilla chips.

Notes

Sautéing the onion before adding it to the slow cooker ensures it is tender and not crunchy. You can also prepare this soup on the stove top if preferred. Adjust the amount of chicken based on size; 1.5 to 2 pounds total is recommended for best results.

Nutrition

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