Imagine the aroma of spices filling your kitchen as you picture a steaming bowl of Crockpot Chicken Taco Soup, rich with vibrant colors and flavors.
This dish is as easy to prepare as it’s comforting, making it a beloved favorite for cozy family dinners.
As the ingredients meld together over six hours, simple staples transform into a hearty, flavorful soup.
Let’s bring this delicious creation to life and enjoy every comforting spoonful.
Kitchen Tools Required
- 1 Crockpot or slow cooker
- 1 Knife
- 1 Cutting board
- 1 Can opener
- 1 Measuring cup
- 1 Wooden spoon
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (15 oz) diced tomatoes
- 1 can (4 oz) chopped green chilies
- 1 packet (1 oz) taco seasoning
- 3 cups chicken broth
- 1 cup chopped onion
- 1 cup chopped bell pepper
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Cook & Prep Time
To efficiently manage your time while preparing and cooking Crockpot Chicken Taco Soup, follow this timeline:
Preparation Activities:
- Reading the Recipe – 5 minutes
- Take some time to read the entire recipe and gather all the ingredients and tools you’ll need.
- Chopping Ingredients – 5 minutes
- Chop the onion and bell pepper on the cutting board.
- Sautéing Vegetables – 10 minutes
- Heat olive oil in a pan over medium heat and sauté the onion, bell pepper, and garlic until they become soft.
- Draining and Rinsing – 5 minutes
- Drain and rinse the black beans and corn.
- Assembling Ingredients in Crockpot – 5 minutes
- Place the chicken breasts at the bottom of the crockpot.
- Add sautéed vegetables, black beans, corn, diced tomatoes, green chilies, taco seasoning, and chicken broth to the crockpot.
- Stir all the ingredients to combine well.
Cooking Activities:
- Cooking in Crockpot – 6 hours
- Cover the crockpot and cook on low for 6 hours or until the chicken is fully cooked.
- Shredding Chicken – 10 minutes
- Once cooked, remove the chicken breasts, shred them, and return them to the soup.
- Resting Time – 10 minutes
- Stir the soup and let it rest for 10 minutes before serving.
Recipe Instructions
Chop the onion and bell pepper on the cutting board.
Heat olive oil in a pan over medium heat and sauté the onion, bell pepper, and garlic until soft.
Place the chicken breasts at the bottom of the crockpot.
Add the sautéed vegetables on top of the chicken.
Drain and rinse the black beans and corn, then add to the crockpot.
Add the diced tomatoes, green chilies, taco seasoning, and chicken broth to the crockpot.
Stir all the ingredients with a wooden spoon to combine well.
Cover the crockpot and cook on low for 6 hours or until the chicken is fully cooked.
Once cooked, remove the chicken breasts, shred them, and return them to the soup.
Stir the soup and let it rest for 10 minutes before serving.
Serving Tips
- Tortilla Chips: Serve on the side or crushed on top for added crunch.
- Avocado Slices: Add creamy texture and a burst of freshness.
- Shredded Cheese: Sprinkle on top for a melty, cheesy finish.
- Sour Cream: A dollop adds tanginess and a cooling effect.
- Fresh Cilantro: Garnish with chopped cilantro for a pop of color and flavor.
Storage
To store Crockpot Chicken Taco Soup, let it cool completely before transferring to airtight containers.
Refrigerate for up to 4 days or freeze for up to 3 months to maintain freshness.
Freezing
To freeze Crockpot Chicken Taco Soup, let it cool completely.
Portion it into airtight containers or freezer bags, and label with the date.
Freeze for up to 3 months.
Thaw in the refrigerator overnight before reheating.
Reheating
To reheat Crockpot Chicken Taco Soup, warm it on the stovetop over medium heat.
Stir occasionally until hot.
Alternatively, microwave in a microwave-safe bowl.
Stir every minute until thoroughly heated.
Final Thoughts
Crockpot Chicken Taco Soup is a delicious and easy-to-make dish that combines the flavors of Mexican cuisine with the convenience of a slow cooker.
This hearty soup is perfect for a cozy meal and can be customized with your favorite toppings for added flavor.
Follow the simple steps, and you’ll have a satisfying meal that everyone will love.
Enjoy the comforting taste of this soup, and feel free to adjust the ingredients to suit your preferences.
Frequently Asked Questions
Can I Use Chicken Thighs Instead of Chicken Breasts?
You can absolutely use chicken thighs instead of chicken breasts. They’ll add more flavor and moisture. Just guarantee they’re boneless and skinless for easy shredding. Adjust cooking time if necessary, as thighs can cook faster.
Is It Possible to Make This Soup Vegetarian?
Absolutely, you can make it vegetarian. Replace chicken with more beans, tofu, or a meat substitute. Use vegetable broth instead of chicken broth. Adjust spices and seasoning to taste. Confirm all ingredients are well-combined for maximum flavor.
How Can I Thicken the Soup if Desired?
To thicken your soup, dissolve two tablespoons of cornstarch in cold water, then stir it into the hot soup. Let it simmer for a few minutes. Alternatively, mash some of the beans to naturally thicken the texture.
What Are Some Alternative Toppings for This Soup?
You can elevate your soup with alternative toppings like sliced jalapeños, crumbled queso fresco, chopped green onions, or a squeeze of fresh lime. Don’t forget to sprinkle some tortilla strips for added crunch and texture.
Can I Cook the Soup on High for a Shorter Time?
You can cook the soup on high for 3-4 hours instead of low for 6. Make sure the chicken reaches an internal temperature of 165°F. Stir occasionally to prevent sticking and evenly distribute the heat for best results.
Crockpot Chicken Taco Soup
Equipment
- 1 Crockpot
- 1 Knife
- 1 Cutting board
- 1 can opener
- 1 measuring cup
- 1 Wooden spoon
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) black beans drained and rinsed
- 1 can (15 oz) corn drained
- 1 can (15 oz) diced tomatoes
- 1 can (4 oz) chopped green chilies
- 1 packet (1 oz) taco seasoning
- 3 cups chicken broth
- 1 cup chopped onion
- 1 cup chopped bell pepper
- 2 cloves garlic minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Chop the onion and bell pepper on the cutting board.
- Heat olive oil in a pan over medium heat and sauté the onion, bell pepper, and garlic until soft.
- Place the chicken breasts at the bottom of the crockpot.
- Add the sautéed vegetables on top of the chicken.
- Drain and rinse the black beans and corn, then add to the crockpot.
- Add the diced tomatoes, green chilies, taco seasoning, and chicken broth to the crockpot.
- Stir all the ingredients with a wooden spoon to combine well.
- Cover the crockpot and cook on low for 6 hours or until the chicken is fully cooked.
- Once cooked, remove the chicken breasts, shred them, and return them to the soup.
- Stir the soup and let it rest for 10 minutes before serving.
Notes
