Chicken Taco Soup
This delicious, Slow Cooker Chicken Taco Soup is not only gluten-free and dairy-free, but it freezes beautifully either before cooking or after cooking. Packed with fresh flavor, the veggies give it that fiesta vibe that everyone will love. Take this big-batch soup along to tailgate parties or freeze in small portions for future healthy lunches.
Reasons You’ll Love this Recipe
It’s versatile . Chicken Taco soup can be made in the slow cooker or in the Instant Pot.
It makes a huge batch . This recipe is great for groups of people.
It freezes beautifully . I almost always freeze the leftovers in small portions to have for lunches down the road.
It’s easy . A novice cook will feel like a pro after making this recipe.
It is SO flavorful . You’ll be making it over and over again!
Ingredients
If you’re familiar with our Crowd-Pleaser Mexican Soup , this recipe might sound a bit familiar. In fact, I love our Mexican Soup so much that I wanted to create a variation with chicken which is what you have before you today. Here is the lineup that you will need:
Optional toppings: diced avocado, lime wedges, sour cream or plain Greek yogurt*, shredded cheddar cheese*, sliced green onions, corn tortilla chips, hot sauce
10+ Amazing Crock Pot Soups
If you like slow cooker soups, you will love this round up we have put together with our best of the best recipes.
See 10+ Crock Pot Soup Recipes
How to Make Chicken Taco Soup
Here is a quick overview of how to make this:
Sauté the veggies. Because chicken only takes a few hours to cook in the crockpot, the veggies need a little jumpstart.
Add remaining ingredients : chicken, tomatoes, black beans, pinto beans, corn, salsa, broth, and taco seasoning . Stir to combine.
Cook on low. While chicken is typically done in 2.5-3.5 hours in the slow cooker, we found that it takes a bit longer with this particular recipe. Because this is a large batch, it takes the chicken breast close to 4-6 hours to be fully cooked.
How to Make Chicken Taco Soup in the Instant Pot
If the low and slow method isn’t your jam OR you simply forget to get the Chicken Taco Soup in the Crockpot around lunch time, fear not! The Instant Pot can save your dinner!
Here is how to make it in the Instant Pot:
Set the Instant Pot to “Sauté.” Pour the oil into the pot and heat until shimmery. Add the onion and bell peppers and cook until they begin to soften, 5 to 7 minutes, seasoning lightly with salt and pepper while they cook. Stir in the garlic during the last 30 to 60 seconds of cooking. Press “Cancel.”
Add remaining ingredients. Add the chicken, tomatoes, black beans, pinto beans, corn, salsa, broth, and taco seasoning to the Instant Pot. Stir to combine.
Lock and seal the lid . Cook at high pressure for 6 minutes, then quick release the pressure. (The chicken is done when it is no longer pink inside and/or registers 165°F internally.)
Transfer the chicken to a cutting board and shred with two forks or chop into bite-size pieces. Return the chicken to the pot and stir it into the soup.
Can you freeze chicken taco soup?
It’s no secret we are big fans of freezer meals around here. In fact, we have 2 freezer meal cookbooks , 1 Hour Freezer Prep Sessions , and even a round-up with 100+ freezer meal recipes that you will love !
So, we definitely have freezer meal instructions for this recipe.
Option 1: Prep Meal before Cooking
Freeze for Later: Follow step 1. Let the veggies cool, then transfer them to one or two gallon-size freezer bags or containers and add the chicken, tomatoes, black beans, pinto beans, corn, salsa, broth, and taco seasoning. Seal and freeze.
Prepare From Frozen: Note: Have salt, pepper, and your favorite toppings on hand to complete this meal . Thaw. Place in the slow cooker. Follow steps 3 through 5.
Option 2: Fully Cook and Freeze
Freeze For Later: Fully cook and cool the soup as instructed. Freeze in an airtight freezer bag or in smaller containers if making a freezer meal for 1-2 people .
Prepare From Frozen: Thaw completely. Warm it up on the stovetop or in the microwave.
What to Serve with Chicken Taco Soup
Since the recipe is already packed with a healthy protein (chicken) and veggies, you won’t need much more to go with it other than tortilla chips or maybe some corn bread. I like to provide some optional toppings like:
Diced or sliced avocado
Sour cream
Shredded cheddar cheese ( here’s how to shred your own to save money)
Diced red onion or Easy Pickled Red Onion
Chips and Guacamole
If it’s for a group of people, serving with with our Mexican Chopped Salad or Layered Taco Dip would be a great addition. Enjoy!
More Chicken Soups You’ll Love
If you like the simplicity of this soup, be sure to save or Pin a few of our other favorites.
Instant Pot Chicken Noodle Soup – Just dump and go! Or try stovetop Homemade Chicken Noodle Soup .
Chicken Taco Soup
Crockpot White Chicken Chili – Or try our Instant Pot White Chicken Chili .
Lemon Chicken Orzo Soup – Featured in People magazine!
Creamy Chicken and Wild Rice Soup – So comforting and flavorful.
FAQs
Do I have to sauté the veggies first or can I skip that step? The chicken is more than done in 4-6 hours and the onions just aren’t. So yes, the veggies need to be cooked a bit before adding to the Crock Pot. Read more about how long to cook chicken in the slow cooker . Can I freeze chicken taco soup? Yes, this recipe is freezer friendly. You can prep it for the freezer before cooking it or prep it after it has fully cooked and cooled. Is chicken taco soup dairy-free? Yes, this recipe is naturally dairy-free. Just don’t add sour cream or cheese at the end. Is chicken taco soup gluten-free? Yes, chicken taco soup is gluten-free. No substitutions need to be made.
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★ ★ ★ ★ ★
5 from 1 review
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
Prep: 15 minutes Cook: 5 hours Total: 5 hours 15 minutes
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Ingredients
1 – 2 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
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Instructions
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.)
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.
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.)
Remove the chicken to a cutting board and shred with two forks or chop into bite-sized pieces. Stir it back into the soup.
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.
Notes/Tips
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.
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© Author: Rachel Tiemeyer
Cuisine:
Mexican
Method:
Slow Cooker
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document.querySelectorAll('[data-tr-ingredient-checkbox]').forEach(function(el) {
var input = el.querySelector('.tr-ingredient-checkbox-container input[type="checkbox"]');
if ( ! input ) {
return;
}
if (input.checked) {
el.dataset['trIngredientCheckbox'] = 'checked';
}
el.addEventListener('click', function(event) {
if ( 'A' === event.target.nodeName
|| 'INPUT' === event.target.nodeName
|| 'LABEL' === event.target.nodeName ) {
return;
}
input.click();
});
input.addEventListener('change', function() {
el.dataset['trIngredientCheckbox'] = input.checked ? 'checked' : '';
});
});
}());
window.TastyRecipes = window.TastyRecipes || {};
window.TastyRecipes.cookMode = {
wakeLockApi: false,
wakeLock: false,
cookModeSelector: '.tasty-recipes-cook-mode',
init() {
if ("wakeLock" in navigator && "request" in navigator.wakeLock) {
this.wakeLockApi = navigator.wakeLock;
}
const cookModes = document.querySelectorAll(this.cookModeSelector);
if (cookModes.length > 0) {
for (const cookMode of cookModes) {
if (this.wakeLockApi) {
cookMode.querySelector('input[type="checkbox"]').addEventListener("change", event => {
this.checkboxChange(event.target);
}, false);
} else {
cookMode.style.display = "none";
}
}
}
},
checkboxChange(checkbox) {
checkbox.checked ? this.lock() : this.unlock();
},
setCheckboxesState(state) {
const checkboxes = document.querySelectorAll(this.cookModeSelector + ' input[type="checkbox"]');
for (const checkbox of checkboxes) {
checkbox.checked = state;
}
},
async lock() {
try {
this.wakeLock = await this.wakeLockApi.request("screen");
this.wakeLock.addEventListener("release", event => {
this.wakeLock = false;
this.setCheckboxesState(false);
});
this.setCheckboxesState(true);
} catch (error) {
this.setCheckboxesState(false);
}
},
unlock() {
if (this.wakeLock) {
this.wakeLock.release();
this.wakeLock = false;
}
this.setCheckboxesState(false);
}
};
(function(callback) {
if (document.readyState !== "loading") {
callback();
} else {
document.addEventListener("DOMContentLoaded", callback);
}
})(() => {
window.TastyRecipes.cookMode.init();
});
window.TastyRecipes = window.TastyRecipes || {};
window.TastyRecipes.ratings = {
init( min_rating ) {
this.min_rating = min_rating;
this.recipeRatingReflectInRespondSection();
this.addBodyClassBasedOnSelectedRating();
this.backwardCompRespondRatingPosition();
},
recipeRatingReflectInRespondSection() {
const ratings = document.querySelectorAll('.tasty-recipes-no-ratings-buttons [data-rating]');
if (ratings.length {
this.fireRatingInRespond( event.target.dataset.rating );
} );
}
},
fireRatingInRespond( rating ) {
const ratingInput = document.querySelector('.tasty-recipes-rating[value="' + rating + '"]');
if ( ! ratingInput ) {
return;
}
ratingInput.click();
},
addBodyClassBasedOnSelectedRating() {
const ratingInputs = document.querySelectorAll('input.tasty-recipes-rating');
if ( ratingInputs.length {
let selectedRating = event.target.getAttribute( 'value' );
this.handleBodyClassByRating( selectedRating );
this._toggle_comment_textarea_required( selectedRating );
} );
}
},
handleBodyClassByRating( rating ) {
if ( rating = comment_textarea.length ) {
return;
}
if ( rating {
if ( rating_span === event.target ) {
return;
}
rating_span.previousElementSibling.click();
} );
}
}
};
(function(callback) {
if (document.readyState !== "loading") {
callback();
} else {
document.addEventListener("DOMContentLoaded", callback);
}
})(() => {
window.TastyRecipes.ratings.init( window.tasty_recipes_min_rating );
});
The post Chicken Taco Soup appeared first on Thriving Home .

