This chicken taco soup recipe is made easy with the help of a slow cooker. With hearty beans, shredded chicken, and Mexican spices, it’s loaded with flavor and sure to be a family favorite.

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Taco Soup Tuesday!

We love Taco Tuesday at our house, but we tend to eat more tacos in the spring and summer than we do in the heart of winter.

When it’s chilly outside, we keep the taco theme alive with our family’s favorite chicken taco soup recipe. It’s the absolute easiest to throw together in a slow cooker on a busy weeknight – everyone loves it and goes back for second helpings. It simmers all afternoon and is ready to enjoy come dinnertime.

This chicken taco soup marries all of the delicious taco flavors together in one bowl.

This protein-rich, gluten-free recipe can be prepped in under 30 minutes (a priority for me!). It’s loaded with fiber from beans, has the best flavor from sweet corn and shredded chicken, and has that spicy, taco flavor that we crave.

This soup freezes well and the flavors only get better when reheated for lunches throughout the week.

I hope you love this recipe as much as we do!

Chicken Taco Soup Recipe

Ingredients

• olive oil
• garlic
• jalapeno
• chili beans
• black beans
• whole kernel corn
• tomato sauce
• diced tomatoes with green chiles
• taco seasoning
• zucchini
• skinless, boneless, chicken breasts
• cheddar cheese
• sour cream
• tortilla chips

How To Make Chicken Taco Soup

Step 1. Combine ingredients – minus chicken and zucchini – in your slow cooker and stir together. 

Combine the minced garlic, chili beans, black beans, corn, olive oil, jalapeño, tomato sauce, diced tomatoes and taco seasoning into the slow cooker and stir.

Step 2. Add chicken

Once stirred, add the chicken breast directly on top, and press it down lightly so that the other ingredients cover it.

Step 3. Cook for 3-4 hours on low

Put the slow cooker on low, add the lid, and let everything cook for 3-4 hours.

Step 4. Shred the chicken

After the cooking time has passed, remove the chicken breasts and shred them. Then, add the shredded chicken back into the rest of the soup ingredients. 

Step 5. Add the zucchini.

Dice your zucchini into small pieces before adding to the soup (you can leave the skin on!). If you like your soup to be thinner, you can add a little bit of water at this point. 

Step 5. Cook 15 minutes more

Cook the mixture for 15 minutes on high heat. 

Step 6. Serve with toppings

Serve with a dollop of sour cream, crunchy tortilla chips, and shredded cheddar cheese.

Tips For Making The Best Chicken Taco Soup

• You can use pre-cooked rotisserie chicken and add in at the end (instead of making your own shredded chicken) 
• Soup too thick? Add some chicken broth to get the consistency of your liking 
• We like using shredded white cheddar on top, but you can use pre-shredded cheese or whatever you prefer (can always omit if dairy-free)
• If you have ripe avocado and fresh cilantro and limes on hand, add them to your selection of toppings

What To Serve with Chicken Taco Soup

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