Crockpot Chicken Taco Soup

Prep Time 5 minutes
Total Time 3 hours 5 minutes
Servings 4 servings

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Crockpot Chicken Taco Soup is a comforting soup that’s easy to make with just six bold ingredients! With tender chicken, beans and corn in a flavorful broth, this slow cooker soup is sure to be a hit!

Love making soup in the Crockpot? Check out more easy recipes like Crockpot Chicken Noodle Soup, Crockpot Cheeseburger Soup and Crockpot Lasagna Soup.

overhead view of a white bowl filled with chicken taco soup with garnishes beside.

This Crockpot chicken taco soup recipe is one of the biggest reasons I get excited for cooler temperatures! When it’s time for a bowl of comfort, nothing quite hits the spot like chicken taco soup.

Slow cooked to perfection, this chicken soup is loaded with filling ingredients that really keep you full and plenty of flavor to satisfy your taste buds.

It also helps that my family never gets tired of this chicken taco soup!

Why we love it:

  • Super quick prep time – You only need about 5 minutes of your day to prepare slow cooker taco soup. You pretty much just have to measure your ingredients and toss them into the Crockpot!
  • Filling and flavorful – The best of both worlds when it comes to dinner recipes! Chicken and beans keep you nice and full while the corn, tomatoes and taco seasoning makes your mouth water.
  • Simple ingredients – You only need 5 inexpensive ingredients to make this soup. I love how budget-friendly it is!
  • Creamy – There’s just enough heavy cream in the mix to give this taco soup with chicken the best creamy consistency. Of course, you can always feel free to add even more cream if you’d like.
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Ingredients Needed for Crockpot Chicken Taco Soup

individual ingredients for crockpot chicken taco soup on grey surface.
  • Chicken breasts: Trim the fat if needed before adding them to the slow cooker. Boneless chicken thighs also work well, or you can stir in some cooked Shredded Chicken if you have some ready!
  • Beans: Chili-style beans are my favorite to use. They’re tender and offer a nice flavor to the soup. In a pinch, you can swap them with a can of pinto beans or black beans, but you’ll want to add extra seasoning to compensate.
  • Salsa: Use your favorite jar that you already know you like the taste of. Feel free to pick a spicy salsa if you’d like some heat in this soup recipe!
  • Corn: Use a can of corn and do not drain it. The juice from the can adds sweet flavor to the broth.
  • Heavy cream: You can swap this with half and half if you’d like, just note that your soup may not be as creamy.
  • Taco seasoning: If you have any left over, save it and use it later to make my favorite One Pot Taco Mac!

How to make Crockpot Chicken Taco Soup

Here’s a sneak peek at how to make the best chicken taco soup in the Crockpot! Scroll down for more detailed instructions.

  • Add the chicken, corn, taco seasoning, water, salsa and beans to the Crockpot. Cook on low for 3-4 hours.
  • Once the chicken is cooked, remove it from the slow cooker and shred it with two forks.
  • Stir the chicken back into the Crockpot.
  • Stir the heavy cream into the soup. Taste and see if you need to add salt and pepper.

Variations and Substitutions

  • Add a little bit of spice: If you’re craving some heat, you can spice things up by sprinkling in some cayenne powder and/or red pepper flakes along with the taco seasoning. Spicy salsa also does the trick.
  • Swap the chicken: If you prefer chicken thighs, those can definitely be used instead! Just make sure they’re boneless and skinless. You can also use 1 pound of cooked, crumbled ground beef, or leftover taco meat!
  • You can use frozen corn: I prefer canned corn because the juices add a bit of sweetness to balance all of the more savory flavors. However, frozen corn works just fine if that’s what you have on hand.
  • Bump up the veg: this is a simple soup, but it’s easily customizable! If you need to clean out the fridge, feel free to add in some of what you need to use up. Frozen bagged veggies, chopped peppers, onions, spinach, kale, mushrooms, etc. Feel free to get creative!

How to store Crockpot Chicken Taco Soup

Once the soup cools to room temperature, transfer it to an airtight storage container and pop it in the fridge. It’ll stay good for about 3-4 days.

The quickest way to reheat it is in the microwave for 30 seconds at a time, stirring each time it stops, until warmed all the way through. You can also reheat it on medium-low on the stove top.

Can I make this in the Instant Pot?


Put all of the ingredients except for the corn and cream into the Instant Pot, and select Manual or Pressure Cook for 10 minutes.

When the timer is up, allow the pressure to release naturally for 10 minutes and then open the valve and remove the lid.

When it comes time to reheat your soup, let it slowly thaw in the fridge first.

Remove the chicken to shred, then stir back into the soup with the corn and cream and heat through (if needed, you can turn to saute to bring it back up to the temperature you desire)

Can I freeze Chicken Taco Soup?

Yes! This taco soup freezes well for up to 3 months. To freeze it, let it first fully cool to room temperature. Then pour it into a freezer-safe zip-top bag. Lay it on a baking sheet and freeze for an hour or so, that way it freezes in a flat layer. This will help with storage space in your freezer!

When it comes time to reheat your soup, let it slowly thaw in the fridge first, and reheat in the microwave or on the stove top.

a steel ladle scooping chicken taco soup out of white slow cooker.

Serving suggestions:

When it comes time to serve your chicken taco soup, garnish each bowl with all your favorite toppings! Hot sauce, sour cream, sliced avocados, cilantro, jalapeños… The list can keep going on forever.

We also like to serve it with some Cheesy Garlic Bread or No Knead Artisan Bread with this Rotel Dip or Taco Dip for a fun, taco-inspired meal!

Comment below and let me know how you like to top off your taco soup!

More Crockpot Soup Recipes you’ll love!

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Slow Cooker Creamy Chicken Taco Soup

4.99 from 74 votes
This Crockpot Chicken Taco Soup is made with just SIX ingredients in the slow cooker! With 5 minutes prep, it's an easy healthy dinner idea for busy weeknights.
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Cuisine American
Course Main Course, Soup
Servings 4 servings
Calories 373cal


  • 2 boneless skinless chicken breasts (about 1 lb)
  • 1 can chili-style beans (398 ml or 14oz)
  • 1 can corn (with juice, 341 ml or 12oz)
  • 1 ½ cup water
  • 1 cup jarred tomato salsa
  • 2 teaspoon taco seasoning
  • ½ cup heavy cream
  • salt and pepper to taste


  • Place chicken breasts, beans (with sauce), corn (with juice), water, salsa and taco seasoning into a 3-4 quart slow cooker.
  • Cook on low for 3-4 hours (a little longer is fine here, but the chicken will be cooked in about 3 hours).
  • Remove chicken from the slow cooker and shred.
  • Stir chicken back into the slow cooker with the cream. Adjust seasonings to taste, then cover and heat through.


Ingredients and Substitutions:

  • Chicken: this recipe would also work well with boneless, skinless chicken thighs or cooked ground beef. It’s a great use for leftover taco meat too!
  • Beans: you can substitute with any kind of unflavored beans you like — black beans are a great swap! The chili-style beans add loads of flavor without needing extra seasoning. if you are using unseasoned beans, you may want to increase the taco seasoning before serving.
  • Corn: I like to use canned corn because the sweet juices balance out the spice here. You can also use frozen in a pinch.
  • Salsa: salsa adds lots of flavor, plus tomatoes, peppers and onions. You can also substitute chopped tomatoes plus chopped, sautéed peppers and onions, but you’ll want to add additional seasonings to compensate.
  • Cream: heavy cream is my preference because it doesn’t curdle when heated or combined with acidic foods. If using heavy cream, you can add it at the beginning of the cook time or at the end. If using light cream, stir it in only at the end.

Nutrition Information

Serving: 394grams | Calories: 373cal | Carbohydrates: 43g | Protein: 22g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 84mg | Sodium: 956mg | Potassium: 910mg | Fiber: 9g | Sugar: 6g | Vitamin A: 990IU | Vitamin C: 9mg | Calcium: 100mg | Iron: 3mg
Keywords chicken taco soup, taco soup

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Dawn says

    Hi…love this soup but didn’t you used to have instant pot instructions for this as well? I know I’ve done it that way in the past!! Thanks for all your recipes! Haven’t had one I didn’t like!!

    • Ashley Fehr says

      Hi Dawn! I don’t think so, but it could easily be done. I would make it just the same way with leaving the cream until the end, and pressure cook on high for about 8-10 minutes, then shred the chicken.

  2. Amanda Lockwood says

    Why did you take the instant pot directions off there? That’s how I made it the last time. And I have no time to cook it and the instructions are done. Why would you do that?

    • The Recipe Rebel says

      Hi Grace, I haven’t tested it out so I am not sure. If you decide to experiment, I’d love to know how it goes!

    • The Recipe Rebel says

      Hi Pat, there is no chicken broth in this recipe but you can always substitute the water if you want to use some. Enjoy!

  3. Megan says

    The creamy chicken taco soup was delicious! Of course I had to adjust it to accommodate my large family, and I’m from the south and love flavor, so I seasoned it until my little heart was content. My family of 6 really enjoyed it. I used 4chicken breasts, 2 cans chili beans, 2 cans of corn, 2 cups of salsa and again I didn’t measure the heavy cream so I would assume I put about 1 cup in. Also I added the heavy cream at the beginning, not the end. Seasoned with taco seasoning not from a packet and didn’t measure just sprinkled away, added some dried minced garlic and dried onion flakes. After 4 hours I pulled the chicken out and shredded it, stired it back in. Served it with tortilla strips and grated cheese. *chefs kiss* delicious! thanks so much for the inspiration to make this, definitely will become a monthly meal in the winter months

  4. Elizabeth says

    I actually cooked (boiled), my chicken the night before and shredded it. I then had all of the ingredients on warm for a few hours the next day, then my husband turned it on low for the last two hours before I got home from work. Probably not the most conventional way to make it in a crockpot, but it worked out great! This soup is so yummy and so so easy. Will make again!!

    • Savannah says

      This is my go to recipe! My daughter and husband are always craving it.❤️
      But I do however add more chicken, an extra can of corn and 3 more teaspoons of taco seasoning.

    • The Recipe Rebel says

      Sorry to hear you had trouble with the recipe, Tristan. I do state 3-4 hours so you definitely need to check it and let it cook longer if it’s not at the right temperature.

  5. Dean R says

    Simple, turns out amazing every time! Plus leaves room for your own personal additions. One of my favourites from “The Recipe Rebel” 😎🇨🇦

  6. MzAmazin says

    I normally do the taco soup with the ground turkey with Italian bread to dip with it but last night I tweaked this recipe a little I added 1/2 pint of whipped cream,a little sour cream,chopped hot peppers,diced onions,black beans, frozen corn& I ALWAYS use low sodium chicken broth instead of water. As I am tasting it its amazing,I LOVE this recipe ,I am getting up this morning to get some tortilla strip to try it out that way for my Sundays dinner! Thanks a bunch

  7. Kay says

    I followed the recipe exactly, but I think the canned corn is supposed to be drained. The soup is a bit too watery and the chicken took longer to cook. The video shows you adding drained corn. Maybe you can clarify the instructions?

    • Ashley Fehr says

      My corn is not drained, that is just how much liquid there is in the can. It is possible that your canned corn had more liquid, but I do not drain mine which is why it isn’t called for in the recipe. If you find your corn is very watery, you may want to drain some of it off.

  8. Rosita says

    I made some substitutions since some ingredients are hard to find in China. A can of pinto beans to substitute chili beans and taco sauce to sub jarred salsa. I had 3 chicken breasts on hand so used that and broth instead of water. Everything else was the same. The soup was delicious! So creamy. I topped it with cheese and avocado and some Cholula hot sauce. Had plenty left over for work.

  9. Heather says

    This soup is delicious – lots of flavor and so easy! I substituted the water for chicken broth and added a can of black beans. Can’t wait to make again!

  10. Altie Metcalf says

    Hi Becky! This looks awesome! I have a question. The recipe says ½ cup of cream, but in the video it looks as if you added a cup. Just curious about that!

4.99 from 74 votes (63 ratings without comment)

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