Slow Cooker Chicken Taco Soup Recipe

The just thing I love more than great soup formula is a decent moderate cooker soup formula! What’s not to adore about a formula that you can hurl in a CrockPot, set and disregard while it transforms into a delightful soup?

Utilizing taco flavoring and bumped salsa, this soup couldn’t be any simpler to make. Since it’s far not quite the same as my preferred Tortilla Soup, I chose the name “Taco Soup” would be generally suitable!

This Taco Soup is perfect for the moderate cooker. As the soup gradually cooks, the chicken gets delicate and marinated with Mexican flavors that help me to remember the best Chicken Tacos. Kick it off in the first part of the day and before sun-down time you’ll have a generous dinner ensured to have everybody returning for a subsequent bowl.

Chicken Taco Soup

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Recipe by shugarysweets Course: SoupsCuisine: AmericanDifficulty: Easy


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Easy Chicken Taco Soup is full of the same flavors found in your favourite chicken tacos, but in soup form.. It’s hearty, healthy and this stovetop version is incredibly simple and fast to make!


  • 1/2 onion, diced

  • 1 green pepper, diced

  • 16 jar jar salsa (use your favorite here)

  • 32 oz chicken stock

  • 2- 11 oz cans Mexicorn, drained

  • 1 1/2 package package taco seasoning

  • 6 oz tomato paste

  • 1 tsp cumin

  • 2 lb chicken breasts

  • 4 oz cream cheese , optional

  • 1/2 cup sour cream, optional


  • In large crockpot, combine all ingredients except cream cheese and sour cream. Cook on low heat for 6-8 hours. Half an hour before serving, remove chicken, shred it, and return to pot. If you want a creamier soup, stir in sour cream and cream cheese.
  • Serve with shredded cheddar cheese, tortilla strips and guacamole. Enjoy!


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