When the craving for something hearty, flavorful, and hands-off hits, this Dump-and-Go Chicken Taco Soup in a Crockpot checks every box. It’s the kind of dish that requires minimal prep, uses pantry staples (hello, 7 can taco soup inspiration), and delivers a bold, Tex-Mex kick that warms you from the inside out. Whether you're new to crock pot cooking or a seasoned slow cooker enthusiast, this one’s a keeper. This soup is the weeknight hero you didn’t know you needed and might just become your favorite taco soup recipe easy contender.
Dump-and-Go Chicken Taco Soup in a Crockpot
Prep Time 5 minutes mins
Cook Time 6 hours hrs
Total Time 6 hours hrs 5 minutes mins
Course Main Course
Cuisine Tex-Mex
Slow Cooker (Crockpot) A 6-quart size works best for this recipe. If you're using a smaller model, halve the ingredients accordingly.
Can opener You’ll be opening several cans (true to the 7 can taco soup style), so a good can opener is essential.
Measuring Spoons For spices.
Tongs or two forks To shred the chicken at the end.
Ladle For serving.
Bowls and spoons Don't forget these; this soup deserves a cozy setup.
- 2 boneless skinless chicken breasts (you can also use thighs if you prefer dark meat)
- 1 15 oz can black beans, drained and rinsed
- 1 15 oz can corn, drained
- 1 15 oz can pinto beans, drained and rinsed
- 1 15 oz can fire-roasted diced tomatoes
- 1 10 oz can diced tomatoes with green chiles (like Rotel)
- 1 4 oz can diced green chilies
- 1 10 oz can condensed cream of chicken soup (for a creamy twist)
- 1 cup chicken broth
- 1 packet taco seasoning
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Juice of 1 lime optional, for brightness
Toppings (optional but recommended): shredded cheddar cheese, sour cream, crushed tortilla chips, chopped cilantro, diced avocado
Step 1: Layer the Ingredients
Start by placing the chicken breasts in the bottom of your crockpot. Then layer in all your canned ingredients: black beans, pinto beans, corn, diced tomatoes, tomatoes with green chilies, green chilies, and cream of chicken soup. Pour in the chicken broth and sprinkle on the taco seasoning, cumin, and paprika.
No need to stir—just dump and go. That’s the magic of this chicken taco soup recipe crockpot method.
Step 2: Set It and Forget It
Put the lid on and cook on LOW for 6 hours or HIGH for 3–4 hours. Resist the urge to lift the lid too often—every time you do, you release heat and slow down the process.
This hands-off approach is a shining example of why people love slow cooker chicken taco soup—minimal effort, maximum flavor.
Step 3: Shred the Chicken
Once the chicken is tender and cooked through, remove it with tongs and shred it using two forks. Add the shredded chicken back into the pot and stir everything to combine. Now’s a great time to add lime juice if you like a little brightness in your soup.
Step 4: Serve and Top
Ladle the soup into bowls and go wild with toppings. Sour cream and cheddar cheese add richness, tortilla chips bring the crunch, and avocado cools things down. A sprinkle of chopped cilantro never hurt anyone either.
This step is where the soup goes from "really good" to slow cooker creamy chicken taco soup heaven.
Pairings
This soup is practically a one-bowl wonder, but if you’re looking to round out the meal or impress guests, here are some killer pairings:
- Mexican Cornbread – Sweet, crumbly cornbread with a kick of jalapeño is the perfect sponge for that flavorful broth.
- Crispy Quesadillas – Cheese, beans, or even shredded chicken folded into a tortilla and griddled golden.
- Simple Green Salad – A citrusy vinaigrette cuts through the richness of the soup nicely.
- Horchata or Agua Fresca – For a cooling, authentic drink pairing.
And if you're really leaning into the comfort zone, serve this soup alongside a cozy chicken noodle soup or follow it up with a classic tres leches cake for dessert.
Frequently Asked Questions
1. Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless chicken thighs work beautifully here and bring a richer, more savory flavor. They’re also harder to overcook in the crockpot.
2. Can I make this without cream of chicken soup?
Yes! While it adds a creamy texture and depth, you can swap it with an extra cup of chicken broth and a half cup of sour cream stirred in at the end. Or skip the creamy element altogether for a more traditional broth-based tortilla soup recipe crockpot version.
3. What if I don’t have a slow cooker?
No problem. You can make this as a chicken taco soup stove top recipe. Just combine all ingredients in a large pot, bring to a boil, reduce heat, and simmer for 30–40 minutes until the chicken is cooked through. Then shred, return to the pot, and serve.
4. How can I make this spicier?
Add diced jalapeños, more green chilies, or a splash of hot sauce to amp up the heat. A pinch of cayenne pepper in the spice mix also works wonders.
5. Is this freezer friendly?
Yes! This soup freezes like a dream. Store leftovers in airtight containers or freezer bags for up to 3 months. Just thaw overnight in the fridge and reheat on the stove or in the microwave.
