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Dump-and-Go Chicken Taco Soup in a Crockpot

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Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Course Main Course
Cuisine Tex-Mex
Servings 6

Equipment

  • 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.

Ingredients
  

  • 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

Instructions
 

Step 1: Layer the Ingredients

  1. 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.
  2. 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

  1. 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.
  2. 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

  1. 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

  1. 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.
  2. This step is where the soup goes from "really good" to slow cooker creamy chicken taco soup heaven.