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Chicken Taco Soup with Salsa verde

Zesty Crockpot Chicken Taco Soup with Salsa Verde

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine Mexican, Tex-Mex
Servings 6

Equipment

  • Crockpot/Slow Cooker The star of the show. A 6-quart size works best, but any standard model will do.
  • Cutting board and chef’s knife For chopping onions, garlic, and prepping garnishes.
  • Can opener Since this taco soup calls for multiple canned goods.
  • Mixing Spoon A sturdy wooden spoon or silicone spatula to stir before cooking.
  • Ladle For serving generous portions.
  • Alternative equipment If you don’t own a crockpot, you can use a Dutch oven or heavy-bottomed soup pot on the stovetop—just simmer on low for about 1–2 hours.

Ingredients
  

  • 1 ½ pounds boneless skinless chicken breasts (or thighs if you prefer)
  • 2 cups salsa verde store-bought or homemade
  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can pinto beans, drained and rinsed
  • 1 15-ounce can corn, drained (or use 1 ½ cups frozen corn)
  • 1 10-ounce can diced tomatoes with green chilies
  • 4 cups chicken broth
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 packet taco seasoning or 2 tablespoons homemade blend
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 cup sour cream or Mexican crema optional, for creamy chicken taco soup variation
  • ½ cup shredded Monterey Jack or cheddar cheese for garnish
  • 1 avocado sliced (for garnish)
  • Fresh cilantro chopped (for garnish)
  • Lime wedges for serving
  • Tortilla strips or crushed tortilla chips for topping

Instructions
 

Prep the base

  1. Start by dicing the onion and mincing the garlic. Drain and rinse your canned beans, and set them aside.

Layer the ingredients

  1. Place the chicken breasts at the bottom of your crockpot. Add onions, garlic, salsa verde, black beans, pinto beans, corn, diced tomatoes with green chilies, chicken broth, taco seasoning, cumin, chili powder, smoked paprika, salt, and pepper.

Cook low and slow

  1. Set the crockpot to low for 6 hours or high for 3–4 hours. Resist the urge to lift the lid, as this can release heat and slow down cooking.

Shred the chicken

  1. Once the chicken is tender, use two forks to shred it directly in the crockpot. Stir it back into the soup so it soaks up all the flavors.

Make it creamy (optional)

  1. For a creamy taco soup crock pot variation, stir in sour cream or Mexican crema at the end. This gives you a creamy chicken taco soup that’s rich and velvety without being too heavy.

Garnish and serve

  1. Ladle the soup into bowls. Top with shredded cheese, avocado slices, cilantro, lime juice, and tortilla strips.