There’s something about a bowl of taco soup that feels like comfort in its purest form. This zesty crockpot chicken taco soup with salsa verde is hearty, tangy, and just the right amount of zesty to keep you coming back for seconds. It’s the type of meal that works equally well for busy weeknights or lazy Sunday afternoons when you want the slow cooker to do most of the heavy lifting. Unlike a standard taco soup recipe, this one leans on the brightness of salsa verde, which gives it a fresh pop of flavor that balances out the creamy beans, tender chicken, and warm spices. If you’ve ever searched for a taco soup recipe easy enough to throw together in minutes but packed with restaurant-worthy taste, this dish will check all your boxes.
Zesty Crockpot Chicken Taco Soup with Salsa Verde
Prep Time 15 minutes mins
Cook Time 6 hours hrs
Total Time 6 hours hrs 15 minutes mins
Course Main Course
Cuisine Mexican, Tex-Mex
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.
- 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
Prep the base
Start by dicing the onion and mincing the garlic. Drain and rinse your canned beans, and set them aside.
Layer the ingredients
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
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
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)
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
Ladle the soup into bowls. Top with shredded cheese, avocado slices, cilantro, lime juice, and tortilla strips.
Pairings
This crockpot chicken taco soup is versatile enough to pair with a variety of sides and drinks.
- Bread & starches: A warm basket of cornbread, buttery garlic bread, or cheesy quesadillas.
- Salads: A crisp romaine and radish salad with lime vinaigrette adds freshness.
- Rice: Mexican rice, cilantro-lime rice, or even quinoa for a healthier base.
- Drinks: Margaritas (classic lime or smoky mezcal), Mexican lagers, or fruity agua frescas like watermelon or hibiscus.
- Dessert: Flan, churros with chocolate sauce, or tres leches cake to round out the meal.
FAQs
1. Can I use chicken thighs instead of chicken breasts?
Yes, thighs work beautifully in this chicken taco soup recipe. They tend to be more flavorful and juicy than breasts, though breasts will shred nicely and are leaner.
2. How do I make this a creamy chicken taco soup?
Simply stir in sour cream, heavy cream, or Mexican crema at the end of cooking. This will give you a creamy taco soup crock pot version that’s silky and rich.
3. Can I swap chicken for beef or turkey?
Absolutely. If you’re craving a crockpot taco soup beef variation, brown ground beef or turkey before adding it to the crockpot. Follow the same steps, but skip shredding.
4. Is this soup freezer-friendly?
Yes, this slow cooker chicken taco soup freezes wonderfully. Let it cool completely, store in freezer-safe containers, and reheat gently on the stovetop or microwave when ready to serve.
5. Can I turn this into tacos instead of soup?
Definitely. If you’re craving slow cooker chicken tacos, just use less broth and shred the chicken into a thicker filling. It works as a great alternative to chicken tacos easy recipes or even as a twist on healthy chicken tacos.
