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Crockpot Chicken Taco Soup

Crockpot chicken taco soup with tender shredded chicken, beans, corn, and diced tomatoes simmered in a zesty broth. Finished with crisp tortilla strips and melted cheddar for a hearty, spoonable texture.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

chicken breast
  • 1.5 lb chicken breast
black beans
  • 1 can (15 oz) black beans, drained
corn
  • 1 can (15 oz) corn, drained
diced tomatoes with green chiles
  • 1 can (14 oz) diced tomatoes with green chiles
taco seasoning
  • 1 taco seasoning
chicken broth
  • 3 cup chicken broth
tortilla strips
  • 1 cup tortilla strips
shredded cheddar and cilantro
  • 1 Shredded cheddar and cilantro, for serving

Equipment

  • 1 slow cooker

Method
 

Cook the soup in the slow cooker
  1. Add the chicken breast, black beans, corn, diced tomatoes with green chiles, taco seasoning, and chicken broth to the slow cooker. Mix everything together so the chicken is mostly submerged.
  2. Cover and cook on low for 6 hours. The soup should be bubbling around the edges and the chicken should shred easily when tested.
Shred and finish
  1. Remove the chicken, shred it, and return the shredded chicken to the soup. Stir well until evenly distributed.
  2. Top the soup with tortilla strips, shredded cheddar, and cilantro right before serving. Add the strips at the end so they stay crisp.

Notes

Pro tip: set up a build-your-own topping bar with tortilla strips, shredded cheddar, and cilantro so everyone can customize their bowl. Refrigerate leftovers in a covered container for up to 4 days; reheat on the stovetop or in the microwave. Freezing is yes for the soup base (without toppings); thaw and rewarm, then add fresh tortilla strips and cheese/cilantro when serving. For a dietary swap, use reduced-sodium chicken broth and a lower-sodium taco seasoning to cut overall salt.