Go Back
+ servings
Chicken Taco Soup made in a slow cooker with chicken breasts, beans, corn, tomato sauce, chicken broth and taco seasoning. Life-in-the-Lofthouse.com
Print Pin
5 from 1 vote

Slow Cooker Chicken Taco Soup

Prep Time 10 minutes
Cook Time 4 hours
Servings 12


  • 1/2 cup chopped yellow onion
  • 1 cup chicken broth
  • 1 packet (1 ounce) low-sodium taco seasoning
  • 1 can (8 ounces) tomato sauce
  • 1 can (15 ounces) chili beans (or you can use pinto beans, just drain first.)
  • 1 can (15 ounces) black beans, drained then rinsed
  • 1 can (15 ounces) whole kernel corn, drained then rinsed
  • 2 cans (10 ounces, each) Rotel (diced tomatoes with green chiles), drained
  • 1 ½ lbs. raw boneless, skinless chicken breasts


  • Grease the insert of a large 7 quart slow cooker. Add all the ingredients to the slow cooker except the chicken. Stir well to combine.
    Then place the raw chicken breasts in the bottom.
  • Cover with lid and cook on low heat for 4 hours, or until chicken is cooked through (165 degrees F.)
    Carefully remove chicken and shred on a clean butting board. Place back into slow cooker and stir to combine.
    Serve soup in individual bowls with your favorite toppings. We like cheese, sour cream, tortilla chips, green onion, cilantro, etc. Enjoy!


** After the 4 hours is up, and you are not ready to serve it yet, you can keep the soup on the warm setting for another 4 hours or so. I do that all the time. **