Crockpot chicken taco soup with fresh veggies and beans + your own homemade taco seasoning. This soup is super quick to make and keeps really well in the fridge or freezer for leftovers! For a party, make a batch of sour cream guacamole for dipping and scooping on top of this Mexican chicken soup.
IT'S CINCO DE MAYO WEEK IT'S CINCO DE MAYO WEEK!!!
I really like Mexican food, is what I'm trying to say. Mexican and Indian are two food types that I could truly eat every day without getting sick of it.
It's getting warmer here, but I know there are some of you that are still chilly, and I'm not one of those people that's averse to warm, cozy foods when it's warm out. I also love a good make ahead crock pot meal so....everyone wins! This chili has veg, beans, chili, and tons of spices that make the broth really delicious.
Mexican Chicken Soup Ingredients
You'll need some boneless, skinless chicken breasts. Then you need canned diced tomatoes, canned black beans, tomatoes + green chiles, one of the best inventions on the planet, seasoned salt (or kosher salt!), cumin, chili powder, onion, garlic, a green bell pepper, and some frozen corn. Fresh corn is fine too, or a drained can of corn.
Meal Prep Tip:
To double down on meal prep, I suggest chopping and measuring DOUBLE of all the fresh veggies, the corn, the spices, and the chicken. Freeze all of that together, then when you'd like to make this again, dump it into the slow cooker, add the beans and tomatoes, and presto! Super easy freezer meal prep.
All the work here is in dicing the bell pepper and onion and mincing the garlic. I'm a firm believer that there is no point in a crock pot recipe if it involves browning meat in a separate pan, so we will not be doing that. Dump in and cook is all I want to do here!
Once your veg is prepped, add it to the bottom of the crock pot in an even layer.
Then, dump in the 2 types of tomatoes, the corn, and black beans with all the juice from all 3 cans - that's the liquid for the chili!
Top THAT with the chicken breasts and the spices.
Now, just cover the crock pot and cook on high for 8 hours or low for 4.
The chicken will be super duper fall-apart tender, so just use a fork or two to shred it into the chili. Taste it and add salt if you'd like!
Toppings:
Now, you can of course top this any way you like, but I love lime juice and cilantro on this. Shredded cheese, crushed tortilla chips, avocado, jalapenos, or sour cream would be perfect too!
I love this because it's just so easy, so flavorful, gluten free, and really checks a lot of nutrition boxes.
There are tons of really involved taco and fajita meals that are so delicious but also have a thousand different things going on, so I like a lot that this is one pot, all the food groups, great flavors, and done.
I hope you love this!
Crockpot Chicken Taco Soup
Equipment
Ingredients
- 2 boneless skinless chicken breasts
- 1 onion diced
- 1 green bell pepper diced
- 3 cloves garlic minced
- 14 ounces 1 can canned fire roasted tomatoes
- 14 ounces 1 can canned black beans
- 12 ounces 1 can rotel or other tomatoes with chiles
- 1 cup frozen or fresh corn kernels
- 1 teaspoon seasoned salt or kosher salt
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- lime wedges and cilantro for serving
Instructions
- Add all the ingredients to a crock pot. Cook on high for 4 hours or low for 8. Use a fork to shred the chicken into the soup. Taste, and add more salt if you'd like.
- Serve with lime wedges, fresh cilantro, and any other toppings you'd like!
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