When cooler weather hits, the soup recipes hit harder and this is one of my favorites! This slow cooker chicken tortilla soup is not only simple to make, but tastes like you spent hours! Warm, thick and comforting, you’re gonna want to put this in your keeper file!
As the weather turns cooler, a lot of us will turn to warm, comforting meals. And with groceries being so expensive, we all also want meals that stretch really well. This chicken tortilla soup recipe checks all of those boxes. Every time I make it, it’s a hit because it tastes so good!
I’ve made a lot of soups over the years, but this one is one of my absolute favorites. Aside from my white chicken chili recipe, I can’t think of another soup that I turn to as often. Not only because it tastes great, but also because it’s so simple to make.
There’s just something about the combination of tender chicken, beans, corn, and spices that makes every bowl taste like comfort food. The slow cooker does most of the work, which means I can toss everything in, go do what I have to do and come back later to a meal that feels like I’ve been in the kitchen for hours.
Why I Love This Recipe
The first time I tried slow cooker chicken taco soup, I was hooked. I’ve always liked tacos, and I’ve always liked soup, but combining the two into one dish creates something that’s hearty without being heavy. It’s got all the flavors you’d expect from taco Tuesday only in a bowl you can warm your hands around.
I also love how forgiving this recipe is. I can add more beans if I need to stretch it further, use frozen corn if that’s what I have, or toss in extra vegetables when I want to bulk it up. Sometimes I make it with fresh chicken, and other times I use leftovers from another meal or buy a rotisserie from Walmart. No matter what, it always comes out delicious.
A Budget-Friendly Meal
One of the biggest reasons I come back to this recipe over and over again is how affordable it is. Most of the ingredients are pantry staples that most of us already have on hand. Things like canned beans, corn, and tomatoes. Pair those with a few fresh items and some seasoning, and I’ve got dinner for a crowd at very little cost.
With groceries being so expensive these days, a true frugal meal can be hard to find. This taco soup is exactly that. It feeds so many people for such a small cost that you’ll want to add it to your menu week after week.
What Toppings Go Best with Chicken Taco Soup?
Just like tacos, the toppings are what make slow cooker chicken taco soup fun! Everyone can add what they want! Cheese and sour cream are always favorites, but fresh cilantro and avocado are great additions too. Crushed tortilla chips or strips add crunch, and if you like a little heat, jalapeños or hot sauce are perfect. It’s the same base meal, but each person gets to make it their own.
When I’m serving more people than just myself, I set up a topping bar. I add a little bit of each topping into serving bowls and let each person go down the line as they fix their own bowl. It’s super simple and works incredibly well!
For me, this soup is the perfect combo of filling, nutritious and comforting. It’s perfect on busy nights or on days where the cold winds howl louder than your stomach. I know that once you try it, you’ll agree!
Will you be adding this to your menu plan soon?
Slow Cooker Chicken Taco Soup Recipe
Ingredients
- 3 Chicken Breast boneless, skinless
- 2 10 oz cans Cream of Chicken Soup
- 1 Tbsp. Taco Seasoning
- 1 ¼ C. Salsa Mild or Hot
- ½ C. Water
- 1 15 oz can Black Beans rinsed
- ½ C. Whole Kernel Corn
Instructions
- Add chicken breast and water to slow cooker.3 Chicken Breast, ½ C. Water
- Add remaining ingredients to a large mixing bowl. Stir to combine well.2 10 oz cans Cream of Chicken Soup, 1 Tbsp. Taco Seasoning, 1 ¼ C. Salsa, 1 15 oz can Black Beans, 1/2 C. Whole Kernel Corn
- Pour remaining ingredients over chicken.
- Cook on low for 6 hrs.
- Remove lid and stir to shred the chicken. Mix well to incorporate.
- Add extras and serve hot.
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