Chicken Taco Soup

Chicken Taco Soup – more like a chili and one of our favorite crockpot meals when it’s cold outside! It’s one of those dump and forget about it slow cooker meals with some taco seasoning for some spice.Chicken Taco Soup - one of our favorite chicken chili recipes ever! the-girl-who-ate-everything.comI was Dorothy for Halloween probably 4 years in a row as a little girl. Being the sweet freak then as well as now I would eat my Halloween candy as I trick or treated.

Or maybe I knew my mom was going to hide most of it when I got home so I was trying to consume all I could while I had control over my goods.

By the time I came home I would have a massive stomach ache and would belly up my little pigtails to the bar while my mom fixed me warm chicken noodle soup to balance all that sugar.Chicken Taco Soup - one of our favorite chicken chili recipes ever!

My sister-in-law Kristy gave me this recipe and I tried it the other night and my husband gave me the thumbs up. My kids loved it too. So I thought here’s our new Post Trick or Treating meal. I love new traditions (p.s. we’ve been making it every year since) and after a “chilly” night in Florida it will be perfect.
You can definitely make your own Homemade Taco Seasoning if you want!
Chicken Taco Soup
Prep Time
22 hrs 2 mins
Cook Time
22 hrs 2 mins
Chicken Taco Soup – A Post Trick or Treating Meal
Servings: 12
  • 1 white onion , chopped finely
  • 1 16 oz. can chili beans
  • 1 15 oz. can black beans, drained and rinsed
  • 1 15 oz. can whole kernel corn, drained
  • 1 8 oz. can tomato sauce
  • 2 14.5 oz. cans diced tomatoes with green chiles, undrained
  • 1 1.25 oz. package taco seasoning
  • 3 whole skinless , boneless, chicken breasts, thawed or frozen
  1. Stir onion, beans, corn, tomato sauce, dice tomatoes, and taco sauce into a slow cooker. *I sautee the onion before to make sure that they are not crunchy. Lay the chicken breast on top of the mixture, pressing down slightly so that it gets covered by other ingredients. Set slow cooker to low heat, cover, and cook for 3-4 hours on low if your chicken is thawed. May take 4-5 hours on low if your chicken is frozen.
  2. Remove chicken breasts from the soup and shred. Stir shredded chicken back into the soup. You can add some water if you like it a little thinner.
  3. Top with shredded cheese, sour cream, and crushed tortilla chips.
Recipe Notes
Source: Sweet Treats and More

A tip from my sister-in-law Kristy:

“My mom taught me a great trick to shredding chicken. I just removed the chicken breasts from the chili, placed in a bowl, and beat the chicken breasts with a hand mixer. It shreds it perfectly even and fine. It works great when making chicken salad!”
Chicken Taco Soup - one of our favorite chicken chili recipes ever!

Speak Your Mind



  1. I saw this on Kristy’s blog and tried it – it’s SO good and easy. Taco soup is one of my favorites!

  2. This looks SO good! Can’t wait to try this!!!

  3. Oh yum yum yum! Bookmarked! Now that fall is here this is perfect!

    GREAT blog! So happy I found you!

    Mary xo
    Delightful Bitefuls

  4. This is something similar to a recipe I tasted when I went to Mexico city, but that meal was called “Sopa Azteca” and its flavor was incomparable, I’d add a little bit of avocado too.m10m

  5. Oh my word. That tip on shredding chicken is AMAZING. I often cook up 8-10 chicken breasts at a time in the crock pot and then dread shredding them before putting them into ziplocks in the freezer. This tip is great! I can’t wait to try it!
    Oh, and the soup looks yummy too!

  6. This comment has been removed by the author.

  7. This looks like a terrific winter time soup and I love the chicken shredding tip. I deleted the comment above since it was the wrong id for my recipe searching.

    Great blog!

  8. Appreciation to my father who stated to me concerning this weblog,
    this blog is genuinely awesome.

  9. I love taco soup, i can’t wait to try your version. I are mine with V8juice instead of tomato sauce and put a splash of ranch dressing in it. It is to die for!

  10. I have the same recipe but, I add juce from 1 lime and cilantro.

  11. Your site is absolutely fantastic , lots of flavorful recipes everyone enjoys & usually asks for seconds as well as for the recipe.
    Few years ago we had a work day @ congregation we belong to, everyone considers me a good cook & was asked to serve a main dish. I made that recipe but without the taco seasoning, it was gone in less than 5 minutes, friends rename it as Carmen’s Delicious Southwest Chicken ( serve with Spanish Rice,as filling for burros or in a flour tortilla shell over rice & topped with guacamole, a frequent request to ALL gatherings) I rename it ” Carmen’s Houdini chicken” (it’s gone so quickly) .
    I make my salsa from scratch with roasted tomatoes & garlic plus freshly ground spices (no onion) to desired heat level, most of our friends are Anglo but actually crave my mexican food (LOL)or as a close friend put it , “Carmen, I enjoy hot salsa but yours rocks, lots of flavor (not just hot) & gets better with age,great with chicken, tacos,steak, whatever you’re eating”
    Thanks for great,easy. nutritious recipes.
    Southeast Arizona

  12. You could also use a pkg of ranch dressing seasoning and the rotisserie chicken from walmart it’s already seasoned just have to pick it all off the bone, this gives it more flavor. I make chicken taco soup at least 2-3 times a month.

  13. Love this soup. I also love the trick to shredding chicken.

  14. I’m trying this tomorrow, this looks great. !! Thanks for the tip on schredding chicken ’cause I couldn’t quite get it done with forks. 🙂

  15. It was so easy, just added some crushed tortilla chips, shreded cheese and my son wanted some sour cream on it. The guys ate the whole pot, they were amazed. Good stuff The scredding chicken was so simple thanks !!!

  16. Love this soup! We also add a packet of Hidden Valley Spicy Ranch which gives it an awesome kick!

  17. Candace Farfaglia says:

    This soup is great and so easy! It is always requested when I need to bring a meal to work for a potluck. I have shared your recipe and blog many times.

  18. Thanks! I actually made it on the stovetop in about 40 minutes for last week’s football playoff party, and it was a big hit. Do you think it will freeze well? I might share it with a couple of friends for our make ahead meal exchange tomorrow.

  19. Where is the chili pizza recipe??? Everytime I try &get it the ta o recipe come up.I really would like the pizza chili recipe. I even bgt your cookbook, but no pizza chili recipe. Thanks .

  20. Hi Christy! Long-time fan, first-time commenter. I have been making this recipe for years by substituting vegan chicken strips for actual chicken. I really love this recipe which inspired my own vegan version and made a post about it on my blog here ->
    I credit you with a direct link here in the recipe description.

  21. I like is recipe but always forget the timing in the above post is way too low. I went to shred my chicken after three hours on high and the chicken was still raw on the inside.

  22. I make this all year round! I love me some in a bowl with crushed tortilla chips, shredded cheddar cheese, sour cream and a few splashes of Franks hot sauce.
    I love it!!!

  23. So yummy! I used 2 taco seasoning and ranch dressing mix. I also added 3 small cans of tomato sauce since we like it more soupy.

  24. This looks so goodt lol that I decided to make it for Sunday dinner Winter time it will be good thank you oh yeah first time marking it and eating it pray that I do a wonderful job!!!!!

  25. Do you drain the chili beans?

  26. Karl McKinney says:

    If you have a stand mixer. Shredding that chicken is even easier !
    Great recipe gonna try it this weekend. Thanks

  27. Donna Carlson says:

    Going to make this for a soup cook off so hope its as good as everyone says and I win!