Slow Cooker Chicken Taco Soup

taco soup in brown bowls

My whole family absolutely loves taco soup, whether it’s made with ground beef or chicken like I’ve done here. And it’s so easy to make it in the slow cooker and just let it cook all day. I even made this soup the day before Thanksgiving for visiting family. It was a great soup to leave in the slow cooker and let warm while my guests arrived the night before Thanksgiving.

taco soup brown background

This chicken taco soup is loaded with vegetables and lots of delcious spices and is so easy to make. To start this soup, I use boneless skinless chicken breast tenderloins, but you can use just the breasts or thighs, just make sure they’re boneless and skinless. That makes shredding the chicken so much easier!

Next I add chopped onion, garlic and lots of delicious spices. I’ve seperated all the different spices in the recipe below, but you could also use a taco seasing packet or a few tabelspoons of homemade taco seasoning. Next I add the veggies, tomatoes and tomato paste. Then I just add some chicken stock and let it cook all day.

When the soup is done, the chicken will still be whole, so you’ll want to remove the pieces and shred tthem with a fork and then return the chicken back to the slow cooker. To serve, top with shredded cheese and a little freshly chopped cilantro. Sour cream and freshly sliced avocado also make a wonderful garnish.

taco-1taco soup bowls on cutting boards

recipe photo

Yield: 6 servings

Slow Cooker Chicken Taco Soup

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For Soup:

  • 2 lbs boneless skinless chicken breast tenderloins
  • 1 cup chopped onion
  • 2 cloves finely chopped garlic
  • 2 tablespoons cumin
  • 1 tablespoon Mexican oregano
  • 1 tablespoon smoked paprika
  • 1 teaspoon chili powder
  • 1 (15 oz) can whole kernal corn, drained
  • 1 (15 oz) can green beans, drained
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (15 oz) can red kidney beans, rinsed and drained
  • 2 (15 oz) cans diced tomatoes and green chilies (not drained)
  • 1 (6 oz) can tomato paste
  • 1 quart chicken stock

For garnish:

  • 1 cup Kraft Mexican shredded cheese
  • ¼ cup freshly chopped cilantro


Add chicken, onion and garlic to slow cooker. Turn slow cooker to high. Add all spices, corn, green beans, black beans, kidney beans, diced tomatos, tomato paste and chicken stock. Mix well to combine.

Cook for 1 – 2 hours on high and then turn to low. Cook for an additional 6 – 7 hours, or until chicken is very tender and falling apart.

Before serving, remove chicken tenderloins and shred. Add chicken back to soup.

Serve chicken taco soup garnished with Kraft Mexican shredded cheese and fresh cilantro.


For a spicier taco soup, add additional chili powder.

For additional garnish, add fresh sour cream and sliced avocado.

All text and images © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

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This recipe was developed for Kraft.com

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