Making this slow cooker chicken taco soup recipe is simple and the end result is delicious! Try this great white chicken chili recipe today!
One of the best things about using the Crockpot to make dinner is the fact that it’s a very hands-off process. I can dump everything in, give it a stir, and let it go. There’s no need to hover around in the kitchen, I can go do one of the other 10 million things that are waiting!
This white chicken chili recipe is delicious and simple. It’s a southwest chicken taco soup recipe that everyone will devour. It’s great any time of year.
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You might think of soup as a fall or winter recipe but really this chicken taco soup is light enough to be enjoyed year round. We make it whenever we need a simple meal that everyone can enjoy.
This slow cooker chicken taco soup recipe is really easy to meal prep and it holds up well to freezing and reheating. If you need something that you can make on a Sunday night and enjoy for lunches all week long, give this taco soup a try!
Kitchen essentials for Crockpot cooking:
These links are great for shopping the best Crockpots and accessories for making soup in your slow cooker.
I use a liner whenever I’m making anything that might get stuck on. It makes cleanup a breeze and keeps everything easy to remove! You’ll need a good metal serving spoon to get this recipe served up pretty and easily.
When it comes to Crockpots I have MANY…it’s an obsession of mine, I’m not too proud to admit. I like to have options when it comes to sizes. A nice 6 quart is useful for all kinds of recipes. You can also use a 4 quart for many recipes and these Little Dipper crockpots are perfect for dessert, fondue, and more!
What you’ll need to make slow cooker chicken taco soup:
This recipe uses quite a few ingredients but they’re worth it. The extra time it takes (only a few minutes) to get the ingredients and get them into the mix will pay off big time in the end.
All the great flavors and textures will come together to create a wonderful blend of spices! You will need olive oil, salt and pepper, chili powder, ground cumin, chicken broth, brown rice, and diced tomatoes from the pantry.
The fresh ingredients you’ll need are boneless skinless chicken breasts, onions, green peppers, jalapeños, garlic, corn, and lime juice.
How to make Crockpot chicken taco soup:
You’ll love how simple this recipe is to make. Truly it’s not difficult to put this all together and the prep time of about 10-15 minutes is worth the payoff. If you are like me you can double or even triple this recipe so you have enough for dinner and then plenty of leftovers for the whole family to eat for lunches throughout the week.
We usually end up freezing some as well so we have a quick dinner recipe ready to thaw out and pop in the microwave when needed in a pinch!
In a skillet, heat olive oil to medium-high heat and brown chicken breast, season with salt and pepper.
Add chicken, onion, green pepper, jalapeño, garlic, chili powder, cumin, chicken broth, tomatoes, corn, rice, and lime juice into a 6qt slow cooker.
Cover and cook on high for 4 hours.
Spoon into bowls and garnish with avocado, cilantro, sour cream, or tortilla chips.
Looking for more delicious recipes to try?
If you are looking for more awesome ways to put your slow cooker to work in the kitchen you’ll want to check out all of these great posts.
There’s always something new, I love sharing recipes for the Crockpot so that you’ll see how versatile it is, truly the slow cooker can do so much more than soup and pulled pork!
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Printable Slow Cooker Chicken Taco Soup Recipe:
Here’s a printable version of this delicious crockpot chicken taco soup recipe. It’s a great way to see everything on one page if you hate scrolling back through everything for instructions. It all prints out on one easy page too if you like to have a paper copy to work from when preparing your recipes!
Make sure to save this recipe for later!
- 2 tsp olive oil
- 1lb boneless skinless chicken breast, cubed
- ½ tsp salt
- ¼ tsp black pepper
- 1 onion diced
- 1 green pepper diced
- 1 jalapeno seeded and diced
- 2 cloves minced garlic
- 1 tbsp chili powder
- 2 tsp ground cumin
- 2 cans chicken broth
- 1 can diced tomatoes
- 1 cup frozen corn
- 1 cup brown rice
- 1 tbsp lime juice
- In a skillet, heat olive oil to medium-high heat and brown chicken breast, season with salt and pepper.
- Add chicken, onion, green pepper, jalapeño, garlic, chili powder, cumin, chicken broth, tomatoes, corn, rice, and lime juice into a 6qt slow cooker.
- Cover and cook on high for 4 hours.
- Spoon into bowls and garnish with avocado, cilantro, sour cream, or tortilla chips.
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Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 350Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 99mgSodium 955mgCarbohydrates 30gFiber 5gSugar 6gProtein 40g
These recipes are calculated as a courtesy. They are not intended as medical advice or guaranteed accurate. Please do your own calculations if necessary.