This Crockpot Chicken Taco Soup is made with just SIX ingredients in the slow cooker! With 5 minutes prep, it’s an easy healthy dinner idea for busy weeknights. Full step by step video down in the recipe card.
Table of Contents
Today’s 6 Ingredient Slow Cooker Supper is a new favorite around here!
See all of my 6 ingredient suppers here.
This Chicken Taco Soup has a creamy touch that we all love — it’s got spicy, it’s got sweet corn, juicy shredded chicken, and a bit of creamy indulgence.
One of our favorite things about this Crockpot Chicken Taco Soup is being able to load it up with all of our favorite taco toppings:
- crushed tortilla chips or tortilla strips
- shredded cheese
- fresh tomatoes or avocado
- sliced jalapenos (for the hubs)
- a dollop of sour cream
- lime wedges
- cilantro (for us? No thanks!)
Just like taco night, this chicken taco soup is all about accessorizing to make it your own 😉
Like this soup? You might also like this Chicken Tortilla Soup or these Ground Turkey Tacos!
Ingredients and substitutions for this Chicken Taco Soup:
Because we’re keeping these simple dinner recipes to just six ingredients, all of them count! Here are some tips on how I keep my ingredient list short, and what you can use for substitutions.
- Chicken breasts: the chicken breasts go in raw and are simmered until tender and juicy. This way, all of the flavor from the chicken goes into the soup! You can substitute boneless, skinless chicken thighs for the breasts if you prefer.
- Beans: I like to use canned chili style beans if I have them, because they add lots of extra flavor. You can substitute for canned (rinsed) black beans if you prefer.
- Canned Corn: for this recipe, I opt to use canned corn because the juices in the can add a nice sweetness to the soup. If you only have frozen, that will be fine!
- Jarred tomato salsa: is one of our multi-purpose ingredients! It adds tomatoes, peppers, and tons of spice and flavor in one shot.
- Water: to keep this recipe to 6 ingredients, I used water as my base. With the juices from the chicken, the salsa, the chili style beans, the taco seasoning, we are not lacking in flavor by choosing water, but you can opt to use chicken or vegetable broth instead if you prefer.
- Taco seasoning: for that classic taco kick!
- Cream: a touch of cream balances out the spice perfectly.
How do I make this on the stove top?
You can definitely make this on the stove if you’re short on time or don’t have a crockpot.
If using the stove, you can also opt to brown the chicken first, then deglaze with the water for a little extra chicken flavor.
Otherwise, simply put everything in the pot and simmer until the chicken is cooked through and shreds easily. This will take about 15 minutes.
How do I make this Chicken Taco Soup in the Instant Pot?
You can also easily make this soup in the Instant Pot.
Put all of the ingredients except for the corn and cream into the Instant Pot, and select Manual or Pressure Cook for 10 minutes.
When the timer is up, allow the pressure to release naturally for 10 minutes and then open the valve and remove the lid.
Remove the chicken to shred, then stir back into the soup with the corn and cream and heat through (if needed, you can turn to saute to bring it back up to the temperature you desire).
More 6 ingredient soups you’ll love:
Slow Cooker Creamy Chicken Taco Soup
written by Ashley Fehr
Ingredients
- 2 boneless skinless chicken breasts
- 1 can chili-style beans (398 ml or 14oz)
- 1 can corn (with juice, 341 ml or 12oz)
- 1 1/2 cup water
- 1 cup jarred tomato salsa
- 2 teaspoon taco seasoning
- 1/2 cup heavy cream
- salt and pepper to taste
Instructions
- Place chicken breasts, beans, corn (with juice), water, salsa and taco seasoning into a 3-4 quart slow cooker.
- Cook on low for 3-4 hours (a little longer is fine here, but the chicken will be cooked in about 3 hours).
- Remove chicken from the slow cooker and shred.
- Stir chicken back into the slow cooker with the cream. Adjust seasonings to taste, then cover and heat through.
Nutrition Information
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Dean R says
Simple, turns out amazing every time! Plus leaves room for your own personal additions. One of my favourites from “The Recipe Rebel” 😎🇨🇦
The Recipe Rebel says
Hi Dean! So glad you enjoyed the cookies! Thank you for this review!
The Recipe Rebel says
Hi Dean, so glad you enjoyed the recipe! Thank you for this review!
Kate says
This is by far my favorite recipe. It’s so, so, so good!
The Recipe Rebel says
Hi Kate! So glad you enjoyed the recipe! Thank you for this review!
MzAmazin says
I normally do the taco soup with the ground turkey with Italian bread to dip with it but last night I tweaked this recipe a little I added 1/2 pint of whipped cream,a little sour cream,chopped hot peppers,diced onions,black beans, frozen corn& I ALWAYS use low sodium chicken broth instead of water. As I am tasting it its amazing,I LOVE this recipe ,I am getting up this morning to get some tortilla strip to try it out that way for my Sundays dinner! Thanks a bunch
Ashley Fehr says
Great additions, thanks for sharing!
Kay says
I followed the recipe exactly, but I think the canned corn is supposed to be drained. The soup is a bit too watery and the chicken took longer to cook. The video shows you adding drained corn. Maybe you can clarify the instructions?
Ashley Fehr says
My corn is not drained, that is just how much liquid there is in the can. It is possible that your canned corn had more liquid, but I do not drain mine which is why it isn’t called for in the recipe. If you find your corn is very watery, you may want to drain some of it off.
Rosita says
I made some substitutions since some ingredients are hard to find in China. A can of pinto beans to substitute chili beans and taco sauce to sub jarred salsa. I had 3 chicken breasts on hand so used that and broth instead of water. Everything else was the same. The soup was delicious! So creamy. I topped it with cheese and avocado and some Cholula hot sauce. Had plenty left over for work.
Ashley Fehr says
Thanks Rosita! That sounds delicious!
Heather says
This soup is delicious – lots of flavor and so easy! I substituted the water for chicken broth and added a can of black beans. Can’t wait to make again!
Ashley Fehr says
Thanks Heather!
Sharon Kozlowski says
Best soup I have ever made. Didn’t have heavy cream so I used sour cream. Delicious!
Ashley Fehr says
Thanks so much Sharon!
Altie Metcalf says
Hi Becky! This looks awesome! I have a question. The recipe says ½ cup of cream, but in the video it looks as if you added a cup. Just curious about that!
Fran says
I have the same question. It sure looked like the measuring cup had much more than one-half cup of cream.
Ashley Fehr says
Yes the recipe has been improved since the video was made, but it is still helpful as the method is exactly the same