Easy Chicken Taco Soup - Slow Cooker - Mehaffey Moments

Slow Cooker - Chicken Taco Soup

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Course Soup
Cuisine Mexican


  • 4 Whole Chicken Breast (trimmed) medium size
  • 32 oz Carton Chicken Breast
  • 1.25 oz Taco Seasoning Envelope
  • 10.5 oz can Cream of Chicken Soup
  • 10 oz can Diced Tomatoes & Green Chilies Rotel
  • 15 oz can Black Beans Drained & Rinsed
  • 15 oz can Pinto Beans Drained & Rinsed
  • 15 oz can Whole Kernel Corn (optional) Drained
  • Garnish: Tortilla Chips, Shredded Cheese, Sour Cream, diced Avocado


  • Set slow Cooker to Low - 4 Hours
  • Start by setting your slow cooker to low and place your slow cooker liner in.
  • Empty your chicken broth, cream of chicken soup and taco seasoning into the cooker. Whisk until all ingredients are incorporated.
  • Now add your can of diced tomato & green chilies, juice and all.
  • Drain and rinse both black & pinto beans in a strainer, then add to your slow cooker. At this time drain your sweet corn and add it in, this is optional. Stir.
  • Now place your chicken breasts in the cooker and close lid for 3 hours.
  • At 3 hours take your chicken breast out and place on cutting board. With 2 forks shred your chicken breasts and add the shredded chicken back into the slow cooker for an additional 30-60 minutes.
  • At 4 hours set to warm and serve later or turn off the cooker and let soup cool down a bit before serving.
  • Enjoy!
Keyword Chicken