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Easy Slow Cooker Chicken Taco Soup – Best 20-Minute Prep Recipe

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This easy slow cooker chicken taco soup is hearty, flavorful, and made with pantry-friendly ingredients. With just 20 minutes of prep, the slow cooker does the work, delivering a velvety, satisfying soup that’s perfect for busy weeknights and meal prep.

Ingredients

Scale
  • 1.5 to 2 pounds boneless, skinless chicken breasts or thighs
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 14.5 ounces canned fire-roasted diced tomatoes, undrained
  • 15 ounces canned black beans, drained and rinsed
  • 15 ounces canned pinto beans, drained and rinsed
  • 1 cup frozen corn
  • 2 cups low-sodium chicken broth
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • 1 jalapeño, diced (optional, seeds removed for less heat)
  • ½ teaspoon cayenne pepper (optional)
  • For serving: shredded cheddar or Monterey Jack cheese, sour cream or Greek yogurt, fresh cilantro, diced avocado, lime wedges, tortilla chips or strips, hot sauce

Instructions

  1. Prep your ingredients (10 minutes): Dice the onion, mince the garlic, and drain and rinse both cans of beans. Set aside half of the black beans and half of the pinto beans in a small bowl—those will stay whole. The other half goes into the blender.
  2. Blend half the beans: Add the remaining half of the black beans and pinto beans to your blender along with ½ cup of the chicken broth. Blend until completely smooth, about 30 seconds.
  3. Layer ingredients in the slow cooker: Place the chicken in the bottom of the slow cooker. Scatter the diced onion and minced garlic over the top. Add the fire-roasted tomatoes (undrained), the whole beans, the blended bean mixture, frozen corn, and the remaining chicken broth.
  4. Add the seasonings: Sprinkle the chili powder, cumin, smoked paprika, oregano, salt, and pepper over everything. If using jalapeño or cayenne, add it now. Give everything a gentle stir to combine.
  5. Cook low and slow: Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the chicken is tender enough to shred easily.
  6. Shred the chicken: Carefully remove the chicken pieces to a cutting board or large plate. Use two forks to shred the meat into bite-sized pieces.
  7. Return the chicken to the pot: Stir the shredded chicken back into the soup. Taste and adjust seasonings. Let it simmer uncovered for 10 to 15 minutes on LOW to thicken slightly.
  8. Serve and garnish: Ladle the soup into bowls and let everyone customize their own toppings.

Notes

Don’t skip blending half the beans—it creates a velvety texture without cream. Season in layers: add half the salt and spices at the beginning, then adjust at the end. Toast the cumin in a dry skillet for extra depth. Frozen chicken works perfectly; just add an extra hour on LOW. The soup gets better overnight and freezes well for up to 3 months.

Nutrition

Keywords: slow cooker chicken taco soup, easy taco soup, chicken taco soup, slow cooker soup, 20-minute prep, freezer-friendly, meal prep

Find it online: https://breezybake.com/easy-slow-cooker-chicken-taco-soup-best-20-minute-prep-recipe/