Easy Chicken Taco Soup is that cozy, throw-everything-in-the-crockpot kind of meal we all secretly crave on busy weeknights. With just a handful of ingredients, this creamy, flavorful soup does all the heavy lifting while you go about your day. Between the tender chicken, hearty black beans, and zesty taco spices, this dish tastes like a warm hug from your favorite Mexican restaurant—but without the hassle or the bill. I love how this Easy Chicken Taco Soup takes the guesswork out of dinner and still feels like a meal worth gathering around the table for.
Whether you’ve got hungry kids or need something simple for meal prep, this soup checks all the boxes: easy, creamy, and deliciously satisfying.
Table of Contents
What is Easy Chicken Taco Soup?
Easy Chicken Taco Soup is a one-pot wonder that brings together the bold flavors of tacos and the comfort of creamy soup. Think juicy shredded chicken, beans, corn, and tomatoes all simmering in a rich broth that’s spiced just right. The beauty of this recipe is its simplicity—no fancy steps or complicated ingredients. It’s one of those meals that makes your kitchen smell incredible without requiring you to hover over the stove. Plus, it’s family-friendly, budget-conscious, and endlessly customizable. Whether you prefer it mild or spicy, dairy-free or loaded with cheese, this soup adapts beautifully. It’s like taco night and soup night had a delicious little baby.
Reasons to Try Easy Chicken Taco Soup
If you’ve ever found yourself staring into your pantry wondering what to make for dinner, Easy Chicken Taco Soup might just become your new go-to. It’s quick to prep, full of flavor, and hearty enough to please everyone at the table. You toss everything into your slow cooker in the morning, and by dinnertime, you’ve got a meal that smells and tastes amazing. It’s a great option for busy parents, weeknight dinners, or even casual get-togethers. The creamy broth gives it a luxurious feel, while the taco seasoning brings that familiar, crave-worthy punch. And here’s the kicker—it freezes beautifully, so you can stash some away for future lazy nights.
Ingredients Needed to Make Easy Chicken Taco Soup
- 2 boneless, skinless chicken breasts
- 2 tablespoons taco seasoning
- 1 teaspoon garlic salt
- 1 cup frozen corn
- 2 cups chicken broth
- ½ onion, chopped
- 8 oz cream cheese, diced
- 1 (8 oz) can diced tomatoes with green chilies
- 1 (14 oz) can black beans, rinsed and drained
Instructions to Make Easy Chicken Taco Soup
Making this Easy Chicken Taco Soup step by step couldn’t be simpler — it’s one of those recipes that practically makes itself while filling your home with the kind of aroma that gets everyone asking, “When’s dinner?” Below is your complete step-by-step guide to creating a creamy, flavorful bowl of comfort that’s as easy as it is satisfying.
Step 1: Load Up the Crockpot
Start this Easy Chicken Taco Soup step by step process by gathering your ingredients — chicken breasts, black beans, corn, onion, diced tomatoes with green chilies, chicken broth, taco seasoning, and garlic salt. Everything goes straight into your slow cooker. No need to pre-cook or brown the chicken first; the beauty of this dish is how effortlessly the flavors blend together as they cook low and slow. If you’re new to slow-cooker recipes, check out our Creamy Crockpot Cowboy Soup for another easy dump-and-go dinner idea. Once everything is in, give it a good stir to combine the ingredients evenly.
Step 2: Let It Cook Low and Slow
Cover your crockpot and set it to low for 6–8 hours or high for 3–4 hours. During this step of the Easy Chicken Taco Soup recipe, the slow cooker does all the work, tenderizing the chicken while infusing the broth with all those rich taco spices. You’ll notice the smell getting stronger as the hours go by — a good sign that your soup is coming together beautifully. If you’re craving more cozy, slow-cooked comfort food, you’ll love our Hearty Creamy Chicken Noodle Soup.
Step 3: Shred the Chicken
Once the chicken breasts are cooked through and tender, carefully remove them from the crockpot and place them on a cutting board. Using two forks, shred the chicken into thin, juicy pieces — it should practically fall apart on its own. This Easy Chicken Taco Soup step by step stage is where the magic happens: those shredded strands of chicken soak up the flavorful broth, making every bite irresistible. Return the shredded chicken back to the crockpot and stir to mix it evenly into the soup.
Step 4: Add Cream Cheese for That Creamy Touch
Now it’s time for the creamy twist that sets this Easy Chicken Taco Soup apart from others. Add diced cream cheese right into the pot. Don’t worry if it looks a little chunky at first — just stir gently, then cover and let it cook on low for another hour or high for 30 minutes. The cream cheese will slowly melt, blending into the soup and giving it a rich, velvety consistency. If you’d like to make this recipe lighter, try swapping in Greek yogurt or reduced-fat cream cheese. You can find other healthy and creamy ideas in our Creamy Pumpkin Gnocchi Delight.
Step 5: Taste and Adjust
After the cream cheese has fully melted, give your Easy Chicken Taco Soup a good stir. Taste it and decide if it needs an extra sprinkle of taco seasoning, a pinch of salt, or a little heat from some crushed red pepper flakes. This is your soup — make it sing the way you like it! If you love experimenting with seasoning like I do, check out our guide on Homemade Taco Seasoning featured in our taco-inspired skillet recipe.
Step 6: Serve It Up
Now for the best part — serving! Ladle the warm, creamy Easy Chicken Taco Soup into bowls and top it however you like. Shredded cheese, sour cream, diced avocado, green onions, crushed tortilla chips, or a squeeze of lime juice all work wonderfully. For a heartier meal, pair it with Good Ole’ Fashion Mac and Cheese or some warm, buttery Easy Glazed Carrots. Each spoonful will remind you why this step-by-step Easy Chicken Taco Soup recipe is a must-keep in your rotation — it’s simple, satisfying, and full of flavor.
Step 7: Bonus – Make It Ahead or Freeze for Later
If you’re meal prepping or just love having ready-to-go meals, this Easy Chicken Taco Soup step by step recipe is freezer-friendly. Let it cool completely, then divide it into individual containers. Freeze for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge and reheat on the stove. The texture and flavor hold up perfectly, making it a smart choice for busy families or work lunches. You can explore more freezer-friendly soups like our Healthy Turkey Rice Soup or Leftover Turkey Tortilla Soup.
What to Serve with Easy Chicken Taco Soup
This soup is delicious on its own, but let’s be honest—every great bowl of soup deserves some good company. Serve it with warm cornbread, crusty rolls, or tortilla chips for dipping. A fresh green salad or this Apple Salad with Grapes & Pecans adds a light, refreshing balance to the creamy richness. For a heartier meal, pair it with Good Ole’ Fashion Mac and Cheese or Easy Glazed Carrots for a cozy, home-cooked spread.
Key Tips for Making Easy Chicken Taco Soup
- Use fresh or frozen chicken: Both work perfectly. If you’re short on time, you can even use rotisserie chicken and cut the cook time in half.
- Adjust the spice: Prefer it mild? Use plain diced tomatoes instead of those with green chilies. Love heat? Add a dash of cayenne or hot sauce.
- Make it lighter: Substitute Greek yogurt for cream cheese for a lighter, tangy twist.
- Double it: This soup freezes like a dream. Store leftovers for a quick lunch or easy weeknight dinner.
Storage and Reheating Tips for Easy Chicken Taco Soup
Store leftover Easy Chicken Taco Soup in airtight containers in the fridge for up to 4 days. When reheating, do it slowly on the stove over medium heat, stirring occasionally to keep the creamy texture smooth. You can also reheat it in the microwave in 1-minute bursts, stirring in between. If frozen, thaw overnight in the refrigerator before reheating. The flavor actually deepens after a day or two, making this one of those dishes that tastes even better as leftovers.
FAQs
Can I make Easy Chicken Taco Soup on the stovetop? Absolutely! Just simmer everything in a large pot for about 40 minutes, then add the cream cheese at the end.
Can I freeze this soup? Yes! Freeze it in portion-sized containers for up to 3 months.
What toppings go best? Shredded cheese, sour cream, avocado slices, crushed tortilla chips, and green onions are all winners.
Final Thoughts
Easy Chicken Taco Soup is one of those recipes that feels like magic—simple ingredients, minimal effort, and a flavor that keeps you coming back for more. It’s the perfect mix of creamy comfort and bold taco flavor, and it fits right into any busy lifestyle. Whether you’re cooking for your family or meal-prepping for the week, this dish will become a staple in your rotation. For more cozy recipes like this, try Creamy Tuscan Chicken Soup or Leftover Turkey Tortilla Soup.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Easy Chicken Taco Soup – Quick, Creamy & Irresistibly Delicious
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 5 minutes
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Description
This Crockpot Easy Chicken Taco Soup is rich, creamy, and full of flavor. Made with tender chicken, beans, corn, and taco spices, it’s a satisfying one-pot meal perfect for busy weeknights.
Ingredients
- 2 boneless skinless chicken breasts
- 2 tablespoons taco seasoning
- 1 teaspoon garlic salt
- 1 cup frozen corn
- 2 cups chicken broth
- 1/2 onion, chopped
- 8 oz. cream cheese, diced
- 1 (8 oz.) can diced tomatoes with green chilies
- 1 (14 oz.) can black beans, rinsed and drained
Instructions
1. In a 6-quart crockpot, place the chicken breasts, black beans, corn, onion, diced tomatoes with green chilies, chicken broth, taco seasoning, and garlic salt.
2. Cover and cook on low for 6–8 hours, or on high for 3–4 hours, until the chicken is cooked through and tender.
3. Remove the chicken from the crockpot and shred it before returning it to the pot.
4. Add the diced cream cheese to the crockpot, stirring to combine.
5. Cover and continue cooking on low for an additional hour, or on high for 30 minutes, until the cream cheese is fully melted and incorporated.
6. Serve hot with your choice of taco toppings.
Notes
For extra flavor, add a squeeze of fresh lime juice before serving.
Top with shredded cheese, crushed tortilla chips, avocado, or sour cream for added texture and taste.
Leftovers store well in the fridge for up to 3 days or can be frozen for later.
