This Chicken taco soup was inspired by several Amish and Mennonite recipes and is made in the slow cooker with shredded chicken, corn and beans then seasoned with taco seasoning, salt and garlic for a flavorful and easy dump and go soup the whole family can enjoy! This Chicken Taco soup goes well with a Ceasar salad, and would also pair beautifully with homemade bread or garlic pretzel knots! See notes and photos on this crockpot chicken Taco soup below the recipe.
As an Amazon Associate I earn from qualifying purchases.
Follow along for weekly recipes and leave a rating and comment below if you loved this recipe!
Crockpot Chicken Taco Soup (with corn and beans)
- 7 quart crockpot (linked below)
- Cutting board (linked below)
- Chef's knife (linked below)
- measuring cups (linked below)
- 1-1 1/2 pounds chicken breast
- 1 oz. package taco seasoning mix.
- 1 teaspoon salt *see note below.
- 3 garlic cloves, minced (optional)
- 2/3 cup diced onion white or yellow
- 15.25 oz. whole kernel corn (drained) *see note below
- 15.5 oz. Chili beans (draining optional)
- 1/2 cup tomato sauce
- 5-6 cups chicken broth
- 1/3 cup dry white or brown rice (optional)
- 1/4 cup brown sugar *see note below.
- Place the whole chicken breasts in a 6-7 quart crock pot. Evenly season the chicken breasts with taco seasoning and salt, then add diced onion, minced garlic (optional), corn and beans.
- Stir the chicken broth, tomato sauce and brown sugar (*see note below) together, then pour over the chicken and veggie mixture in the crockpot.
- Cover the soup and cook on low for 5-6 hours, or on high for 3-4 hours until the chicken breast shreds easily.
- Remove the cooked chicken from the crock pot and shred with a fork. Return the chicken to the crockpot and add dry rice (optional). Continue cooking until the rice has softened to preference (roughly 20-40 minutes depending on the crockpot strength). Cool slightly and serve with sour cream, shredded cheese and tortilla chips (optional).
Equipment for this Chicken Taco Soup:
- 7 quart crockpot A large 7 quart slow cooker/crockpot is great to have on hand for big batches of soup like this chicken taco soup, or for pot roasts, whole chicken and so much more!
- Cutting board I prefer to have a basic cutting board on hand for chopping vegetables such as onion and garlic in this recipe. Bonus points for me include a cutting board that is dish washer safe!
- Chef’s Knife I use my Morgan Series Chef’s knife a lot when chopping veggies or meat, and love how quickly I can chop through a variety of vegetables with a sharp chef’s knife.
- Measuring cups I prefer to keep stainless steel measuring cups on hand for all my cooking and baking needs. My stainless steel measuring cups have lasted been very durable for me and are easy to clean and dish washer friendly.
Ingredients needed: Chicken broth, chili beans, corn, chicken breast, Taco seasoning, brown sugar, diced onion, tomato sauce, salt, garlic and rice (optional).
For toppings you can use sour cream, shredded taco or Mexican style cheese (or cheese of your choice) and tortilla chips. Some more topping options are diced green onions, diced tomato, jalapeno slices or canned green chiles.
Step 1: Place whole chicken breasts into the crockpot and season well with salt and the taco seasoning.
I do recommend adding salt to the chicken before adding the remaining ingredients. Salting the chicken helps to tenderize the meat as it cooks and adds flavor as well. As mentioned above, the amount of salt can be adjusted to preference.
Step 1 continued: Add the minced garlic (optional if you just really dislike the flavor of garlic), diced onion, corn and drained chili beans on top of the chicken breast.
I have added the whole can of chili beans to the soup (with sauce), but my personal preference is to drain the chili beans from the sauce, so that the taco flavor in the soup can really shine through. You could also use drained pinto or black beans in this recipe if you prefer.
Step 2: Combine the chicken broth, brown sugar (add to taste if you prefer), and tomato sauce, then pour over the chicken breast and cover with the lid.
1/4 cup of brown sugar gives this soup a really nice flavor in my personal opinion, however, my husband prefers his a tad sweeter and so I have also made the soup with 1/3 cup of brown sugar (as shown in the ingredient photo above). The beauty of making soup is that there are no solid rules to what you can and can’t add. If it tastes right for you, then go for it and have fun testing it out in the process!
Step 3-4: Cook the soup in the crockpot/slow cooker until the chicken is fully cooked and shreds easily, add rice if you wish and continue cooking until the rice has softened.
If you wish to avoid the rice becoming mushy in the crockpot (which will happen if the rice is overcooked and it can be a little tricky to get the timing just right) you can also cook it separately and then add it to the soup. The rice is only a filler and does not add additional flavor to the soup, so it could also be omitted if you prefer more of a low carb option.
This soup can also be frozen, however I recommend freezing it without the rice added. The rice can be added when the soup is reheated, or left out entirely.
Feel free to pin this recipe for later and show off your creation of this recipe by tagging me on Instagram at thismom.cooks.