Crockpot Chicken Taco Soup Recipe

Craving Tacos & Comfort Food? This Crockpot Chicken Taco Soup Has You Covered!

Is there anything more comforting than a warm, hearty bowl of soup on a crisp fall evening? Now imagine combining the cozy vibes of soup with the bold flavors of tacos—yes, it’s as delicious as it sounds! Let me introduce you to my all-time favorite cold-weather comfort: Crockpot Chicken Taco Soup. It’s creamy, flavorful, ridiculously easy, and the kind of recipe that feels like a hug in a bowl.

As a home cook and recipe writer, I’ve tested countless crockpot meals—but this one holds a special place in my heart. I first whipped it up on a lazy October Sunday, using a mishmash of pantry staples and a craving for something both satisfying and fuss-free. Since then, it’s been on constant rotation in my kitchen—and it gets devoured every single time.

In this post, I’m sharing my exact recipe for the chicken taco soup recipe crockpot lovers rave about. It’s easy, creamy, totally customizable (low carb, healthy, or indulgent), and perfect for fall. Plus, I’ll sprinkle in some favorite Amazon kitchen tools that make the cooking process even easier.

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Why You’ll Love This Crockpot Chicken Taco Soup

• Super Easy: Dump, set, and walk away—your slow cooker does the work!
• Creamy and Rich: Thanks to the secret ingredient—cream cheese.
• Perfect for Fall: Cozy, warming, and full of flavor.
• Pantry Friendly: Uses the genius “8 can” method for ultimate convenience.
• Bold Mexican Flavors: Think taco night in a spoon.
• Healthy + Low Carb Options: Easy to customize for your diet.
• Homemade Taste: Feels gourmet without any hard work.

Ingredient Breakdown: What You’ll Need

Here’s the magic lineup that makes this soup both easy and delicious. Exact measurements included!

The “8 Can” Base

This concept is gold. It gives you bold, Mexican-inspired flavor with barely any effort:

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (15 oz) diced tomatoes with green chilies (like Rotel)
• 1 can (15 oz) diced tomatoes
• 1 can (10 oz) enchilada sauce
• 1 can (4 oz) diced green chilies
• 1 can (14.5 oz) chicken broth (or homemade if you prefer)

Protein + Creaminess

• 2 large boneless, skinless chicken breasts (about 1.5 pounds)
• 1 package (1 oz) taco seasoning (homemade optional – see below!)
• 1 package (1 oz) ranch dressing seasoning
• 1 block (8 oz) cream cheese, cubed and softened

Homemade Taco Seasoning (Optional)

Want to ditch the packet and make it yourself? Here’s my favorite blend:

• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• Salt and pepper to taste

Step-by-Step: How to Make Chicken Taco Soup in the Crockpot

1. Dump and Go

Place your raw chicken breasts at the bottom of your slow cooker. Then pour in all the canned ingredients, including beans, corn, diced tomatoes, enchilada sauce, chilies, and broth.

2. Add Flavor

Sprinkle the taco seasoning and ranch dressing mix over the top. No need to stir yet—just layer it all up.

3. Let It Cook

Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until chicken is fully cooked and tender.

4. Shred the Chicken

Use two forks to shred the chicken directly in the crockpot. Stir everything together.

5. Make It Creamy

Add cubed cream cheese to the soup, stir gently, and let it melt for another 15–20 minutes until creamy and smooth.

6. Serve with Toppings!

Ladle into bowls and top with sour cream, avocado, shredded cheese, cilantro, tortilla strips, or jalapeños for an extra kick.

Must-Have Amazon Products to Make This Recipe Even Easier

1. Crockpot 7-Quart Slow Cooker with Manual Settings

Why I Love It: Reliable, affordable, and just the right size for family meals. It’s perfect for recipes like this chicken taco soup where you want even cooking over hours.

Grab it on Amazon

If you’re still using an old hand-me-down slow cooker, now’s the time to upgrade! This Crockpot is a kitchen workhorse you’ll use all season long.

2. OXO Good Grips Can Opener

Why I Love It: When your recipe calls for eight cans, trust me—you want a can opener that glides like butter. This one’s ergonomic, durable, and never slips.

Check it out on Amazon

Don’t struggle with stubborn lids. This can opener makes prepping your 8-can base totally hassle-free.

3. Meat Shredder Claws

Why I Love It: These shred chicken in seconds and are way more efficient (and less messy) than forks. I use them every single time I make slow cooker meals.

Buy on Amazon

Want perfectly shredded chicken in half the time? These claws are your secret weapon.

Variations & Customizations

Want to Make It Low Carb?

• Skip the corn and beans
• Add extra diced green chilies or cauliflower rice
• Use full-fat cream cheese for keto-friendly creaminess

Make It Extra Healthy

• Use low-sodium beans and broth
• Opt for light cream cheese
• Stir in spinach or kale at the end for extra greens

Craving Heat?

• Add a diced jalapeño
• Stir in a splash of your favorite hot sauce
• Use spicy enchilada sauce

Dairy-Free Option

• Omit cream cheese or use coconut cream
• Skip ranch mix (or use a dairy-free version)

Want It Cheesy?

• Stir in 1 cup shredded cheddar cheese with the cream cheese

Storage & Make-Ahead Tips

Fridge

Store leftovers in an airtight container for up to 4 days.

Freezer

Let soup cool completely, then portion into freezer-safe bags or containers. Freeze for up to 3 months.

Reheat

Warm on stovetop or microwave, adding a splash of broth if it thickens too much.

Meal Prep Tip

Portion into lunch containers with toppings—makes fall lunches something to look forward to!

FAQ: Crockpot Chicken Taco Soup Edition

Can I use rotisserie chicken instead of raw?

Yes! Just reduce cook time and add the chicken in the last hour.

Is this really creamy with ranch dressing?

Yes! The ranch mix adds flavor without overpowering. Combine it with cream cheese for rich, tangy creaminess.

Is this soup spicy?

Not overly. Use mild ingredients unless you want heat.

Can I skip the cream cheese?

Yes—but it won't be as rich and creamy. Try Greek yogurt as a healthy alternative.

Can I make this on the stovetop or Instant Pot?

Absolutely. Simmer everything on the stove for 30–40 minutes or pressure cook on HIGH for 10 minutes with a quick release.

Final Thoughts: Taco Tuesday Just Got a Cozy Upgrade

When the temps drop and your craving for tacos collides with your need for comfort food, this chicken taco soup recipe crockpot is the answer. It’s easy, creamy, Mexican-inspired, and endlessly customizable—truly everything a fall meal should be.

From the 8 can magic to the dreamy cream cheese swirl, every spoonful is loaded with flavor. Plus, the fact that you can prep it in 10 minutes and let your slow cooker do the rest? That’s the kind of kitchen win we all need.

Whether you’re cooking for the family, meal prepping for the week, or feeding a crowd on game day—this soup’s got you covered.

Ready to Make It?

Let me know in the comments how yours turned out. Did you go spicy or low carb? Add avocado? I’d love to hear your twist on this comforting favorite!

Pin this for later and keep it in your fall recipe rotation.

Share it with a taco-loving friend—you know the one!