There is nothing quite like coming home to the savory aroma of a warm meal that is already ready to eat. Life gets busy, and finding time to stand over a stove is not always an option. That is where this Taco Soup Crock Pot recipe saves the day. It combines the zesty flavors of your favorite taco night with the comforting warmth of a hearty soup.
This dish is incredibly simple to prepare. You just dump the ingredients in, set the timer, and let the appliance do all the heavy lifting. The result is a vibrant and filling bowl packed with protein and spices. It is perfect for chilly evenings or busy weeknights when you need something nutritious without the hassle.
Many people love this **Slow Cooker Taco Soup** because it is versatile. You can dress it up with fresh toppings like avocado and cilantro or keep it simple. It brings the whole family to the table with smiles on their faces. Let us dive into why this recipe will become a new staple in your weekly meal rotation.
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Why You’ll Love This Recipe
You are going to fall in love with this meal for so many reasons. First and foremost, it requires almost zero active cooking time. With just five minutes of prep work, you can get on with your day while dinner cooks itself. It is the definition of convenience cooking.
The flavor profile is another big win. The combination of fire roasted tomatoes, green chilis, and cumin creates a rich and smoky base. It tastes like it simmered for days, but it actually comes together quite fast in the slow cooker. This **Taco Soup Crock Pot** meal delivers restaurant quality taste right in your own kitchen.
This recipe is also very budget friendly. It utilizes pantry staples like canned beans, corn, and broth, which keeps costs low without sacrificing flavor. You likely have most of these items in your cupboard right now. It is a smart way to feed a crowd without breaking the bank.
Finally, it is a healthy option that feels indulgent. Packed with lean protein from the chicken and fiber from the beans, it keeps you full and satisfied. You can enjoy a second bowl guilt free. It fits well into many balanced diets and brings wholesome ingredients together in one pot.
Ingredients
The beauty of this **Taco Soup Recipe Crockpot** lies in its simple ingredient list. Everything you need is easy to find at your local grocery store. Fresh ingredients mix with canned goods for the perfect balance of ease and taste.
For The Soup
- 1 ½ pounds boneless skinless chicken breasts or thighs
- 1 small yellow onion, diced
- 1 15 ounce can black beans, drained and rinsed
- 1 ½ cups fresh or frozen defrosted corn kernels
- 1 15 ounce can diced tomatoes
- 1 15 ounce can diced fire roasted tomatoes with green chilis (such as Rotel)
- 1 teaspoon ground cumin
- 1 teaspoon granulated garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon mild chili powder
- 1 teaspoon kosher salt
- 3 cups chicken stock
- 2 tablespoons fresh lime juice
For The Crispy Tortilla Strips
- 4 corn tortillas, cut into thin strips
- 1 tablespoon avocado oil or other neutral flavored oil
- 1 pinch kosher salt
Step By Step Instructions
Making this **Tortilla Soup Recipe Crockpot** style meal is straightforward. Follow these simple steps to get dinner on the table with minimal effort.
Step 1: Combine The Base Ingredients
Grab your favorite 6 quart slow cooker. Add the chicken, diced onion, drained black beans, and corn kernels directly into the pot. There is no need to sauté anything beforehand, which saves you cleaning an extra pan.
Next, pour in the diced tomatoes and the fire roasted tomatoes with green chilis. Add the cumin, garlic powder, smoked paprika, chili powder, salt, and chicken stock. Give everything a good stir to ensure the spices are distributed evenly throughout the liquid.
Step 2: Cook The Soup
Place the lid on the slow cooker securely. You can cook this on high heat for 4 to 5 hours. If you have more time or are heading out for work, set it to low heat for 6 to 7 hours.
The goal is to cook the chicken until it is tender and cooked through. It should fall apart easily when touched with a fork. Do not uncover the pot during the cooking time to keep the heat inside.
Step 3: Make The Crispy Strips
This step is optional but highly recommended for texture. While the **Taco Soup Crock Pot** mixture finishes cooking, preheat your oven to 400 degrees Fahrenheit.
Place your thin tortilla strips on a rimmed baking dish. Drizzle them with the avocado oil and sprinkle with a pinch of salt. Toss them gently with your hands to coat them well.
Bake the strips in the oven for about 8 to 10 minutes. Halfway through, give them a toss so they brown evenly. You want them to be golden and beginning to crisp. Once done, move them to a plate lined with paper towels to cool down.
Step 4: Shred And Serve
When the soup is ready, remove the lid. Take the chicken pieces out and place them on a cutting board. Use two forks to shred the meat or cut it into bite sized chunks, depending on your preference.
Return the shredded chicken to the pot. Pour in the fresh lime juice and stir everything together. Taste the broth and add a little more salt or lime if you think it needs it.
Ladle the hot soup into bowls. Top with your homemade crispy tortilla strips. You can also add other toppings like cilantro, avocado, cheese, or sour cream to make it your own.
How To Store Leftovers
This **Taco Soup Crock Pot** recipe makes excellent leftovers. In fact, many people find that the flavors taste even better the next day after they have had time to meld together in the fridge.
To store, let the soup cool completely to room temperature. Transfer it to an airtight container and place it in the refrigerator. It will stay fresh and delicious for up to four days.
If you want to keep it longer, this soup freezes beautifully. Place the cooled soup in freezer safe bags or containers. It can be frozen for up to three months. Just remember to store the tortilla strips separately so they stay crunchy.
Reheating is simple. You can warm individual portions in the microwave for two to three minutes. Alternatively, pour the soup back into a pot on the stove and warm it over medium heat until it is bubbling.
Tips
For the best **Taco Soup Crock Pot** experience, use chicken thighs if you prefer darker, juicier meat. Thighs tend to stay more tender during long cooking times compared to breasts, though both work well.
If you like a spicier kick, you can increase the amount of chili powder or add a pinch of cayenne pepper. The recipe calls for mild chili powder, so it is family friendly, but you are the boss of your own heat level.
Rinsing the black beans is important. The liquid in the can can be starchy and salty, which might alter the texture and taste of your soup. A quick rinse ensures a cleaner broth flavor.
Do not skip the lime juice at the end. The acidity brightens up the savory flavors and cuts through the richness of the broth. It adds a fresh finish that makes the dish pop.
If you are short on time, you can skip making the tortilla strips from scratch. Store bought tortilla chips work just fine. Just crush a few over your bowl right before eating for that essential crunch.
Conclusion
This **Taco Soup Crock Pot** recipe is a wonderful addition to any home cook’s collection. It offers big flavors with minimal effort, making it ideal for busy days or relaxing weekends. The combination of tender chicken, beans, and warm spices is truly comforting.
Whether you are feeding a hungry family or meal prepping for the week, this soup delivers. It is wholesome, customizable, and always satisfying. Give it a try and see how easy homemade soup can be.
We would love to hear how your soup turned out. Did you add extra spice or try a new topping? Leave a comment below and share your experience with this tasty **Slow Cooker Taco Soup**.
FAQ
Can I put frozen chicken in the slow cooker?
It is generally recommended to thaw chicken before adding it to the slow cooker for safety reasons. While some modern cookers may handle it, thawing ensures even cooking and keeps food safety risks low.
How can I make this creamy?
To make a creamy version of this **Taco Soup Crock Pot** meal, stir in a block of cream cheese or a cup of heavy cream during the last 30 minutes of cooking. This adds a rich and velvety texture.
Is this recipe gluten free?
Yes, this recipe is naturally gluten free as long as you check your spice blends and stock to ensure they contain no hidden gluten. Corn tortillas are also typically gluten free, making this a safe option for many.
Can I make this vegetarian?
Absolutely. You can omit the chicken and use vegetable broth instead of chicken stock. To add more bulk, try adding extra beans like pinto beans or kidney beans, or even some diced sweet potatoes.
Taco Soup Crock Pot
This Taco Soup Crock Pot recipe offers big flavors with minimal effort, making it ideal for busy days or relaxing weekends. It’s wholesome, customizable, and always satisfying, perfect for a comforting and hearty meal.
Requirements
Ingredients
Instructions
- Combine the chicken, diced onion, drained black beans, corn, diced tomatoes, fire roasted tomatoes with green chilis, cumin, garlic powder, smoked paprika, chili powder, salt, and chicken stock in a 6-quart slow cooker. Stir well to distribute spices.
- Cook on high for 4 to 5 hours, or on low for 6 to 7 hours, until the chicken is tender and cooked through. Do not uncover the pot.
- Preheat oven to 400°F. Place thin tortilla strips on a rimmed baking dish. Drizzle with avocado oil and sprinkle with salt. Toss to coat evenly.
- Bake for 8 to 10 minutes, tossing halfway, until golden and crisp. Transfer to a plate lined with paper towels to cool.
- Remove the cooked chicken from the pot and shred it with two forks or cut into bite-sized chunks. Return the shredded chicken to the soup.
- Stir in fresh lime juice. Taste the broth and adjust salt or lime as needed.
- Ladle the hot soup into bowls. Top with crispy tortilla strips and optional toppings like cilantro, avocado, cheese, or sour cream.
Notes
For the best Taco Soup Crock Pot experience, use chicken thighs if you prefer darker, juicier meat.
If you like a spicier kick, you can increase the amount of chili powder or add a pinch of cayenne pepper.
Rinsing the black beans is important. The liquid in the can can be starchy and salty, which might alter the texture and taste of your soup.
Do not skip the lime juice at the end. The acidity brightens up the savory flavors and cuts through the richness of the broth.
If you are short on time, you can skip making the tortilla strips from scratch. Store bought tortilla chips work just fine.
Nutrition
Calories
Sugar
Fat
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