Slow Cooker Chicken Taco Soup

Mmmm, soup.  Because by the time February rolls around, it kind of feels like winter is never going to end.  Right?

And I even got to escape it last week and head to beautiful, sunny, warm Mexico.  So I can’t really complain.  And it’s not even super cold here.  We’ve actually had a pretty mild winter, not insanely cold or snowy.  But still.  Come mid-February I always start to long for green grass and flowers.  And the endless colds and coughs to be over for a few months.

Slow Cooker Chicken Taco Soup

Isn’t that the worst part of winter?  I don’t even really mind the snow and cold all that much, but the endless stream of sick children does get a little tiresome.  There is always someone sick from September until April.  Ugh.  Why do I live here again?!  Does that happen in warmer parts of the world too?  Or do you lucky people get one cold a year and that’s it?  Or do you still have a cold and flu season and it doesn’t even matter where you live?  Just curious.

At any rate, that’s enough whining about winter.  Soup!!

That’s what we’re here to talk about.  Soup is the antidote to cold winter days.  At least it is for me.  Something about a big bowl of hot soup when it’s snowing and cold out, it just makes it better.

Slow Cooker Chicken Taco Soup

The last time I made this chicken taco soup was actually on a very blizzard-y day.  Cold and snowy and just plain nasty out.  The exact kind of day that you want to curl up under a big blanket and eat some hot soup. Not that we did that.  I have kids, soup and blankets with kids don’t mix.   That would be a disaster waiting to happen.  We ate at the table.

But, I like the thought of curling under a big blanket with a bowl of this soup!  Maybe with a fire.  Comfort in a bowl, that’s what this is.

And yes, it IS Mexican again.  Because evidently I can’t get enough of that stuff.  Why not, Mexican is just too awesome not to have incessantly!

Slow Cooker Chicken Taco Soup

We absolutely love this chicken taco soup.  And it’s in the slow cooker which is a huge bonus, I think.  So fast, so easy, and so, so tasty.  it takes literally less than 15 minutes to toss everything into the slow cooker.  Hit go and you have an amazing supper all ready for you.  You can even make this soup with frozen chicken.  No defrosting necessary, no pre-cooking of things on the stovetop first.  None of that.  Literally just toss everything in and turn it on.  That’s it.

And you have the most amazing soup waiting for you when you’re ready for supper.  You can’t beat that!

Slow Cooker Chicken Taco Soup


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Slow Cooker Chicken Taco Soup

Yield: Serves 4-6

Note: The jalapeño is optional. My husband and I preferred it with, but the kids liked it a lot more without. It doesn't add a lot of heat without the seeds, just flavour, but you can always spice it up a bit with some cayenne pepper in individual bowls if you're not sure or have varying tastes in your house!

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For the soup:
1 pound (450g) chicken breast, fresh or frozen
1 red pepper, seeded and chopped
1 small onion, chopped (about 1/2 cup)
2 cups corn kernels (I used frozen)
1 jalapeno pepper, seeded and chopped fine (optional)
5 cups chicken stock
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1 1/2 teaspoons salt
1 teaspoon pepper
1 lime, juiced
For serving:
cilantro leaves, torn
sour cream
cheddar cheese, shredded
taco chips, crumbled


  1. Place all the soup ingredients in a slow cooker and cover. If your chicken is frozen, cook on high for 1 hour, then reduce to low for 7-8 hours, or just cook on high for 5-6 hours. If your chicken is fresh, cook on high for 4 hours or low for 7-8 hours.
  2. Remove the chicken from the slow cooker and shred it with 2 forks. It should shred very easily. Return it to the slow cooker and stir the soup to combine everything. Serve immediately with cilantro, sour cream, cheddar cheese and taco chips on top.
  3. Soup can be stored in the refrigerator for 2-3 days, or can be frozen for 2-3 months.


Source: Adapted from Baked by Rachel .


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  1. says

    Well in Ontario it certainly has been very cold this month. The coldest in 40 years!! I love slow cookers, soups and tacos. This is definitely a win win combination. With a few more days of freezing temperatures, I think I might actually have the time (and weather to match) to make this wonderful sounding/looking soup.

  2. says

    Mexico sounds amazing right about now but since that’s unlikely to happen, I’ll take anything else Mexican in the form of soup! Love this :) I’ve been making so much soup to keep warm on the East Coast.

    • stacey says

      Thanks Bri! I’ve been making a ton of soup this winter too. Although I think it’s way colder on the East Coast this year than it is in Alberta, which is kind of odd. We’re actually having an unusually warm winter! But soup is still perfect, even on those not quite so cold days! Stay warm!

  3. says

    It seems like families (especially those with small children) get sick a little bit more often. Someone gets sick and it gradually works its way thru the least that’s my un-scientific observation anyway. :) I live alone and, luckily, don’t seem to catch flu bugs from people around the office.

    I’m always looking for slow cooker recipes to try (especially this time of year) and this looks delicious. I live in Michigan and the last two winters have been much colder than normal, so I need to keep the warm meals coming for a while!

    Welcome back from sunny Mexico – hope you had a nice trip!

    • stacey says

      Thanks Jim, we had a lovely trip, although it suddenly feels much colder here! :) Hope you like the soup, let me know if you try it!

    • stacey says

      Yup, I was pretty happy to get away for a week – so nice! And slow cooker meals are absolutely the best, so easy! Thanks Kathy!

    • stacey says

      Actually I go through phases, making soup incessantly and then not making it again forever. This year I’m loving the soup! Thanks Taylor!


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