Slow Cooker Chicken Taco Soup

Slow Cooker Chicken Taco Soup

RaisinKane aka Patti 103

"You can call this soup or chili, but either way it is wonderful! This recipe is also very adaptable to your personal taste. I recommend using Bill Echols' Taco Seasoning from this website. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if you like. I hope you enjoy!"

Ingredients 7 h 15 m {{adjustedServings}} servings 434 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 434 kcal
  • 22%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 42.3g
  • 14%
  • Protein:
  • 27.2 g
  • 54%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 1597 mg
  • 64%

Based on a 2,000 calorie diet

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  1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
  2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.
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Reviews 4286

  1. 5881 Ratings

RaisinKane aka Patti

This is my recipe and I am thrilled you all are loving it! Here is the recipe for Bill Echols Taco Seasoning. It really makes this recipe. 1 tablespoon chili powder 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon dried oregano 1/2 teaspoon paprika 1 1/2 teaspoons ground cumin 1 teaspoon sea salt 1 teaspoon black pepper

Diane Cantrell

I wasn't sure about making this as I hate beer and no one in my house drinks it. I also don't like very spicy foods. However, I took a chance and used Heineken for this recipe as well as the taco seasoning and tomatoes with chilies and the soup was DELICIOUS. I couldn't detect a "beer" taste in the soup at all and found it to be a bit on the mild side. Everyone in my family loved it. I made another pot for tailgating - it was the most popular dish - everyone wanted seconds and the recipe. It's easy to put together. You could easily substitute chicken broth, as many people have, and leave off the cheese and sour cream (or use reduced calorie products)and use baked chips to make it more diet friendly. I put mine in the crock pot before going to bed. The chicken was frozen when I put it in the pot. The next morning, it was so well cooked, I didn't have to take it out and shred it. All I had to do is "grab" each breast a couple of times with tongs and the chicken just fell apart. Then I gave it a good stir and that's all it took to shred it.


I brought this to my Texas Holdem Poker nite. Everyone liked it. Im on a budget of 20 dollars. So I only used 4 chicken breast, doubled the recipe, added water no beer or chicken broth ( the chicken makes its own in the water) doubled everything else. You need large crockpot. Just threw everything in the crockpot. Took chicken out about 4 or 5 hours later cut it up threw back in. Also added a little cumin and chilli powder next time I will add a little cilantro. Served it with nacho chips. Sour cream and cheese would have been good with it though. Served a crowd and was under my 20 dollar budget. And even after cutting the chiken back there was still a good amount in it.