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Easy Crockpot Chicken Taco Soup with Corn & Beans

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This crockpot chicken taco soup with corn and black beans is a simple, dump-and-go meal that delivers rich, savory flavor with minimal effort. Perfect for busy weeknights, it’s a crowd-pleaser that tastes like it simmered all day.

Ingredients

Scale
  • 1.5 pounds (680g) boneless, skinless chicken breasts
  • 15 oz (425g) canned black beans, drained and rinsed
  • 15 oz (425g) canned corn, drained (or 1.5 cups frozen corn)
  • 10 oz (283g) canned diced tomatoes with green chilies, undrained
  • 1 cup (240ml) salsa verde
  • 1 cup (240ml) red salsa
  • 2 cups (480ml) low-sodium chicken broth
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 tablespoons (16g) chili powder
  • 1 tablespoon (7g) ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon (5g) salt
  • ½ teaspoon (2g) black pepper
  • Optional toppings: shredded cheese, sour cream or Greek yogurt, fresh cilantro, diced avocado, lime wedges, crushed tortilla chips

Instructions

  1. Prep your ingredients first: dice the onion, mince the garlic, drain and rinse the black beans, and drain the corn.
  2. Layer the ingredients in the crockpot: start with the diced onion and minced garlic on the bottom. Place the chicken breasts on top. Pour the drained black beans and corn over the chicken. Do not stir yet.
  3. Add the liquids and seasonings: pour in the undrained diced tomatoes with green chilies, salsa verde, red salsa, and chicken broth. Add chili powder, cumin, oregano, salt, and pepper. Give everything a gentle stir, making sure the seasonings mix into the liquid. The chicken should be mostly submerged.
  4. Cook low and slow: cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. I prefer LOW for more tender chicken and better flavor melding.
  5. Check the chicken: after 6 hours on low, the chicken should be fork-tender and shred easily. If still firm, cook another 30 minutes.
  6. Shred the chicken: remove the chicken breasts to a cutting board or use two forks right in the pot. Shred until bite-sized. Return any juices from the cutting board to the pot.
  7. Stir and adjust: give the soup a good stir to incorporate the shredded chicken. Taste and adjust seasonings. Add a squeeze of fresh lime juice if desired.
  8. Let it rest: turn off the heat and let the soup sit for 10 minutes before serving. This allows flavors to settle and the soup to thicken slightly.
  9. Serve with toppings: ladle into bowls and let everyone customize with shredded cheese, sour cream, fresh cilantro, diced avocado, and crushed tortilla chips. A squeeze of lime over the top is recommended.

Notes

For best results, use low-sodium broth and add salt at the end. To thicken soup, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir in during the last 30 minutes of cooking. For a spicier version, add 1-2 minced chipotle peppers in adobo sauce. For a vegetarian version, omit chicken and add an extra can of black beans and a can of pinto beans, using vegetable broth.

Nutrition

Keywords: crockpot chicken taco soup, slow cooker chicken taco soup, chicken taco soup with corn and beans, easy taco soup, dump and go soup

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