Crockpot Taco Soup “Dump & Go” recipe!

Crockpot Taco Soup “Dump & Go” recipe!

This Crockpot Taco Soup recipe includes all the tastiest ingredients. Just pour all the ingredients into the slow cooker and in 4 hours you have a delicious creamy taco soup!

As much as we love our original taco soup and even our chicken taco soup, for simplicity, this recipe is a favorite! As such a delicious soup, it’s so easy to make by just throwing everything in the crock pot!

Easy Slow Cooker Soup

We’ve had the original taco soup recipe for as long as I can remember, but this one is slightly different and made in the slow cooker. Fraction! ! The slow cooker makes meals so much easier.

This Crockpot Taco Soup makes a lot of sense! It’s full of delicious ingredients, most of which are canned I might add – simple words! Let me tell you, each of these ingredients combine to make a very tasty meal.

It’s super creamy and I think you’ll agree it’s perfect for dinner on a cold day. Add some warm Mexican cornbread and you’ll keep the kids happy too 🙂 Try it yourself!

To make taco soup in the slow cooker:

I don’t know about you, but I love recipes where I can dump all the ingredients and go. This is definitely one of those recipes.

Simply place the shredded chicken in the saucepan and cover with ½ cup water. Combine remaining ingredients (minus optional toppings, of course) in a large bowl and add to saucepan, completely covering chicken. Cook on low for 4-6 hours.

Does the chicken need to be precooked? You can put raw chicken in a crock pot.However, you cannot put frozen raw chicken over there. If you choose to use raw chicken, you will need to remove the chicken from the soup towards the end of the cooking time, chop it up, and put it back into the soup.

Serve warm and top with your favorite toppings. Our favorite toppings are: Sour cream, shredded cheese, cilantro and avocado!

If you don’t have time, or you can’t wait 4 hours (I can barely wait that long because it’s so good, I just want it right now!), You can also put everything in a pot on the stove Cook over medium heat for about 25 minutes.

in the instant pot

It’s super easy to make this soup in the Instant Pot, and it’s an especially good option if the chicken is still frozen. You just pour it all into the pot, put the lid on and hit the soup button. Times will vary depending on whether the chicken is precooked, raw, or frozen. Please refer to your Instant Pot user manual.

Any kind of chicken can be done in 30 minutes. You can’t beat it!

a perfect meal

I don’t know about you, but I love to prepare pre-made and freezer meals on busy nights. This soup is perfect.

Make it a freezer meal: Place chicken in an airtight freezer-safe ziplock bag, then add all remaining ingredients (except ½ c water) to individual airtight freezer-safe containers. Label and freeze two bags for up to 3 months.

When ready, thaw the chicken and soup mixture in the refrigerator overnight. Place chicken in crock pot, cover with ½ c water, then add 1 bag of remaining ingredients. Cook according to recipe instructions.

Leftovers: Store leftovers in an airtight container. Store in the refrigerator for 3-4 days or freeze for 2-3 months. If you’re short on time or a small quantity, you can reheat in the microwave in 30-second increments, stirring in between, until hot. If you have the time or have a large amount, you can also reheat on the stovetop or in a crock pot, stirring occasionally until warm.

Serve your taco soup:

For an easier soup, try:

Course Soup

Mexico food

Prep time 5 minutes

4 hours cooking time

Total time 4 hours 5 minutes

Servings 8

Calories 204 kcal

by Lil’ Luna

  • 2 c chicken breast cooked and chopped
  • 2 cans Cream of Chicken Soup
  • 1 TB taco seasoning
  • 1 1/4 c thick salsa
  • 1/2 degree Celsius water
  • 15 oz black beans rinsed can
  • 1 can green peppers
  • 1/2 teaspoon salt
  • 1 teaspoon garlic pepper
  • 1 teaspoon cumin
  • 8 ounces canned corn
  • Cilantro optional
  • Avocado optional
  • Place chicken in crock pot and top with ½ cup water.

  • In a large bowl, combine all remaining ingredients. Pour on top, completely covering chicken. Cook on low for 4 – 6 hours.

  • Toss everything together and sprinkle top with cheddar and other toppings (optional). enjoy!

This can also be done on the stove top (using shredded chicken) over medium heat until hot (about 20 – 25 minutes).

Adapted from Sparks of Creativity.

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