Chicken Taco Soup

Chicken Taco Soup serves 6

This is an easy soup for those cold winter days. I love to just put it in the crockpot and let it cook all day but all it really needs is a couple of hours. Or it can be done on the stove top in about 30 min.

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You can vary your ingredients. I used boneless, skinless chicken thighs, but you could use breasts if you prefer. Or even ground beef if you didn’t want chicken. The amount of protein is what you would serve if it wasn’t a soup so to determine the amount of protein needed, I would eat one thigh or half a breast. I would use 6-8 chicken thighs to feed my family of 5. As with most of my recipes, I love for you to make it your own. Be sure to let me know when you try it! I’d love to hear how it turns out!


6-8 chicken thighs
2 bell peppers regular sized (my favorite is yellow or orange but you use whatever you have) or a variety of the small ones (6-7)
1 can diced tomatoes (I love the fire roasted ones, extra flavor)
1 can black beans (drained and rinsed)
1 can corn (half drained)
2-3 cups chicken or beef stock (all I had was beef so that’s what we used)
Taco seasoning (create your own or buy a packet) ** my recipe at the bottom**
2 tbsp olive oil
Kosher salt to taste
Optional: this would be great if you cut up and sauteed a poblano pepper with the bell peppers!
Taco Soup Ingredients

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1. Salt and oil your chicken. On medium high heat, sear your chicken until brown (you don’t have to cook it all the way through you just want to get the outside brown; I promise this step brings in so much more flavor!!) About 3 minutes per side. Place browned meat in crockpot.

2. While the chicken is searing, dice your bell peppers.

3. Using the leftover oil and brown bits (fond) from the pan, saute your diced bell peppers. About 4-5 min.

4. Before transferring the bell peppers to the crockpot, push them to the side of the pan and in the cleared spot add your seasoning, it will wake up the dried spices and add some flavor. Once fragrant, mix the peppers into the seasonings (this just helps get more of the seasonings off the pan and into your soup!) about 1- 1 ½  minutes, then add to your crockpot.

5. Add the canned corn, beans, tomatoes and stock to your crockpot.

6. Cook on high 2 hours, low at least 4 but can go longer.

7. Chop up your chicken before serving.

Serving suggestions: Tortilla Chips, sour cream and cheddar cheese.

I hope you like this! The browning of the meat, sauteeing of the bell peppers and heating of the spices really do add a lot of flavor to the soup. Share this recipe with your friends and let me know how you like it!

browned chicken thighs

peppers and seasonings

crockpot taco soup

**Taco Seasoning- I usually just eyeball these measurements

1 ½ tbsp cumin
1 tsp paprika or smoked paprika
1 tsp chili powder
Ground cayanne pepper to taste
Optional: 1 tsp each onion and/or garlic powder

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