Ever have one of those days where you’re craving something hearty and comforting, but the thought of spending hours in the kitchen makes you want to hide under a blanket? I’ve been there more times than I can count, especially during busy weeks. That’s when this lifesaver of a meal comes to the rescue—it’s the kind of dish that practically cooks itself while you tackle your to-do list or just relax. The best part? Your house will smell incredible, and you’ll have a delicious dinner ready with minimal effort. If you’re looking for more easy comfort food, you should also try our Cheesy Ground Beef & Potato Skillet – Ultimate Comfort.
I first tried this recipe on a particularly chaotic Tuesday when my slow cooker became my best friend. I was skeptical about how flavorful a soup could be with such little hands-on time, but one bite convinced me. It’s become a regular in my rotation, especially when I need a no-fuss meal that pleases everyone. You’re going to love how simple and satisfying it is, and I bet it’ll become a staple in your home too.
Recipe Overview
Cuisine: Tex-Mex
Category: Soup
Prep Time: 10 minutes
Cook Time: 6 hours on low or 3 hours on high
Total Time: 6 hours 10 minutes
Servings: 6
What You’ll Need
When I’m shopping for this recipe, I keep an eye out for sales on canned goods and frozen veggies—it’s a great way to save a few bucks without sacrificing flavor. I’ve found that store-brand beans and corn work just as well as name brands, so don’t feel pressured to splurge unless you have a favorite. One thing to note: if you’re using canned beans, give them a good rinse to reduce sodium, which lets you control the seasoning better.
- Slow cooker or Crock-Pot: Essential for the “set and forget” magic.
- Cutting board and knife: For prepping fresh ingredients like onions and peppers.
- Can opener: To access those canned tomatoes and beans easily.
- Measuring cups and spoons: For accuracy with spices and liquids.
- Ladle and bowls: For serving up this cozy meal.
INGREDIENTS
I always set everything out on the counter before I start—it saves me from running back and forth mid-prep. One time, I forgot the chili powder until the end, and let’s just say the soup was a bit bland until I stirred it in. Now, I line up the spices first so I don’t miss a thing, and it makes the process feel like a fun little ritual.
- 1 pound boneless, skinless chicken breasts
- 1 medium onion, diced
- 1 bell pepper, any color, chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (10 ounces) diced tomatoes with green chilies
- 4 cups chicken broth
- 1 packet taco seasoning
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado, tortilla chips
PREPARATION
If you’re new to slow cooker recipes, don’t stress about perfection—this one is very forgiving. I’ve made it when I was in a hurry and just tossed everything in without precise chopping, and it still turned out great. The key is to give it a good stir before serving to blend the flavors, and you’ll know it’s done when the chicken shreds easily with a fork. For another fun, hands-off dessert option, check out our Ghostly Gingersnap Pumpkin Tartlets.
- Start by placing the chicken breasts at the bottom of your slow cooker—this helps them cook evenly and absorb all the tasty juices.
- Add the onion, bell pepper, and garlic over the chicken, followed by the black beans, corn, and diced tomatoes. Pour in the chicken broth next, making sure everything is submerged.
- Sprinkle in the taco seasoning, cumin, chili powder, salt, and pepper. Give it a gentle stir to distribute the spices, but no need to overmix.
- Cover and cook on low for 6 hours or high for 3 hours. About 30 minutes before serving, remove the chicken, shred it with two forks, and return it to the pot.
- Let it simmer for the remaining time to thicken slightly, then ladle into bowls and add your favorite toppings. It’s that easy!
NUTRITION INFORMATION
- Calories: 280 per serving
- Protein: 25g
- Carbohydrates: 30g
- Fat: 6g
- Fiber: 8g
- Sugar: 5g
Customizing Your Soup
One of the things I appreciate about this recipe is how flexible it is. If you have picky eaters, you can adjust the spice level by using mild taco seasoning or adding a dash of hot sauce for extra kick. I’ve swapped in kidney beans or pinto beans when I didn’t have black beans on hand, and it still tasted fantastic. For a creamier version, stir in a bit of cream cheese or Greek yogurt at the end—it adds a rich texture that’s perfect for chilly nights.
Storing and Reheating Tips
This soup stores beautifully, making it ideal for meal prep. I usually double the batch and freeze portions in airtight containers for up to three months. When reheating, add a splash of broth or water to thin it out if it’s thickened in the fridge. A quick zap in the microwave or gentle warming on the stove brings it back to life, and the flavors seem to deepen overnight. If you’re looking for a quick breakfast to pair with your meal prep, try our Orange Zest & Ricotta Flapjacks.
FREQUENTLY ASKED QUESTIONS
Can I use frozen chicken?
Absolutely! Just add an extra hour to the cook time to ensure it’s fully heated through and shreddable.
What if I don’t have a slow cooker?
No problem—simmer it in a Dutch oven on the stove for about 45 minutes, or until the chicken is cooked and tender.
How can I make it spicier?
Try adding diced jalapeños or a pinch of cayenne pepper when you mix in the other spices for an extra kick.
Conclusion
This Slow Cooker Chicken Taco Soup – Set & Forget Comfort is one of those recipes you’ll turn to again and again for its simplicity and crowd-pleasing flavor. Whether you’re feeding a family or prepping lunches for the week, it delivers every time. Give it a try and let me know how it turns out—I’d love to hear your twists on it!
