Slow cooker taco soup

Heather Disarro

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Slow cooker taco soup makes a huge amount of food to feed a crowd with minimal effort. Just let it cook all day in the slow cooker, then lay out the toppings for a feast that will please!

crockpot taco soup

Slow cooker taco soup

Serves 12-14


  • 1-1/2 pounds boneless skinless chicken breasts
  • 1 large onion, diced
  • 2 (15 ounce) cans fire-roasted diced tomatoes
  • 2 (10 ounce) cans tomatoes and green chiles
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 2 quarts chicken stock
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 tablespoon oregano
  • 2 teaspoons salt
  • 1 teaspoon black pepper


  1. Combine all ingredients in a slow cooker.
  2. Cook on low for 6 to 8 hours until the chicken can be easily chopped or shredded.
  3. Shred or chop the chicken, return to the soup, and serve hot.

Even more taco soup recipes

Tomato-taco soup
Tacos in a bowl
Taco soup in a Crock-Pot

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Heather Disarro
Heather is the writer behind the food blog, Heather’s Dish, and the coordinator of the beauty blog, Faces of Beauty. She and her husband live at the base of the Rocky Mountains in the Denver metro area and are constantly active, especially with their two crazy lab mixes Bunker and Keira. They had their first baby, Weston, in March 2012 and have been boundlessly blessed by him every day of his life. You can find more at Heather’s personal blogs, Heather’s Dish and Faces of Beauty or send her a tweet at @heathersdish.