Chicken Taco Soup (Crock Pot)

I just got a request to "resend that email about the crockpot taco soup" so I thought why not share it with you all?  Chicken Taco Soup is light on your wallet, waistline, and watch!  Take 10 minutes prep time before work and it is ready by the time you get home! To quote my husband, "Out of a 1-10 scale, this meal is a 10." Enjoy!

Print Recipe Here


  • 1lb FROZEN Chicken Breast
  • 1 Can Black Beans -undrained
  • 1 Can Great Northern Beans -undrained
  • 1 Can Dark Red Kidney Beans -undrained
  • 1 Can Corn -undrained
  • 1 Can Diced Tomatoes w/ Green Chiles -undrained
  • 1/2 Packet Taco Seasoning
  • 1/2 Packet Hidden Valley Ranch Dip mix
  • teaspoon of Cumin


  1. Put the frozen chicken in first on the bottom of the pot
  2. Add the remaining ingredients and stir them around a bit
  3. Cook on low for 7 hours (a little longer will be fine too)
  4. Once it's done cooking you will be able to use a fork and shred up the chicken while still in the pot!

Makes about 6-8 dinner sized portions.
Topping ideas: sour cream, cheese, and scallions. Tortilla chips make a nice addition to the meal.
You can try it with a pound of ground beef or turkey in place of the chicken. 

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