Kitchen notes · a little help before you start

Crock Pot Chicken Taco Soup

Name: Crock Pot Chicken Taco Soup
Prep time: 15 min
Cook time: 300 min
Total time: 315 min
Yield: 8
Ingredients: 1 each onion chopped (Source: 1 onion chopped); 2 cans cannellini beans - drained and rinsed (Source: 2 cans cannellini beans - drained and rinsed); 1 can black beans - drained and rinsed (Source: 1 can black beans - drained and rinsed); 2 cups frozen corn ((drained canned corn can be used)) (Source: 2 cups frozen corn ((drained canned corn can be used))); 1 can tomato sauce (Source: 1 can (8 oz) tomato sauce); 1 bottle beer (Source: 1 bottle (12 oz) beer); 2 can Rotel tomatoes with chilies (Source: 2 can (10 oz) Rotel tomatoes with chilies); 3 tablespoons homemade taco seasoning ((packaged taco seasoning can be substituted)) (Source: 3 tablespoons homemade taco seasoning ((packaged taco seasoning can be substituted))); 4 each skinless, boneless chicken breasts (Source: 4 skinless, boneless chicken breasts); As Needed Salt (Required by source directions; authorized salt/pepper exception.); As Needed Black pepper (Required by source directions; authorized salt/pepper exception.)

Crock Pot Chicken Taco Soup is made with homemade taco seasoning, cannellini beans - drained and rinsed, and black beans - drained and rinsed.

Prep: 15 min
Cook: 300 min
Total: 315 min
Original yield: Serves 8
Ingredients: 11 listed

Make it part of your week

Estimating…

SoupsAmericanMain courseChickenBeans & lentilsPrep: 15 minutes or lessTotal: over 60 minutesSoups & stews

Recipe categories & planning details

Meal type: Main course
Primary protein: Chicken · Beans & lentils
Cuisine: American
Preparation & total time: Prep: 15 minutes or less · Total: over 60 minutes
Dish type: Soups · Soups & stews

A few quick notes

1. Check when to cover

Follow the covered and uncovered stages in their stated order.

2. Shred at the stated step

Keep shredding in the order given by the method.

3. Choose the cooking schedule

Check the slow-cooker setting and timing before deciding when to start.

Get to know the ingredients

onion chopped

In the method: Place onion, beans, corn, tomato sauce & beer along with the tomatoes and chilies in the slow cooker.

cannellini beans - drained and rinsed

In the method: Place onion, beans, corn, tomato sauce & beer along with the tomatoes and chilies in the slow cooker.

black beans - drained and rinsed

In the method: Place onion, beans, corn, tomato sauce & beer along with the tomatoes and chilies in the slow cooker.

The last little job

Finish as directed

Cook on low for an addition 1 hour - up to 2 hours.

A few questions you might have

What should I prepare first?

Set out the slow cooker and pot. Start with this step: Place onion, beans, corn, tomato sauce & beer along with the tomatoes and chilies in the slow cooker.

Which preparation step should I plan for?

Follow the covered and uncovered stages in their stated order.

What happens at the end?

Cook on low for an addition 1 hour - up to 2 hours.

How do I plan the ingredient amounts?

This version serves 8. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.

Additional recipe notes

This recipe can be made in a Dutch oven. Cook on top of the stove at medium heat for approximately 1 ½ hours. Test chicken prior to shredding to make sure it is cooked thoroughly. This soup is great to make ahead for meal prep, and store in the fridge or freeze for later. For leftovers, allow the soup to cool before transferring it to an airtight container . It can be refrigerated for up to 3 days. Freeze in containers or zip-top freezer bags for 3 months. To make a vegetarian version, you can leave out the chicken altogether or add a plant-based protein alternative. Also, you can use vegetable broth for a vegetarian-friendly version.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: asouthernsoul.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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