28+ Savory Crockpot Chicken Taco Soup Recipes to Satisfy Your Cravings

Taco soup is a favorite comfort food in many households, and for good reason.

It’s hearty, flavorful, and easy to make, especially when using a crockpot.

Crockpot chicken taco soup, in particular, is a delicious twist on the classic taco flavor, with the chicken providing lean protein and the slow-cooking process making the flavors meld together beautifully.

With so many variations, you can enjoy this dish year-round, whether you prefer it spicy, creamy, or with extra vegetables for a healthy touch.

In this article, we’re going to explore over 28 different crockpot chicken taco soup recipes.

You’ll find everything from spicy to creamy, light to indulgent, and even low-carb options that make this recipe suitable for a variety of diets and preferences.

Let’s dive into these easy-to-make, crowd-pleasing recipes that will become a staple in your meal planning!

28+ Savory Crockpot Chicken Taco Soup Recipes to Satisfy Your Cravings

Whether you’re looking for a new twist on a classic or need a recipe that suits specific dietary preferences, there’s a crockpot chicken taco soup recipe for everyone.

The beauty of this dish is in its versatility, allowing you to get creative with ingredients while keeping the flavors delicious and comforting.

Next time you need a quick meal, just toss your ingredients into the crockpot, set it, and forget it.

Before you know it, you’ll have a steaming bowl of taco soup ready to serve.

We hope you enjoy these recipes and make them a go-to option in your kitchen!

Classic Crockpot Chicken Taco Soup

This timeless recipe combines simple, wholesome ingredients to create a comforting, hearty soup perfect for family meals or gatherings. Packed with protein, fiber, and zesty taco flavors, this dish is a crowd-pleaser for all ages. With minimal prep and maximum flavor, this soup is a lifesaver for busy weeknights.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 2 cans (10 oz each) diced tomatoes with green chilies
• 1 medium onion, diced
• 4 cups chicken broth
• 1 packet taco seasoning
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Place chicken breasts at the bottom of your crockpot.
2. Add black beans, kidney beans, corn, diced tomatoes, and onion.
3. Sprinkle taco seasoning, garlic powder, salt, and pepper evenly over the ingredients.
4. Pour chicken broth over everything.
5. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
6. Remove chicken breasts, shred them using two forks, and return them to the soup. Stir well.

This classic crockpot chicken taco soup is a delicious way to enjoy a warm, flavorful meal with little effort. Serve with tortilla chips, shredded cheese, sour cream, or avocado for a personal touch. It’s a simple recipe that never fails to impress.

Creamy Crockpot Chicken Taco Soup

Rich and velvety, this creamy variation takes chicken taco soup to a new level of indulgence. By adding cream cheese and heavy cream, this recipe delivers a luxuriously smooth texture and tangy depth of flavor that’s perfect for chilly days.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (10 oz) diced tomatoes with green chilies
• 4 cups chicken broth
• 1 packet ranch seasoning mix
• 1 packet taco seasoning
• 8 oz cream cheese, softened
• ½ cup heavy cream
• Optional toppings: shredded cheese, sour cream, cilantro

Instructions:

1. Layer chicken breasts, beans, corn, and tomatoes in the crockpot.
2. Sprinkle taco seasoning and ranch seasoning over the top.
3. Pour chicken broth into the crockpot, covering all ingredients.
4. Add softened cream cheese in chunks.
5. Cook on low for 6-8 hours or on high for 3-4 hours.
6. Remove chicken breasts, shred, and return to the crockpot. Stir in heavy cream until fully incorporated.

Creamy crockpot chicken taco soup offers a velvety twist on the traditional recipe. This hearty and indulgent meal is ideal for cozy nights in or impressing guests with minimal effort. Garnish with your favorite toppings for a customized, restaurant-quality experience.

Spicy Southwest Crockpot Chicken Taco Soup

For those who crave bold flavors with a spicy kick, this southwest-inspired recipe hits the mark. Featuring smoky chipotle peppers and robust spices, this soup offers layers of heat and zest in every bite.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) fire-roasted diced tomatoes
• 1 cup frozen corn
• 3 cups chicken broth
• 1 small can (4 oz) chipotle peppers in adobo sauce, chopped
• 1 packet taco seasoning
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• Optional toppings: lime wedges, sliced jalapeños, chopped cilantro

Instructions:

1. Add chicken breasts, beans, corn, and tomatoes to the crockpot.
2. Stir in chipotle peppers, taco seasoning, smoked paprika, and cumin.
3. Pour chicken broth over the ingredients.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
5. Remove chicken breasts, shred them, and return to the soup. Mix well.

This spicy southwest crockpot chicken taco soup is a fiery, flavor-packed dish that’s sure to warm you up. Perfect for spice lovers, it pairs beautifully with tortilla chips, avocado slices, or a dollop of cooling sour cream. Prepare to savor the robust flavors of the Southwest in your bowl.

Hearty Crockpot Chicken Taco Soup with Sweet Potatoes

This heartwarming soup adds a nutritious twist with the inclusion of sweet potatoes, offering a balance of sweetness and savory taco flavors. Packed with fiber, vitamins, and a hearty texture, this version will leave you feeling satisfied and nourished.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (10 oz) diced tomatoes with green chilies
• 4 cups chicken broth
• 1 packet taco seasoning
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions:

1. Layer chicken breasts, diced sweet potatoes, black beans, corn, and tomatoes in the crockpot.
2. Sprinkle taco seasoning, cumin, salt, and pepper over the ingredients.
3. Pour chicken broth over everything.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
5. Remove chicken, shred it, and return it to the soup. Stir gently.

This hearty crockpot chicken taco soup with sweet potatoes brings a nutritious, filling addition to your meal rotation. The natural sweetness of the sweet potatoes complements the savory, spiced flavors of the soup. Perfect for cooler weather and satisfying enough for a main dish.

Crockpot Chicken Taco Soup with Avocado and Lime

A refreshing twist on the classic, this version incorporates fresh avocado and lime, elevating the soup with a burst of brightness. It’s perfect for adding a cool contrast to the warm, spiced base of the soup.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 2 cans (10 oz each) diced tomatoes with green chilies
• 4 cups chicken broth
• 1 packet taco seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Juice of 1 lime
• 1 avocado, diced
• Optional toppings: shredded cheese, sour cream, tortilla strips

Instructions:

1. Place chicken breasts, beans, corn, tomatoes, and chicken broth in the crockpot.
2. Sprinkle taco seasoning, garlic powder, and onion powder over the top.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Remove chicken, shred it, and return to the soup. Stir in lime juice.
5. Serve with diced avocado and your choice of toppings.

This taco soup is fresh, vibrant, and perfect for a light yet filling meal. The creamy avocado and zesty lime take the soup to a new level, providing contrast to the rich flavors. Serve with your favorite toppings for a meal that is both comforting and refreshing.

Crockpot Chicken Taco Soup with Creamed Corn

For those who love extra creaminess in their soups, this variation incorporates creamed corn for a smooth, rich texture that complements the taco flavors beautifully. This version adds a touch of sweetness, making it a unique take on a traditional favorite.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) creamed corn
• 1 can (15 oz) diced tomatoes with green chilies
• 4 cups chicken broth
• 1 packet taco seasoning
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• Salt and pepper to taste

Instructions:

1. Place chicken breasts, black beans, creamed corn, tomatoes, and chicken broth in the crockpot.
2. Sprinkle taco seasoning, garlic powder, chili powder, salt, and pepper over the mixture.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Remove chicken, shred it, and return it to the soup. Stir gently.

This creamy version of crockpot chicken taco soup is an absolute indulgence. The creamed corn adds both texture and a subtle sweetness that balances out the spices. It’s an easy yet flavorful dish that’s sure to become a family favorite, especially when topped with cheese or sour cream.

Crockpot Chicken Taco Soup with Green Chilies and Cilantro

This zesty version highlights the tangy flavor of green chilies paired with fresh cilantro. It’s perfect for those who enjoy a punch of heat and aromatic freshness to enhance their taco soup.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (10 oz) diced tomatoes with green chilies
• 4 cups chicken broth
• 1 packet taco seasoning
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ¼ cup chopped fresh cilantro
• Optional toppings: lime wedges, shredded cheese

Instructions:

1. Add chicken breasts, pinto beans, corn, tomatoes, and chicken broth to the crockpot.
2. Sprinkle taco seasoning, cumin, and chili powder over the top.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Remove chicken, shred it, and return it to the soup. Stir in cilantro.
5. Serve with lime wedges and cheese for extra flavor.

This fresh, flavorful crockpot chicken taco soup with green chilies and cilantro provides a bold and refreshing twist. The cilantro brightens the soup, while the green chilies add a subtle heat that can be adjusted to taste. A perfect dish for those craving both warmth and a burst of flavor.

Low-Carb Crockpot Chicken Taco Soup

This low-carb version of taco soup keeps the same bold flavors but skips the beans and corn for a lighter take. Ideal for anyone following a low-carb or keto diet, this recipe still delivers all the comforting flavors of a traditional taco soup.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 medium zucchini, diced
• 1 can (10 oz) diced tomatoes with green chilies
• 4 cups chicken broth
• 1 packet taco seasoning
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• Optional toppings: shredded cheese, sour cream, avocado

Instructions:

1. Place chicken breasts, zucchini, tomatoes, and chicken broth in the crockpot.
2. Sprinkle taco seasoning, cumin, and garlic powder over the ingredients.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Remove chicken, shred it, and return it to the soup. Stir well.

This low-carb crockpot chicken taco soup is a fantastic alternative for those watching their carbohydrate intake. The zucchini adds a great texture and the soup still holds all the taco flavors we love. Top it with avocado, sour cream, or cheese for an extra indulgence without the carbs.

Vegetarian Crockpot Chicken Taco Soup

For those looking for a meatless option, this vegetarian version uses plant-based protein, like tofu or tempeh, while keeping all the vibrant, bold taco flavors intact. It’s an excellent option for those who want to enjoy taco soup without the chicken.

Ingredients:

• 1 block firm tofu or tempeh, crumbled
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (10 oz) diced tomatoes with green chilies
• 4 cups vegetable broth
• 1 packet taco seasoning
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste

Instructions:

1. Add crumbled tofu or tempeh, black beans, corn, tomatoes, and vegetable broth to the crockpot.
2. Sprinkle taco seasoning, cumin, paprika, salt, and pepper over the ingredients.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Stir well before serving.

This vegetarian crockpot taco soup offers a delicious and hearty plant-based alternative. With rich taco seasoning and the depth of spices, it’s a filling, flavorful dish that will satisfy even the most dedicated taco fans. Perfect for a meatless Monday or as a healthy option anytime.

Crockpot Chicken Taco Soup with Salsa Verde

For a tangy and flavorful twist, this version incorporates salsa verde, which adds a fresh, vibrant flavor to the soup. It’s a great option for anyone craving a slightly different take on taco soup, with zesty and herbal undertones.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 jar (16 oz) salsa verde
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (10 oz) diced tomatoes with green chilies
• 4 cups chicken broth
• 1 packet taco seasoning
• 1 teaspoon cumin
• ½ teaspoon garlic powder
• Optional toppings: cilantro, shredded cheese, sour cream

Instructions:

1. Place chicken breasts, salsa verde, black beans, corn, tomatoes, and chicken broth in the crockpot.
2. Sprinkle taco seasoning, cumin, and garlic powder over the top.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Remove chicken, shred it, and return it to the soup. Stir gently.
5. Serve with fresh cilantro, cheese, or sour cream for added flavor.

This salsa verde version brings a burst of fresh flavor that will delight your taste buds. The tangy green salsa pairs wonderfully with the savory taco seasoning, creating a well-balanced and delicious soup. It’s perfect for those looking for a lighter and fresher version of taco soup.

Crockpot Chicken Taco Soup with Roasted Red Peppers

This flavorful version of taco soup adds roasted red peppers to the mix, providing a subtle smokiness and sweetness that complements the taco spices perfectly. It’s a great variation for those who want a slightly richer taste in their soup.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 jar (12 oz) roasted red peppers, drained and chopped
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 2 cans (10 oz each) diced tomatoes with green chilies
• 4 cups chicken broth
• 1 packet taco seasoning
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Optional toppings: sour cream, cilantro, shredded cheese

Instructions:

1. Place chicken breasts, roasted red peppers, black beans, corn, tomatoes, and chicken broth into the crockpot.
2. Sprinkle taco seasoning, paprika, and garlic powder over the ingredients.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Remove chicken, shred it, and return it to the soup. Stir gently.
5. Serve with sour cream, cilantro, or shredded cheese for extra flavor.

The roasted red peppers add depth and a touch of smokiness to this version of taco soup, making it a standout dish. The rich flavors meld together perfectly, creating a hearty and satisfying meal that can be easily customized with your favorite toppings.

Crockpot Chicken Taco Soup with Green Bell Peppers

This version of taco soup features green bell peppers, adding a fresh and crisp texture to the dish. The bell peppers balance the richness of the broth while enhancing the overall flavor with their mild sweetness.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 green bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 2 cans (10 oz each) diced tomatoes with green chilies
• 4 cups chicken broth
• 1 packet taco seasoning
• 1 teaspoon onion powder
• 1 teaspoon cumin
• Optional toppings: lime wedges, avocado, shredded cheese

Instructions:

1. Add chicken breasts, diced green bell pepper, black beans, corn, tomatoes, and chicken broth to the crockpot.
2. Sprinkle taco seasoning, onion powder, and cumin over the top.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Remove chicken, shred it, and return it to the soup. Stir gently.
5. Serve with lime wedges, avocado, or shredded cheese for added flavor.

This version of taco soup with green bell peppers brings an added layer of freshness and texture to the dish. The bell peppers provide a subtle sweetness that complements the taco seasoning and the richness of the soup. A great option for anyone looking to add a bit more crunch and color to their meal.

Crockpot Chicken Taco Soup with Chipotle Peppers

This smoky, spicy version uses chipotle peppers in adobo sauce to add both heat and a deep, rich flavor to the soup. It’s perfect for those who like their taco soup with a bit of a smoky kick.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (10 oz) diced tomatoes with green chilies
• 4 cups chicken broth
• 2 chipotle peppers in adobo sauce, chopped
• 1 packet taco seasoning
• 1 teaspoon smoked paprika
• Optional toppings: sour cream, avocado, cilantro

Instructions:

1. Place chicken breasts, black beans, corn, tomatoes, and chicken broth into the crockpot.
2. Add chopped chipotle peppers, taco seasoning, and smoked paprika.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Remove chicken, shred it, and return it to the soup. Stir gently.
5. Serve with sour cream, avocado, and cilantro for added flavor.

The chipotle peppers in this soup bring a smoky, spicy kick that elevates the flavors of the taco seasoning and tomatoes. It’s a bold and flavorful twist on the classic taco soup, perfect for those who enjoy a bit of heat in their dishes.

Crockpot Chicken Taco Soup with Bacon

Adding crispy bacon to taco soup takes the dish to a whole new level of flavor. The savory richness of the bacon pairs perfectly with the taco seasonings and the other ingredients, creating a smoky, hearty, and comforting soup.

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 strips of cooked bacon, crumbled
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 2 cans (10 oz each) diced tomatoes with green chilies
• 4 cups chicken broth
• 1 packet taco seasoning
• 1 teaspoon cumin
• Optional toppings: sour cream, shredded cheese, green onions

Instructions:

1. Add chicken breasts, crumbled bacon, black beans, corn, tomatoes, and chicken broth to the crockpot.
2. Sprinkle taco seasoning and cumin over the top.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Remove chicken, shred it, and return it to the soup. Stir gently.
5. Serve with sour cream, shredded cheese, and green onions for extra flavor.

The crispy bacon adds an irresistible savory depth to this taco soup, making it richer and more satisfying. This variation is perfect for bacon lovers and anyone looking to add an extra layer of flavor to their taco soup. It’s a great option for any occasion, from family dinners to gatherings with friends.

Crockpot Chicken Taco Soup with Butternut Squash

For a seasonal and slightly sweeter variation, this recipe uses butternut squash, which adds a creamy texture and a touch of sweetness to the taco soup. It’s a fantastic way to incorporate more vegetables into your meal while maintaining the comforting flavors of taco soup.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 cups butternut squash, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 2 cans (10 oz each) diced tomatoes with green chilies
• 4 cups chicken broth
• 1 packet taco seasoning
• 1 teaspoon paprika
• Optional toppings: cilantro, shredded cheese, sour cream

Instructions:

1. Add chicken breasts, butternut squash, black beans, corn, tomatoes, and chicken broth to the crockpot.
2. Sprinkle taco seasoning and paprika over the top.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Remove chicken, shred it, and return it to the soup. Stir gently.
5. Serve with cilantro, shredded cheese, or sour cream for extra flavor.

Butternut squash adds a natural sweetness and a creamy texture that contrasts beautifully with the spiced broth in this taco soup. This variation is a great way to make the soup feel lighter and more seasonal while still delivering the comforting, hearty flavors everyone loves.

Crockpot Chicken Taco Soup with Cilantro-Lime Rice

This version of taco soup includes cilantro-lime rice, making it a heartier meal that brings a fresh burst of flavor. The rice absorbs the delicious broth, adding more texture and a zesty kick to the dish.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (10 oz) diced tomatoes with green chilies
• 4 cups chicken broth
• 1 packet taco seasoning
• 1 teaspoon cumin
• 1 cup uncooked rice (white or brown)
• Juice of 1 lime
• ¼ cup fresh cilantro, chopped
• Optional toppings: shredded cheese, sour cream, avocado

Instructions:

1. Place chicken breasts, black beans, corn, tomatoes, and chicken broth in the crockpot.
2. Sprinkle taco seasoning and cumin over the mixture.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. About 30 minutes before serving, prepare rice according to package instructions. Stir in lime juice and chopped cilantro once cooked.
5. Remove chicken, shred it, and return it to the soup. Serve the soup over the cilantro-lime rice with optional toppings.

Cilantro-lime rice brings a refreshing element to this taco soup, making it even more filling and flavorful. The lime and cilantro brighten the soup’s rich broth, while the rice soaks up all the savory goodness. It’s an ideal variation for those looking to elevate their taco soup experience with a delicious side built right into the dish.

Crockpot Chicken Taco Soup with Jalapeño Heat

For those who enjoy extra heat, this taco soup version adds fresh jalapeños, which lend a spicy, zesty kick. The heat complements the savory taco flavors, making for a bold and exciting dish.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (10 oz) diced tomatoes with green chilies
• 4 cups chicken broth
• 1 packet taco seasoning
• 2 fresh jalapeños, seeded and diced
• 1 teaspoon chili powder
• Optional toppings: sliced jalapeños, sour cream, shredded cheese

Instructions:

1. Place chicken breasts, black beans, corn, tomatoes, and chicken broth in the crockpot.
2. Add diced jalapeños, taco seasoning, and chili powder.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Remove chicken, shred it, and return it to the soup. Stir gently.
5. Serve with sliced jalapeños and your choice of toppings.

This spicy variation is perfect for those who crave a little extra heat in their meals. The fresh jalapeños add a bold, zesty flavor, making this taco soup exciting and vibrant. Adjust the number of peppers based on your desired heat level, and enjoy this fiery, flavorful dish!

Crockpot Chicken Taco Soup with Pumpkin

This fall-inspired version of taco soup incorporates pumpkin, which brings a creamy texture and mild sweetness that pairs wonderfully with the taco seasoning. It’s an excellent choice for anyone looking to enjoy a comforting seasonal variation.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 can (15 oz) pumpkin puree (not spiced)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 2 cans (10 oz each) diced tomatoes with green chilies
• 4 cups chicken broth
• 1 packet taco seasoning
• 1 teaspoon cinnamon (optional for extra fall flavor)
• Optional toppings: sour cream, cilantro, shredded cheese

Instructions:

1. Place chicken breasts, pumpkin puree, black beans, corn, tomatoes, and chicken broth into the crockpot.
2. Add taco seasoning and cinnamon (if using) to the mixture.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Remove chicken, shred it, and return it to the soup. Stir gently.
5. Serve with sour cream, cilantro, or shredded cheese for added richness.

The addition of pumpkin provides a creamy, subtly sweet backdrop to the savory taco flavors, creating a perfect balance. This soup is ideal for the fall season, with its comforting texture and cozy, flavorful profile. It’s an unexpected twist that will quickly become a favorite in your taco soup rotation.

Crockpot Chicken Taco Soup with Cauliflower Rice

This low-carb option swaps traditional rice for cauliflower rice, making it a perfect choice for those following keto or a low-carb diet. It still retains all the rich flavors of taco soup while cutting down on carbs.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 2 cans (10 oz each) diced tomatoes with green chilies
• 4 cups chicken broth
• 1 packet taco seasoning
• 1 teaspoon garlic powder
• 1 medium head of cauliflower, grated into rice-sized pieces
• Optional toppings: shredded cheese, avocado, sour cream

Instructions:

1. Add chicken breasts, black beans, corn, tomatoes, and chicken broth to the crockpot.
2. Sprinkle taco seasoning and garlic powder over the ingredients.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. About 20 minutes before serving, sauté the cauliflower rice in a pan for 5-7 minutes until tender.
5. Remove chicken, shred it, and return it to the soup. Serve the soup over cauliflower rice with optional toppings.

Cauliflower rice provides a low-carb alternative that maintains the dish’s fullness and flavor. This variation is a fantastic way to enjoy the comforting texture of a hearty taco soup while keeping the meal light and healthy. It’s perfect for anyone looking to cut carbs without sacrificing taste.

Crockpot Chicken Taco Soup with Cheddar and Cream Cheese

This creamy, cheesy variation of taco soup is rich and indulgent, with the addition of both cream cheese and shredded cheddar cheese. It’s perfect for anyone who loves a hearty, cheesy dish with their taco flavors.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 2 cans (10 oz each) diced tomatoes with green chilies
• 4 cups chicken broth
• 1 packet taco seasoning
• 8 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• Optional toppings: shredded cheese, sour cream

Instructions:

1. Place chicken breasts, black beans, corn, tomatoes, and chicken broth in the crockpot.
2. Add taco seasoning and stir the mixture together.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. About 30 minutes before serving, add softened cream cheese and shredded cheddar cheese to the soup. Stir well to combine.
5. Remove chicken, shred it, and return it to the soup. Stir again.
6. Serve with extra shredded cheese and sour cream for added creaminess.

The combination of cream cheese and shredded cheddar makes this taco soup extra creamy and cheesy, turning it into a comforting, indulgent meal. The richness of the cheese blends perfectly with the taco seasoning, making this version a true crowd-pleaser. It’s perfect for anyone who loves a cheesy twist on a classic dish.

Crockpot Chicken Taco Soup with Roasted Garlic

Roasted garlic adds a rich, caramelized flavor that enhances the soup with a depth of savory goodness. This version is perfect for garlic lovers and anyone looking to elevate their taco soup experience with a more complex flavor profile.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 bulb of garlic, roasted
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 2 cans (10 oz each) diced tomatoes with green chilies
• 4 cups chicken broth
• 1 packet taco seasoning
• 1 teaspoon onion powder
• Optional toppings: sour cream, chopped cilantro

Instructions:

1. Roast the garlic by wrapping it in foil and placing it in a preheated 400°F oven for 20-25 minutes until soft and caramelized. Squeeze the garlic from the cloves.
2. Add chicken breasts, roasted garlic, black beans, corn, tomatoes, and chicken broth to the crockpot.
3. Sprinkle taco seasoning and onion powder over the top.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
5. Remove chicken, shred it, and return it to the soup. Stir gently.
6. Serve with sour cream and cilantro for extra flavor.

Roasted garlic imparts a deep, sweet-savory flavor that transforms the taco soup into something special. It adds an aromatic complexity that perfectly balances the spices, making this version a hit for garlic enthusiasts. Enjoy this soup for an elevated, comforting meal.

Note: More recipes are coming soon!