This Veggie Loaded Chicken Taco Soup is a crockpot recipe that you need to have in your weekly rotation! This Mexican soup recipe requires little effort for a dinner sure to please your whole family!
Busy winter weekdays call for simple soup recipes and this Mexican chicken vegetable soup is the perfect food to keep you warm this winter! This is an easy dump recipe where you, literally, dump all of the ingredients into the crockpot and turn it on. How simple is that?!
In need of more cozy recipes? Try this Slow Cooker Beef Stew using Onion Soup Mix. This is a great recipe for when you want comfort food made quickly! Or, for a lighter option, try this Healthy Hidden Veggie Mac and Cheese. Made on the stovetop, this mac and cheese incorporates carrots and butternut squash to make a creamy, velvety cheese sauce that everyone will love!
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Why You'll Love This Recipe
- Interchangeable! This soup is very versatile. Use the ingredients that you have in your refrigerator.
- Made in 10 minutes or less! All that this soup recipe requires is a little chopping and dumping all of the ingredients in the crockpot.
- Great leftovers! If you like to eat leftovers, this soup recipe is for you. Make more soup, chicken and rice bowls or use the cooked chicken to make tasty quesadillas!
Ingredients
- Boneless skinless chicken breasts are the meaty base for this soup.
- Red pepper, orange pepper, jalapeno, garlic, and white onion give the soup flavor and lots of vegetable-filled substance.
- Chopped mushrooms give the soup a more meaty texture and add a savory flavor to the dish.
- Chili powder, paprika, cumin, salt, black pepper, and cinnamon season the chicken and vegetables to give the soup the unique taco flavor.
- The chicken and vegetables slowly cook in chicken stock to create a warm soup.
- Fire-roasted tomatoes and diced green chiles add Mexican flavors and substance to the soup.
- Cooked white rice is added to the bowls to create a filling soup.
- Top the soup with sour cream, shredded cheese, tortilla chips and/or avocado slices before serving!
Exact measurements are in the recipe card below.
Substitutions
- Replace the chicken breasts with skinless chicken thighs or shredded chicken from a rotisserie chicken.
- Replace the seasonings with a packet of taco seasoning!
- Replace the white rice with brown rice or quinoa.
- Use your favorite vegetables in this soup. Sweet corn, carrots, zucchini, or spinach would taste great in the taco soup!
Variations
As cooked, this Mexican chicken soup recipe is naturally gluten-free. If topping with tortilla chips, make sure they are gluten-free chips.
- To make this soup vegan, do not top it with the sour cream or shredded cheese.
- For a creamy soup, stir in some cream cheese or heavy whipping cream when the soup is done.
- For a vegetarian soup, replace the chicken with more mushrooms, pinto beans, or black beans. Replace the chicken broth with vegetable broth.
- For a spicy soup, keep some of the jalapeno seeds in tact! Or add some hot sauce before serving.
Step-by-Step Instructions
Step 1: Add chopped onion, jalapeno, red pepper, orange pepper, mushrooms, garlic, diced chilies, and fire-roasted tomatoes to the crockpot. Nestle the chicken on top of the vegetables. Sprinkle the chicken with seasonings and add the chicken broth. Cook on high 3-4 hours or low 6-8 hours. Shred chicken and return to the crockpot.
Step 2: Serve the soup over cooked white rice with your favorite toppings!
Toppings for Veggie Loaded Chicken Taco Soup
- Shredded cheese
- Queso fresco
- Fresh salsa
- Sour cream
- Plain Greek yogurt
- Sliced jalapenos
- Hot sauce
- Crunchy tortilla strips
- Fresh cilantro
- Fresh lime juice
- Chopped green onions
- A dash of red enchilada sauce
Storage
This soup is even better the next day! Store leftover soup refrigerated in an airtight container. If the rice is combined with the soup, the rice may absorb some of the broth. Either add more broth before reheating or serve the leftovers as chicken rice bowls. You can also use the leftover chicken and vegetables to make delicious quesadillas!
Equipment
- Large crockpot
- Sharp knife to slice chicken
- Cutting board
FAQ
Yes, this soup can be frozen! Allow the soup to cool completely. Transfer soup to an airtight container or soup cube and freeze! Thaw soup in the refrigerator and reheat in the crockpot or on the stovetop.
Yes, to save time you can use pre-cooked chicken! Simply, sauté the vegetables in a large pot on the stove. Add the cooked chicken, seasonings and broth. Let simmer for 10-15 minutes and serve over rice.
Yes, you can use frozen chicken in this chicken taco soup recipe! Simply follow the instructions as is and increase your cooking time by an hour if the chicken is frozen. Make sure the chicken reaches an internal temperature of 165 degrees Fahrenheit before shredding.
Related
Looking for more cozy soup recipes? Try one of these:
Pairing
These are my favorite dishes to serve with Veggie Loaded Chicken Taco Soup:
📖 Recipe
Veggie Loaded Chicken Taco Soup (crockpot recipe)
Equipment
- Large crockpot
- Sharp Knife
- Cutting Board
Ingredients
- ½ White Onion Chopped
- 1 Jalapeno Seeds removed and chopped
- 1 Red Pepper Chopped
- 1 Orange Pepper Chopped
- 2 cups Mushrooms Chopped
- 3 Garlic Cloves Minced
- 14 ounces Fire Roasted Tomatoes
- 4 ounces Diced Green Chilies
- 1 pound Chicken Breasts
- ½ tablespoon Chili Powder
- 2 teaspoons Paprika
- 2 teaspoons Cumin
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- ¼ teaspoon Cinnamon
- 6 cups Chicken Broth
- 2 cups Cooked White Rice
- Tortilla Chips, Limes, Avocado, Shredded Cheese for topping
Instructions
- Add chopped onion, jalapeno, red pepper, orange pepper, mushrooms, garlic, diced chilies and fire roasted tomatoes to the crockpot. Nestle chicken breasts on top.
- Season with chili powder, paprika, cumin, salt, black pepper, and cinnamon. Pour chicken broth over the top.
- Cook on high for 3-4 hours or on low for 6-8 hours. Remove the chicken and shred. Place chicken back in the crockpot and stir to combine.
- Serve over white ice. Top soup with lime juice, sliced avocado, cheese and chips.
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