This Slow Cooker Creamy Taco Soup is a quick and easy meal, perfect for a cold night! Whether you make it in the slow cooker or on the stovetop, this 7-can recipe is one of our favorite crock pot meals. Serve with sweet cornbread and a guacamole salad for the ultimate comfort dinner.
👩🍳 Step-by-Step Instructions
Step 1: Dump and Go (Slow Cooker Method) 🍲
- Place the raw chicken breasts flat at the bottom of your slow cooker.
- Open all 7 cans and pour them directly over the chicken. (Note: Draining the beans keeps the soup looking clean, but you can leave the juices from the tomatoes and corn to create your rich broth base!)
- Sprinkle both packets of Taco Seasoning and the single packet of Ranch Seasoning across the top. Add a generous splash of Frank’s RedHot sauce if you love a warm, buffalo-taco fusion twist.
- Give it a gentle stir, cover with the lid, and cook on HIGH for 4 hours (or on LOW for 6 to 8 hours).
🔥 Stovetop Shortcut: If you’re short on time, use pre-cooked shredded rotisserie chicken! Simply dump the shredded chicken, all 7 cans, and the seasoning packets into a large stockpot. Bring to a boil, then reduce heat and simmer covered for 25–30 minutes to let the flavors marry.
Step 2: Shred the Chicken 🐔🌀
- Once the timer is up, carefully lift the tender chicken breasts out of the slow cooker and transfer them to a plate or cutting board.
- Using two forks, shred the chicken into bite-sized pieces.
- Return the shredded chicken to the slow cooker and stir well so it absorbs all the wonderful taco spices.
Step 3: Serve and Garnish! 🎨🥣
- Ladle the hot taco soup into deep serving bowls.
- Recreate the gorgeous presentation in by adding a dollop of cool sour cream right in the center, surrounded by a mountain of shredded cheddar cheese, and finished with a few rounds of jalapeño slices.
- Serve immediately with a side of crunchy Chili Cheese Fritos and a square of warm, sweet cornbread for dipping!
