Crock Pot Chicken Taco Soup

Hey you guys! Here is a second recipe for the week! And its perfect for fall because what is better than soup on a chilly, fall day? Not much if you’re asking me.

My husband loves two things: chicken and tacos. I crave soup when the weather changes, because it’s one of my favorite things. This dish checks every box.


Dress it up to serve with your favorite taco fixin’s and your good to go!


You could eat half of this for dinner one night, and freeze the rest for later as well, if you like having a few meals in the freezer for late nights or quick dinners.


It’s hunting season; at least for me with deer season right now, so crock pot dinners are awesome to come home to! Also, great for those of you busy with kids in school and sports this time of year. I’m so glad I embraced the crock pot! It’s a handy dandy kitchen friend!

I’ll be back posting recipes again on Monday, I hope to be back to a normal posting schedule and sharing fun ideas and posts on the My Rural Kitchen Facebook page too! If you read this: Thank you for following!

Crock Pot Chicken Taco Soup


3 Chicken Breasts

1 Red Onion – diced

2 Bell Pepper – diced (I used 1 yellow, 1 orange)

Cilantro – 1 generous handful, roughly chopped

1 Can (14.4 oz.) Diced Tomatoes

1 Jalapeño – diced

2 cup Chicken Stock

2 Limes – juiced

2 cloves Garlic – minced

1 tablespoon Cumin

1 tablespoon Chili Powder

1 tsp Fine Sea Salt

1 tsp Smoked Paprika

½ tsp Black Pepper

½ tsp Sweet Paprika

½ tsp Garlic Powder

½ tsp Red Pepper Flakes

Optional: 1 can Black Beans (drained, & rinsed)


Organize yourself by cutting up everything, and measuring all the seasonings into a small bowl.

To the crock pot/slow cooker add the onion, bell pepper, and jalapeno. Rinse and pat dry the chicken breasts and add them on top of the vegetable mixture.  Toss some of the seasoning mix on to each side of the chicken. Add the rest of the ingredients to the slow cooker, top with any remaining seasoning mix.

Cook on low for 8 hours.

Remove chicken. Use two forks to shred and return back to the crock pot set to warm until ready to serve.

To serve use any or all of the following: top with additional cilantro, diced avocado, shredded cheese, broken tortilla chips, dollop of sour cream and serve with a wedge of lime.




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