Slow cooker chicken taco soup is an easy, homemade meal that is made entirely in your slow cooker. This chunky, broth-based soup is filled with tomatoes, corn, beans, peppers, and shredded chicken breasts.
In a 6 quart slow cooker, add beans, tomatoes, corn, onion, bell pepper, jalapenos, garlic, taco seasoning, and chicken broth. Stir to combine. Nestle the chicken breasts into other ingredients to mostly cover chicken. Cover with a lid and cook on low heat for 3 ½ to 4 ½ hours, depending on thickness of your chicken breasts.
Once chicken is cooked through, remove chicken breasts from slow cooker and shred with a fork. Add shredded chicken back to soup and stir to combine. Cover and cook for an additional 30 minutes.
Portion soup into bowls and serve with a wedge of lime, or squeeze lime over each bowl before serving. Optionally, top with a handful of shredded cheese, a dollop of sour cream, or crushed tortilla chips.
Chicken breasts can be substituted with boneless chicken thighs.
Leftovers can be stored in the refrigerator for 2-3 days and reheated over medium-low heat on the stove top until warmed through.
Leftover soup can be frozen for 4 to 6 months. Transfer frozen soup to the refrigerator to thaw overnight before reheating.