If you’re craving a comforting, wholesome meal that’s bursting with flavor and protein, you’ll absolutely love this Slow Cooker High-Protein Chicken Taco Soup Recipe. It perfectly combines tender chicken, hearty beans, and a touch of creamy Greek yogurt, creating a bowl that feels indulgent yet nourishing. Whether you’re meal prepping for the week or looking for an easy crowd-pleaser, this soup is your go-to for a satisfying dinner full of bold Mexican-inspired flavors and nutrients that will keep you energized and smiling.
Ingredients You’ll Need
Gathering a few simple, pantry-friendly ingredients is all it takes to bring this soup to life. Each element plays an important role in layering flavor, texture, and nutrition to make every spoonful a delight.
- 2 lbs boneless skinless chicken breasts: The lean protein powerhouse that makes this soup so filling and high in protein.
- 2 cans (15 oz each) black beans, drained and rinsed: Adds fiber and a pleasant creaminess while complementing the chicken.
- 1 can (15 oz) corn, drained: Sweetness and a pop of color to brighten up the dish.
- 1 can (28 oz) diced tomatoes with green chiles: Provides vibrant acidity and a gentle heat to spice things up.
- 1 can (8 oz) tomato sauce: Deepens the tomato flavor and thickens the broth.
- 3 cups chicken broth: The flavorful base that ties all ingredients together.
- 1 packet (1 oz) taco seasoning: The signature blend of spices that brings authentic Mexican flair.
- 1 onion, diced: Adds savory sweetness and texture when cooked down.
- 4 cloves garlic, minced: A punch of aromatic warmth that elevates every bite.
- 1 tsp cumin: Injects earthy, smoky flavor that enhances the taco seasoning.
- 1 cup plain Greek yogurt: Stirred in at the end for creamy richness and added protein.
- Toppings (shredded cheese, avocado, cilantro, lime wedges): Fresh, customizable flair that takes this soup from everyday to festive.
How to Make Slow Cooker High-Protein Chicken Taco Soup Recipe
Step 1: Combine Ingredients
Start by adding the chicken breasts to your slow cooker. Toss in the black beans, corn, diced tomatoes with green chiles, tomato sauce, chicken broth, taco seasoning, diced onion, minced garlic, and cumin. Give everything a good stir to mix all those fantastic flavors together before the slow cooking magic begins.
Step 2: Slow Cook to Perfection
Set your slow cooker on LOW for 6 to 8 hours, or if you’re short on time, HIGH for 3 to 4 hours. As it cooks, the chicken becomes ultra tender, and the spices meld beautifully with the vegetables and beans, creating a rich, hearty broth that’s full of depth and warmth.
Step 3: Shred the Chicken
Once the time is up, carefully remove the chicken breasts from the cooker and shred them using two forks. This step is crucial because it transforms the chicken into bite-sized, tender pieces that will perfectly absorb the soup’s flavors.
Step 4: Finish the Soup
Return the shredded chicken to the slow cooker and stir in the plain Greek yogurt until the soup becomes creamy and luscious. This addition not only builds on the protein content but also tempers the spice and brings a silky texture. Finally, taste and adjust the seasoning with salt and pepper to suit your palate.
How to Serve Slow Cooker High-Protein Chicken Taco Soup Recipe
Garnishes
The best part about this soup is dressing it up just the way you like. Sprinkle shredded cheese for melty goodness, add diced avocado for buttery creaminess, fresh cilantro for a burst of herbaceous brightness, or a squeeze of lime for a lively tang. These garnishes make every spoonful exciting and personalized.
Side Dishes
For a well-rounded meal, serve this soup alongside warm cornbread, crispy tortilla chips, or a light mixed green salad. Each side pairs beautifully by either balancing the warmth of the soup or adding a satisfying crunch and freshness to the plate.
Creative Ways to Present
Want to impress your friends or family? Ladle the soup into deep bowls and layer your garnishes artfully on top. You could also serve it in mini bread bowls for a charming touch or portion it into mason jars for a grab-and-go lunch that’s just as comforting.
Make Ahead and Storage
Storing Leftovers
This Slow Cooker High-Protein Chicken Taco Soup Recipe stores beautifully in an airtight container in the fridge for up to 4 days. The flavors actually deepen, making leftovers just as delicious — if not better — than the first serving.
Freezing
If you want to keep this soup longer, freeze it in meal-sized portions for up to 3 months. Just be sure to leave out the Greek yogurt until reheating, as it can separate. Add fresh yogurt after warming for the best texture and flavor.
Reheating
Reheat gently on the stovetop over medium heat, stirring occasionally to prevent sticking. Once hot, stir in the Greek yogurt and any fresh garnishes to restore the soup’s creamy, vibrant character before serving.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will yield a slightly richer and more tender result due to their higher fat content. Just be mindful that cooking times may vary slightly depending on the cut.
Is it possible to make this recipe in an Instant Pot?
Yes! Use the sauté function to combine ingredients, then pressure cook on high for about 15 minutes followed by a quick release. Shred the chicken and stir in Greek yogurt as usual.
What if I want to make this soup spicier?
Feel free to add extra diced green chiles, jalapenos, or a dash of cayenne pepper when adding your spices. Adjust gradually to suit your heat tolerance.
Can I substitute the Greek yogurt with sour cream?
Yes, sour cream can be used if you prefer. It adds creaminess but with a slightly different tang and lower protein content compared to Greek yogurt.
Is this soup suitable for meal prepping?
Definitely. Its flavors develop wonderfully over time, so it’s perfect for making ahead and enjoying throughout the week in ready-to-eat portions.
Final Thoughts
If you’re looking for a nourishing, flavor-packed recipe that makes weeknight dinners simple and satisfying, this Slow Cooker High-Protein Chicken Taco Soup Recipe is a winner every time. It’s comfort food that fuels your body and warms your heart, so go ahead and give it a try. Once you taste it, it might just become one of your all-time favorites.
Print
Slow Cooker High-Protein Chicken Taco Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on LOW or 3-4 hours on HIGH
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Low Fat
Description
This Slow Cooker High-Protein Chicken Taco Soup is a comforting, creamy, and spicy meal packed with protein from chicken, black beans, and Greek yogurt. Perfect for an easy, hearty dinner, it combines bold taco flavors with wholesome ingredients, slow-cooked to tender perfection and finished with creamy Greek yogurt for added richness.
Ingredients
Main Ingredients
- 2 lbs boneless skinless chicken breasts
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (28 oz) diced tomatoes with green chiles (such as Ro-Tel)
- 1 can (8 oz) tomato sauce
- 3 cups chicken broth
- 1 packet (1 oz) taco seasoning
- 1 onion, diced
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 cup plain Greek yogurt (to be stirred in at the end)
Toppings
- Shredded cheese
- Avocado slices
- Fresh cilantro
- Lime wedges
Instructions
- Combine ingredients: Add the chicken breasts, black beans, corn, diced tomatoes with green chiles, tomato sauce, chicken broth, taco seasoning, diced onion, minced garlic, and cumin into your slow cooker. Stir everything together to evenly distribute the spices and ingredients.
- Slow cook: Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. This gentle cooking method allows the flavors to meld and the chicken to become tender.
- Shred chicken: Remove the cooked chicken breasts from the slow cooker and shred them using two forks until they are finely pulled apart.
- Return chicken to soup: Add the shredded chicken back into the slow cooker and stir to combine it well with the soup base.
- Add Greek yogurt: Stir in the plain Greek yogurt until the soup becomes creamy and smooth, adding richness without overpowering the dish.
- Season to taste: Taste the soup and adjust seasoning by adding salt and pepper as needed to balance the flavors.
- Serve: Ladle the soup into bowls and garnish with your choice of shredded cheese, avocado slices, fresh cilantro, and a squeeze of lime for brightness.
Notes
- Use low-sodium chicken broth to control the salt content.
- If you prefer a spicier soup, add some diced jalapeños or extra chili powder.
- Greek yogurt can be substituted with sour cream if preferred, but Greek yogurt adds protein and tanginess.
- This soup freezes well; cool completely before freezing in airtight containers.
- For a vegetarian version, substitute chicken breasts with extra beans and vegetable broth, and omit Greek yogurt or use a vegan alternative.
