1 In Recipes/ Soup, Salads and Sandwiches

Linda’s Chicken Taco Soup Recipe

This Chicken Taco Soup Recipe is easy to make before work and keep it cooking in your slow cooker, so its ready for you when you get home. I love serving this soup after a day of skiing, with some toasted garlic bread.
Serves 6-8


  • 2 pounds chicken (about 3 breasts)
  • 1 1/2 cups onion
  • 1/2 cup salsa
  • 2 Tablespoon ketchup
  • 3, 14.5 oz cans stewed or diced tomatoes
  • 1, 14.5oz can red kidney beans (with juice)
  • 1, 14.5 oz can white kidney beans (with juice)
  • 1, 14.5oz can black beans (with juice)
  • 2, 14.5oz cans corn (with juice)
  • 1/2 teaspoon chili powder
  • 3/4 teaspoon garlic powder
  • 3 1/2 Tablespoon taco seasoning mix
  • 1/2 cup brown sugar
  • 1 1/2 Tablespoon red wine vinegar
  • 1 Tablespoon balsamic vinegar


  1. Fill med/large pot with water and bring to a boil.Add chicken, turn off heat and cover. Allow to sit for 35-45 minutes.
  2. Remove chicken from water and with a fork shred chicken by “raking” a fork through it. Set aside.
  3. In a large stock pot or slow cooker, add onions, salsa, ketchup, tomatoes, beans, corn, chili powder, garlic, taco seasoning, brown sugar and vinegars. Stir together. Add chicken. Bring to a light simmer for 20 minutes or up to 2 hours. Finish each serving with your desired toppings.

*To freeze place soup in freezer bags or container. Place in fridge with top off until fully cooled. Place cover on and freeze for up 2 1/2 months.
If you want to use a slow cooker, mix all the ingredients together and set the timer to go off 3 hours before you would like to eat.

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1 Comment

  • Reply
    Teri Scott
    November 20, 2009 at 1:50 pm

    Hi Jill, sure do love your recipes…boy this one seems so familiar! HeHe!!! Although I have to tell you I have never made it, but am going to this weekend.
    Looking forward to seeing you this weekend!

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