I’m kicking off 2026 with a recipe that checks every box—easy, flavorful, and wonderfully healthy. If you’re following Weight Watchers, this one comes in at 0 points, but don’t let that fool you. This Slow Cooker Chicken Taco Soup is a hearty, satisfying soup that my family happily devours. No one ever guesses it’s lightened‑up… they just know it tastes amazing. It’s my new go-to taco soup.

This recipe is also a total win for meal prep. It comes together quickly, reheats beautifully, and makes the perfect grab‑and‑go lunch throughout the week. And if you love stocking your freezer, this soup is a dream because you can freeze all the ingredients together and cook it later right in the crock pot. It’s the easiest “dump and go” freezer meal—perfect for busy nights or days when you want dinner to make itself.

You can easily customize the spice level to fit your family’s preferences. The heat really depends on the salsa and taco seasoning you choose. I stick with mild salsa and regular taco seasoning to keep things kid‑friendly, but feel free to make a spicier soup if your crew likes a little kick.

And because this soup is so healthy, you can absolutely have fun with the toppings. A sprinkle of shredded cheese, a handful of Fritos, or a dollop of sour cream adds just the right finishing touch. It’s cozy, comforting, and still totally guilt‑free. I have a feeling this will be your new family favorite!

Ingredients for Easy Slow Cooker Chicken Taco Soup Recipe

• MILD SALSA
• CANNED BLACK BEANS
• CANNED PINTO BEANS
• CANNED CORN
• PETITE DICE TOMATOES
• TACO SEASONING
• CHICKEN BROTH
• BONELESS SKINLESS CHICKEN BROTH
• OPTIONAL TOPPINGS – CILANTRO, SOUR CREAM, SHREDDED CHEESE, AVOCADO, GREEN ONION, TORTILLA CHIPS

Instructions for crockpot chicken Taco Soup recipe

Add the salsa, black beans, pinto beans, corn, diced tomatoes, taco seasoning, and chicken broth to your slow cooker. Stir everything together so the flavors start to blend.

Place the chicken breasts on top and gently press them down so they’re fully covered by the liquid and veggies.

Cover and cook on low for 6 hours, until the chicken is tender. Remove the chicken, shred with two forks or chop it into bite‑size pieces, then return it to the slow cooker and stir it back into the soup.

Spoon into bowls and finish with your favorite toppings.

Frequently Asked Questions

Can I use frozen chicken in this recipe?

Yes! Frozen chicken works great in the slow cooker. Just add it straight in—no thawing needed. You may need to add an extra 30–60 minutes of cook time.

Can I make this as a freezer meal?

Absolutely. Add all the ingredients (except the toppings) to a freezer bag, except the broth, and freeze. When you’re ready to cook, dump everything into the crock pot and add in the broth. Cook on low for 6–7 hours. It’s a perfect “freeze now, cook later” meal.

How long does the soup keep in the fridge?

It will stay fresh for about 3–4 days in an airtight container. It reheats beautifully, making it great for meal prep lunches.

Does this soup freeze well after cooking?

Yes! You can freeze leftovers in individual portions for easy grab‑and‑heat meals. It reheats well on the stovetop or in the microwave.

Can I make this on the stovetop instead?

Yes. Combine everything in a large pot, simmer until the chicken is cooked through, then shred the chicken and return it to the pot. It usually takes about 25–30 minutes.

Is this really 0 points on Weight Watchers?

Yes—when made as written with zero‑point ingredients. Toppings will add points, so choose what fits your plan.

For more recipes like this, try:

• Slow Cooker Green Enchilada Chicken Soup
• Cheesy Taco Soup
• Instant Pot Taco Soup
• Quick Chicken and Rice Taco Soup

This recipe is adapted from Kristine’s Kitchen.