It’s soup season y’all! And honestly, there’s no better way to kick it off than with this Slow Cooker Chicken Taco Soup recipe.
Look, I know I’m biased, but to me this Slow Cooker Chicken Taco Soup has everything you’d want in a fall recipe. It’s flavorful, hearty, filling, hormone-healthy, makes fantastic leftovers, and can EASILY be customized to your unique dietary needs (gluten-free, dairy-free, paleo, keto, etc.).
Not to mention, the slow cooker aspect makes it such an easy set and forget type meal you can take advantage of during those busy fall days. But if you don’t own a crockpot, don’t fret, as I’ve also got tips to make stove-top.
Snag all the details, swaps, tips and recipe below!
This soup is loaded with spices like cumin, chili powder, paprika and coriander that support balanced blood sugar, optimized digestion, increased bile production (crucial for digestion) and reduced indigestion.
Cilantro is known as a medicinal herb that aids in detoxification, helping your body eliminate excess toxins that can lead to hormonal imbalance. Lime helps to secrete digestive juices to help you properly absorb the nutrients of this slow cooker chicken taco soup recipe.
Add all of the ingredients to the base of your slow cooker.
Cover and cook the chicken taco soup on high for 3-4 hours or low for 5-6 hours. The exact time may vary depending on the brand of slow cooker you have. The key component you’re looking for is that the chicken is fork tender and can be easily shredded.
Once chicken has reached tenderness and is easy to shred, turn off slow cooker and use two forks to shred the chicken in the slow cooker.
Let cool in the slow cooker 10 minutes before topping with ingredients of choice and serving.
If cooking stove top, start by heating the avocado or grass-fed ghee in a large stove-top pot over medium high heat.
Add the chicken thighs, searing on each side (about 5 minutes total) until golden brown.
Add in onion and cook a few extra minutes with the chicken until translucent. Then add in all spices and cook 1-2 minutes more until fragrant.
Now add in all remaining ingredients and bring soup to a boil, then reduce to a simmer for 30 minutes until chicken is fork tender. Turn off heat and shred chicken with two forks. Let cool 5-10 minutes before topping and serving.
See above for tips on how to cook in both your slow cooker or the stove top. Soup should be stored in an airtight glass container in the fridge and will last for up to 5 days.