Chicken Taco Soup

It’s soup season and this Chicken Taco Soup 🥣 is so FLAVORFUL.The slow cooker aspect makes it such an easy set and forget type meal you can take advantage of during those busy fall days.




1 heaping tbsp avocado oil or grass-fed ghee

1 small sweet or yellow onion, peeled and diced

1 1/2 pounds boneless, skinless chicken thighs

1 heaping tbsp cumin

4 cloves garlic, minced

2 tsp onion powder

1 tsp sea salt

1 tsp oregano

1 tsp coriander

1 tsp paprika

1/2 tsp chili powder

black pepper to taste

1 14.5 oz can fire-roasted diced tomatoes

1 15 oz can black beans

1 4 oz can diced green chilis

1-2 cups bone broth (use less if you like a thicker, creamier texture, more if you like extra brothy)

1 can full fat coconut milk





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. Enjoy! 

Become a Meal Prep Pro! 

Explore the Blog
Prep & Nourish Membership