This crockpot soup is one of my favorite freezer meal recipes. It has healthy ingredients and the flavor is one that will have you craving more. In a busy family like ours, having delicious meals that can go from the freezer to the crockpot saves a lot of time and money. When I make this recipe, I made it two or four at a time and then freeze. I love having these on hand!

My neighbor Christie and I held another marathon freezer meal session last week and when we were planning it. This recipe was one of our “must-makes”. I am planning to take this soup camping with us. Bringing freezer meals will cut down on the amount of work that I have to do while on vacation. I’m planning on bringing our crockpot along so this will be an easy day of cooking for me!

I have to admit that not all of these made it to the freezer in the last batch. It’s just such a good recipe that I put one batch in the slow cooker the day after making freezer meals. We all thoroughly enjoyed it!

So as not to confuse you, I am giving the recipe to make one meal. However, you can double or triple or quadruple it as you need.

Chicken Taco Soup Recipe:

• 1 cup chopped onion
• 14 oz. can chili style beans
• 19 oz. can black beans, drained and rinsed
• 15 oz. can kernel corn, drained
• 8 oz. can tomato sauce *
• 1 can of beer (be sure to use gluten-free beer if you are wanting this to be gluten-free)
• 14 oz. can diced tomatoes
• 4.5 oz. can diced chilies
• 2 tsp. taco seasoning (note: some store-bought taco seasoning contains gluten so I make my own)
• 3 skinless, boneless chicken breasts

optional: tortilla chips or strips, sour cream, shredded cheese, green onions for serving

*for our freezer meals, I actually buy a ginormous can of tomato sauce (over 100 oz.) and measure it out for each recipe. This saves a lot of money and it cuts down on time because I’m not having to open each individual can.

Place all ingredients in a large resealable freezer bag. Remove excess air and seal. Freeze.

For a soupier Chicken Taco Soup, you can add a tetrapak of chicken broth on the day of cooking. Without the chicken broth, it is thick enough for my kids to spoon this into tortillas and top with cheese. They love eating it that way.

On cooking day, thaw and cook the taco soup on low in crockpot for 4-7 hours (depending on your slow cooker). You can add the chicken broth to this step if desired. Shred the chicken breasts before serving.

Serve the individual bowls of soup with these topping ideas: sour cream, tortilla chips, sliced green onion, and grated cheese, or eat it as is.

To make this recipe gluten-free:

Most of the ingredients in this recipe are gluten-free. The only ones to be careful of are the chili-style beans (read the labels and select one that does not have any fillers that may contain gluten), the can of beer, and the taco seasoning. For the taco seasoning, you can either make your own (which probably tastes best anyway) or buy one that is a gluten-free blend.

(thanks to a very astute reader who caught that I had originally forgotten to note that beer can contain gluten!)

If you are looking for other recipes that can go from the freezer to the crockpot, you can find 24 other time-saving recipes in my ebook Chicken Dump Recipes.

This Chicken Taco Soup recipe is included in my Slow Cooker Freezer Meal Plan which includes printable shopping lists, prep lists, recipes, and printable labels. You will love having the guesswork taken out of dinner!

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Chicken Taco Soup Recipe

*for our freezer meals, I actually buy a ginormous can of tomato sauce (over 100 oz.) and measure it out for each recipe. This saves a lot of money and it cuts down on time because I'm not having to open each individual can.

Course: Main Course, Soup

Keyword: chicken, soup, taco

Servings: 6

: 429 kcal

Ingredients

• 1  cup chopped onion
• 1 x 14 oz. can chili style beans
• 1 x 19 oz. can black beans drained and rinsed
• 1 x 15 oz. can kernel corn drained
• 1 x 8 oz. can tomato sauce *
• 1 can of beer be sure to use gluten-free beer if you are wanting this to be gluten-free
• 1 x 14 oz. can diced tomatoes
• 1 x 4.5 oz. can diced chilies
• 2 tsp. taco seasoning note: some store-bought taco seasoning contains gluten so I make my own
• 3 chicken breasts skinless, boneless
• optional: tortilla chips or strips sour cream, shredded cheese, green onions for serving

Instructions

1. Place all ingredients in a large resealable freezer bag. Remove excess air and seal. Freeze.

2. Thaw. Heat in a stovetop pot or in the crockpot. Shred the chicken before serving.