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From Freezer to Crock Pot Chicken Taco Soup

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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!

From Freezer to Crock Pot Chicken Taco Soup #chickentacosoup #freezermeals #freezertocrockpot #tacosoupMy 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.

Bowl of Chicken Taco Soup, topped with sour cream and tortilla chips

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.

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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.

Freezer Meal Recipes

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Making freezer meals has saved me thousands of dollars and countless hours, not to mention taking away the stress of having to think of what is for supper. Meanwhile, I have run out and won’t be making them again until September. Subsequently, trying to figure out every day what to make for supper and making sure I have all the ingredients give me an appreciation for the time I take to stock the freezer. 

Stock up with these ready-to-cook freezer meal recipes and take the stress out of mealtime. You will love not having to wonder what to make for dinner! #freezermeals #freezermealrecipes #makeahead

If you’ve never made freezer meals before, I have a step-by-step guide to making freezer meals that will walk you through everything you ever wanted to know about freezer meals.

Some of the recipes I use are specific to freezer meals. On the other hand, others are old family favorites that I have adapted into freezer meals.

Garden Taco Rice

(makes 2 meals or you can double this recipe to make 4)

Firstly, brown 2 lbs of ground beef. We use Yves Mexican Veggie Ground Round instead of beef.
Add 1 chopped onion.

When beef is browned, sprinkle in 4 tsp. of taco seasoning and 1 tsp. chili powder.

Stir in:

3 cups water
3 cups thinly sliced zucchini
2 cups corn
2 cans stewed tomatoes (I sometimes used the Mexican flavored ones)

Bring to a boil.  Stir in 3 cups uncooked minute rice. Reduce heat to low. Cover and simmer for 7 minutes. Stir occasionally.

Divide mixture between 2 large resealable freezer bags. Label with these instructions:

Thaw. Reheat in skillet or oven. Near the end of cooking time, sprinkle with cheese. Cover and let stand until cheese melts.

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Garden Taco Rice
Course: Main Course, Side Dish
Keyword: rice, taco
Servings: 8
: 428 kcal
Ingredients
  • 2 lbs browned ground beef (or Yves Mexican Veggie Ground Round for a vegetarian version)
  • 1 onion chopped
  • 4 tsp taco seasoning
  • 1 tsp chili powder
  • 3 cups water
  • 3 cups zucchini sliced thinly
  • 2 cups corn
  • 2 cans tomatoes stewed
  • 3 cups rice uncooked
Instructions

  1. Brown the ground beef

  2. Add taco seasoning, chili powder, and onion

  3. Stir in water, zucchini, corn, and tomatoes, then bring to a boil

  4. Stir in 3 cups of uncooked minute rice and reduce heat to low

  5. Cover and simmer for 7 minutes, stirring occasionally

  6. Divide between 2 large resealable freezer bags

On the day of cooking:

  1. Thaw bag before reheating in a skillet or oven

  2. Near the end of the cooking time, sprinkle with cheese. Cover until cheese melts

Tante Gisele’s Chicken Fried Rice

(makes 2 large meals or you can double to make 4)

Make the kind of rice you prefer, keeping in mind that you need 8 cups of cooked rice.

Heat 5 Tbsp of vegetable oil in a wok or skillet. Add 3 cups of diced chicken breast. Cook the chicken until no longer pink.

Add:

2 cups diced onion
1 cup diced celery
2 cups diced carrots
2 small jars of sliced water chestnuts
2 cups frozen peas

Stir fry for a few minutes. After that, add the rice and 1/4 – 1/2 cup oil then fry.

Stir in 2 minced garlic cloves, 4 Tbsp oyster sauce, and 8 Tbsp soya sauce.

Divide into 2 large resealable freezer bags and label:

Thaw. Heat in a covered casserole in the oven.

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Tante Gisele's Chicken Fried Rice
Course: Main Course, Side Dish
Keyword: chicken, rice
Servings: 8
: 778 kcal
Ingredients
  • 5 Tbsp. vegetable oil (to fry chicken in)
  • 3 cups chicken breast diced
  • 2 cups onion diced
  • 1 cup celery diced
  • 2 cups carrots diced
  • 2 jars water chestnuts sliced
  • 2 cups frozen peas
  • 1/4-1/2 cup vegetable oil
  • 2 cloves garlic minced
  • 4 Tbsp. oyster sauce
  • 8 Tbsp. soya sauce
Instructions

  1. Make whatever rice you prefer, as long as you end up with 8 cups cooked

  2. Using the 5 Tbsp. of oil, fry the diced chicken breast in a skillet until no longer pink

  3. Add onion, celery, carrots, water chestnuts, and peas for a few minutes

  4. Add rice and remaining oil, fry

  5. Stir in garlic, oyster sauce, and soya sauce

  6. Divide into 2 large resealable freezer bags and remove excess air

On the day of cooking:

  1. Thaw the bag and heat in a covered casserole dish in the oven

Tante Gisele’s Chicken Fried Rice recipe is available in my Dinner in 20 Freezer Meal Menu Plan which includes printable shopping lists, prep list, recipes, and printable labels.

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Black Bean Soup

(makes 1 lunch-size meal or you can double or triple for more)

Run  1 1/2 cups of water and a 19 oz. can of black beans (with the liquid) through a blender. Add 2 Tbsp. VE dry salsa spice, 4 tsp. vegetable stock mix, and hot pepper sauce to taste.

Pour into a medium-sized resealable freezer bag and label with instructions:

Thaw. Bring to boil in a saucepan. Boil slowly uncovered for 10 minutes, stirring often. Serve topped with sour cream and grated jalapeno jack cheese.

Print
Black Bean Soup
Course: Soup
Keyword: black bean
Servings: 4
: 481 kcal
Ingredients
  • 1.5 cups water
  • 19 oz. canned black beans
  • 2 Tbsp. VE dry salsa spice
  • 4 Tsp. vegetable stock
  • hot pepper sauce, to taste
Instructions

  1. Blend ingredients together

  2. Pour into a medium-sized resealable freezer bag

On the day of cooking:

  1. Thaw bag and bring to a boil in a saucepan

  2. Boil slowly uncovered for 10 minutes, stirring often

  3. Serve topped with sour cream and grated jalapeno jack cheese

Our Other Favourite Freezer Meal Recipes:

Chicken Dump Recipes

Beef Dump Recipes

Sloppy Joes (gluten-free)

Crock Pot Chicken Taco Soup (gluten-free)

Beef and Corn Casserole (gluten-free)

Spanish Rice Casserole (gluten-free)

Sweet Potato and Black Bean Casserole (gluten-free)

Vegetable Pesto Minestrone (gluten-free)

Crock Pot Pizza Casserole

Stuffed Peppers (gluten-free)

Better Than It Sounds Prune and Olive Chicken (gluten-free)

Check out our Freezer Meal Menu Plans which come complete with printable shopping lists, prep lists, printable labels, and full recipes or our Chicken and Beef Dump recipe books.

Chicken and Beef Dump Recipes Bundle