Slow Cooker Chicken Taco Soup is a one-pot meal packed full of nutrition from beans, quinoa, and lots of veggies. A great use for leftover rotisserie chicken.
This Crock Pot Chicken Taco Soup recipe takes about 5 minutes to get going in the slow cooker.
Let it cook while you’re gone, and come home to a hot and hearty dinner meal filled with all the healthy good stuff you want your family eating.
You can swap raw chicken breasts for the leftover rotisserie chicken in this crockpot recipe, or use canned chicken.
How To Make
- To slow cooker add leftover chicken, quinoa, spinach, onion, great northern beans, corn nuggets, diced tomatoes, spices, and chicken stock.
- Cook on high for 2-4 hours or low 4-6 hours.
Optional: Top with your favorite taco toppings including tomatoes, cheese, tortilla strips, avocado, onion, black olives.
Stove Top Directions:
- Sauté the onions in a bit of olive oil in a large pot until translucent
- Add the rest of the ingredients (except pitas).
- Simmer for 15-2o minutes, or until quinoa is tender.
More Crockpot Recipes
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Chicken Tortilla Soup
Ingredients
- 2 cups rotisserie chicken ✅
- 1 cup dry quinoa rinsed
- 1 small onion chopped
- 1 cup spinach
- 15.5 oz. can great northern beans
- 15.25 oz. can corn nuggets drained
- 14.5 oz. can diced tomatoes ✅not drained
- 4.5 oz. can diced green chilies ✅
- 2 Tbsp. chili powder ✅
- 2 Tbsp. cumin ✅
- 1 tsp. granulated garlic ✅
- 1 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. crushed red pepper flakes ✅
- 32 oz. chicken stock ✅
- tortilla chips, crushed ✅
Instructions
- Add the ingredient to the crockpot. To slow cooker add chicken, quinoa, spinach, onion, great northern beans, corn nuggets, diced tomatoes, spices, and chicken stock.
- ⭐️Cook. Cook on high for 2-4 hours or low 4-6 hours.
- Serve. Top with your favorite taco toppings including tortilla chips, tomatoes, cheese, tortilla strips, avocado, onion, and black olives.
Stove Top Directions:
- ⭐️Cook the onions. Sauté the onions in a bit of olive oil in a large pot until translucent. Add the rest of the ingredients.
- ⭐️Cook. Simmer for 15-20 minutes, or until quinoa is tender.
Tawnie Kroll says
Great use of the pitas! I threw mine in the freezer because I knew they would go bad. This recipe sounds delish, I am a big fan of quinoa! 🙂
Create Kids Club says
Thanks Tawnie! The rest of my pitas are frozen as well, waiting for a new exciting recipe 🙂
Melissa says
What a delicious way to use leftover chicken! Yum!