February 4, 2026
I’ll be honest most crockpot “white chicken chili” or taco soup recipes leave me completely underwhelmed. I mean I think by now we all know most crockpot recipes are out of necessity and not because they are actually the most delicious delicious recipe you’ve ever tasted.
So when I threw this together on a whim (on a weeknight that we had hockey practice), I wasn’t expecting much. I just needed an easy, high-protein dinner that was ready when we walked in the door.
Instead? I loved it.
This slow cooker taco chicken soup is cozy, flavorful, and somehow feels rich and satisfying without using cream or cheese. The texture comes from blending part of the soup itself: beans, broth, and vegetables so it ends up thick and comforting without being heavy.
It’s the rare crockpot soup that actually made me happy to eat, and that alone earned it a permanent spot in my rotation.
If you’re usually unimpressed by white chicken chili or taco soup recipes but still want something easy, filling, and protein-packed—this one’s worth trying.
Ingredients
Method
- Add everything to the slow cooker with the exception of the beans & corn. Cook on high for 4 hours or low for 6-8 hours.
- Once cooked, remove the chicken & shred it.
- Before adding the chicken back, to a blender add half of the can of navy beans with about 1 to 1½ cups of the broth and vegetables from the slow cooker. Blend until smooth and creamy then pour the blended mixture back into the slow cooker.
- Add the shredded chicken, remaining navy beans, and frozen corn. Stir and let everything heat through for about 10–15 minutes.
- Taste & adjust salt as needed.
- Serve warm with Greek yogurt or sour cream, cilantro, avocado, and chips if desired.
Notes
Macro Estimate (per serving)
Calories: ~330–360Protein: ~34–36g
Carbs: ~22–25g
Fat: ~5–7g
