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CrockPot Taco Soup (Easy GF DF Slow Cooker Soup)

This Crockpot Taco Soup is bursting with flavor. Made with juicy chicken, tender onion and peppers, tomatoes, beans, peppers, and more, you can't beat this Slow Cooker Taco Soup. Add in all your favorites and make it exactly what your Mexican food dreams are made of!

Mexican food... is the best.

Mexican food is its very own food melting pot of awesomeness. Just like this Crock-Pot Taco Soup recipe.

Black bowl of taco soup with spoons next to it.

Why you'll love this recipe

  • Incredibly versatile and easy to customize
  • You won't know that it's dairy free and gluten free
  • Uses pantry staple ingredients- things you already have on hand
  • Smells incredible as it's cooking

Why else is this gluten and dairy free taco soup all that?

First, it's fabulous-tasting. It's packed with vegetables and protein. It tastes fresh and is filling.

The heat from the fire-roasted tomatoes makes this dish taste authentic… as in south-of-the-border authentic.

It's also the perfect comfort food on a cold winter night.

This is one of my favorite meals to make during our cold Montana winters. 

The combined texture and warmth of this soup will make it hard to stop eating one bowl.

Why else about this soup is so amazing you'll want to bust out your Crock-Pot right now? It's so, so easy to prepare!

It's one of the easiest dinner recipes we make that is perfect for those busy weeknights.

Slow cooker soup, like this delicious soup, is great for meal prep to help on those busy days!

There's nothing better than preparing this in the Crock-Pot the night before and then just turning it on in the morning as you head to work.

A crockpot bowl of taco soup.

Ingredients Notes

Get more info on all of these simple ingredients in the recipe card at the bottom of the post. 

  • chicken breasts- you can use ground beef, ground turkey, ground chicken, or ground pork if desired- or a combo
  • onion- we used red onion, but you can use white if you have that instead
  • bell peppers
  • corn
  • petite diced tomatoes - we like to use Meir Glen organic tomatoes
  • diced tomatoes, fire-roasted or fire-roasted with chipotle peppers
  • water
  • black beans
  • chicken stock
  • spices - chili powder, cumin, garlic powder, kosher salt, and black pepper
  • optional--green onion, cilantro, jalapenos, lime juice, dairy free sour cream, or gluten free tortilla strips
  • this soup is delicious served with tortilla chips

How to Make Slow Cooker Taco Soup

  1. Place chicken in Crock-Pot. Place all other ingredients on top of the chicken. 
  2. Lightly stir ingredients and place lid on the pot.
  3. Set the Slow Cooker temperature setting to HIGH for 4-6 hours, or LOW for 8 hours. 
  4. When just about ready to serve, carefully remove the chicken breasts and shred into small pieces using a pair of forks. (Careful! The chicken will be hot. Using tongs can be helpful!)
  5. Stir the shredded chicken back into the soup.
  6. Dish into serving bowls. Add garnishes and serve with tortilla chips.

Helpful Kitchen Equipment

These things are helpful to have on hand to make your time in the kitchen even more efficient!

Measuring Cups and Spoons

Slow Cooker

Tongs

Meat Shredding Claws

Two bowls of taco soup.

Tips and Variations

  • This is your go-to recipe if you're taking a road trip and looking to travel with pre-made meals.
  • Once the soup prepare a meal-size portion and freeze it. When we're set to travel, I place it directly into our cooler from the freezer—yes, still frozen. It's that amazing and easy!
  • Always check your spices to ensure they're dairy and gluten free.
  • Once you close the lid to start the soup, do not keep opening it to check on the soup, no matter how tempting it may be. Doing this causes a drastic drop in temperature as the food cooks which could make it unsafe to eat.
  • Use a good soup ladle to ensure you get enough broth and all of the goodies with each scoop.
  • If swapping chicken out for beef, I recommend swapping chicken stock or chicken broth out for beef broth or beef stock if you have it. 

Storage

Any leftover soup should be transferred to an airtight container and kept in the fridge for up to 4-5 days.

Can you freeze this soup?

Yes friends, that's another glorious thing about this taco soup recipe.

Once your soup has cooled down to room temperature, you can place it in a freezer safe container or bag.

We like to store this in single serving portions or meal size portions so when we want to enjoy it again later, we only have to thaw the necessary amount.

No wasting this fantastic soup!

Remove your soup and place it in the fridge overnight to thaw and then reheat in the microwave, or on the stovetop (our preference) until heated thoroughly.

In fact, this is the perfect road trip meal to bring along.

Simply place your frozen container of soup into your cooler- this also helps keep everything else in the cooler cold, too.

When you arrive at your destination, it's either thawed or partially thawed.

In the past year we've had both a 14 hour car ride and a 6 hour car rides.

This pre-made soup worked perfectly on both trips.  We've heated it up in hotel microwaves, and in a saucepan at an Airbnb. Woot woot!

Bowl of soup with dairy free sour cream and gluten free chips.

How can I boost the heat factor?

We do like to add a little fire to our soup.

I either use fire-roasted diced tomatoes or diced tomatoes fire-roasted with chipotle peppers. If you like heat that will make you break out in a sweat, then use 2 cans of fire-roasted tomatoes.

I tried 2 cans with my family before, and it was a little too much heat for my kids.

So I adjusted the recipe to 1 can fire-roasted and 1 can diced tomatoes.

Additionally, you can add some hot sauce to this easy crock pot taco soup if desired. 

Feel free to play with the spice level of this comforting soup the next time you make this! 

What else can I add to this Crockpot Taco Soup?

This Slow Cooker Gluten Free Taco Soup is so simple to customize. Literally, add what you love and ditch the rest.

My kids get crazy excited about taco soup because they know we'll be busting open a bag of tortilla chips, too. We love to put chips in this soup recipe right before we enjoy it.

We sometimes garnish with a dollop of dairy free sour cream on top of each serving.

Sprinkle with fresh cut cilantro or green onions to add extra flavor as well.

Some might like to add guacamole or dairy free cheese.

If you want to add some pinto beans or kidney beans to the black beans that would be a delicious idea. 

Garnishing with diced green onion or diced green chiles and some salsa isn't a bad idea either. 

How else can I serve this?

I've seen a few recipe readers take this soup and turn it into almost a gumbo or a slightly different dish.

Make a large pot of rice and serve this soup over a heaping pile of rice.

The rice will absorb some of the flavor and really help spread this soup even further!

It's a great way to help make this soup serve even more servings.

Can I make this a Creamy Crockpot Taco Soup recipe? 

Absolutely, this is an easy thing to do. Just add some dairy free cream cheese to the mixture during the last hour or so to really change up this delicious soup. 

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Lastly

The taste of this soup will have everyone wanting several servings.  And if there are leftovers, they taste wonderful the next day as the flavors have had more time to meld together.

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A bowl full of taco soup with text overlay.
Taco soup in 2 bowls topped with dairy free sour cream, green onions, and cilantro.

Gluten and Dairy Free Crock-Pot Taco Soup


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Course: Main Course
Cuisine: Mexican
Servings: 10 people
Author: Eating Gluten & Dairy Free

Ingredients

  • 3 chicken breasts
  • ½ onion, diced
  • 1 15 oz can black beans, rinsed and drained
  • 1 10 oz bag corn
  • 1 14.5 can petite diced tomatoes
  • 1 14.5 can diced tomatoes, fire-roasted or fire-roasted with chipotle peppers
  • 2-3 bell peppers (any color), diced
  • 1 qt chicken stock
  • 1 cup water
  • 3 tblsp chili powder
  • 3 teaspoon cumin
  • 2 teaspoon garlic powder
  • 1 teaspoon salt, or to taste
  • pepper to taste
  • optician garnish- dairy free sour cream, green onions, cilantro, or jalapenos,

Instructions

  • Place chicken in Crock-Pot. Place all other ingredients on top of chicken. 
  • Lightly stir ingredients.
  • Set Crock-Pot temperature setting to HIGH for 4-6 hours, or LOW for 8 hours. 
  • Remove chicken and shred into small pieces using a pair of forks. (Careful! The chicken will be hot.)
  • Stir the shredded chicken back into the soup. Dish into serving bowls. Add garnishes and serve with tortilla chips.

Nutritional Disclaimer

These Nutritional Facts are ESTIMATED. Your actual nutritional info with this recipe may vary depending on the brands you choose. “Eating Gluten and Dairy Free” is not a registered dietician or nutritionist. The provided nutritional info above is based on a generic calculator, if you want more accurate info, use your nutritional calculator of choice where you can choose brands and get more info that way.

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Recipe Rating




Brian

Friday 12th of June 2020

Hey, I'm a long time fan and reader of your blog, first time commenter. Just wanted to say this post really hit home with the stuff I've been looking into. Thanks!

Jill

Saturday 13th of June 2020

Awesome! Happy eating gluten and dairy free, Jill