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Gluten Free Dairy Free Chicken Taco Soup


Every family needs at least a handful of recipes that are cheap and easy.  This has become one of those recipes in my house.  It is a recipe that can be thrown in the slow cooker and forgotten.  This is a wonderful idea when you get kids home from school but have appointments, practice or homework that needs attention.  Throw this together and then you have 3-4 hours to run kids around, go to practice or help with homework.  Come back hungry and your dinner is ready.  Throw some dairy free cheese on top (if you like) and serve with corn chips for a hearty meal.

Gluten Free Dairy Free Chicken Taco Soup

Author/Source:  adapted from The Girl Who Ate Everything

mindy @ onceamonthmeals.com


  • 1 cup yellow onion, chopped
  • 2 cups chili beans
  • 2 cups black beans, drained & rinsed
  • 1 cup tomato sauce
  • 2.5 cups diced tomatoes with green chiles (canned)
    2.5 Tablespoons taco seasoning (GFDF)
  • 3.75 cups chicken breasts, boneless skinless (cut into chunks) (approximately 3 breasts)


Place all ingredients in a slow cooker.  Cover and cook on low for 3-4 hours.  Serve with dairy free shredded cheese and corn chips.

Freezing Directions:

Combine all ingredients and place in a gallon size freezer bag.  Remove air, label & seal.  TO SERVE:  Thaw.  Place contents of bag in a slow cooker.  Cover and cook on low for 3-4 hours.

Servings:  6 

**conversion chart image provided by Erik Spiekermann

9 Responses to “Gluten Free Dairy Free Chicken Taco Soup”

  1. Faustina says:

    What are chili beans, and can you suggest a substitution? And if I can’t find tomatoes with green chilies (which I doubt I will be able to find here in the great white north), can you suggest how a ratio for canned tomatoes and canned chilies.

    • Kelly says:

      Faustina, chili beans you can find with your canned beans or canned chili. Typically there are brands like Bush’s or Kuners. If not you can use some pinto and some kidney to make up the chili beans. Also do you have Rotel in your stores? They are typically diced tomatoes with green chiles. I’d say a good ratio is 2 cups of diced tomatoes with 1/4 cup diced green chiles.

  2. Leah says:

    Where does the broth come from?

  3. Jerilynn Miller says:

    The liquid in the soup. Is it just from the canned ingedients?

  4. Lucy says:

    Should the chicken breasts be cooked beforehand?

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