Chicken Taco Soup is a delicious, comforting blend of taco flavors and hearty soup goodness, perfect for busy weeknights, chilly days, or when you’re craving something satisfying and soul-warming. Packed with shredded chicken, beans, corn, and bold seasonings, this one-pot wonder is as easy to make as it is to love. It’s rich, flavorful, and fully customizable with your favorite taco toppings—think cheese, sour cream, avocado, and crushed tortilla chips. Whether you’re cooking for a crowd or meal-prepping for the week, this soup brings big flavor with minimal effort.
What Makes This Soup Special?
Chicken Taco Soup takes everything you love about tacos and turns it into a warm, spoonable dish. It’s cozy, nourishing, and loaded with texture—from tender chicken to creamy beans and juicy corn. It’s also incredibly flexible, allowing you to throw in whatever ingredients you have on hand. And with just one pot to clean, it’s a weeknight lifesaver.
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 6
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 (1 oz) packet taco seasoning
- 1 teaspoon ground cumin (optional for extra flavor)
- 4 cups chicken broth
- 2 cups cooked, shredded chicken (rotisserie works great)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (10 oz) can Rotel (diced tomatoes with green chilies)
- 1 cup salsa (your preferred heat level)
- Salt and pepper, to taste
- Optional toppings: shredded cheese, sour cream, avocado, cilantro, tortilla chips
Instructions
1. Sauté Aromatics
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 1 minute more.
2. Add Seasoning and Broth
Sprinkle in the taco seasoning and cumin, then stir to coat the onions and garlic. Pour in the chicken broth and bring the mixture to a simmer.
3. Add Remaining Ingredients
Add the shredded chicken, black beans, kidney beans, corn, Rotel, and salsa. Stir everything together and bring the soup to a gentle boil.
4. Simmer and Adjust Flavor
Reduce the heat and let the soup simmer for 15–20 minutes to allow the flavors to meld. Taste and season with salt and pepper as needed.
5. Serve with Toppings
Ladle the hot soup into bowls and top with your favorite taco toppings—cheese, sour cream, avocado, cilantro, or crushed tortilla chips.
Variations
- Spicy Kick: Add diced jalapeños or extra hot salsa.
- Creamy Version: Stir in ½ cup cream cheese or a splash of heavy cream at the end.
- Slow Cooker Method: Combine all ingredients (except oil, onion, and garlic) in a slow cooker and cook on low for 6–8 hours.
- Vegetarian Option: Skip the chicken and use veggie broth for a meatless meal.
- Rice or Quinoa Add-In: Add cooked rice or quinoa for extra bulk.
Equipment You’ll Need
- Large soup pot or Dutch oven
- Wooden spoon
- Ladle
- Measuring cups and spoons
- Cutting board and knife
Nutritional Information (Approx. Per Serving)
- Calories: ~320
- Protein: 25g
- Carbohydrates: 30g
- Fat: 12g
- Fiber: 8g
- Sugar: 5g
Storage Tips
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portion-sized containers for up to 3 months.
- Reheat: Rewarm on the stovetop or in the microwave until heated through.
My Cooking Experience
Chicken Taco Soup has been one of my go-to recipes for quick, flavorful meals. It’s the kind of dish you can throw together after a long day and still feel like you made something special. I love how versatile it is—you can adjust the heat, make it creamy, or load it up with toppings. It’s always a hit with my family, especially when served with warm cornbread or crispy tortilla chips.
Conclusion
Chicken Taco Soup is a bold, comforting, and super easy meal that brings all your favorite taco night flavors into one cozy bowl. Whether you’re meal prepping, feeding a hungry family, or just craving a warm bowl of goodness, this soup is the answer. With endless topping possibilities and minimal cleanup, it’s sure to become a staple in your kitchen.
chicken taco soup
Ingredients
Method
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 1 minute more.
- Sprinkle in the taco seasoning and cumin, then stir to coat the onions and garlic. Pour in the chicken broth and bring the mixture to a simmer.
- Add the shredded chicken, black beans, kidney beans, corn, Rotel, and salsa. Stir everything together and bring the soup to a gentle boil.
- Reduce the heat and let the soup simmer for 15–20 minutes to allow the flavors to meld. Taste and season with salt and pepper as needed.
- Ladle the hot soup into bowls and top with your favorite taco toppings—cheese, sour cream, avocado, cilantro, or crushed tortilla chips.
Notes
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portion-sized containers for up to 3 months.
