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chicken taco soup
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chicken taco soup

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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: chicken
Calories: 320
Ingredients Method Notes

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

Method
 

  1. 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. 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 the shredded chicken, black beans, kidney beans, corn, Rotel, and salsa. Stir everything together and bring the soup to a gentle boil.
  4. 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. 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.
Reheat: Rewarm on the stovetop or in the microwave until heated through.