This chicken taco soup brings together all your favorite Mexican flavors in one soul-warming dish!
This hearty soup transforms classic taco ingredients into a comforting meal. Each spoonful delivers tender shredded chicken, fire-roasted tomatoes, and perfectly seasoned broth.
It’s my go-to for those chilly evenings, plus it makes fantastic leftovers.
I love serving it with a big dollop of melted cheese on top with crushed tortilla chips!
Why You’ll Love This Chicken Taco Soup
Customizable: Each bowl becomes a personal masterpiece with the array of toppings available. From creamy avocado to crunchy tortilla chips, everyone creates their perfect combination.
Time-Saver: Most ingredients are pantry staples or canned goods. The soup requires minimal prep work for busy days.
Bold Taste: The combination of fire-roasted tomatoes, green chilies, and taco seasoning creates a rich, smoky depth of flavor.
Great for Leftovers: This soup tastes even better the next day as the flavors meld together. It’s an excellent choice for meal prepping or enjoying throughout the week.
Ingredients
- Boneless, Skinless Chicken Breasts: They cook directly in the broth, absorbing all the rich flavors before being shredded.
- Olive Oil: It adds a subtle richness and helps to develop the base flavors of the soup.
- Onion, Bell Peppers, and Garlic: These aromatic vegetables create a flavorful foundation for the soup.
- Chicken Broth: It acts as the liquid base of the soup, infusing it with savory chicken flavor while keeping it light and comforting.
- Fire-Roasted Diced Tomatoes: They add a smoky, slightly charred flavor to the soup, giving it a rustic character.
- Diced Green Chilies: They provide a mild heat and tangy flavor that complements the other ingredients.
- Black Beans: A hearty addition adds texture, fiber, and plant-based protein to balance the dish.
- Corn: They add color, texture, and a touch of sweetness to contrast with the savory elements.
- Seasonings: Taco seasoning and cumin bring warm, earthy spices. Salt enhances all the flavors in the dish.
- Suggested Toppings: I use shredded cheddar cheese, sour cream, diced avocado, fresh lime wedges, tortilla chips, chopped cilantro, and sliced green onions.
How to Make Chicken Taco Soup
Follow these easy steps to make this incredible soup.
1. Sauté the aromatics. In a large Dutch oven or soup pot, heat olive oil over medium-high heat. Add the diced onion, bell peppers, and minced garlic. Sauté for 3–4 minutes, stirring occasionally, until the onions are soft and translucent.
2. Add the main ingredients. Place the chicken breasts in the pot, then add the chicken broth, fire-roasted tomatoes, green chilies, taco seasoning, and cumin. Stir to combine.
3. Let it simmer. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 15–20 minutes or until the chicken is fully cooked.
4. Shred the chicken. Using tongs, remove the chicken from the pot and transfer to a cutting board. Shred it with two forks, then return to the pot.
5. Add the final ingredients. Stir in the black beans and corn. Simmer for an additional 2–3 minutes until everything is heated through.
6. Season and serve. Taste and adjust seasoning with salt as needed. Stir in fresh lime juice just before serving for a burst of freshness. Ladle the hot soup into bowls and serve with your choice of toppings. Enjoy!
Tips for the Best Chicken Taco Soup
This soup is so easy, but these tips make it even more delicious!
- Taste and adjust. The taco seasoning already includes spices. Start with 1/2 teaspoon of extra cumin if you want more flavor, and increase to taste.
- Thicken it up. For a thicker soup, add 1-2 tablespoons of tomato paste or simmer a bit longer after adding the beans and corn.
- Make it creamy. For a creamy variation, add 4 oz of softened cream cheese or a splash of heavy cream just before serving and stir until smooth. Avoid boiling once added to prevent curdling.
- Give it a kick. Add diced jalapeños or extra chili powder if you prefer a spicier soup.
- Take a shortcut. Combine all of the ingredients (except the beans and corn) in a slow cooker and cook on low for 6–8 hours or high for 3–4 hours. Shred the chicken, then add the beans and corn in the last 30 minutes of cooking.
- Fire up the Instant Pot. Sauté aromatics using the sauté function, then add all ingredients (except beans and corn). Cook on high pressure for 10 minutes, quick-release the pressure, shred the chicken, and stir in the beans and corn using the sauté function to heat through.
How to Store
This soup is wonderful for meal prep. Here’s how to store it.
To Store: Place cooled chicken taco soup in an air-tight container and refrigerate for up to 4 days. For the best results, store toppings separately from the soup.
To Freeze: Transfer the completely cooled soup to freezer-safe containers or heavy-duty freezer bags. Leave about an inch of headspace, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Warm individual portions in the microwave for 2-3 minutes, stirring halfway through. Heat larger portions in a pot over medium heat until steaming hot.
Chicken Taco Soup
8
servings10
minutes30
minutes361
kcalThis chicken taco soup is guaranteed to warm you up! With tender chicken, beans, corn, tomatoes, peppers, and spices, it’s like a hug in a bowl.
Ingredients
- For the Soup Base:
2 tablespoons olive oil
1 large onion, diced
2 bell peppers, chopped
3 garlic cloves, minced
2 pounds boneless, skinless chicken breasts
2 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can fire-roasted diced tomatoes
1 (4 ounce) can diced green chilies
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can corn, drained
1 (1 ounce) packet taco seasoning
1/2 teaspoon ground cumin
Salt to taste
- Suggested Toppings:
Shredded cheddar cheese
Sour cream
Diced avocado
Fresh lime wedges
Tortilla chips
Chopped cilantro
Sliced green onions
Instructions
- In a large Dutch oven or soup pot, heat olive oil over medium-high heat. Add the diced onion, bell peppers, and minced garlic. Sauté for 3–4 minutes, stirring occasionally, until the onions are soft and translucent.
- Place the chicken breasts in the pot, then add the chicken broth, fire-roasted tomatoes, green chilies, taco seasoning, and cumin. Stir to combine.
- Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 15–20 minutes or until the chicken is fully cooked.
- Using tongs, remove the chicken from the pot and transfer to a cutting board. Shred it with two forks, then return the shredded chicken to the pot.
- Stir in the black beans and corn. Simmer for an additional 2–3 minutes until everything is heated through.
- Taste and adjust seasoning with salt as needed. Stir in fresh lime juice just before serving for a burst of freshness. Ladle the hot soup into bowls and serve with your choice of toppings. Enjoy!
Notes
- The taco seasoning already includes spices, so start with 1/2 teaspoon of extra cumin if you want more flavor, and increase to taste.
- For a thicker soup, add 1-2 tablespoons of tomato paste in Step 2 or simmer a bit longer after adding the beans and corn.
- For a creamy variation, add 4 oz of softened cream cheese or a splash of heavy cream just before serving and stir until smooth. Avoid boiling once added to prevent curdling.
Can I use rotisserie chicken for this recipe?
Hi Darlene, yes, feel free to use rotisserie chicken as a shortcut! It’ll come out just as flavorful.