EASY CHICKEN TACO SOUP

Dreaming of a hearty, flavorful meal that practically cooks itself and bursts with Tex-Mex deliciousness? Imagine a warm bowl brimming with tender chicken, savory spices, and all your favorite taco toppings – this Chicken Taco Soup is exactly what your taste buds are craving! Get ready to experience a comforting and customizable soup that’s perfect for busy weeknights and guaranteed to become a new family favorite.

The Must-Have Ingredients

Before we dive into the how-to, let’s gather all the goodies you’ll need to make this amazing Chicken Taco Soup. Don’t worry if you want to tweak things a bit – this recipe is incredibly forgiving, and that’s what makes it a perfect Homemade Soup Recipe.

Soup Essentials:

• Chicken: 1.5 lbs boneless, skinless chicken breasts
• Olive Oil: 1 tablespoon
• Onion: 1 medium, chopped
• Garlic: 2 cloves, minced
• Diced Tomatoes: 1 (14.5 oz) can, undrained
• Tomato Sauce: 1 (8 oz) can
• Corn: 1 (15.25 oz) can, drained
• Black Beans: 1 (15 oz) can, rinsed and drained
• Pinto Beans: 1 (15 oz) can, rinsed and drained (optional, but adds a nice creamy texture!)
• Chicken Broth: 4 cups (low sodium is best so you can control the salt)
• Taco Seasoning: 1 (1 oz) packet (or homemade, see notes below!)
• Chili Powder: 1 teaspoon
• Cumin: 1 teaspoon
• Salt and Pepper: To taste

Toppings (Get Creative!):

• Shredded Cheese: Cheddar, Monterey Jack, or a Mexican blend
• Sour Cream or Greek Yogurt: For a tangy creaminess
• Avocado: Diced, for healthy fats and flavor
• Tortilla Chips: Crushed, for crunch
• Cilantro: Chopped, for freshness
• Green Onions: Sliced, for a mild onion flavor
• Jalapeños: Sliced or diced, for heat
• Lime Wedges: For a zesty finish

Let’s Get Cooking: Step-by-Step Instructions

Alright, now for the fun part! Follow these simple steps, and you’ll have a pot of delicious Chicken Taco Soup simmering in no time. This recipe is so easy; it will quickly become your favorite Taco Soup Recipe.

The Stovetop Method:

1. Sear the Chicken: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken breasts and sear for 2-3 minutes per side, until lightly browned. You don’t need to cook them through completely at this point.
2. Sauté the Aromatics: Remove the chicken from the pot and set aside. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Add the Goodies: Stir in the diced tomatoes, tomato sauce, corn, black beans, pinto beans (if using), chicken broth, taco seasoning, chili powder, and cumin.
4. Simmer and Shred: Bring the soup to a boil, then reduce heat and simmer for 20-25 minutes, or until the chicken is cooked through. Remove the chicken from the pot and shred it with two forks.
5. Combine and Season: Return the shredded chicken to the pot and stir to combine. Season with salt and pepper to taste.
6. Serve and Enjoy!: Ladle the soup into bowls and top with your favorite toppings.

The Crockpot (Slow Cooker) Method:

For an even easier option, this Chicken Taco Soup is fantastic in the slow cooker. It’s one of my go-to Crockpot Soup Recipes.

1. Combine Ingredients: Place the chicken breasts, chopped onion, minced garlic, diced tomatoes, tomato sauce, corn, black beans, pinto beans (if using), chicken broth, taco seasoning, chili powder, and cumin in the slow cooker.
2. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through.
3. Shred and Serve: Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and stir to combine. Season with salt and pepper to taste. Ladle into bowls and top with your favorite toppings.

Tips and Tricks for Soup Perfection

Want to elevate your Chicken Taco Soup game? Here are a few extra tips to make it even more amazing.

Spice It Up (or Tone It Down!)

Not a fan of too much heat? Reduce the amount of chili powder or omit the jalapeños. Love a spicy kick? Add a pinch of cayenne pepper or a dash of your favorite hot sauce. Adjusting the spice level is super simple and personalizes your bowl.

Homemade Taco Seasoning

For a truly homemade touch, skip the packet and make your own taco seasoning! Combine 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon oregano, 1/4 teaspoon cayenne pepper (optional), and salt and pepper to taste. Store any extra in an airtight container.

Thickening the Soup

If you prefer a thicker soup, you have a couple of options. You can mash some of the beans with a fork before adding them to the pot, or you can mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into the soup during the last few minutes of cooking.

Make it Vegetarian

Easily adapt this recipe to be vegetarian by omitting the chicken and adding an extra can of beans or some diced sweet potatoes. You could even add some crumbled vegetarian ground “beef.”

Freezing for Later

Chicken Taco Soup freezes beautifully! Let it cool completely before transferring it to freezer-safe containers or bags. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.

Variations to Explore

The beauty of this Chicken Taco Soup recipe lies in its versatility! Here are a few ideas to customize it to your liking:

• Creamy Chicken Taco Soup: Stir in a block of cream cheese during the last few minutes of cooking for a rich and decadent twist.
• White Chicken Taco Soup: Use white beans instead of black and pinto beans, and add a can of green chilies for a Southwestern flavor.
• Chicken Tortilla Soup: Top with crispy tortilla strips and a dollop of sour cream for a classic comfort food experience.

What to Serve with Your Soup

While Chicken Taco Soup is delicious on its own, here are some perfect pairings to complete your meal:

• Cornbread: A classic Southern side that complements the flavors of the soup perfectly.
• Quesadillas: Grilled cheese tortillas add a cheesy and satisfying element.
• Side Salad: A simple green salad with a light vinaigrette provides a refreshing contrast.
• Mexican Rice: A flavorful and colorful side dish.

Craving More Tex-Mex Flavors?

If you’re loving these Southwestern flavors, you might also enjoy Chicken Enchilada Heaven, which is a rich and cheesy delight. Alternatively, for another lighter soup option, try this Southwest Chicken Soup, its a fiesta in a bowl. If you’re looking for a pasta dish with similar flavors, Taco Pasta Fiesta is a great option. For another variation on taco soup, check out the original Taco Soup recipe. And if you’re craving something with a kick, Green Chile Enchilada Soup is sure to please. Don’t forget to try the Chicken Taco Soup – you’re in for a treat!

Conclusion: Your New Go-To Soup Recipe Awaits

This Chicken Taco Soup is more than just a recipe; it’s a warm hug in a bowl, a celebration of flavors, and a testament to the magic of simple ingredients coming together to create something truly special. It’s my absolute go-to Homemade Soup Recipe, and I know it will quickly become one of yours, too. Enjoy!

EASY CHICKEN TACO SOUP

Amelia Chen-Morrison

This Easy Chicken Taco Soup recipe delivers a hearty and flavorful Tex-Mex meal that’s both comforting and customizable. Perfect for busy weeknights, it combines tender chicken, savory spices, and your favorite taco toppings into a warm and satisfying bowl.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Tex-Mex

Servings 6

Calories 350 kcal

Equipment

• Large pot or Dutch oven
• Slow cooker (optional)
• Knife
• Cutting board
• Measuring spoons
• Measuring cups
• Can opener
• Two forks
• Ladle
• Bowls

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Shredded cheese cheddar, Monterey Jack, or Mexican blend
• Sour cream or Greek yogurt
• Avocado, diced
• Tortilla chips, crushed
• Cilantro, chopped
• Green onions, sliced
• Jalapeños, sliced or diced
• Lime wedges

Instructions

 

• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken breasts and sear for 2-3 minutes per side, until lightly browned. Remove the chicken from the pot and set aside.
• Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
• Stir in the diced tomatoes, tomato sauce, corn, black beans, pinto beans (if using), chicken broth, taco seasoning, chili powder, and cumin.
• Bring the soup to a boil, then reduce heat and simmer for 20-25 minutes, or until the chicken is cooked through. Remove the chicken from the pot and shred it with two forks.
• Return the shredded chicken to the pot and stir to combine. Season with salt and pepper to taste.
• Ladle the soup into bowls and top with your favorite toppings.

Notes

For a spicier soup, add a pinch of cayenne pepper or a dash of hot sauce. To thicken the soup, mash some of the beans or mix a tablespoon of cornstarch with two tablespoons of cold water and stir it in during the last few minutes of cooking. For a vegetarian version, omit the chicken and add an extra can of beans or diced sweet potatoes. This soup freezes well for up to 3 months.