ULTIMATE CHICKEN TACO SOUP

Chicken Taco Soup in a bowl, garnished with cilantro and a lime wedge.

I still remember the first time I made Chicken Taco Soup for my family. It was a cold, blustery evening, and the aroma of cumin, chili powder, and simmering chicken filled the house. Everyone raved about it, and it quickly became a family favorite. Today, I’m sharing all my secrets for the most unbelievably delicious and comforting Chicken Taco Soup you’ll ever make!

Why You’ll Absolutely LOVE This Chicken Taco Soup

Chicken taco soup in bowl. Easy recipe, flavorful, and delicious.

Okay, friend, let’s talk about why this Chicken Taco Soup is about to become your new go-to meal. Forget complicated recipes and hours spent in the kitchen. This soup is all about maximum flavor with minimum effort. Seriously, it’s so easy, even a beginner cook can nail it! But beyond the ease, it’s the taste that will have you hooked. Think creamy, slightly spicy, loaded with chicken, beans, corn, and all those fantastic taco flavors you crave. It’s like a party in a bowl, and everyone’s invited!

And the best part? It’s incredibly versatile. You can customize it to your heart’s content. Want it spicier? Add more jalapenos. Need it creamier? A dollop of sour cream (or even cream cheese!) will do the trick. Got picky eaters? No problem! They can add their own toppings to make it exactly the way they like it. Honestly, this Chicken Taco Soup is a total crowd-pleaser, guaranteed to bring smiles to the table.

The Heart of the Soup: Ingredients

Let’s break down the ingredients. Don’t be intimidated by the list; most of these are pantry staples, and you probably already have them on hand!

  • Chicken: I prefer using boneless, skinless chicken breasts for convenience, but you can also use boneless, skinless chicken thighs for a richer flavor. About 1.5 – 2 pounds is perfect.
  • Onion & Garlic: These are the aromatic foundation of our soup. One medium yellow onion, diced, and 2-3 cloves of garlic, minced, will do the trick.
  • Canned Tomatoes: One 28-ounce can of crushed tomatoes and one 10-ounce can of diced tomatoes and green chilies (like Rotel) bring that essential tomato flavor and a touch of heat.
  • Beans: We’re using a combination of black beans and kidney beans for texture and flavor. One 15-ounce can of each, rinsed and drained.
  • Corn: One 15-ounce can of corn, drained, adds a touch of sweetness. You can also use frozen corn.
  • Chicken Broth: This forms the base of the soup. About 6-8 cups, depending on how thick you like your soup.
  • Taco Seasoning: This is where the magic happens! You can use a store-bought packet or make your own (recipe below!).
  • Olive Oil: Just a tablespoon or two for sautéing the onion and garlic.
  • Optional Toppings: This is where you can get creative! Shredded cheese, sour cream, avocado, cilantro, tortilla chips, lime wedges… the sky’s the limit!

Homemade Taco Seasoning (Because You’re Worth It!)

Okay, I know you can buy taco seasoning at the store, but trust me, making your own is SO much better. It’s fresher, more flavorful, and you can control the amount of salt and spice. Here’s my go-to recipe:

  • 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, for extra heat)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Simply combine all the ingredients in a small bowl and store in an airtight container. You’ll never go back to store-bought again!

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

Alright, let’s get down to business! Follow these easy steps, and you’ll be enjoying a steaming bowl of Chicken Taco Soup in no time.

  1. Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant. The aroma filling your kitchen at this point is just a hint of the deliciousness to come!
  2. Add the Chicken: Add the chicken breasts to the pot and cook until lightly browned on all sides. Don’t worry about cooking them all the way through; they’ll finish cooking in the soup.
  3. Introduce the Tomatoes and Beans: Pour in the crushed tomatoes and diced tomatoes with green chilies. Add the black beans, kidney beans, and corn. Stir to combine.
  4. Season the Soup: Stir in the taco seasoning. Make sure it’s evenly distributed throughout the soup.
  5. Add the Broth: Pour in the chicken broth. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 20 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together.
  6. Shred the Chicken: Remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the soup.
  7. Simmer and Serve: Continue to simmer the soup for another 10 minutes to allow the shredded chicken to absorb the flavors. Taste and adjust seasonings as needed. Now, ladle into bowls and top with your favorite toppings!

Success Tips for Chicken Taco Soup Perfection

Here are a few golden rules to guarantee your Chicken Taco Soup is a resounding success. Follow these, and you’ll be hailed as a soup-making genius!

  • Don’t Skip the Sautéing: Sautéing the onion and garlic is crucial for building flavor. Don’t rush this step! Let them soften and become fragrant before adding the chicken.
  • Simmer, Simmer, Simmer: The longer you simmer the soup, the better the flavors will meld together. Aim for at least 20 minutes, but an hour is even better.
  • Taste and Adjust: Taste the soup throughout the cooking process and adjust the seasonings as needed. Add more taco seasoning for a spicier flavor, or a pinch of salt and pepper to balance the flavors.
  • Don’t Overcook the Chicken: Be careful not to overcook the chicken, or it will become dry and tough. If you’re using chicken breasts, check for doneness after about 20 minutes of simmering. They should be cooked through but still tender.
  • Load Up on Toppings!: The toppings are what really make this soup special. Don’t be afraid to get creative and add your favorites! Shredded cheese, sour cream, avocado, cilantro, tortilla chips, lime wedges… the more, the merrier!

Variations to Make It Your Own

The beauty of this Chicken Taco Soup is that it’s incredibly adaptable. Feel free to experiment and make it your own! Here are a few ideas to get you started:

  • Spicy Chicken Taco Soup: Add a diced jalapeno pepper (with seeds for extra heat) when sautéing the onion and garlic. Or, add a dash of hot sauce to each bowl before serving.
  • Creamy Chicken Taco Soup: Stir in a dollop of sour cream, cream cheese, or Mexican crema just before serving. You can also add a can of cream of chicken soup for extra creaminess.
  • Vegetarian Chicken Taco Soup: Omit the chicken and add more beans and vegetables, such as bell peppers, zucchini, or sweet potatoes.
  • Slow Cooker Chicken Taco Soup: This soup is perfect for the slow cooker! Simply add all the ingredients to your slow cooker, stir to combine, and cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken before serving.
  • Instant Pot Chicken Taco Soup: For a super-fast version, use your Instant Pot! Add all the ingredients to the Instant Pot, seal the lid, and cook on high pressure for 12 minutes. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure. Shred the chicken before serving.

Serving Suggestions & Perfect Pairings

This Chicken Taco Soup is a complete meal on its own, but here are a few serving suggestions and perfect pairings to take it to the next level:

  • Serve with a side of cornbread: The sweetness of the cornbread pairs perfectly with the savory soup.
  • Top with a dollop of guacamole: Creamy guacamole adds a rich and flavorful element.
  • Serve with a side salad: A simple green salad with a light vinaigrette provides a refreshing contrast to the soup.
  • Offer a variety of toppings: Set out a topping bar with shredded cheese, sour cream, avocado, cilantro, tortilla chips, and lime wedges so everyone can customize their soup to their liking.
  • Make it a taco night: Serve the soup with all the fixings for tacos, such as tortillas, ground beef, and all your favorite taco toppings.

Make-Ahead & Freezing Instructions

Good news! This Chicken Taco Soup is a fantastic make-ahead meal. You can prepare it up to 2-3 days in advance and store it in the refrigerator. In fact, the flavors will actually improve as it sits!

To freeze the soup, let it cool completely, then transfer it to freezer-safe containers or bags. Be sure to leave some room at the top of the container, as the soup will expand when it freezes. The soup can be frozen for up to 2-3 months. When ready to eat, thaw it overnight in the refrigerator or in the microwave. Reheat on the stovetop or in the microwave until heated through.

This soup freezes beautifully, making it a perfect option for meal prepping or stocking your freezer for those busy weeknights. I always make a double batch so I can have some on hand for later!

If you’re a fan of creamy soups, you should also try my CHICKEN TORTELLINI HEAVEN. It’s another family favorite! For something with a bit more kick, consider CAJUN CHICKEN SOUP HEAVEN. It has a wonderful depth of flavor. And if you are looking for other ways to use chicken, I highly recommend HATCH CHICKEN VERDE. It is full of flavor and is so easy to make. For a hearty and comforting meal similar to taco soup, but with a different flavor profile, you might like White Chicken Chili, or its slow cooker version White Chicken Chili. If you’re in the mood for something with dumplings, my CHICKEN DUMPLING SOUP is always a winner.

Why You Should Make This TODAY!

This isn’t just another soup recipe; it’s an experience. It’s the warmth on a cold day, the comfort of a home-cooked meal, the joy of sharing something delicious with the people you love. This Chicken Taco Soup is more than just food; it’s a memory in the making.

So, what are you waiting for? Gather your ingredients, put on some music, and get cooking! I promise you, this Chicken Taco Soup will not disappoint. It’s easy, flavorful, and guaranteed to be a hit with everyone who tries it. Enjoy!

Can I make this Chicken Taco Soup ahead of time?

Yes! This Chicken Taco Soup is a great make-ahead meal. You can prepare it 2-3 days in advance and store it in the refrigerator. The flavors will actually improve as it sits.

What are some variations I can make to the Chicken Taco Soup?

You can make Spicy Chicken Taco Soup by adding jalapenos or hot sauce, Creamy Chicken Taco Soup by adding sour cream or cream cheese, or Vegetarian Chicken Taco Soup by omitting the chicken and adding more beans and vegetables. You can also make it in a slow cooker or Instant Pot.

What are some good toppings to add to Chicken Taco Soup?

Popular toppings include shredded cheese, sour cream, avocado, cilantro, tortilla chips, and lime wedges. You can customize it with your favorites!

Can I freeze Chicken Taco Soup?

Yes, Chicken Taco Soup freezes well. Cool completely, then transfer to freezer-safe containers or bags, leaving room for expansion. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator or in the microwave and reheat until heated through.

Chicken Taco Soup in a bowl, garnished with cilantro and a lime wedge.

Ultimate Chicken Taco Soup

2d2355f94c641042967684431963d4defc336a20c3e4ce40660e13574c1dc566?s=30&d=mm&r=g - ULTIMATE CHICKEN TACO SOUPAmelia
This Chicken Taco Soup is a hearty and comforting meal perfect for a cold evening. It’s packed with chicken, beans, corn, and taco seasoning, offering a delicious and customizable flavor experience. It’s easy to make and can be tailored to your spice preference and dietary needs.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican-American
Servings 6
Calories 350 kcal

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife
  • Measuring spoons
  • Measuring cups
  • Can opener
  • Two forks (for shredding chicken)
  • Ladle
  • Bowls

Ingredients
  

  • 1.5 – 2 pounds boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2-3 cloves garlic, minced
  • 1 28- ounce can crushed tomatoes
  • 1 10- ounce can diced tomatoes and green chilies Rotel
  • 1 15- ounce can black beans, rinsed and drained
  • 1 15- ounce can kidney beans, rinsed and drained
  • 1 15- ounce can corn, drained
  • 6-8 cups chicken broth
  • 2-3 tablespoons taco seasoning store-bought or homemade
  • Optional toppings: shredded cheese, sour cream, avocado, cilantro, tortilla chips, lime wedges

Instructions
 

  • Heat the olive oil in a large pot or Dutch oven over medium heat.
  • Add the diced onion and cook until softened, about 5 minutes.
  • Add the minced garlic and cook for another minute, until fragrant.
  • Add the chicken breasts to the pot and cook until lightly browned on all sides.
  • Pour in the crushed tomatoes and diced tomatoes with green chilies.
  • Add the black beans, kidney beans, and corn. Stir to combine.
  • Stir in the taco seasoning. Make sure it’s evenly distributed throughout the soup.
  • Pour in the chicken broth. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 20 minutes, or up to an hour.
  • Remove the chicken breasts from the pot and shred them with two forks.
  • Return the shredded chicken to the soup.
  • Continue to simmer the soup for another 10 minutes to allow the shredded chicken to absorb the flavors.
  • Taste and adjust seasonings as needed. Add salt and pepper to taste.
  • Ladle into bowls and top with your favorite toppings.

Notes

For a spicier soup, add a diced jalapeno pepper or a dash of hot sauce. To make it creamier, stir in a dollop of sour cream or cream cheese before serving. This soup can be made ahead of time and stored in the refrigerator for up to 3 days. It also freezes well for up to 2-3 months. When freezing, cool completely before transferring to freezer-safe containers. Be sure to leave some room at the top of the container, as the soup will expand when it freezes. Thaw overnight in the refrigerator or in the microwave. Reheat on the stovetop or in the microwave until heated through.

ABOUT THE AUTHOR

Amelia Chen-Morrison

Welcome to my Amelia Chen-Morrison kitchen! I love creating easy, flavorful recipes that bring families together around the table. Here you’ll find simple dishes, a bit of healthy inspiration, and snippets of my everyday life. So glad you’re here!

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