This Chicken Taco Soup is a hearty, flavorful one-pot meal loaded with tender chicken, beans, corn, tomatoes, and bold taco spices. It’s comforting, protein-packed, and perfect for busy weeknights, meal prep, or cozy family dinners. Serve it with your favorite toppings for a fun, customizable meal everyone loves.
Ingredients (Serves 6–8)
Soup Base
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1 tbsp olive oil
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1 medium onion, diced
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3 cloves garlic, minced
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1 lb boneless, skinless chicken breasts or thighs
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1 (1 oz) packet taco seasoning (or 2 tbsp homemade)
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1 tsp ground cumin
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1 tsp chili powder
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½ tsp smoked paprika
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Salt & black pepper, to taste
Add-Ins
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1 (15 oz) can black beans, drained & rinsed
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1 (15 oz) can kidney or pinto beans, drained & rinsed
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1 (15 oz) can corn, drained
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1 (10 oz) can diced tomatoes with green chilies (Rotel)
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1 (15 oz) can diced tomatoes
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4 cups chicken broth
Optional Toppings
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Shredded cheddar or Mexican-blend cheese
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Sour cream or Greek yogurt
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Avocado slices
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Tortilla strips or crushed tortilla chips
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Fresh cilantro
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Lime wedges
Instructions
Step 1: Sauté Aromatics
Heat olive oil in a large pot over medium heat. Add onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
Step 2: Season the Chicken
Add chicken to the pot. Sprinkle with taco seasoning, cumin, chili powder, smoked paprika, salt, and pepper. Turn to coat the chicken evenly.
Step 3: Add Soup Ingredients
Pour in:
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Chicken broth
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Beans
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Corn
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Diced tomatoes
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Rotel tomatoes
Stir to combine.
Step 4: Simmer
Bring soup to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, until chicken is fully cooked and tender.
Step 5: Shred Chicken
Remove chicken from the pot, shred with two forks, then return it to the soup. Stir well.
Step 6: Finish & Serve
Simmer uncovered for another 5 minutes. Taste and adjust seasoning. Serve hot with your favorite toppings.
Tips for Best Soup
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Use chicken thighs for extra juiciness.
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Add a splash of lime juice at the end for brightness.
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For thicker soup, mash some beans before serving.
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Double the batch—it freezes beautifully.
Q/A Section
Q1: Can I make Chicken Taco Soup in a slow cooker?
A: Yes! Add all ingredients except toppings to a slow cooker. Cook on LOW 6–7 hours or HIGH 3–4 hours. Shred chicken before serving.
Q2: Can I make it in an Instant Pot?
A: Yes! Cook on Manual/Pressure Cook for 12 minutes, natural release for 5 minutes, then shred chicken.
Q3: Can I freeze Chicken Taco Soup?
A: Absolutely. Cool completely and freeze for up to 3 months in airtight containers.
Q4: Is this soup spicy?
A: It’s mild to medium. For extra heat, add jalapeños, cayenne, or hot sauce.
Q5: Can I make it creamy?
A: Yes! Stir in ½ cup cream cheese or heavy cream at the end for a creamy taco soup.
