A hearty, cozy soup loaded with tender shredded chicken, beans, corn, tomatoes, green chiles, and bold taco-seasoned broth. It’s an easy one-pot meal with plenty of Mexican-inspired flavor and customizable toppings.
Ingredients
For the Soup
1½ lb boneless, skinless chicken breasts or thighs
1 tbsp olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
1 medium bell pepper, diced
1 can (14.5 oz) diced tomatoes, with juices
1 can (10 oz) diced tomatoes with green chiles
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 cup corn, fresh, frozen, or canned
4 cups low-sodium chicken broth
1 tbsp tomato paste
2 tbsp taco seasoning
1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
½ tsp chili powder, optional
½ tsp salt, or to taste
¼ tsp black pepper
1 bay leaf
Juice of 1 lime
For Serving
Fresh cilantro, chopped
Diced avocado
Shredded cheddar or Monterey Jack cheese
Plain Greek yogurt or sour cream
Lime wedges
Sliced jalapeños
Chopped green onions
Tortilla strips or crushed tortilla chips
Instructions
- Sauté the Vegetables
Heat olive oil in a large Dutch oven or soup pot over medium heat.
Add diced onion and bell pepper.
Cook for 4–5 minutes, until softened.
Add minced garlic and cook for another 30–60 seconds until fragrant.
- Add the Seasonings
Stir in:
Taco seasoning
Cumin
Smoked paprika
Oregano
Chili powder
Tomato paste
Cook for about 1 minute to toast the spices and tomato paste slightly.
- Add the Tomatoes & Broth
Pour in the diced tomatoes, tomatoes with green chiles, and chicken broth.
Stir well, scraping any flavorful bits from the bottom of the pot.
- Add Chicken, Beans & Corn
Add the chicken breasts or thighs.
Then stir in the black beans, pinto beans, and corn.
Add the bay leaf.
Bring the soup to a gentle boil.
- Simmer
Reduce the heat to low, cover partially, and simmer for approximately 20–25 minutes, or until the chicken reaches 165°F (74°C) internally and is tender.
Don’t boil aggressively, as this can make chicken breasts tougher.
- Shred the Chicken
Remove the cooked chicken from the pot and place it on a plate.
Shred it with two forks or chop it into bite-sized pieces.
Return the chicken to the soup.
- Add Lime
Remove the bay leaf.
Stir in fresh lime juice.
Taste and adjust salt, pepper, taco seasoning, or lime juice as needed.
Simmer for another 2–3 minutes.
- Serve
Ladle the hot soup into bowls.
Top with your favorite garnishes:
Avocado
Cheese
Greek yogurt or sour cream
Cilantro
Jalapeños
Green onions
Tortilla strips
Fresh lime
Serve immediately.
Slow Cooker Method
This recipe works especially well in a slow cooker.
Add onion, garlic, bell pepper, tomatoes, green chiles, beans, corn, tomato paste, broth, and seasonings to the slow cooker.
Place the raw chicken on top.
Cover and cook on LOW for 5–6 hours or HIGH for 2½–3½ hours, until the chicken reaches 165°F (74°C).
Remove and shred the chicken.
Return it to the soup.
Add lime juice and stir.
Serve with your favorite toppings.
Recipe Details
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes
Servings: 6–8
Course: Soup / Main Course
Cuisine: Mexican-inspired
Difficulty: Easy
Method: One pot
Approximate Nutrition
Per serving, before optional toppings:
Calories: 330–380
Protein: 30–35g
Carbohydrates: 35–40g
Fat: 7–10g
Fiber: 9–11g
Nutrition varies depending on the chicken, beans, broth, taco seasoning, and toppings used.
Nut & Allergen Information
Tree nuts: None
Peanuts: None
Dairy: None in the soup itself; cheese, sour cream, and Greek yogurt toppings contain dairy
Eggs: None
Wheat/Gluten: The soup can be naturally gluten-free, but check taco seasoning, broth, canned ingredients, and tortilla products
Soy: None intentionally added
Sesame: None intentionally added
Nut-Free
Yes, as written.
Peanut-Free
Yes.
Gluten-Free
Can be gluten-free. Use certified gluten-free taco seasoning, broth, and tortilla toppings if necessary.
Dairy-Free
The soup itself is dairy-free. Omit cheese, sour cream, and Greek yogurt or use dairy-free alternatives.
Easy Substitutions
Chicken breasts:
Use boneless skinless chicken thighs for a juicier soup.
Black beans:
Use kidney beans, cannellini beans, or additional pinto beans.
Pinto beans:
Use chickpeas or kidney beans.
Corn:
Fresh, frozen, or canned corn all work.
Chicken broth:
Use vegetable broth if preferred.
Greek yogurt:
Use sour cream or a dairy-free yogurt.
Cheddar:
Use Monterey Jack, Colby Jack, pepper Jack, or a dairy-free cheese alternative.
Fresh cilantro:
Use parsley or green onions if you don’t enjoy cilantro.
Helpful Tips
Use low-sodium broth and beans so you can control the salt.
Rinse canned beans before adding them to reduce excess sodium and starch.
Fresh lime juice at the end makes the soup taste much brighter.
For a thicker soup, mash about ½ cup of the beans before adding them.
For a thinner soup, add another ½–1 cup broth.
For more heat, add jalapeño, cayenne, chipotle peppers, or hot sauce.
For extra flavor, sauté the onion and bell pepper until lightly caramelized before adding the other ingredients.
How to Adjust the Spice
Mild:
Use mild green chiles and omit chili powder or jalapeños.
Medium:
Use regular taco seasoning and add a small amount of jalapeño.
Spicy:
Add diced jalapeño, ½ teaspoon cayenne, or 1–2 teaspoons hot sauce.
Smoky & spicy:
Add 1–2 teaspoons minced chipotle peppers in adobo sauce.
Topping Ideas
Create a taco-soup topping bar with:
Avocado
Cheddar cheese
Sour cream
Greek yogurt
Cilantro
Lime
Jalapeños
Green onions
Pico de gallo
Sliced radishes
Tortilla strips
Pickled onions
Storage & Reheating
Refrigerator
Cool the soup and refrigerate in an airtight container for 3–4 days.
Reheating
Reheat gently on the stovetop over medium-low heat until steaming hot.
Individual portions can be microwaved in 1-minute intervals, stirring between intervals.
Freezing
Chicken taco soup freezes well. Allow it to cool completely before transferring to freezer-safe containers.
Freeze for up to 3 months.
Thaw overnight in the refrigerator and reheat gently.
Tip: Add fresh avocado, yogurt, cheese, cilantro, and tortilla chips only after reheating.
Q&A
Q: Can I use chicken thighs instead of breasts?
Yes. Chicken thighs are especially juicy and flavorful in soup and work very well.
Q: Can I use leftover cooked chicken?
Absolutely. Add about 3–4 cups shredded cooked chicken during the final 10 minutes of cooking rather than simmering raw chicken.
Q: Can I make this soup creamy?
Yes. Stir in ½ cup cream cheese, heavy cream, or softened Greek yogurt at the end. For a lighter creamy version, use Greek yogurt.
Q: Can I make it dairy-free?
Yes. The soup itself is dairy-free. Simply use dairy-free toppings or leave them off.
Q: Is Chicken Taco Soup gluten-free?
It can be. Check the labels of taco seasoning, broth, canned ingredients, and tortilla chips, as some packaged products may contain gluten.
Q: Is this soup nut-free?
Yes. There are no tree nuts or peanuts in the basic recipe.
Q: Can I make this low-carb?
Yes. Reduce or omit the corn and beans and add zucchini, cauliflower, spinach, or bell peppers instead.
Q: Can I add rice?
Yes. Add cooked rice near the end, or simmer uncooked rice in the soup according to the rice’s cooking time. You may need additional broth.
Q: Can I add pasta?
Yes. Small pasta shapes can be added during the final cooking stage, but add extra broth because the pasta will absorb liquid.
Q: Can I make it vegetarian?
Yes. Omit the chicken and use vegetable broth. Add extra beans, lentils, or plant-based chicken if desired.
Q: Can I make it in an Instant Pot?
Yes. Add the ingredients except lime juice and toppings. Cook on HIGH pressure for about 12 minutes for large boneless chicken breasts, followed by a natural pressure release for about 10 minutes. Shred the chicken and return it to the soup.
Q: How can I make the soup thicker?
Mash some of the beans against the side of the pot, simmer uncovered for a few minutes, or add a small amount of mashed avocado when serving.
Q: How can I make it less spicy?
Use mild taco seasoning and mild green chiles, and omit jalapeños and cayenne.
Q: Can I use frozen corn?
Yes. Add it directly to the soup; no thawing is necessary.
Q: Can I use fresh tomatoes instead of canned?
Yes. Use about 2–3 cups chopped fresh tomatoes, although canned tomatoes provide a more concentrated flavor.
Q: Why does my soup taste bland?
Add salt gradually, then brighten it with fresh lime juice. Additional cumin, taco seasoning, garlic, or smoked paprika can also deepen the flavor.
Q: What is the best way to meal prep this soup?
Divide the cooled soup into individual containers and store toppings separately. Add fresh avocado, cilantro, lime, and tortilla strips after reheating.
Q: What makes Chicken Taco Soup filling?
The combination of chicken, beans, corn, vegetables, and broth provides protein, fiber, and carbohydrates, making it suitable as a complete meal.
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