Chicken Taco Soup
When you want tacos but also want soup, this Chicken Taco Soup is the answer! It’s got everything you love about tacos: the flavors, the toppings, but in a cozy soup that takes less than 35 minutes to make.
Love easy and delicious soups? Try our Chili Soup, Cowboy Soup, or Rotisserie Chicken Noodle Soup.
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This easy taco soup recipe is comfort food with a kick! You won’t believe how much flavor develops in such a short cook time, it’s unreal! And with all those toppings, everyone can make it exactly how they like it. It’s like having a taco bar, but in soup form! LOL!
Love Taco Tuesday? Try our other family favorites: Rotisserie Chicken Tacos, and our famous Taco Meat Recipe.
What you’ll love about this Taco Soup recipe:
Recipe Ingredients:
You’ll need the following ingredients to make this amazing Chicken Taco Soup Recipe:
- Chicken breast- You could use boneless skinless chicken thighs instead.
- Onion
- Olive oil
- Taco seasoning- I used Bettergoods brand, but feel free to use your favorite one, or a homemade chicken tacos seasoning.
- Petite diced tomatoes
- Green chilies
- Black beans, drained and rinsed
- Kidney beans, drained and rinsed
- Corn, drained
- Chicken broth
- Salsa verde
- Cumin
- Salt
- Chili powder
- Garlic powder
- Black pepper
Ingredient Notes:
- Chicken: Cut the chicken into uniform, bite-sized pieces so they cook evenly. You can also use rotisserie chicken added in the last few minutes just to heat through.
- Beans: Feel free to use any combination of beans you like, like pinto beans, white beans, or even refried beans for extra thickness.
- Salsa Verde: This adds a nice tangy flavor, but you can substitute with regular salsa if that’s what you have on hand.
How to make taco soup step-by-step:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
STEP 1: In a Dutch oven, or large pot, heat the oil, add both the diced onion and chicken pieces at the same time, and cook for 8-10 minutes over medium-high heat.
STEP 2: Stir in taco seasoning and cook for 1 minute until fragrant.
STEP 3: Add petite diced tomatoes, green chiles, black beans, kidney beans, corn, chicken broth, salsa verde, cumin, chili powder, garlic powder, salt and pepper.
STEP 4: Bring to a boil, then reduce heat and simmer for 15-20 minutes to allow flavors to blend.
STEP 5: Serve hot with your favorite toppings: shredded cheese, sour cream, crushed tortilla chips, cilantro, and lime wedges.
PRO TIP:
Don’t skip the taco seasoning step! Cooking the spices for a minute helps bring out the flavors and makes the soup taste so much better.
Storage and Reheating:
Storage: Store leftovers in the refrigerator in an airtight container. It can be kept for up to 3 days.
Reheating: When reheating, add a splash of chicken broth if the soup has thickened too much. Reheat gently on the stovetop until warmed through.
Freezing: This soup freezes great! Cool completely, then store in freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
Additions and Substitutions:
ADDITIONS:
- Vegetables: Add diced bell peppers, jalapeños, or zucchini for extra nutrition and flavor.
- Creaminess: Stir in a dollop of cream cheese or heavy cream at the end for a richer soup.
- Texture: The canned green chiles add great flavor and mild heat to the soup.
SUBSTITUTIONS:
- Protein: Ground chicken, turkey, or beef work great. You can also use leftover rotisserie chicken.
- Broth: Vegetable broth can be substituted for a lighter flavor.
- Tomatoes: Regular diced tomatoes work if you can’t find petite diced.
FAQs about this Easy Taco Soup Recipe:
Can I use a slow cooker for this recipe?
Yes! Brown the chicken and onion first, then add everything to the slow cooker and cook on low for 4-6 hours or high for 2-3 hours.
How can I make this soup thicker?
You can mash some of the beans against the side of the pot, add a can of refried beans, or simmer uncovered for a few extra minutes to reduce the liquid.
Can I make this spicier?
Absolutely! Add diced jalapeños, use hot salsa verde instead of mild, or add a pinch of cayenne pepper to taste. But I caution you to at least taste it first before you do, it has a little kick as is!
What can I serve with Chicken Tacos Soup?
Serve this taco soup with jalapeño cornbread, quesadillas, or tortillas. The cornbread is amazing for soaking up all that broth!
DID YOU MAKE THIS RECIPE?
I’m excited for you to try this Chicken Taco Soup! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do! Find us on IG + TikTok: @littlechefwithin
Chicken Taco Soup
Equipment
- 1 large pot
Ingredients
- 1.5 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 1 medium onion, diced
- 2 tablespoons olive oil
- 1 packet (1 ounce) taco seasoning
- 1 can (14.5 ounces) petite diced tomatoes
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 green chiles green chiles
- 5 cups chicken broth
- 1 can (7 ounces) salsa verde
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
For serving:
- Shredded cheddar cheese,Sour cream, Crushed tortilla chips, Cilantro, Lime wedges.
Instructions
- In a large pot, heat the oil, add both the diced onion and chicken pieces at the same time, and cook for 8-10 minutes over medium-high heat.
- Stir in taco seasoning and cook for 1 minute until fragrant.
- Add Rotel, black beans, kidney beans, corn, chicken broth, salsa verde, green chiles, cumin, chili powder, garlic powder, salt and pepper.
- Bring to a boil, then reduce heat and simmer for 15 minutes to allow flavors to blend.
- Serve hot with desired toppings: shredded cheese, sour cream, crushed tortilla chips, cilantro, and lime wedges.
Notes
Nutrition
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Great recipe so yummy