If you’re craving a comforting, flavorful meal that feels like a warm hug in a bowl, then you absolutely have to try this Chicken Taco Soup Recipe. It’s packed with hearty beans, tender chicken, vibrant veggies, and just the right amount of spice to satisfy those taco cravings without any of the fuss. This soup effortlessly combines the bold, zesty flavors of Mexican cuisine into a cozy, one-pot dinner that you’ll want to make again and again. Whether you’re cooking for a family dinner or just looking for an easy weeknight recipe, this Chicken Taco Soup Recipe will quickly become a beloved staple.
Ingredients You’ll Need
These ingredients are simple, accessible, and work together perfectly to create a deliciously rich and vibrant chicken taco soup. Each one plays a crucial role in building layers of texture, flavor, and color that make this dish so satisfying.
- 1 lb boneless, skinless chicken breasts: The tender protein that forms the hearty base of our soup.
- 1 can (15 oz) black beans, rinsed and drained: Adds earthiness and creamy texture while boosting fiber.
- 1 can (15 oz) kidney beans, rinsed and drained: Brings a slightly sweet, robust flavor that complements the spices.
- 1 can (15 oz) corn, drained: Provides a pop of sweetness and beautiful golden color.
- 1 can (14.5 oz) diced tomatoes (with green chilies if preferred): Lends acidity and brightness as well as a hint of heat.
- 1 can (4 oz) diced green chilies: Adds subtle spiciness and depth to the soup.
- 1 packet taco seasoning (1 oz): The magic mix that infuses bold, authentic taco flavors.
- 4 cups chicken broth: Builds the savory, flavorful soup base.
- 1 medium onion, chopped: Provides sweetness and a mellow bite when sautéed.
- 3 cloves garlic, minced: Packs an aromatic punch that enriches every spoonful.
- 1 tablespoon olive oil: For sautéing and giving a slight richness to the flavor.
- Salt and pepper to taste: Balances flavors perfectly at the end.
- Optional toppings: Shredded cheese, sour cream, avocado, cilantro, lime wedges, tortilla chips – all perfect to customize your bowl.
How to Make Chicken Taco Soup Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Adding chopped onion and cooking until translucent, about five minutes, creates a sweet, flavorful foundation for the soup. Next, stir in the minced garlic and cook for another 1-2 minutes, making sure it doesn’t brown too much, so the soup stays beautifully aromatic without bitterness.
Step 2: Cook the Chicken
While your aromatics work their magic, prep the chicken by either cutting the breasts into bite-sized pieces for quicker cooking or leaving them whole for shredding later. Add the chicken to the pot and cook it until the exterior loses its pink hue, about 3-4 minutes. This step starts building the juicy, tender chicken flavor that’s so crucial to the dish.
Step 3: Add the Taco Seasoning
Sprinkle in that packet of taco seasoning, stirring to coat every piece of chicken in its smoky, savory spices. This seasoning is the heart and soul of the Chicken Taco Soup Recipe and instantly transforms it into something magical and irresistible.
Step 4: Mix in the Beans, Corn, Tomatoes, Chilies, and Broth
Pour in the black beans, kidney beans, corn, diced tomatoes, diced green chilies, and chicken broth. Stir everything together gently, combining the textures and flavors into one inviting pot. This vibrant medley brings a perfect balance of sweet, spicy, and savory notes.
Step 5: Simmer to Perfection
Bring your soup up to a rolling boil before reducing the heat to low. Cover the pot and let the soup simmer for 30 minutes, stirring occasionally. This simmering step melds all the flavors and ensures the chicken cooks through completely, delivering a tender texture and deep richness.
Step 6: Shred the Chicken
If you left the chicken breasts whole, now is the time to carefully remove them from the pot and shred the meat using two forks. Return the shreddies to the pot for a soup that’s delectably chunky and easy to eat—like a taco in liquid form.
Step 7: Season and Serve
Give your soup a taste and season with salt and pepper as needed. This final adjustment brings everything into harmony before dishing up your warm bowl of deliciousness.
How to Serve Chicken Taco Soup Recipe
Garnishes
Garnishes make all the difference. Sprinkle shredded cheese so it melts invitingly on top, dollop creamy sour cream, scatter fresh cilantro, add slices of creamy avocado, and squeeze lime wedges for a zesty punch. A handful of crunchy tortilla chips adds texture and doubles as a perfect scoop. These simple extras turn a great soup into a show-stopping meal.
Side Dishes
Consider pairing this soup with warm corn tortillas or crusty bread to soak up every flavorful drop. A crisp green salad or a side of Mexican rice complements the soup beautifully, rounding out your meal with fresh and hearty elements that keep things balanced and satisfying.
Creative Ways to Present
For a festive twist, serve this Chicken Taco Soup Recipe in mini bread bowls or sturdy bell pepper halves. Layer with toppings in clear bowls to showcase all the colorful ingredients, making the meal as visually appealing as it is delicious. Presentation can be a fun way to bring everyone to the table and get a little creative with serving.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Chicken Taco Soup Recipe in airtight containers in the refrigerator for up to four days. This allows the flavors to develop even more, giving you a tasty, quick meal for the next few days that feels freshly made every time.
Freezing
This soup freezes exceptionally well. Just portion it into freezer-safe containers, leaving some space at the top for expansion, and freeze for up to three months. Freezing makes it a perfect candidate for meal prep so you can enjoy the convenience anytime you crave that homemade taco soup comfort.
Reheating
Reheat gently on the stove over medium heat, stirring occasionally until warmed through. If the soup has thickened in the fridge or freezer, simply add a splash of chicken broth or water to loosen it up, keeping that perfect texture you love in every spoonful.
FAQs
Can I use rotisserie chicken instead of raw chicken breasts?
Absolutely! Using shredded rotisserie chicken is a fantastic shortcut that cuts down on cooking time and still delivers plenty of flavor. Add it when you combine the beans and veggies, then let the soup simmer for a shorter time to meld the ingredients.
Is this recipe spicy?
The level of spice can be adjusted easily. If you like it milder, go for mild diced tomatoes and green chilies, and use less taco seasoning. For a spicier kick, opt for tomatoes with green chilies included and add a pinch of cayenne or hot sauce to taste.
Can I make this soup vegetarian?
Yes! Simply swap the chicken for extra beans, vegetables like bell peppers or zucchini, and use vegetable broth instead of chicken broth. The taco seasoning and chilies will keep the soup flavorful and satisfying.
What thickness should I expect for this soup?
The Chicken Taco Soup Recipe typically has a stew-like thickness—thick enough to feel hearty but still soupy enough to spoon easily. You can adjust thickness by modifying the broth quantity or simmering uncovered to reduce the liquid.
Can I prepare this in a slow cooker?
Definitely. Sear the onions and garlic first for maximum flavor, then add everything to the slow cooker and cook on low for 6-7 hours or high for 3-4 hours. Add shredded chicken toward the end if not using pre-cooked.
Final Thoughts
This Chicken Taco Soup Recipe is that perfect bowl of cozy, bold flavors you’ll want to keep coming back to. It’s easy enough for weeknight dinners but special enough to impress your family or friends. The balance of spices, hearty beans, and tender chicken makes it a true crowd-pleaser that warms both heart and stomach. Give it a try—you may just find your new favorite soup!
Print
Chicken Taco Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Description
A hearty and flavorful Chicken Taco Soup that combines tender chicken, beans, corn, and diced tomatoes with classic taco seasonings. This comforting soup is perfect for an easy weeknight meal and can be customized with your favorite toppings like shredded cheese, sour cream, and avocado.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes (with green chilies if preferred)
- 1 can (4 oz) diced green chilies
- 1 packet taco seasoning (1 oz)
- 4 cups chicken broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Optional Toppings
- Shredded cheese
- Sour cream
- Avocado
- Cilantro
- Lime wedges
- Tortilla chips
Instructions
- Sauté the onion: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add garlic: Add the minced garlic to the pot and cook for an additional 1-2 minutes, stirring frequently to avoid burning.
- Prepare the chicken: While the onion and garlic cook, cut the chicken breasts into bite-sized pieces or leave whole if preferred.
- Cook the chicken: Add the chicken pieces to the pot and cook until they are no longer pink on the outside, about 3-4 minutes.
- Add taco seasoning: Stir in the taco seasoning, ensuring the chicken is well coated.
- Add remaining ingredients: Add the rinsed black beans, kidney beans, corn, diced tomatoes, diced green chilies, and chicken broth. Stir everything together to combine.
- Simmer the soup: Bring the soup to a boil, then reduce heat to low. Cover and let simmer for about 30 minutes, stirring occasionally.
- Shred the chicken: After 30 minutes, check that the chicken is cooked through. If the chicken is whole, remove it and shred with two forks before returning it to the soup.
- Season the soup: Taste and adjust seasoning with salt and pepper as needed.
- Serve: Serve the soup hot, garnished with your choice of optional toppings such as shredded cheese, sour cream, avocado, cilantro, lime wedges, or tortilla chips.
Notes
- You can use rotisserie chicken for a quicker version to skip cooking raw chicken.
- Adjust the level of spiciness by selecting mild or spicy diced tomatoes with green chilies.
- Leftovers store well in the refrigerator for up to 4 days and can be frozen for up to 2 months.
- To make it gluten-free, double-check the taco seasoning packet ingredients.
- For a thicker soup, mash some of the beans before adding to the pot or let the soup simmer uncovered briefly.
