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Easy Chicken Taco Soup Recipe

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Chicken Taco Soup is a hearty, flavorful dish that’s easy to make and perfect for cozy dinners. This comforting soup is made with tender chicken, beans, corn, and tomatoes, all simmered in a savory broth with taco seasoning for a deliciously spiced flavor. It’s a one-pot meal that can be served with your favorite toppings like cheese, sour cream, and tortilla chips for an added crunch.

 

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can corn, drained
  • 1 (14.5 oz) can diced tomatoes
  • 1 (4 oz) can diced green chilies
  • 1 packet taco seasoning mix
  • 4 cups chicken broth
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced

Optional toppings:

  • Shredded cheese
  • Sour cream
  • Tortilla chips
  • Sliced avocado
  • Fresh cilantro

Instructions

  • Cook the chicken:
    • In a large pot or Dutch oven, heat olive oil over medium heat. Add the chicken breasts or thighs and season with salt and pepper. Cook for 5-7 minutes per side until the chicken is browned and cooked through. Remove the chicken from the pot and set aside to cool. Once cool enough to handle, shred the chicken using two forks.
  • Sauté the vegetables:
    • In the same pot, add the diced onion and garlic. Sauté for 3-4 minutes until softened and fragrant.
  • Prepare the soup base:
    • Add the taco seasoning, ground cumin, chili powder, diced tomatoes, green chilies, kidney beans, black beans, corn, and chicken broth to the pot. Stir to combine.
  • Simmer the soup:
    • Bring the soup to a simmer over medium heat. Let it cook for about 10 minutes to allow the flavors to meld together.
  • Add the chicken:
    • Stir in the shredded chicken and let the soup simmer for an additional 5-10 minutes until heated through.
  • Serve:
    • Ladle the soup into bowls and garnish with your desired toppings such as shredded cheese, sour cream, tortilla chips, sliced avocado, and fresh cilantro.

Notes

  • You can make this soup ahead of time and store it in the refrigerator for up to 3 days.
  • For a spicier soup, add a diced jalapeño or extra chili powder.
  • You can also make this soup in a slow cooker by adding all the ingredients (except for the chicken) and cooking on low for 6-7 hours, then shredding the cooked chicken and adding it back in.
  • Leftovers freeze well for up to 3 months. Simply store in an airtight container and reheat when ready to serve.

Keywords: Chicken Taco Soup, taco soup recipe, easy chicken soup, hearty chicken soup, Mexican chicken soup, one-pot chicken soup, chicken soup with beans, spicy taco soup, comfort soup, chicken taco recipe.

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