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Chicken Taco Soup

Easy chicken taco soup made in just one pot in 30 quick minutes. Our favorite hearty and flavorful soup recipe to enjoy during the fall season. 

One of my families favorite meals is taco soup. We make it at least once a month and love digging in with a big bowl of tortilla chips. My original recipe calls for ground beef, but we make this chicken version quite often too. It’s the perfect way to use up any leftover chicken sitting in the fridge.

chicken taco soup in white bowl

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I love this chicken taco soup recipe because it’s so easy to make in one pot and it’s done in less than 30 minutes. It’s also very adaptable to what you have on hand and to your personal taste. It’s loaded with flavor and is the perfect hearty soup recipe to enjoy on a chilly fall day. We love to load on all of our favorite toppings and also love serving cornbread alongside with honey butter. So yummy!

cooking taco soup in pan

How to make chicken taco soup

  1. SAUTE. Cook the chopped onions and peppers in a pan with oil for a few minutes, until soft.
  2. SIMMER. Stir in all of the remaining ingredients and let simmer for about 20 minutes (or longer if you have the time), stirring occasionally. If the consistency gets too thick for your liking, feel free to mix in a little water to thin it out.
  3. SERVE. Ladle the soup into bowls and serve with your favorite toppings.

Crockpot version

This soup can also be made in the slow cooker just as easily. The only difference is you’ll want to use raw chicken (instead of cooked) if using this method. Simply add all of the ingredients to the crockpot and cook on low for 6 to 7 hours, or on high for 3 to 4 hours. Right before serving, shred the chicken and then mix back into the crockpot.

ladle full of taco soup

Favorite toppings

Don’t forget the toppings! This soup tastes amazing with any of the following toppings:

Variations + tips

  • Use precooked and shredded chicken to make this dish super fast. I love making this recipe whenever we have leftover Instant Pot Mexican chicken to use up.
  • Add everything to the crockpot with raw chicken to make this soup even easier.
  • Feel free to use a mix of beans (black beans, kidney beans, pinto beans, chili beans).
  • Add in extra vegetables such as sweet potato, carrots or pumpkin.

Freezing + thawing

This soup is one of our favorite freezer meals. Make sure it has cooled completely, then pour into a freezer bag or container. It’s important to leave room in the container for the soup to expand…so don’t fill it all the way to the top. Then store in the freezer for up to 6 months. When ready to enjoy, thaw in the microwave or in the refrigerator overnight. Then pour into a pot and simmer on the stove over low heat until warm.

chicken taco soup in bowl

More soup recipes to try:

chicken taco soup in bowl

Chicken Taco Soup

5 from 4 votes
Easy chicken taco soup made in just one pot in 30 quick minutes. Our favorite hearty and flavorful soup recipe to enjoy during the fall season. 
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 8


  • 1 teaspoon olive oil (more if needed)
  • 1 medium sweet onion (chopped fine)
  • 1 cup chopped bell peppers (I prefer red or orange)
  • 1-2 Tablespoons taco seasoning (more to taste)
  • 15 ounce can black beans (drained and rinsed)
  • 15 ounce can kindey beans (drained and rinsed)
  • 15 ounce can pinto or white beans (drained and rinsed)
  • 15 ounce can corn
  • 15 ounce can tomato sauce
  • 10 ounce can Rotel
  • 15 ounce can diced tomatoes
  • 1/4 cup salsa
  • 3 cups shredded cooked chicken breast (I use rotisserie chicken)

S&P to taste

    For serving: Tortilla chips, shredded cheese, sour cream, avocado, lime


      • Add olive oil to a pan and then add in the onions and bell peppers. Saute over medium-heat for a few minutes.
      • Add in the remaining ingredients and stir until combined. Let simmer for about 20 minutes, stirring occasionally. You can add a little water if it starts getting too thick. If you have more time, let it simmer longer.
      • Ladle soup in bowls. Top with sour cream and cheese. Serve with tortilla chips. Enjoy!


      Adding raw chicken: Add bite sized chicken to the pot with oil and sprinkle taco seasoning over top. Cook until lightly browned and then add the onions. 
      Crockpot version: Use raw chicken for the crockpot. Add all ingredients to the crockpot and cook on low for 6-7 hours, or on high for 3-4 hours. Remove chicken and shred and then add back to pot.
      To freeze: Let soup cool. Then place in a zip top bag or freezer container (leaving room for it to expand). Store in freezer for up to 6 months. To thaw, place in refrigerator or microwave. Then simmer in a pot over low-heat until warm. 

      Serving: 350grams | Calories: 288kcal | Carbohydrates: 43g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 1073mg | Potassium: 1166mg | Fiber: 12g | Sugar: 10g | Vitamin A: 1002IU | Vitamin C: 42mg | Calcium: 99mg | Iron: 4mg

      Nutrition provided is an estimate. It will vary based on specific ingredients used.

      Course: Soup
      Cuisine: Mexican
      Author: Jamielyn Nye

      Did you make this recipe? Don't forget to give it a star rating below!

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