Easy chicken taco soup made with chicken, tomatoes, corn and beans and ready in only 30 minutes. This is our favorite hearty soup recipe full of southwest flavors!
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Easy Chicken Taco Soup
One of my family’s 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 when I have leftover chicken, we love to make this chicken taco soup recipe!
It’s loaded with flavor, ready in 30 minutes and is the perfect hearty soup recipe with chicken to enjoy on a chilly day. We love to load on all of our favorite toppings and also love serving sweet cornbread alongside with honey butter.
More soup recipes with a similar flavor profile that we love include this chicken tortilla soup, Mexican chicken soup and chicken enchilada soup!
Ingredient Notes
Find the full printable recipe with specific measurements below.
- Chicken: I like using precooked and shredded chicken, like a rotisserie, to save time.
- Beans: This taco soup boasts a whole lot of beans, including black beans, kidney beans, and pinto beans.
- Onions + peppers: The base of the soup relies on these two staples.
- Corn: Just a little bit of sweetness and color to cut the spice.
- Tomatoes: I use a mixture of tomato sauce, diced tomatoes, and Rotel to really add richness and acidity to this soup.
- Salsa: I prefer a salsa with a lot of flavor, and this is a great way to add a little heat, if you’d like.
- Seasonings: Homemade taco seasoning, salt, and pepper is all it takes to make a flavorful soup.
- Toppings: I like to top the soup with cheese, sour cream, avocado, and a little lime juice with tortilla chips on the side.
How to Make Chicken Taco Soup
- Sauté. Cook the chopped onions and peppers in a pan with oil for a few minutes, until soft.
- 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.
- Serve. Ladle the soup into bowls and serve with your favorite toppings.
Chicken Taco Soup Toppings
Don’t forget the toppings! This soup tastes amazing with any of the following toppings:
- Crunchy tortilla strips
- Shredded cheddar cheese or Tex-Mex cheese
- A dollop of sour cream or cilantro lime crema
- Avocado slices or guacamole would add creaminess
- Lime adds fresh citrus taste!
- Cilantro add a bright, fresh flavor
- Cornbread croutons give the soup a cozy feel
Tips and Variations for the Best Chicken Taco Soup
- 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.
- Feel free to use a mix of beans (black beans, kidney beans, pinto beans, chili beans).
- Additional spices that would be great include chili powder, cumin, paprika or a little cayenne pepper for kick.
- Add in extra vegetables such as sweet potato, carrots or pumpkin. To make a creamy chicken taco soup, stir in 8 ounces of cream cheese at the end.
- This soup can also be made in the slow cooker. 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.
Storing
- Store: Store in an airtight container in the refrigerator for up to 4 days.
- Freeze: This soup is one of our favorite freezer meals. Cool completely, then pour into a freezer bag or container. Store in the freezer for up to 6 months. When ready to enjoy, thaw in the microwave or in the refrigerator overnight. Then simmer on the stove over low heat until warm.
More soup recipes to try include crockpot chicken tortilla soup, albondigas soup and crack chicken chili.
More Soup Recipes to Try
Chicken Taco Soup
Easy chicken taco soup made with chicken, tomatoes, corn and beans and ready in only 30 minutes. This is our favorite hearty soup recipe full of southwest flavors!
Ingredients
- 1 teaspoon olive oil , plus more if needed
- 1 medium sweet onion , finely chopped
- 1 cup chopped bell peppers (I prefer red or orange)
- 1-2 Tablespoons taco seasoning , plus more to taste
- 1 (15-ounce) can black beans , drained and rinsed
- 1 (15-ounce) can kidney beans , drained and rinsed
- 1 (15-ounce) can pinto or white beans , drained and rinsed
- 1 (15-ounce) can corn
- 1 (15-ounce) can tomato sauce
- 1 (10-ounce) can Rotel
- 1 (15-ounce) can diced tomatoes
- ¼ cup salsa
- 3 cups shredded, cooked chicken breast (I use rotisserie chicken)
- Salt , to taste
- Ground black pepper , to taste
For serving: Tortilla chips, Shredded cheddar cheese, Sour cream, Avocado, Lime wedges
Instructions
- In a large pan, heat 1 teaspoon olive oil, Add 1 medium diced onions and 1 cup chopped bell peppers and sauté a few minutes, until softened.
- Simmer. Stir in 1-2 Tablespoons taco seasoning, 1 can black beans, 1 can kidney beans, 1 can pinto beans, 1 can corn, 1 can tomato sauce, 1 can Rotel, 1 can diced tomatoes, 1/4 salsa, 3 cups cooked chicken, salt, and pepper until combined. Simmer at least 20 minutes, stirring occasionally. Add a little water if the soup is too thick. If you have more time, let it simmer longer.
- Ladle into bowls. Top with sour cream, cheese, avocado, and a little lime. Serve with tortilla chips. Enjoy!
Last step: Please leave a comment and rating after you make the recipe.
Notes
Adding raw chicken: Add bite-sized chicken pieces to the pot with oil and sprinkle taco seasoning over top. Cook until lightly browned and then follow the instructions by adding the onions and bell peppers.
Crockpot version: Use raw chicken for the crockpot. Add all ingredients to the crockpot and cook on low 6 to 7 hours, or on high 3 to 4 hours. Remove chicken and shred and then add back to pot.
To freeze: Let soup cool. Place in a zip-top bag or airtight container (leaving room for it to expand). Store in freezer up to 6 months. To thaw, place in refrigerator or microwave. Simmer in a pot over low-heat until warm.
Nutrition
Serving: 350grams, Calories: 406kcal, Carbohydrates: 61g, Protein: 31g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Cholesterol: 39mg, Sodium: 456mg, Potassium: 1305mg, Fiber: 17g, Sugar: 10g, Vitamin A: 1150IU, Vitamin C: 42mg, Calcium: 108mg, Iron: 6mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Julie
Made this tonight and it tasted great! It was simple to put together and had a delicious flavor. Thanks for sharing:)
Taylor @ I Heart Naptime
Happy to hear it was a success! Thanks for your comment and review, Julie :)
Raysa Lopez
My family favorite soup!!!
Pam
I’ve had a chicken taco soup recipe I’ve used for years but wanted to give this one a try. I made it last night for friends and we all loved it! My husband likes this one better, so it’s a keeper. Although I would call it Taco stew!!! The recipe didn’t say to drain the corn or tomatoes so I didn’t. I was a little concerned as I made it that there wasn’t going to be enough liquid, but it was fine with the liquid from the cans that aren’t drained. I did cut up strips of corn tortillas and fried them crispy to put on the soup with sour cream, little cubes of jack cheese, and green onions. My family and friends gobbled it up! Thanks for an easy to do recipe🥰
Jamielyn Nye
I’m so glad to hear everyone enjoyed it! :)
wilhelmina
This is a fabulous easy dinner! It packs an amazing amount of flavor in just a half hour of cooking!
Jane Saunders
This popped up in my feed the other day and I was instantly drawn to it . Quick, easy, nutricious and very delicious – just what weekday meals are about.