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.
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!
How to make chicken taco soup
- SAUTE. 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.
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.
Don’t forget the toppings! This soup tastes amazing with any of the following toppings:
- tortilla strips
- shredded cheese
- sour cream
- avocado slices or guacamole
- cornbread croutons
Variations + tips
- Use precooked and shredded chicken to make this dish super fast.
- 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.
More soup recipes to try:
- Chicken tortilla soup
- Slow cooker chicken enchilada soup
- Mexican chicken soup
- Crockpot white chicken chili
Chicken Taco Soup
- 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!