There’s nothing like a steaming bowl of chicken taco soup to warm you up on a chilly evening. This recipe has saved me on countless busy weeknights when I needed something hearty, flavorful, and ready in under an hour. The best part? It’s basically a taco in soup form – all those delicious Mexican flavors you love, but cozy enough to eat with a spoon. My kids go crazy for it (especially when I let them pile on the toppings), and honestly? I love how the leftovers taste even better the next day. Once you try this chicken taco soup, I promise it’ll become your new go-to comfort food.
Why You’ll Love This Chicken Taco Soup
Let me tell you why this chicken taco soup is about to become your new best friend in the kitchen:
- Weeknight superhero: From fridge to table in 40 minutes flat – I’ve made this after soccer practice when everyone’s starving!
- Flavor bomb: All the taco night goodness (cumin, garlic, lime) in every soul-warming spoonful.
- Customizable: Got picky eaters? Let everyone top their bowl with their favorites – cheese for the kids, extra jalapeños for me!
- Leftover magic: Tastes even better tomorrow (if it lasts that long).
- Pantry-friendly: Those cans of beans and corn in your cupboard? They’re about to shine!
Ingredients for Chicken Taco Soup
Here’s what you’ll need to make the coziest, most flavorful chicken taco soup ever – trust me, every ingredient plays an important role in creating that perfect balance of flavors:
- 1 lb boneless, skinless chicken breasts (thighs work great too if you prefer darker meat)
- 1 tbsp olive oil (for sautéing all those yummy veggies)
- 1 large onion, diced (I like yellow for sweetness but white works too)
- 3 cloves garlic, minced (fresh is best – don’t you dare use that jarred stuff!)
- 1 bell pepper, diced (any color you like – I’m partial to red for sweetness)
- 1 can (15 oz) black beans, drained and rinsed (that liquid is too starchy)
- 1 can (15 oz) corn, drained (or frozen corn works in a pinch)
- 1 can (14.5 oz) diced tomatoes (fire-roasted add amazing depth if you can find them)
- 4 cups chicken broth (low-sodium so we can control the salt)
- 1 packet taco seasoning (or 2 tbsp homemade if you’re feeling fancy)
- 1 tsp cumin (this earthy spice is the secret MVP)
- Salt and pepper to taste (always, always taste before serving)
- Fresh cilantro and lime wedges (for that bright, fresh finish)
Equipment Needed for Chicken Taco Soup
Here’s the short and sweet list of tools you’ll need to whip up this soup – nothing fancy, I promise:
- Large pot (big enough to hold all that goodness)
- Wooden spoon (for stirring and scraping up those tasty bits)
- Measuring spoons (for getting those spices just right)
- Knife and cutting board (for prepping all those fresh veggies)
That’s it! No special gadgets required – just the basics for a cozy, delicious meal.
How to Make Chicken Taco Soup
Alright, let’s get cooking! I promise this chicken taco soup comes together so easily – just follow these simple steps and you’ll have a pot of comfort ready in no time. The aroma alone will have your family gathered in the kitchen before you’re done!
Step 1: Sauté Vegetables
First, grab your trusty pot and heat that olive oil over medium heat. You’ll know it’s ready when a small piece of onion sizzles when you drop it in. Add your diced onions and bell pepper – I love that initial sizzle sound! Cook them for about 3 minutes until they start to soften, then toss in the minced garlic. Oh, that garlic smell is heavenly! Keep stirring for another 2 minutes until everything’s fragrant and the onions turn translucent.
Step 2: Cook Chicken
Now push those veggies to the side (no need to remove them) and add your chicken breasts right to the pot. Let them get a nice golden sear for about 3-4 minutes per side – this little bit of browning builds SO much flavor in the soup! Don’t worry about cooking them through completely yet; they’ll finish cooking in the broth.
Step 3: Simmer Soup
Time for the magic! Pour in your chicken broth and scrape up all those delicious browned bits from the bottom of the pot – that’s pure flavor gold! Add the black beans, corn, diced tomatoes (with their juices!), taco seasoning, and that wonderful cumin. Give it all a good stir, bring it to a boil, then immediately reduce the heat to low. Let it simmer uncovered for 20-25 minutes – this is when all the flavors really get to know each other and become best friends!
Step 4: Shred Chicken
After simmering, use tongs to pull out the chicken breasts – they should be perfectly cooked by now. Place them on a cutting board and use two forks to shred them into bite-sized pieces. The chicken will be so tender it practically falls apart! Return all that juicy shredded chicken back to the pot, give it one final stir, and you’re done! Taste and add salt and pepper if needed – though the taco seasoning usually has plenty.
Tips for Perfect Chicken Taco Soup
After making this soup more times than I can count, here are my can’t-live-without tips:
- Swap in fire-roasted tomatoes – they add an incredible smoky depth that’ll make your soup taste like it simmered all day.
- Don’t skip the garnishes! A handful of fresh cilantro, creamy avocado slices, and a squeeze of lime transform each bowl.
- Freeze like a pro: Let the soup cool completely, then portion into freezer bags laid flat – they’ll stack beautifully and thaw in no time.
- Texture tip: If you prefer thicker soup, mash some beans against the pot before adding the chicken back in.
Trust me, these little touches make all the difference between good soup and “wow, can I get this recipe?” soup!
Variations for Chicken Taco Soup
One of the best things about this chicken taco soup is how easily you can mix it up! Here are some of my favorite twists:
- Protein swap: Use ground turkey instead of chicken for a heartier texture – just brown it with the veggies!
- Veggie boost: Toss in zucchini, sweet potatoes, or even kale during the last 10 minutes of cooking.
- Heat lovers: Add a diced jalapeño with the bell pepper or stir in chipotle powder with the spices.
- Creamy version: Stir in a cup of cream cheese at the end for ultra-rich, velvety soup.
Don’t be afraid to play around – this recipe is seriously forgiving!
Serving Suggestions for Chicken Taco Soup
Oh, the fun part – dressing up your chicken taco soup! I love setting out all the toppings so everyone can build their perfect bowl. Here’s how we do it in my house:
- Tortilla chips for scooping and crunch (or crushed on top!)
- Fluffy rice at the bottom for a heartier meal
- All the garnishes: diced avocado, shredded cheese, sour cream, fresh cilantro, and extra lime wedges
- On the side: A simple green salad with lime vinaigrette balances the richness perfectly
Pro tip: Warm some corn tortillas for dipping – they’re absolute soup perfection!
Storage and Reheating Instructions
Here’s the scoop on keeping your chicken taco soup tasting fresh – because let’s be honest, you’ll probably want seconds (or thirds)! Store cooled soup in airtight containers in the fridge for up to 3 days. When reheating, I always prefer the stovetop – just warm it gently over medium-low heat, stirring occasionally. If you’re in a hurry, the microwave works too – just cover and stir every minute until piping hot. Oh, and that freezer trick I mentioned earlier? Portion into freezer bags, press out the air, and they’ll keep beautifully for 3 months. Thaw overnight in the fridge or pop the bag right into warm water for quick defrosting!
Nutritional Information
Just so you know what you’re diving into, here’s the nutritional breakdown per serving (and remember, these are estimates – your exact amounts might vary depending on toppings and brands you use). Each hearty bowl of this chicken taco soup packs about 280 calories, with a fantastic 25g of protein to keep you satisfied. You’re also getting 7g of fiber from all those beans and veggies. While we’re counting, there’s 30g carbs and only 7g fat (mostly the good kind from olive oil). Not too shabby for something that tastes this indulgent, right?
Frequently Asked Questions About Chicken Taco Soup
Over the years, I’ve gotten so many questions about my chicken taco soup – here are the ones that come up most often with all my tried-and-true answers!
Can I use frozen chicken in this soup?
Absolutely! I do this all the time when I forget to thaw chicken. Just add 5-7 minutes to the browning time, and make sure to simmer until the chicken reaches 165°F inside. The soup might need an extra splash of broth since frozen chicken releases more liquid.
How would I adapt this for a slow cooker?
Oh, it’s so easy – just sauté the veggies first (trust me, this step matters!), then dump everything into your crockpot with the raw chicken. Cook on low for 6-7 hours or high for 3-4. The chicken will shred like a dream after that long simmer!
What if my family can’t handle spicy food?
No worries at all! Either use half a packet of mild taco seasoning, or make your own blend with just cumin, garlic powder, and paprika. You can always add heat later with hot sauce at the table for those who want it. My kids prefer it this way!
Can I make this soup vegetarian?
You bet – just swap the chicken for an extra can of beans (pinto beans work great), use vegetable broth, and maybe throw in some diced sweet potatoes for heartiness. It’s still packed with flavor!
For more delicious recipes and inspiration, check out our Pinterest page!
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Hearty Chicken Taco Soup Ready in Just 40 Minutes
- Total Time: 40 mins
- Yield: 6 servings 1x
- Diet: Low Fat
Description
A hearty and flavorful soup packed with chicken, beans, and spices, perfect for a cozy meal.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 packet taco seasoning
- 1 tsp cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and bell pepper. Cook until softened, about 5 minutes.
- Add chicken breasts to the pot and cook until browned on both sides.
- Stir in black beans, corn, diced tomatoes, chicken broth, taco seasoning, and cumin. Bring to a boil.
- Reduce heat and simmer for 20-25 minutes, or until chicken is cooked through.
- Remove chicken from the pot, shred it with two forks, and return it to the soup.
- Season with salt and pepper to taste. Serve hot, garnished with cilantro and lime wedges.
Notes
- For extra flavor, use fire-roasted diced tomatoes.
- Top with shredded cheese, avocado, or sour cream if desired.
- This soup freezes well for up to 3 months.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 60mg
Keywords: chicken taco soup, easy soup recipe, mexican soup