When you’re craving something hearty, flavorful, and lightning-fast to pull together, this Easy Chicken Taco Soup is truly a revelation. Loaded with juicy chicken, hearty beans and corn, a medley of tomatoes and chilies, and classic taco seasonings, this recipe is the fastest way to put a warm, colorful, and protein-packed bowl of comfort on the table. It’s a one-pot wonder for busy weeknights, crowd-pleasing family dinners, or whenever you need a cozy meal in just 30 minutes, with minimal fuss and maximum flavor!
Ingredients You’ll Need
One of the best things about Easy Chicken Taco Soup is how every ingredient brings its own burst of flavor, texture, or color to the bowl. This soup leans on pantry staples and fresh elements, coming together in the tastiest, simplest way possible.
- Olive oil: Gives your veggies that savory start and a little silkiness in the soup.
- Onion: Diced and sautéed to create a sweet, aromatic base that flavors the whole pot.
- Garlic: Adds punchy, irresistible depth to the broth.
- Cooked shredded chicken: Rotisserie chicken is a lifesaver here, adding instant protein and rich flavor.
- Black beans: For heartiness, fiber, and contrast—it’s not taco soup without them!
- Corn: Pops of sunshine sweetness scattered throughout.
- Diced tomatoes: Bring tangy freshness and boost that brothy base.
- Diced tomatoes with green chilies (like Rotel): A bit of zip, just the right level of zesty heat.
- Diced green chilies: Layers in an extra kick and Tex-Mex flair.
- Taco seasoning: The soul of those classic taco flavors—savory, a little smoky, a little spicy.
- Chili powder (optional): For anyone who likes things extra bold and spicy.
- Chicken broth: Everything simmers in this deeply flavorful liquid, pulling it all together.
- Salt and pepper: Simple, but essential for perfect balance.
- Optional toppings: Shredded cheese, sour cream, avocado, tortilla chips, and cilantro take each bowl over the top.
How to Make Easy Chicken Taco Soup
Step 1: Sauté Onion and Garlic
Start by heating olive oil in a large soup pot over medium heat. Drop in your diced onion and let it cook for three or four minutes—it’ll turn soft, sweet, and golden around the edges. Now, toss in the garlic and let its aroma waft through your kitchen for about 30 seconds, until everything smells incredible.
Step 2: Add Chicken, Veggies, and All the Good Stuff
Next, add the shredded chicken, black beans, corn, both kinds of diced tomatoes, green chilies, taco seasoning, and chili powder if you want a spicy kick. Pour in the chicken broth. Stir everything together so the seasonings are evenly spread. The pot should look gloriously bright and full of promise!
Step 3: Simmer and Let the Flavors Meld
Crank the heat to bring the soup up to a gentle boil, then reduce it to a simmer. Let everything bubble away for about 20 minutes. During this time, the flavors will mingle, and you’ll catch whiffs of tacos with every stir. Taste and add salt and pepper until it sings to your taste buds.
Step 4: Top and Serve
Ladle the steaming soup into bowls and dive in with your favorite toppings. Whether you pile on the cheese, dollop with sour cream, slice up some creamy avocado, or crown it with crispy tortilla chips and cilantro, this step is all about making every bowl of Easy Chicken Taco Soup your own.
How to Serve Easy Chicken Taco Soup
Garnishes
This soup was made for toppings! A generous handful of shredded cheese will melt deliciously on top, while a dollop of sour cream offers cooling creaminess. Avocado slices lend richness, and a sprinkle of chopped cilantro gives a fresh pop of color. For crunch, never underestimate a handful of tortilla chips—either piled right into the bowl or on the side for dipping.
Side Dishes
If you want to round out your meal, serve Easy Chicken Taco Soup with warm, soft flour or corn tortillas on the side. A simple green salad with lime vinaigrette is a lovely, crisp contrast to the soup’s hearty warmth. Or pour the soup into a bread bowl for the ultimate comfort twist.
Creative Ways to Present
Love parties or meal prepping? Pour this soup into mini mugs or shot glasses for a fun appetizer at gatherings. At home, set up a toppings bar so everyone can customize their own bowl. For a weeknight dinner with flair, serve alongside a platter of nachos or quesadillas, letting the flavors and colors shine together.
Make Ahead and Storage
Storing Leftovers
Let your Easy Chicken Taco Soup cool to room temperature before transferring to airtight containers. It’ll keep in the refrigerator for up to four days, and the flavors just keep getting better as they mingle in the fridge!
Freezing
This soup is a meal-prepper’s dream since it freezes beautifully. Ladle cooled soup into freezer-safe containers or zip-top bags, leaving a little space for expansion, and stash away for up to three months. Thaw overnight in the refrigerator for the best texture.
Reheating
Reheat leftover soup in a saucepan over medium heat, stirring occasionally until steaming hot. You can also microwave individual portions—just cover and heat in bursts to avoid splatters. Add a splash of broth if it’s thickened up, pop on fresh toppings, and enjoy it all over again.
FAQs
Can I use uncooked chicken instead of shredded?
Absolutely! You can add uncooked chicken breasts or thighs to the pot, let them simmer in the broth until cooked through, then shred directly into the soup. It might take a little longer, but it works beautifully.
Is Easy Chicken Taco Soup spicy?
The base recipe is mild to medium, thanks to the taco seasoning and green chilies. Add the optional chili powder, or an extra can of diced tomatoes with green chilies, for more heat, or skip them if you want it extra mild.
Can I make this soup in a slow cooker?
Yes! Simply add all the ingredients (except toppings) to your slow cooker and cook on low for 4-6 hours or high for about 2-3 hours. This is a great option for easy prep in advance, and it makes the house smell incredible.
Are there vegetarian or vegan options?
You bet. Swap shredded chicken for extra beans, like pinto or kidney, and use vegetable broth instead of chicken broth. Top with plant-based cheese or avocado for a totally satisfying vegan version.
How can I thicken Easy Chicken Taco Soup?
If you prefer your soup on the thicker side, reduce the chicken broth by a cup or mash a portion of the beans before adding. It creates a silky, chowder-like texture without losing any of that fantastic flavor.
Final Thoughts
There’s something magical about gathering around a big pot of Easy Chicken Taco Soup—you get all the best taco flavors in a bowl, with none of the fuss. I hope you give this recipe a try the next time you’re craving comfort food that’s both quick and nourishing. Go wild with your toppings, make it your own, and don’t forget to share a bowl with someone you love!
Print
Easy Chicken Taco Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Non-Vegetarian
Description
This Easy Chicken Taco Soup is a flavorful and comforting one-pot meal that’s perfect for a quick and satisfying dinner. Packed with tender shredded chicken, beans, corn, and a variety of zesty seasonings, this soup is easy to make and customizable with your favorite toppings.
Ingredients
Main Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound cooked shredded chicken (rotisserie works well)
Additional Ingredients:
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 1 (14.5-ounce) can diced tomatoes
- 1 (10-ounce) can diced tomatoes with green chilies (like Rotel)
- 1 (4-ounce) can diced green chilies
- 1 packet taco seasoning
- 1 teaspoon chili powder (optional for extra heat)
- 3 cups chicken broth
- Salt and pepper to taste
Optional Toppings:
- shredded cheese
- sour cream
- avocado
- tortilla chips
- chopped cilantro
Instructions
- Heat olive oil: In a large pot over medium heat, sauté diced onion until softened. Add garlic and cook briefly.
- Add ingredients: Mix in chicken, beans, corn, tomatoes, green chilies, taco seasoning, chili powder, and broth. Stir well.
- Simmer: Bring to a boil, then reduce heat and simmer for 20 minutes.
- Season and serve: Adjust seasoning with salt and pepper. Serve hot with desired toppings.
Notes
- For a thicker soup, reduce broth by 1 cup or mash some of the beans before adding.
- You can use uncooked chicken breasts by simmering them in the soup until fully cooked, then shredding directly in the pot.
- This soup freezes well for up to 3 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 5g
- Sodium: 890mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 60mg
