If you have been on the lookout for a comforting, quick, and downright delicious meal to warm up your evenings, you’re going to fall head over heels for this Easy Chicken Taco Soup Recipe. It’s a vibrant bowl packed with tender shredded chicken, hearty beans and corn, bright tomatoes, and zesty taco spices that deliver all the flavor without any fuss. Whether you’re feeding a hungry family or craving a cozy solo dinner, this soup blends the best of Mexican-inspired flavors with that simple homemade touch, making it a total winner week after week.
Ingredients You’ll Need
Getting ready to make this soup is a breeze because the ingredients are straightforward and each one plays a key role—whether it’s building layers of flavor, adding texture, or brightening up the dish with color. Here’s what you’ll gather:
- Olive oil: Adds a smooth, fruity base for sautéing the onions and garlic.
- Medium onion (diced): Gives a sweet and savory foundation to deepen the soup’s flavor.
- Garlic (minced): Boosts the aroma and adds a wonderful pungency that’s indispensable in any taco-inspired dish.
- Cooked shredded chicken: Using rotisserie or leftovers makes this recipe super quick and ultra-tender.
- Taco seasoning packet: The star spice mix that brings authentic Mexican zest without any guesswork.
- Ground cumin: Introduces a warm earthiness that perfectly complements the chili powder.
- Chili powder: Adds just enough heat and complexity to keep things lively.
- Black beans (drained and rinsed): Give the soup hearty texture and protein-packed goodness.
- Corn (drained): Adds a sweet pop and brightens the color palette.
- Diced tomatoes: Provide juiciness and that fresh tomato brightness.
- Rotel tomatoes with green chilies: Infuse a subtle spicy kick and tangy flavor that really lifts the soup.
- Low-sodium chicken broth: Creates a savory liquid base that melds all the ingredients perfectly.
- Salt and pepper: Essential for balancing and finishing the flavors.
- Optional toppings (shredded cheese, sour cream, tortilla chips, avocado, cilantro): Personalize your soup to make every spoonful exciting and fresh.
How to Make Easy Chicken Taco Soup Recipe
Step 1: Sauté Onions and Garlic
Start by heating olive oil in a large pot over medium heat. Toss in the diced onions and cook them until they become soft, translucent, and fragrant—about 4 minutes works perfectly. Then, add the minced garlic and stir for one more minute to release that mouthwatering aroma without burning the garlic. This simple sauté builds the base of your soup’s flavor and makes all the difference.
Step 2: Add Chicken and Spices
Next, pour in your cooked shredded chicken, followed by the taco seasoning, ground cumin, and chili powder. Stir everything well so the chicken is evenly coated with those bold, spicy flavors. At this stage, the dish starts taking on that authentic taco character, and it’s a great time to sneak a little taste to adjust the seasoning if you like.
Step 3: Combine the Vegetables and Broth
Now, dump in the black beans, corn, diced tomatoes, and Rotel tomatoes with green chilies. Pour the chicken broth over the top and stir it all together thoroughly. The colors coming together in the pot are practically irresistible, and this is when the soup begins to look like a comforting, hearty masterpiece.
Step 4: Simmer for Depth of Flavor
Bring your soup to a lively boil, then reduce the heat to low and let it simmer gently for 20 to 25 minutes. Stir occasionally to ensure nothing sticks to the pot. This simmering melds the layers of flavors beautifully, softens the beans and vegetables just right, and gives the chicken a chance to soak up all that delicious spice and broth.
Step 5: Season and Serve
Before serving, taste your soup and season with salt and pepper as needed. Sometimes the broth and canned ingredients bring a good amount of salt, so it’s always best to adjust last. Once you’ve got the perfect balance, ladle the soup into bowls and prepare for the fun part—toppings!
How to Serve Easy Chicken Taco Soup Recipe
Garnishes
One of the best aspects of this soup is how easily it can be customized at the table. Some crunchy tortilla chips add delightful texture contrast, while shredded cheese melts into the hot broth for creamy indulgence. A dollop of cool sour cream brings richness, bright avocado slices lend a buttery smoothness, and fresh cilantro sprigs make the whole bowl pop with freshness. Mix and match these garnishes for endless tasty combinations.
Side Dishes
Pairing this soup with the right sides rounds out the meal beautifully. Warm cornbread or freshly toasted flour tortillas are classics that soak up every last drop of the flavorful broth. A simple green salad dressed with lime juice and olive oil adds a refreshing balance, while rice on the side turns this into a fuller feast perfect for sharing with friends and family.
Creative Ways to Present
If you want to impress, serve the soup in rustic bread bowls that soak up all the goodness as you eat. Or, layer the soup over tortilla chips in a wide bowl to create a scoopable taco salad-inspired dish. For a fun twist, serve it alongside small bowls of toppings—lettuce, diced tomatoes, jalapeños—so everyone can customize their own creation. The possibilities to enjoy this Easy Chicken Taco Soup Recipe are truly endless!
Make Ahead and Storage
Storing Leftovers
This soup tastes fantastic the next day when the flavors have had even more time to meld. Store any leftovers in an airtight container in the refrigerator for up to 3 days. It reheats beautifully on the stovetop or in the microwave, just give it a good stir before serving.
Freezing
You can also freeze this soup for up to 3 months, making it a perfect prep-ahead meal for busy weeks. Cool it completely, transfer it into freezer-safe containers or heavy-duty zip bags, and be sure to label with the date. When ready, thaw overnight in the fridge before reheating.
Reheating
When it’s time to enjoy your stored soup, warm it slowly over medium heat, stirring often to prevent sticking and ensure even heating. If the soup looks too thick after refrigerated storage, simply add a splash of chicken broth or water to loosen it up. When heated through, it’s ready to eat and tastes just as vibrant as the first time!
FAQs
Can I use ground chicken instead of shredded chicken?
Absolutely! Ground chicken or even ground turkey work well in this soup. Just brown the meat thoroughly before adding the spices and other ingredients for best results.
Is this soup spicy?
This Easy Chicken Taco Soup Recipe has a mild to medium heat level thanks to the taco seasoning and Rotel tomatoes. If you prefer it spicier, feel free to add extra chili powder or some diced jalapeños.
Can I make this soup in a slow cooker?
Yes! Start by sautéing the onions and garlic, then add all ingredients to your slow cooker and cook on low for 4-6 hours. Add quick-cooking toppings at serving time for freshness.
What toppings do you recommend for kids?
For little ones, mild shredded cheese and plain tortilla chips tend to be crowd-pleasers. You can always keep the toppings simple and let everyone add whatever they like at the table.
Is this soup gluten-free?
Yes! All the ingredients in this recipe are naturally gluten-free, but always double-check processed items like taco seasoning to be sure.
Final Thoughts
This Easy Chicken Taco Soup Recipe is the kind of meal that quickly becomes a favorite because it’s full of flavor, easy to whip up on a weeknight, and endlessly adaptable. It warms you from the inside out and always leaves you wanting a little more. I can’t wait for you to try it and see how effortlessly it fits into your cozy cooking rotation — get ready to enjoy dinner time like never before!
Print
Easy Chicken Taco Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Gluten Free
Description
This Easy Chicken Taco Soup is a flavorful and comforting one-pot meal combining shredded chicken, black beans, corn, and tomatoes with bold taco seasoning. Ready in just 35 minutes, it’s perfect for a quick weeknight dinner that’s both hearty and gluten-free.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound cooked shredded chicken (rotisserie or leftover)
- 1 packet taco seasoning
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 1 (15-ounce) can diced tomatoes
- 1 (10-ounce) can Rotel tomatoes with green chilies
- 3 cups low-sodium chicken broth
- Salt and pepper to taste
Optional Toppings
- Shredded cheese
- Sour cream
- Tortilla chips
- Avocado
- Cilantro
Instructions
- Heat the oil and sauté onion: Heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion and cook for about 4 minutes until softened and translucent.
- Add garlic: Stir in the minced garlic and continue cooking for 1 more minute until fragrant, taking care not to burn the garlic.
- Add chicken and spices: Add the shredded cooked chicken to the pot along with 1 packet of taco seasoning, 1 teaspoon ground cumin, and 1 teaspoon chili powder. Stir thoroughly to evenly coat the chicken with the spices.
- Add beans, vegetables, and broth: Pour in the drained black beans, drained corn, diced tomatoes, Rotel tomatoes with green chilies, and 3 cups low-sodium chicken broth. Stir all ingredients together until well combined.
- Simmer the soup: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let the soup simmer gently for 20 to 25 minutes, stirring occasionally to meld the flavors.
- Season and serve: Taste the soup and season with salt and freshly ground black pepper as needed. Serve the soup hot topped with your choice of shredded cheese, sour cream, tortilla chips, avocado slices, and fresh cilantro.
Notes
- For enhanced flavor, sauté the spices with the onion and garlic before adding liquids.
- You can substitute shredded ground chicken or turkey for the shredded chicken.
- Use low-sodium broth and no-salt-added canned goods to make a lighter, healthier version.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
