Craving a quick, flavorful, and hearty soup? This Easy Chicken Taco Soup is packed with tender chicken, beans, corn, and a medley of spices that give it all the bold, zesty flavors of your favorite tacos. It’s perfect for busy weeknights, game day, or anytime you want a comforting, one-pot meal with minimal effort.
Why You’ll Love This Recipe
- Simple and Quick – Ready in under 30 minutes if using cooked chicken.
- Family-Friendly – Mildly spiced and full of flavor.
- One-Pot Meal – Everything cooks together for easy cleanup.
- Versatile – Customize with toppings or adjust spice levels.
Ingredients You’ll Need
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes
- 1 can (10 oz) diced tomatoes with green chilies (mild or hot)
- 1 packet taco seasoning (or 2 tbsp homemade taco spice mix)
- 4 cups chicken broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder (optional for extra heat)
- Salt and pepper, to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro, tortilla chips, avocado
Step-by-Step Instructions
1. Sauté Aromatics
In a large pot or Dutch oven, sauté diced onion and garlic over medium heat until fragrant and translucent.
2. Add Liquids and Spices
Add chicken broth, diced tomatoes, diced tomatoes with green chilies, taco seasoning, cumin, chili powder, salt, and pepper. Stir to combine.
3. Add Chicken and Beans
Stir in shredded chicken, black beans, kidney beans, and corn. Bring the soup to a gentle boil, then reduce heat and simmer for 10–15 minutes to allow flavors to meld.
4. Serve Hot
Ladle soup into bowls and add your favorite toppings like shredded cheese, sour cream, avocado, or crushed tortilla chips.
Tips for the Best Chicken Taco Soup
- Make it in a Slow Cooker: Add all ingredients to a slow cooker and cook on low for 4–6 hours.
- Spice Level: Adjust chili powder or add chopped jalapeños for more heat.
- Thicker Soup: Mash some beans with a spoon while simmering or add 1–2 tbsp cornstarch slurry.
- Meal Prep Friendly: Store in airtight containers in the fridge for up to 4 days or freeze for up to 3 months.
What to Serve With Chicken Taco Soup
- Tortilla chips or cornbread
- Freshly made guacamole
- Mexican rice or quinoa for a heartier meal
- A side salad with lime vinaigrette
Storing and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze portions in freezer-safe containers for up to 3 months.
- Reheating: Warm on the stove over medium heat, stirring occasionally. Add a splash of broth or water if the soup is too thick.
