Chicken Taco Soup

Name: Chicken Taco Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 tablespoon avocado oil (use any neutral flavored oil that you like); 1 yellow onion (diced); 3-4 garlic cloves (minced); 2 1/2 cups shredded cooked chicken; 1 quart chicken broth; 14.5 ounces crushed tomatoes (1 can); 15 ounces black beans (1 can, drained and rinsed); 1 cup frozen corn (thawed (or you can use a can, drained and rinsed)); 1 packet taco seasoning (if using homemade seasoning, you'll want 2-3 tablespoons)

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This Chicken Taco Soup gives you the flavors of tender chicken, juicy tomatoes, corn, and hearty black beans in every single bite. Topped with all your favorite taco fixings, it’s an easy and delicious meal that’s perfect for busy weeknights.

A bowl of chicken taco soup topped with tortilla chips, cilantro, and jalapeño slices, with a lime wedge on the side. A spoon is submerged in the soup.

Easy Chicken Taco Soup Recipe

When it comes to dinner, I’m all about keeping things easy, and this Chicken Taco Soup does exactly that. It’s loaded with flavor, made with simple ingredients and a breeze to throw together. It’s everything you love about tacos but in a warm and cozy bowl of soup.

The best part is you can load it up with all your favorite tasty toppings. Whether you’re in the mood for extra cheese, a handful of tortilla chips, or a big scoop of guac, this soup lets everyone customize their own. It’s delicious, hearty, and one of our favorites for busy weeknights.

If you’re in the mood for more tasty soups, you’ll also love my Easy Potato Soup and Rotisserie Chicken Noodle Soup recipes!

Three bowls of chicken chili with black beans, corn, and a garnish bowl of sliced jalapenos, next to a blue and white checkered cloth and tortilla chips.

Why You’ll Love This Recipe

Easy to make: This soup comes together fast with simple ingredients, perfect for busy nights.
Totally customizable: Everyone can add their favorite toppings, so it’s a hit with the whole family.
Hearty meal: Packed with chicken, beans, and veggies, it’s a hearty standalone meal in a bowl.
Leftovers are delish: Leftovers tastes even better the next day, so you’ve got lunch covered too.

Ingredients

Shredded cooked chicken
Canned crushed tomatoes
Black beans, drained and rinsed
Frozen corn, thawed (or you can use a can, drained and rinsed)
Yellow onion, diced
Fresh garlic cloves, minced
Chicken broth
Avocado oil (use any neutral flavored oil that you prefer)
Store-bought taco seasoning (or 2-3 tablespoons homemade taco seasoning)

How to Make Easy Chicken Taco Soup

Step 1. In a Dutch oven or large pot, heat avocado oil over medium heat. Add diced onion and sauté until softened and translucent.

Overhead view of a white pot on a stovetop with chopped onions inside. Surrounding the pot are small bowls containing shredded chicken, corn kernels, and minced garlic. A blue and white checkered towel is nearby.

Step 2. Next, add the minced garlic, and sauté for about 30-45 seconds.

A pot with sautéed onions and garlic sits on a counter surrounded by bowls of corn, shredded chicken, and black beans, alongside a blue and white checkered cloth.

Step 3. Add the chicken, chicken broth, crushed tomatoes, beans, corn, and taco seasoning.

Red pot with black beans, shredded chicken, corn, tomato sauce, and spices on a white surface next to a checkered cloth and a jar.

Step 4. Mix well and bring the soup to a boil. Allow it to simmer for about 30 minutes.

A large pot filled with a chunky tomato-based soup, featuring visible pieces of vegetables such as corn and onions, sits on a white surface next to a blue-and-white checkered cloth.

Step 5. Serve hot and enjoy!

Storage Instructions

Fridge: You can store leftover taco soup in an airtight container for up to 3–4 days. Just reheat on the stove or in the microwave when you’re ready to enjoy it again.

Freezer: To freeze, let the soup cool completely, then transfer it to a freezer-safe container or bag. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.

A ladle scooping a portion of chicken taco soup from a pot, showing ingredients like shredded chicken, black beans, corn, and a red tomato-based broth.

Topping Ideas

This soup is delicious as is, or you can try it with some of these tasty toppings:

Slices of creamy avocado or guacamole
A generous dollop of sour cream
Tortilla chips, tortilla strips, corn chips
A drizzle of Greek yogurt
Fresh lime juice and fresh lime wedges
Shredded cheese
Pickled or fresh jalapeño slices

A red pot of soup with a ladle, two white bowls of soup containing beans, corn, and chicken, a small bowl of sliced jalapenos, and a blue checkered cloth on a white surface.

Top Tips for Making the Best Chicken Taco Soup

Want a great shortcut? Grab a rotisserie chicken and shred it. It’s super convenient and adds extra flavor.
If you prefer a thicker soup, add a bit of tomato paste or reduce the amount of broth. For a thinner soup, just add more broth.
Though this chicken soup is great right after cooking, it’s even better if you allow it to sit for a bit after cooking. It helps the flavors meld.
Before serving, taste-test the soup and adjust the seasoning if needed. A pinch of salt or a squeeze of lime can make a big difference.
This easy soup is great for meal prep! Make it on the weekend and store it in individual sized containers for quick and easy dinners throughout the week.

A bowl of tortilla soup garnished with cilantro, sliced jalapeños, and a lime wedge. Other bowls with soup, sliced jalapeños, and tortilla chips are in the background. A blue and white cloth is on the side.

Variations and Add-ins

Chicken: You can use cooked boneless skinless chicken breast, rotisserie chicken or boneless chicken thighs. It’s a great way to use up leftover chicken!
Different proteins: Instead of chicken, you can try this with cooked ground beef, turkey, or even diced pork loin.
Tomatoes: Instead of regular tomatoes, you can use fire-roasted tomatoes or canned tomatoes with green chilies. Just give them a quick blend with your immersion blender.
Spice it up: Add a splash of hot sauce or a pinch of cayenne pepper for extra heat.
More veggies: Toss in chopped bell peppers, zucchini, or spinach for added nutrition and flavor.
Creamy version: For a creamy chicken taco soup recipe, stir in half a block to a block of cream cheese or sour cream and allow it to melt.
Beans: Feel free to mix in other types of beans. Pinto beans or kidney beans work great with this recipe.
Zesty seasoning: For even more flavor, add a packet of dry Ranch dressing mix.

Bowl of chicken taco soup garnished with cilantro and tortilla chips, with a side of sliced jalapeños, quartered lime, and a blue checkered napkin on the table.

FAQs

Can I make chicken taco soup in my slow cooker?

You can definitely make this in your crock pot. Just add all the ingredients, cover and cook until hot. Since the chicken is fully cooked, you just want to cook it long enough to be heated through. This will take about an hour or two on high or 2-3 hours on low.

Can I make this soup with fresh chicken instead of cooked?

You can substitute the cooked chicken for raw chicken breasts. Just add the raw chicken with the broth and other ingredients, bring to a boil and then reduce to a simmer for 30-45 minutes or until chicken is done (it should be 165°). Remove chicken and shred with forks. Add the other soup ingredients, give it a good stir then add the shredded chicken back to pot.

Is this soup spicy?

It depends on the type and how much taco seasoning you use. You can add extra if you want it spicier, or dial back to just a sprinkle for a milder version.

Can I use diced tomatoes instead?

Crushed tomatoes make a more flavorful broth, but you can use diced if you prefer.

A bowl of chicken taco soup with visible ingredients including shredded chicken, black beans, corn, tortilla chips, and garnished with cilantro. A spoon is lifting a portion from the bowl.

More Delicious Chicken Recipes

A spoonful of soup is lifted from a bowl. The soup contains shredded chicken, black beans, corn, and tortilla chips in a red broth, garnished with cilantro and a lime wedge.

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