Name: Chicken Taco Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Tex-Mex
Ingredients: 2 boneless, skinless chicken breasts (or thighs); 1 onion, diced; 3 cloves garlic, minced; 2 tbsp taco seasoning (store-bought or homemade); 4 cups chicken broth; 1 can (14 oz) diced tomatoes; 1 can (15 oz) black beans, drained and rinsed; 1 cup corn (canned, frozen, or fresh); 1 can (4 oz) green chilies (optional, for heat); 2 tbsp olive oil; Salt and black pepper, to taste; Fresh cilantro, chopped (for garnish); Lime wedges (for serving)

Jump to Recipe·Leave a Review

This chicken taco soup is a warm, hearty, and flavor-packed dish that I love making when I want comfort food with a little Tex-Mex flair. It’s loaded with tender chicken, beans, corn, tomatoes, and bold taco seasoning, all simmered together in a rich broth. It’s easy, filling, and perfect for cozy nights at home.

Why You’ll Love This Recipe

I love this recipe because it has all the flavors of tacos in a comforting bowl of soup. It’s simple to throw together, makes great leftovers, and can be customized with all my favorite taco toppings. It’s also a one-pot meal, which means less cleanup—always a win for me. Chicken Taco Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts (or thighs)
Onion, diced
Garlic, minced
Taco seasoning (store-bought or homemade)
Chicken broth
Diced tomatoes (canned)
Black beans (drained and rinsed)
Corn (canned, frozen, or fresh)
Green chilies (optional, for heat)
Olive oil
Salt and black pepper
Fresh cilantro (for garnish)
Lime wedges (for serving)

Directions

I heat olive oil in a large pot over medium heat, then sauté the onion and garlic until fragrant.
I add the chicken breasts, taco seasoning, salt, and pepper, stirring to coat.
I pour in chicken broth, diced tomatoes, black beans, corn, and green chilies.
I bring it to a boil, then reduce the heat and simmer for about 20–25 minutes, until the chicken is cooked through.
I remove the chicken, shred it with two forks, and return it to the pot.
I simmer for another 5 minutes to blend the flavors.
I serve the soup hot, topped with cilantro, lime juice, shredded cheese, avocado, or tortilla strips.

Servings and timing

This recipe makes about 6 servings. It takes around 10 minutes to prep and 30 minutes to cook, so in 40 minutes I have a hearty soup ready to serve.

Variations

Sometimes I make it creamy by stirring in a little cream cheese or heavy cream at the end. For a spicier version, I add jalapeños or extra chili powder. I also like using shredded rotisserie chicken for a faster option. For a low-carb version, I skip the beans and corn and load up on extra veggies like zucchini or bell peppers.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it on the stovetop over medium heat or microwave in short bursts. It also freezes well for up to 2 months—perfect for meal prep.

FAQs

Can I make this soup in a slow cooker?

Yes, I add all ingredients to the slow cooker and cook on low for 6–7 hours or high for 3–4 hours, then shred the chicken before serving.

Can I make this soup in the Instant Pot?

Yes, I cook everything on high pressure for 12 minutes, then do a quick release and shred the chicken.

What toppings go best with chicken taco soup?

I love topping it with shredded cheese, sour cream, avocado, tortilla chips, jalapeños, or fresh cilantro.

Can I use leftover cooked chicken?

Yes, I add pre-cooked shredded chicken in the last 10 minutes of cooking so it heats through without drying out.

How do I make it vegetarian?

I skip the chicken and use vegetable broth instead, doubling up on beans and adding extra veggies.

Conclusion

This chicken taco soup is one of my favorite easy dinners because it’s hearty, flavorful, and customizable. I love how it combines taco flavors in a cozy, comforting soup that’s perfect for any night of the week. Whether I make it on the stovetop, in the slow cooker, or in the Instant Pot, it always turns out delicious.