June 7 2025

Chicken Taco Soup Recipe

Name: Chicken Taco Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 1 pound cooked chicken (shredded or cubed); 1 (15 oz) can black beans, drained and rinsed; 1 (15 oz) can corn, drained; 1 (15 oz) can diced tomatoes (with juices); 1 (4 oz) can diced green chiles; 1 packet taco seasoning (or 2 tablespoons homemade taco seasoning); 3 cups chicken broth; Salt and pepper, to taste; Optional toppings:; Sour cream; Shredded cheddar cheese; Chopped cilantro; Crushed tortilla chips; Lime wedges

Khemit Dinner Recipes 0

If you’re looking for something warm, hearty, and ridiculously easy to throw together, this Chicken Taco Soup is just the right answer for you.

I make this for my sister when she needs a quick pick-me-up meal, and she always says it feels like a hug in a bowl.

It’s bold, it’s cozy, and you’ll want seconds.

Ingredients You’ll Need

1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 pound cooked chicken (shredded or cubed)
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained
1 (15 oz) can diced tomatoes (with juices)
1 (4 oz) can diced green chiles
1 packet taco seasoning (or 2 tablespoons homemade taco seasoning)
3 cups chicken broth
Salt and pepper, to taste

Optional toppings:

Sour cream
Shredded cheddar cheese
Chopped cilantro
Crushed tortilla chips
Lime wedges

How to Make Chicken Taco Soup

Step 1: Heat olive oil in a large pot over medium heat. Add diced onions and cook until soft (about 3 minutes).

Step 2: Add the garlic and stir for 30 seconds, just until fragrant.

Step 3: Add the chicken, black beans, corn, diced tomatoes, green chiles, taco seasoning, and chicken broth.

Step 4: Bring everything to a boil, then reduce the heat and let it simmer uncovered for 15-20 minutes.

Step 5: Taste and add salt or pepper if needed. That’s it! Serve hot with your favorite toppings.

Common Mistakes to Avoid

Don’t skip sautéing the onions and garlic—they build the base flavor.
Avoid over-simmering; it can make the chicken tough.
Don’t forget to rinse canned beans unless you like a mushy soup.
Too much taco seasoning can overpower everything—start with a packet, taste, then add more if needed.

Recipe Best Tips

Use rotisserie chicken for an even quicker prep.
Want it spicier? Add chopped jalapeño with the garlic.
A squeeze of lime right before serving brightens up the whole bowl.
Let the soup sit for 10 minutes before serving to let flavors meld.

Serving Suggestions

Top with sour cream, cheese, and crushed tortilla chips.
Serve with warm cornbread on the side.
Add avocado slices on top for a creamy texture.
A side salad works great to balance it out.

Storage and Freezing

Store in an airtight container in the fridge for up to 4 days.
Reheat on the stovetop or microwave until hot.
Freeze in freezer-safe bags or containers for up to 3 months.

FAQs

Q: Can I use uncooked chicken?
A: Yes! Dice it small and simmer it in the soup for 20-25 minutes or until fully cooked.

Q: Can I make this in a slow cooker?
A: Absolutely. Throw everything in and cook on low for 6-7 hours or high for 3-4.

Q: Is it spicy?
A: Mild as written, but you can add heat with jalapeños or hot sauce.

Q: Can I make this vegetarian?
A: Skip the chicken and use vegetable broth—still delicious!

Q: What’s the best cheese to use?
A: Sharp cheddar or a Mexican blend works best.

Q: Can I double the recipe?
A: Yes, just make sure your pot is big enough.

Q: How can I thicken the soup?
A: Mash some of the beans or add a small spoonful of cornstarch mixed with water.

Conclusion

This Chicken Taco Soup is one of those recipes you keep in your back pocket. Easy, full of flavor, and super satisfying.

Try it and let me know how it turns out. Snap a pic, drop a comment, and share your twist on it!

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