Chicken Taco Soup is a warm, hearty dish full of familiar flavors like tender chicken, beans, corn, and a nice mix of taco spices. It’s the kind of soup that tastes like a taco, but in a comfy, cozy bowl. The broth is rich yet light, and you’ll love the little bursts of flavor from salsa and seasoning throughout.
I really enjoy making this soup when I want something quick and satisfying. It’s a great way to use up leftover chicken or even a rotisserie chicken from the store. I like to add a squeeze of lime and a handful of fresh cilantro at the end because it brightens the flavor and makes it feel extra fresh. Plus, it’s super easy to throw together and everyone always asks for seconds.
My favorite way to serve Chicken Taco Soup is with a big dollop of sour cream, some shredded cheese, and of course, crunchy tortilla chips on the side. It makes the meal feel fun and festive, even on a simple weeknight. It’s one of those soups that brings you warmth and a little bit of a party all at the same time!
Key Ingredients & Substitutions
Chicken breasts: They cook quickly and shred easily, perfect for this soup. If you prefer, you can use chicken thighs for more flavor and juiciness.
Black beans & corn: Canned versions are convenient and save time. Drain and rinse beans to reduce sodium. You can use fresh or frozen corn if you like a fresher taste.
Diced tomatoes: The ones with green chilies add a nice mild heat, but plain diced tomatoes work just fine. Use fire-roasted tomatoes for a smoky twist.
Taco seasoning: Store-bought is great for convenience, but I like making my own with chili powder, cumin, paprika, garlic, and onion powder—it lets me control the salt and spice level.
Optional onion and garlic: They add aromatic depth but you can skip them if short on time or want simplicity.
How Do You Get Tender, Shredded Chicken Perfect for Soup?
Cooking the chicken right is key for great texture and flavor. Here’s what works well:
- Simmer the chicken gently in broth rather than boiling hard. This keeps it moist and tender.
- Cook until just done (about 20 minutes), then remove to shred. Overcooking can dry it out.
- Use two forks or your fingers to shred the chicken into bite-size pieces.
- Return shredded chicken to the soup so it soaks up all those tasty spices and broth flavors.
These steps make sure the chicken stays soft and tasty throughout the soup—much better than adding pre-cooked or diced chicken early on!
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup evenly and letting flavors meld.
- Cutting board and sharp knife – to chop onion, garlic, and dice avocado for toppings.
- Meat thermometer (optional) – helps ensure chicken is cooked safely and perfectly.
- Two forks – great for shredding the cooked chicken easily.
- Ladle – makes serving the hot soup neat and easy.
Flavor Variations & Add-Ins
- Swap chicken breasts for cooked shredded rotisserie chicken to save time and add extra flavor.
- Add diced green chilies or jalapeños if you like your soup with a spicy kick.
- Mix in black olives or diced bell peppers for added color and texture.
- Top with pepper jack cheese instead of cheddar for a little creamy spice.
How to Make Chicken Taco Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (14.5 oz) diced tomatoes with green chilies or regular diced tomatoes
- 4 cups chicken broth
- 1 packet (1 oz) taco seasoning (or homemade blend using chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper)
- 1 small onion, finely chopped (optional)
- 2 cloves garlic, minced (optional)
- 1 tablespoon olive oil (if using onion and garlic)
- Salt and pepper to taste
Toppings (Optional but Recommended):
- Shredded cheddar or Mexican blend cheese
- Sour cream
- Diced avocado
- Chopped fresh cilantro
- Salsa or diced tomatoes
- Tortilla chips or strips
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 30 minutes to cook, for a total of roughly 40 minutes. It’s a quick and satisfying meal, perfect for busy days when you want something comforting without spending too much time in the kitchen.
Step-by-Step Instructions:
1. Sauté the Aromatics (Optional):
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add minced garlic and sauté for another 30 seconds until fragrant. If you’re short on time, you can skip this step and add all ingredients directly.
2. Cook the Chicken:
Place the chicken breasts in the pot and pour in the chicken broth. Stir in the taco seasoning. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 20 minutes, or until the chicken is fully cooked.
3. Shred the Chicken:
Remove the chicken breasts from the pot and shred them using two forks. Once shredded, return the chicken to the pot.
4. Add Beans, Corn, and Tomatoes:
Stir in the drained black beans, corn, and diced tomatoes (with any juices). Let the soup simmer uncovered for another 10 minutes to blend all the flavors together.
5. Taste and Adjust Seasoning:
Give your soup a taste and add salt and pepper if needed. Adjust the seasoning to your liking.
6. Serve and Enjoy:
Ladle the hot soup into bowls. Add your favorite toppings like shredded cheese, sour cream, diced avocado, fresh cilantro, salsa, and tortilla chips for some crunch. Enjoy your cozy and delicious Chicken Taco Soup!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken breasts, but be sure to thaw them completely before cooking. Thaw in the refrigerator overnight or use the defrost setting on your microwave for faster thawing. This helps the chicken cook evenly in the soup.
Can I Make Chicken Taco Soup in a Slow Cooker?
Absolutely! Simply add all ingredients (except the toppings) to your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken before serving and add your favorite toppings.
How Should I Store Leftover Soup?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. You can also freeze the soup for up to 2 months—just thaw overnight in the fridge before reheating.
Can I Customize the Toppings?
Yes! Feel free to get creative with toppings. Try jalapeño slices, chopped green onions, fresh lime juice, or a dash of hot sauce to add your own flair to the soup.
