This delicious Chicken Taco Soup recipe is quick and easy to prepare and full of amazing flavor! Packed with tender chicken, beans and veggies, it’s the perfect soup for a cozy family dinner on busy weeknights. Top this hearty soup with your favorite taco toppings and enjoy!
Love making chicken soup for dinner? You’ll want to try these ones next: Chicken Enchilada Soup, Creamy Chicken Noodle Soup and Chicken Cordon Bleu Soup.
Chicken Taco Soup Recipe
This quick and easy Chicken Taco Soup feels so satisfying – especially on those busy weeknights when everyone’s hungry and time is short. This recipe has become a go-to in my house because it’s quick to pull together, yet it tastes like it’s been simmering on the stove for hours.
I love that it’s packed with lean protein, veggies and the perfect amount of spice to give it that bold, taco-inspired flavor. My family always goes back for seconds, and I have to admit, it’s one of those meals I don’t mind making over and over because it’s that easy and delicious.
What I love most about this soup is how versatile it is. I’ll leave out toppings like avocado slices, cheese, or sour cream; everyone can add what they want! It’s also a great dish for leftovers, so you can enjoy it for lunch or serve it again for dinner the next day. Plus, the whole recipe is a one-pot wonder, so cleanup is a breeze – something I know we can all appreciate after a long day!
If you’re looking for a meal that’s family-friendly, flavorful, and simple, this Chicken Taco Soup is about to become a new favorite in your weekly rotation.
Why You’ll Love This Recipe
- Quick and Easy: This Chicken Taco Soup recipe is perfect for those busy nights when you need a meal fast! With simple ingredients and minimal prep, it comes together in under 30 minutes, making it ideal for weeknights.
- Healthy and Hearty: Packed with protein-rich chicken, fiber-filled beans, and nutritious veggies, this soup is both satisfying and wholesome. It’s a balanced meal that will keep you full without the guilt.
- Customizable: Whether you love extra spice or a creamy twist, this recipe is super versatile. You can easily add different ingredients to make it your own!
Try my classic Taco Soup recipe too!
How to Make Chicken Taco Soup
This chicken taco soup is ready in less than 30 minutes! It’s the perfect meal when everyone is hungry, and you want to get dinner on the table quick. As always, you can find the full printable recipe card at the end of this post.
- Place all of the soup ingredients in a dutch oven or large pot. Stir until combined
- Bring the mixture to a boil over medium high heat, stirring frequently. Reduce the heat to medium low and cover.
- Simmer for 20 to 25 minutes, stirring occasionally, until heated through. Remove from the heat
- Stir in lime juice and serve hot with your choice of toppings. Enjoy!
While you could certainly take the time to cook your chicken, I love keeping it simple and grabbing a rotisserie chicken from the store. It’s a great shortcut that adds flavor without the hassle of extra cooking! Just shred the chicken and toss it into the soup.
Topping Suggestions
These are some of the toppings I love serving with chicken taco soup:
- Tortilla chips or strips
- Shredded cheese
- Cilantro
- Sliced jalapenos
- Sliced avocado or guacamole
- Sour cream or Greek yogurt
- Lime wedges
- Minced red onions
- Pico de gallo or salsa
Storage Information
Refrigerator: Allow the soup to cool to room temperature before transferring it to an airtight container. Store for up to 3-4 days.
Freezer: Place cooled soup in a freezer-safe container and freeze for up to 3 months. For best results, consider portioning it into individual servings for easy reheating. Thaw overnight in the fridge.
Reheating: When ready to enjoy leftovers, reheat the soup on the stovetop over medium heat until heated through, stirring occasionally. If frozen, thaw it overnight in the refrigerator before reheating. You can also use the microwave, heating in short intervals until warm. Add fresh toppings right before serving!
Variations to Try
- Kick up the heat by adding diced jalapeños, crushed red pepper flakes, or a splash of hot sauce.
- Make it vegetarian by replacing the chicken with extra beans such as black beans or pinto beans and add more vegetables like zucchini, and bell peppers for a hearty, meatless option.
- Stir in a little cream cheese or heavy cream at the end of cooking for a rich, creamy texture. You can also blend in some sour cream for a tangy twist.
- Add southwestern flavors by adding ingredients like diced green chilies, corn, and a sprinkle of cumin.
- Mix in shredded cheese while the soup simmers for a gooey, cheesy texture.
- Adapt the recipe for a slow cooker by adding all the ingredients (chicken, broth, beans, veggies, and seasonings) and cooking on low for 6-8 hours or on high for 3-4 hours.
Frequently Asked Questions
Can I use frozen chicken in this recipe?
Yes! Although it’s best to thaw the chicken first for even cooking.
How spicy is this soup?
The spice level can vary based on the taco seasoning you use. For a milder soup, start with a small amount of seasoning and taste as you go. You can always add more spice later!
Can I make this in the slow cooker?
Sure can! Simply add all the ingredients (chicken, broth, beans, veggies, and seasonings) and cooking on low for 6-8 hours or on high for 3 to 4 hours.
Trish’s Tips
- This soup freezes well, so consider doubling the recipe. You’ll have a delicious meal ready for busy nights or unexpected guests.
- Don’t skip the toppings! Fresh garnishes like cilantro, avocado, and cheese not only enhance the presentation but also elevate the overall flavor of the soup.
More Soup Recipes to Try
Chicken Taco Soup
Ingredients
- 3 cups cooked chicken shredded (I used rotisserie chicken)
- 20 ounces diced tomatoes & green chilies undrained (Rotel)
- 2 ½ cups low sodium chicken broth or chicken stock
- 15.25 ounces pinto beans 1 can, rinsed and drained
- 15.25 ounces black beans 1 can, rinsed and drained
- 12 ounces frozen corn
- 2 to 3 cloves garlic minced
- 4 tablespoons taco seasoning
- 2 limes juiced
Optional Toppings
- shredded cheese Monterey Jack, cheddar, Pepper Jack, etc.
- pico de gallo
- minced red onions or shallots
- sliced avocado
- diced green onions
- chopped cilantro
- sour cream
- lime wedges
Instructions
- Place the chicken, diced tomatoes and green chilies, chicken broth, pinto beans, black beans, frozen corn, minced garlic and taco seasoning in a dutch oven or large pot. Stir until combined.3 cups cooked chicken, 20 ounces diced tomatoes & green chilies, 2 ½ cups low sodium chicken broth, 15.25 ounces pinto beans, 15.25 ounces black beans, 12 ounces frozen corn, 2 to 3 cloves garlic, 4 tablespoons taco seasoning
- Bring the mixture to a boil over medium high heat, stirring frequently. Reduce the heat to medium low and cover.
- Simmer for 20 to 25 minutes, stirring occasionally, until heated through. Remove from the heat.
- Stir in lime juice and serve hot with your choice of toppings. Enjoy!2 limes
Cassie Lamonte says
I absolutely loved this recipe. My daughter said, “mom this might be the best thing you have ever made.” Thank you for sharing this recipe, from my family to yours!!!😍