Chicken Taco Soup is a hearty and flavorful bowl that’s packed with tender chicken, zesty spices, beans, and corn. It’s like all the best parts of a taco, but in a cozy, comforting soup form. The mix of savory chicken and a little kick of taco seasoning makes it such a satisfying meal, especially on chilly days.
I love making this soup when I want something quick but still super tasty. It’s easy to throw together, and the flavors just get better the longer it sits. I usually use leftover chicken or rotisserie chicken to save time, and it always feels like a warm, homemade meal in no time. Plus, it’s a great way to use up pantry staples like canned beans and tomatoes.
My favorite way to serve Chicken Taco Soup is with a big handful of crushed tortilla chips on top, a dollop of sour cream, and some shredded cheese. It adds the perfect crunch and creaminess that everyone at the table loves. This soup never fails to make me smile, and it’s always a crowd-pleaser that brings a little taco night warmth any day of the week.
Key Ingredients & Substitutions
Chicken: Shredded cooked chicken is perfect here. Rotisserie chicken saves time and adds good flavor. You can poach chicken breasts if you prefer fresh and lean meat.
Beans: Black beans are classic in taco soup. If you don’t have black beans, pinto or kidney beans work well.
Diced Tomatoes with Green Chilies: These add a nice mild heat and flavor. If unavailable, use plain diced tomatoes and add a splash of hot sauce or a pinch of chili flakes.
Spices: Chili powder and cumin are essential for that taco flavor. If you’re short on spices, taco seasoning packets can substitute, but fresh spices give better taste.
Optional Onion and Garlic: These add depth, but you can skip if you want a quicker or milder soup.
Toppings: I love sour cream, shredded cheddar, and cilantro on top. For dairy-free options, try avocado slices or dairy-free yogurt.
How Do You Get the Best Flavor When Cooking Chicken Taco Soup?
Building flavor in this soup is about layering and timing:
- Sauté onion and garlic first to release their aroma and sweetness.
- Toast the spices in the hot pot for 30 seconds before adding liquids; it unlocks their full flavor.
- Add canned ingredients and broth, then simmer long enough (at least 20 minutes) to let flavors meld together.
- Season slowly – taste before adding salt to avoid over-salting.
Simmering gently also helps keep your chicken tender and juicy. If using pre-cooked chicken, add it later so it doesn’t dry out.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for simmering soup evenly and easily stirring all ingredients.
- Wooden spoon or heatproof spatula – great for stirring without scratching your pot.
- Sharp knife and cutting board – handy if you’re chopping onion, garlic, or cilantro fresh.
- Measuring spoons and cups – help you keep spice and liquid amounts accurate for best flavor.
- Colander or strainer – useful for rinsing and draining canned beans and corn.
Flavor Variations & Add-Ins
- Swap chicken for ground beef or turkey for a different taco twist that’s just as filling.
- Add bell peppers or jalapeños for extra crunch and spicy heat.
- Stir in black or pinto beans for variety and extra protein.
- Top with queso fresco or pepper jack cheese to mix up the cheesy flavor.
How to Make Chicken Taco Soup
Ingredients You’ll Need:
- 1 1/2 to 2 cups cooked chicken, shredded (rotisserie or poached)
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can diced tomatoes with green chilies (e.g., Rotel)
- 1 (15 oz) can whole kernel corn, drained
- 4 cups chicken broth
- 1 tablespoon olive oil (optional—for sautéing)
- 1 small onion, diced (optional)
- 2 cloves garlic, minced (optional)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Shredded cheddar cheese (for topping)
- Sour cream (for topping)
- Tortilla chips or strips (optional topping)
Time Needed:
This soup takes about 10 minutes to prepare and 20-30 minutes to simmer, so you’ll be enjoying it in under 45 minutes.
Step-by-Step Instructions:
1. Sauté Onions and Garlic (Optional):
Heat olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 3-4 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
2. Toast the Spices:
Add chili powder, cumin, paprika, oregano, salt, and pepper to the pot. Stir for 30 seconds to bring out the flavor of the spices.
3. Add Liquids and Veggies:
Pour in the chicken broth, canned diced tomatoes with green chilies (including the juice), black beans, and corn. Stir everything together.
4. Add Chicken and Simmer:
Stir in the shredded cooked chicken. Bring the soup to a boil, then reduce the heat and let it simmer for 20-30 minutes. This lets all the flavors meld nicely.
5. Final Taste and Serve:
Taste the soup and add more salt or pepper if needed. Ladle the soup into bowls and top with shredded cheddar cheese, a dollop of sour cream, and fresh cilantro. For a little crunch, add some crushed tortilla chips or strips.
Enjoy your cozy and tasty Chicken Taco Soup!
Can I Use Frozen Chicken for This Soup?
Yes! Just make sure the chicken is fully thawed before adding it to the soup. You can thaw frozen chicken overnight in the fridge or use the defrost setting on your microwave for a quicker option.
Can I Make Chicken Taco Soup in a Slow Cooker?
Absolutely! Combine all ingredients except the cheese and sour cream in a slow cooker and cook on low for 4-6 hours. Add toppings just before serving for the best texture and flavor.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or microwave, adding a splash of broth if it seems too thick.
What Can I Substitute for the Black Beans?
You can use pinto beans, kidney beans, or even chickpeas if you prefer. Just rinse and drain canned beans before adding them to keep the soup balanced.
