If you’re looking for a flavorful, easy-to-make dinner that’s loaded with Tex-Mex goodness, this Easy Chicken Taco Soup is your answer. Made with tender shredded chicken, black beans, corn, diced tomatoes, and bold taco spices, it comes together quickly in one pot—and it’s always a hit with the whole family.
It’s hearty, spicy (but not too hot!), freezer-friendly, and customizable with your favorite taco toppings. Whether you use fresh or leftover chicken, this soup will warm you up and fill you up, fast.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning (or 2 tablespoons homemade)
- 1 teaspoon cumin (optional for extra flavor)
- 3 cups shredded cooked chicken (rotisserie works great)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
- 1 (15 oz) can crushed tomatoes
- 3 cups low-sodium chicken broth
- Salt and black pepper, to taste
- Optional toppings: shredded cheese, tortilla strips, sour cream, avocado, cilantro, lime
Preparation
Step 1: Sauté the Onion and Garlic
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 3–4 minutes. Stir in garlic and cook for another 30 seconds.
Step 2: Add Seasonings and Chicken
- Add taco seasoning and cumin, then stir in shredded chicken. Toss to coat the chicken in the spices.
Step 3: Add Remaining Ingredients
- Pour in the black beans, corn, diced tomatoes with green chilies, crushed tomatoes, and chicken broth. Stir everything to combine.
Step 4: Simmer
- Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for 15–20 minutes to blend the flavors. Stir occasionally.
Step 5: Serve
- Taste and adjust seasoning with salt and pepper. Ladle into bowls and add your favorite toppings.
Variation
- Creamy Version: Stir in ½ cup cream cheese or a splash of heavy cream at the end
- Low-Carb: Skip the beans and corn, and add bell peppers and zucchini
- Vegetarian Option: Use veggie broth and replace chicken with more beans or lentils
- Add Heat: Add diced jalapeños, chipotle in adobo, or hot sauce
- Rice or Pasta: Stir in cooked rice or small pasta like ditalini for a heartier soup
Cooking Note
This soup is very forgiving—use what you have! Leftover chicken, turkey, or even ground beef works well. Add extra broth if you like a thinner soup, or simmer longer to thicken it up.
Serving Suggestions
- Top with crushed tortilla chips or strips for crunch
- Add a dollop of sour cream and shredded cheese
- Garnish with avocado slices, cilantro, and lime wedges
- Serve with cornbread, quesadillas, or warm flour tortillas
- Pair with a simple green salad for a balanced meal
Tips
- Make it ahead—flavors deepen after a day in the fridge
- Freeze leftovers in individual portions for easy lunches
- Use homemade taco seasoning for better flavor control
- Stir in fresh lime juice at the end for brightness
- Reheat gently and add a splash of broth to loosen if needed
Time Overview
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Nutritional Info (Per Serving – Approx. 6 servings)
- Calories: ~340
- Protein: ~28g
- Carbohydrates: ~22g
- Fat: ~14g
- Fiber: ~5g
- Sodium: ~780mg
Note: Nutrition varies depending on toppings and added ingredients.
FAQs
Can I make chicken taco soup in a slow cooker?
- Yes! Add everything except toppings and cook on LOW for 4–6 hours. Stir and serve with toppings.
Can I freeze this soup?
- Absolutely. Cool completely, freeze in airtight containers, and thaw overnight before reheating.
Can I use raw chicken instead?
- Yes—add raw boneless chicken breasts or thighs in step 3 and simmer for 25–30 minutes, then shred before serving.
What if I don’t have taco seasoning?
- Mix 1 tsp chili powder, ½ tsp paprika, ½ tsp cumin, ¼ tsp garlic powder, ¼ tsp onion powder, and a pinch of salt.
Can I make this soup dairy-free?
- Yes! Just skip cheese or sour cream toppings or use dairy-free alternatives.
Conclusion
Easy Chicken Taco Soup is the ultimate weeknight dinner: fast, flavorful, and endlessly customizable. Whether you’re feeding a crowd or meal prepping for the week, this Tex-Mex-inspired soup checks every box.
Loaded with tender chicken, beans, corn, and bold spices—then topped with your favorite taco fixings—it’s like your favorite taco night in a cozy bowl. Once you try it, you’ll be making it on repeat.