This Chicken Taco Soup became a staple in my kitchen on a busy weeknight when I needed something comforting and incredibly simple. It delivers all the savory taste of tacos in one hearty bowl, without the usual fuss. It’s a foolproof, one-pot meal that comes together with minimal effort and cleanup, making it a true weeknight winner.
The best part is its versatility. You can easily adjust the spice level to your liking and set up a toppings bar for the family. It’s the kind of satisfying meal that brings everyone to the table, eager to customize their own perfect bowl.
Ingredients
- 1 white onion, chopped finely
- 1 (16 oz.) can chili beans
- 1 (15 oz.) can black beans, drained and rinsed
- 1 (15 oz.) can whole kernel corn, drained
- 1 (8 oz.) can tomato sauce
- 2 (14.5 oz.) cans diced tomatoes with green chiles, undrained
- 1 (1.25 oz.) package taco seasoning
- 3 whole skinless, boneless, chicken breasts, thawed or frozen (about 1.5 to 2 lbs)
How to Make Chicken Taco Soup
Making this soup is as simple as combining ingredients and letting them simmer.
Step 1: Combine Ingredients
First, in a large pot or Dutch oven, add the chopped onion, chili beans, rinsed black beans, corn, tomato sauce, and the undrained diced tomatoes with green chiles. Then, sprinkle the taco seasoning over the top and give it all a good stir.
Step 2: Add the Chicken and Simmer
Now, place the chicken breasts directly into the pot. Bring the soup to a gentle boil, then immediately reduce the heat to low, cover, and let it simmer for at least 30 minutes. If you’re using frozen chicken, extend this simmer time to 45-60 minutes to ensure it’s cooked through.
Step 3: Shred the Chicken and Serve
Once cooked, carefully remove the chicken and shred the meat with two forks. Finally, return the shredded chicken to the pot and stir it in. Let it simmer for five more minutes so the chicken can soak up the flavor. Serve hot with your favorite toppings.
My Best Chicken Taco Soup Tips
These simple tricks make a huge difference in the final result.
Use a Rotisserie Chicken in a Pinch
For those nights when you’re truly short on time, a store-bought rotisserie chicken is a lifesaver. Simply shred the meat and stir it into the soup during the last 10 minutes of simmering.
Don’t Skip Rinsing the Black Beans
It’s a small step, but rinsing canned black beans is key. The liquid they’re packed in is often starchy and salty, so a quick rinse ensures a cleaner taste and better texture.
Let the Soup Rest for Better Flavor
This soup tastes even better the next day. If you have time, let it cool and refrigerate it overnight. This gives the spices and flavors a chance to meld together for a richer taste.
Variations of Chicken Taco Soup
One of the best things about this recipe is how easy it is to customize. For a richer, creamier soup, stir in four ounces of softened cream cheese during the last ten minutes of cooking until it melts completely. To make this in a slow cooker, just combine all the ingredients and cook on low for 6-8 hours before shredding the chicken. You can also bulk it up with extra vegetables like diced bell peppers or zucchini by adding them at the very beginning.
FAQs
What do you serve with chicken taco soup?
This soup is wonderfully satisfying on its own, but a toppings bar makes it special. I love serving it with shredded cheese, sour cream, diced avocado, and crunchy tortilla strips. A side of cornbread for dipping is also a fantastic choice.
How can I make my chicken taco soup thicker?
If you prefer a thicker consistency, blend about a cup of the beans and broth until smooth and then stir it back into the pot. Another quick option is to mix a tablespoon of cornstarch with two tablespoons of cold water and slowly whisk it into the simmering soup.
Can I use rotisserie chicken for this soup?
Yes, absolutely! As I mentioned in my tips, using a rotisserie chicken is a brilliant shortcut. Just shred the meat from a pre-cooked chicken and add it to the soup during the last 10 minutes of cooking.
How long does this soup last in the fridge?
Leftover Chicken Taco Soup stores beautifully. Place it in an airtight container in the refrigerator, where it will stay fresh for up to four days. The flavors often become even richer the next day.
Print
Chicken Taco Soup
- Total Time: 50 minutes
- Yield: 8 Servings 1x
Description
This Chicken Taco Soup is the ultimate weeknight comfort food, delivering all the savory, satisfying flavors of a classic taco in one hearty bowl. It’s a foolproof, one-pot meal that comes together with minimal effort, making it perfect for busy evenings. Incredibly simple and versatile, you can easily customize the toppings and spice level to please the whole family. Prepare for this to become your new go-to comforting soup!
Ingredients
1 white onion, chopped finely
1 (16 oz.) can chili beans, undrained
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can whole kernel corn, drained
1 (8 oz.) can tomato sauce
2 (14.5 oz.) cans diced tomatoes with green chiles, undrained
1 (1.25 oz.) package taco seasoning
3 whole skinless, boneless chicken breasts (about 1.5 to 2 lbs)
Instructions
Combine Ingredients
In a large pot or Dutch oven, combine the chopped onion, chili beans, rinsed black beans, drained corn, tomato sauce, and undrained diced tomatoes with green chiles. Sprinkle the taco seasoning over the top and stir everything together until well combined.
Add the Chicken and Simmer
Nestle the whole chicken breasts into the soup mixture. Bring the soup to a gentle boil over medium-high heat, then immediately reduce the heat to low. Cover the pot and let it simmer for at least 30 minutes for thawed chicken, or 45-60 minutes for frozen chicken, ensuring it is cooked through.
Shred the Chicken and Serve
Carefully remove the cooked chicken breasts from the pot. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the soup and stir to incorporate. Allow the soup to simmer for another 5 minutes to let the chicken absorb the flavors. Serve hot with your favorite taco toppings.
Notes
Time-Saving Tip: For an even quicker version, use a store-bought rotisserie chicken. Simply shred the meat and add it to the soup during the last 10 minutes of simmering.
Creamier Soup: For a richer, creamier texture, stir in 4 oz of softened cream cheese during the final 10 minutes of cooking until it has fully melted into the soup.
Better The Next Day: This soup’s flavor deepens overnight! If you have the time, let it cool and refrigerate it. Reheat the next day for an even more delicious meal.
Control the Sodium: For a lower-sodium version, opt for low-sodium canned beans, tomato sauce, and taco seasoning. Rinsing the beans also helps reduce sodium content.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving (approx. 1.5 cups)
- Calories: 340
- Sugar: 8
- Sodium: 1275
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Carbohydrates: 35
- Fiber: 7
- Protein: 40
- Cholesterol: 85
Keywords: chicken taco soup, easy soup recipe, one-pot meal, weeknight dinner, taco soup, healthy soup, chicken soup, dump dinner
