Chicken Taco Soup is one of those dinners that can turn a few simple pantry ingredients into something that tastes like you spent much longer cooking. I usually make it when I want taco flavors but don’t feel like putting together a full taco dinner.
The broth gets its flavor from taco seasoning, tomatoes, beans, and tender chicken. Corn adds a little sweetness, while the beans make the soup filling enough to serve as a full meal.
What I like most is how flexible it is. You can keep the soup mild for the family or add jalapeño and extra taco seasoning when you want more heat.
Then come the toppings. A little cheese, avocado, tortilla chips, and lime can turn a simple bowl of soup into something that feels like taco night.
What Is Chicken Taco Soup
Chicken Taco Soup is a hearty soup made with chicken, beans, corn, tomatoes, and taco-style seasonings. Everything simmers together in a savory broth until the chicken is tender and the flavors come together.
Taco seasoning does most of the heavy lifting here, so you don’t need a long list of spices. You can use a store-bought packet or your favorite homemade blend.
The soup is also easy to adjust. Add more broth for a thinner soup, let it simmer longer for a thicker texture, or add another can of beans when you want to stretch the meal.
Ingredients for Chicken Taco Soup
For the Soup
- Chicken breast: Use 1 large boneless, skinless chicken breast, about 1 to 1½ pounds.
- Chicken broth: Use 5 cups to create the soup base.
- Diced tomatoes: Use 1 can, about 14 ounces.
- Black beans: Use 1 can, drained and rinsed.
- Corn: Use 1 cup of frozen or canned corn.
- Taco seasoning: Use 1 packet, or about 2 tablespoons of your favorite taco seasoning.
- Onion: Use 1 small onion, diced.
- Garlic: Use 2 cloves, minced.
- Jalapeño: Use 1 small jalapeño, seeded and diced, if you want extra heat.
- Salt and black pepper: Add to taste.
For Serving
- Shredded cheese: Add a little to each bowl for a creamy, savory topping.
- Avocado: Diced avocado adds a cool, creamy contrast.
- Tortilla chips: Crush a few over the top for crunch.
- Lime: A squeeze of fresh lime brightens the whole bowl.
- Cilantro: Optional for a fresh finish.
How to Make Chicken Taco Soup
- Prepare the ingredients: Dice the onion and jalapeño, mince the garlic, and drain and rinse the black beans. If you are using canned corn, drain it as well. Having everything ready makes it easier to build the soup without stopping once you start cooking.
- Cook the onion: Heat a large pot or Dutch oven over medium heat and add a small drizzle of olive oil. Add the diced onion and jalapeño and cook for about 4 to 5 minutes, stirring occasionally, until the onion softens and the jalapeño begins to mellow.
- Add the garlic and taco seasoning: Stir in the minced garlic and cook for about 30 seconds until fragrant. Add the taco seasoning and stir it through the vegetables for another 30 seconds so the spices warm up and release their flavor without sitting directly in the hot pot for too long.
- Add the chicken and broth: Place the chicken breast into the pot and pour in the chicken broth. Add the diced tomatoes, black beans, and corn, then stir gently so everything is evenly distributed around the chicken.
- Bring the soup to a simmer: Increase the heat and bring the soup to a gentle boil. Once it starts bubbling, reduce the heat to medium-low and let it simmer for about 20 to 25 minutes, keeping the pot partially covered. The chicken should be completely cooked through and tender before you remove it.
- Remove and shred the chicken: Carefully transfer the cooked chicken to a plate or cutting board and let it cool for a few minutes. Use two forks to shred it into bite-sized pieces, making sure to remove any pieces of connective tissue as you go.
- Return the chicken to the soup: Add the shredded chicken back into the pot and stir it through the beans, corn, tomatoes, and broth. Let the soup simmer for another 5 minutes so the shredded chicken can soak up the taco-seasoned broth.
- Adjust the flavor: Taste the soup and add salt or black pepper if needed. If you want more taco flavor, add a little extra taco seasoning, and if you prefer more heat, you can stir in additional jalapeño or a pinch of chili flakes.
- Adjust the consistency: If the soup is thicker than you like, add a little extra chicken broth and stir well. If you want a thicker soup, let it simmer uncovered for a few additional minutes so some of the liquid can reduce.
- Prepare the toppings: While the soup finishes, dice the avocado, chop the cilantro if using, and cut a lime into wedges. Keep the toppings separate so everyone can add exactly what they want to their bowl.
- Serve hot: Ladle the soup into bowls and top with shredded cheese, avocado, crushed tortilla chips, cilantro, and a squeeze of lime. Add extra jalapeño if you want a little more heat.
What to Serve Chicken Taco Soup
Chicken Taco Soup already has chicken, beans, corn, and tomatoes, so it is filling enough to serve on its own. Still, warm tortilla chips are hard to skip because they give the soft soup a nice crunchy contrast.
You can also serve the soup with warm flour or corn tortillas. I like keeping them on the table so they can be torn into pieces and dipped into the broth.
For a lighter side, make a simple avocado and tomato salad with lime juice and a little salt. The fresh ingredients work especially well with the warm taco flavors.
And don’t forget the toppings. Shredded cheese, avocado, lime, and cilantro can make a big difference, so I usually put them all on the table and let everyone build their own bowl.
How to Store and Reheat
Store leftover Chicken Taco Soup in an airtight container in the refrigerator for 3 to 4 days. Let the soup cool slightly before refrigerating it, and keep any tortilla chips or fresh toppings in separate containers.
The flavors usually become even better after the soup sits overnight. The beans and chicken absorb more of the taco-seasoned broth, making the leftovers especially flavorful.
When reheating, warm the soup gently in a saucepan over medium heat, stirring occasionally until it is hot throughout. If it has thickened too much, add a splash of chicken broth or water to loosen it.
You can also reheat individual servings in the microwave. Heat in short intervals and stir between each one so the soup heats evenly.
Add fresh toppings after reheating for the best texture. Fresh avocado, lime, cilantro, cheese, and crunchy tortilla chips will make leftover soup taste much closer to a freshly made bowl.
Ingredients
Method
- Dice the onion and jalapeño, mince the garlic, and drain and rinse the black beans and corn if using canned corn.
- Heat a large pot over medium heat with a small drizzle of olive oil. Add the onion and jalapeño and cook for 4 to 5 minutes until softened.
- Add the garlic and cook for 30 seconds. Stir in the taco seasoning and cook for another 30 seconds.
- Place the chicken breast in the pot and pour in the chicken broth. Add the diced tomatoes, black beans, and corn and stir gently.
- Bring the soup to a gentle boil, then reduce the heat to medium-low. Partially cover and simmer for 20 to 25 minutes until the chicken is fully cooked.
- Remove the chicken and let it cool for a few minutes. Shred it with two forks into bite-sized pieces.
- Return the shredded chicken to the pot and simmer for another 5 minutes so it absorbs the seasoned broth.
- Taste and adjust the salt, pepper, taco seasoning, or heat as needed.
- Adjust the consistency with extra chicken broth, or simmer uncovered for a few minutes if you want it thicker.
- Prepare the toppings and serve the hot soup with shredded cheese, avocado, tortilla chips, lime, and optional cilantro.
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