Skip to Content

Chicken Taco Soup

Share

Chicken Taco Soup is a hearty soup recipe loaded with shredded chicken, black beans, corn, tomatoes and spices.

Chicken Taco Soup is a hearty soup recipe loaded with shredded chicken, black beans, corn, tomatoes and spices.



Chicken Taco Soup is the perfect comfort food for cold weather.

Chicken Taco Soup is a hearty soup recipe loaded with shredded chicken, black beans, corn, tomatoes and spices.

This chicken soup has a bit of a kick.

Chicken Taco Soup is a hearty soup recipe loaded with shredded chicken, black beans, corn, tomatoes and spices.

This taco soup recipe takes about forty-five minutes from start to finish and serves six to eight people.

Chicken Taco Soup is a hearty soup recipe loaded with shredded chicken, black beans, corn, tomatoes and spices.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this taco soup, I started by chopping some onions, garlic cloves and jalapenos.

I heated a large pot with some oil over medium-high heat.

Once the oil was hot, I added the chopped onions, garlic and jalapenos to the pot.

chopped onions, garlic and jalapenos in a large pot

I let them cook for five minutes while stirring occasionally.

Then I added some boneless, skinless chicken breasts to the pot.

raw chicken breasts on top of chopped onions, garlic and jalapenos in a large pot.

I added some chili powder to the pot on top of the chicken breasts.

chili powder being added to a large pot with chicken breasts, chopped onions, garlic and jalapenos

I also added some ground cumin and oregano.

seasoned raw chicken breasts in a large pot

Then I added a drained can of black beans.

can of black beans being added to pot with raw seasoned chicken breasts

I added some corn to the pot.

corn being added to large pot with raw seasoned chicken breasts

I also added some canned diced tomatoes, salsa, chicken broth, salt and pepper to the pot.

chicken broth being added to pot with chicken, black beans, diced tomatoes and salsa

I stirred well, reduced the heat to medium-low and left the soup to simmer uncovered for 25 minutes.

stirring chicken taco soup

After 25 minutes, I removed the chicken breasts from the pot and used two forks to shred them.

shredded chicken breast on a cutting board

I returned the shredded chicken to the pot.

shredded chicken breast added to pot of taco soup

I stirred the shredded chicken into the soup.

chicken taco soup being stirred

Then the chicken taco soup was ready to serve.

ladle of chicken taco soup

I ladled the soup into bowls.

Chicken Taco Soup is a hearty soup recipe loaded with shredded chicken, black beans, corn, tomatoes and spices.

I garnished the soup with crushed tortilla chips, shredded cheese, lime wedges and cilantro.

Chicken Taco Soup is a hearty soup recipe loaded with shredded chicken, black beans, corn, tomatoes and spices.

This taco soup is sure to be a hit.

Chicken Taco Soup is a hearty soup recipe loaded with shredded chicken, black beans, corn, tomatoes and spices.

If you are looking for a simple and delicious chicken soup recipe, then you need to try this Chicken Taco Soup!

Chicken Taco Soup is a hearty soup recipe loaded with shredded chicken, black beans, corn, tomatoes and spices.

More Easy Soup Recipes You’ll Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make This Chicken Taco Soup:

  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 2 cloves of garlic finely chopped
  • 1 jalapeno diced, seeds removed
  • 2 whole skinless, boneless chicken breasts
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 teaspoon oregano
  • 1 (15 oz) can of black beans drain and rinse
  • 1 cup fresh or frozen corn
  • 1 (28 oz) can of diced tomatoes
  • 1 cup salsa
  • 5 cups chicken broth
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Garnish

  • 1 cup crushed tortilla chips (The tortilla chips will add a little bit of crunch to the soup)
  • ¾ cup grated cheddar cheese
  • 1 lime cut in quarters
  • ¼ cup chopped Cilantro

How to Make Chicken Taco Soup:

  1. In a large pot over medium-high heat, add oil; once hot add the onion, garlic, and jalapenos, and cook for 5 minutes or until the onion has softened.
  2. Add the chicken breasts to the bottom of the pot, followed by the rest of the ingredients. Stir
  3. Reduce heat to medium-low and simmer uncovered for 25 minutes. 
  4. Remove chicken breasts from the pot, and with two forks, shred the chicken.
  5. Add the shredded chicken to the soup and stir. 
  6. Serve hot in bowls garnished with crushed Tortilla chips, cheese, a quarter of a lime, and fresh cilantro.
  7. Enjoy!

FAQS

  • How do I keep the leftover?

To keep the leftover soup, place it in an airtight container and store it in the fridge for up to four days. When you’re ready to eat it, reheat the soup on the stove over medium heat until it’s warmed through. 

  • Can I freeze the Taco Soup?

Yes! This soup freezes really well. To freeze, place the cooled soup in a freezer-safe container and store it in the freezer for up to three months. When you’re ready to eat it, thaw the soup overnight in the fridge. 

  • How do you thicken taco soup?

There are a few ways you can thicken the soup. One way is to add some cornstarch to the soup. To do this, mix together equal parts cornstarch and water in a small bowl. Then, add the cornstarch mixture to the soup and stir it until the soup has thickened. 

  • What is your favorite way to eat taco soup?

There are so many ways to enjoy taco soup! One of my personal favorites is to top it with some shredded cheese, tortilla chips, and lime. Another great way to enjoy this soup is to add sour cream and green onions on top. 

  • Can I make this soup in advance? 

Yes, this soup can easily be made in advance. I would also recommend adding the garnishes right before you serve the soup so they don’t get wilted or soggy.

Yield: 6-8 servings

Chicken Taco Soup

Chicken Taco Soup is a hearty soup recipe loaded with shredded chicken, black beans, corn, tomatoes and spices.

Looking for an easy and delicious recipe? Try this Chicken Taco Soup! It is perfect for a winter meal, and it is sure to please the whole family. This soup is made with chicken, black beans, corn, tomatoes, and spices. It is simple to make and can be ready in just 45 minutes.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 2 cloves of garlic finely chopped
  • 1 jalapeno diced, seeds removed
  • 2 whole skinless, boneless chicken breasts
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 teaspoon oregano
  • 1 (15 oz) can of black beans drain and rinse
  • 1 cup fresh or frozen corn
  • 1 (28 oz) can of diced tomatoes
  • 1 cup salsa
  • 5 cups chicken broth
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Garnish

  • 1 cup crushed tortilla chips (The tortilla chips will add a little bit of crunch to the soup)
  • ¾ cup grated cheddar cheese
  • 1 lime cut in quarters
  • ¼ cup chopped Cilantro

Instructions

  1. In a large pot over medium-high heat, add oil; once hot add the onion, garlic, and jalapenos, and cook for 5 minutes or until the onion has softened.
  2. Add the chicken breasts to the bottom of the pot, followed by the rest of the ingredients. Stir
  3. Reduce heat to medium-low and simmer uncovered for 25 minutes. 
  4. Remove chicken breasts from the pot, and with two forks, shred the chicken.
  5. Add the shredded chicken to the soup and stir. 
  6. Serve hot in bowls garnished with crushed Tortilla chips, cheese, a quarter of a lime, and fresh cilantro.
  7. Enjoy!

Notes

  • The great thing about this soup is that it's so easy to customize to your liking. So go ahead and experiment until you find your perfect taco soup recipe.
  • To make this soup gluten-free, simply use gluten-free tortillas or omit them altogether.
  • If you're a fan of spicy food, keep jalapeños seeds.
  • This soup can also be made in a slow cooker. Simply add all the ingredients to the slow cooker and cook on low for six hours or on high for three hours.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 212Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 39mgSodium: 1237mgCarbohydrates: 20gFiber: 5gSugar: 4gProtein: 17g

This post contains affiliate links. Read our disclosure here.

As an Amazon Associate I earn from qualifying purchases.

Share

Skip to Recipe