Chicken Taco Soup

This delicious yet simple Chicken Taco Soup Recipe is made on the stovetop in less than thirty minutes using already-cooked rotisserie chicken. It is bursting with fresh flavors from corn, black beans, fire-roasted diced tomatoes, green chiles, and a perfect spice blend. 

My whole family really enjoys this soup, and I love it because it is a quick, easy, and wholesome recipe. Although it is a hearty meal by itself, if company is coming, I love to serve this delectable soup with cornbread and Doritos Taco Salad.

Why this easy taco soup recipe works!

• This recipe comes together right on your stovetop in less than 30 minutes using a precooked rotisserie chicken. These delicious chickens are available at Costco, Sams, Walmart, and almost any local grocery store.
• There is very limited chopping, dicing, and mincing with this recipe, so your hands-on time is less than 10 minutes.
• The whole family will enjoy this soup. Set out small bowls of toppings like sour cream, shredded cheddar cheese, chopped cilantro, sliced black olives, fried tortilla strips, minced jalapeno, chopped tomato, and shredded Monterey Jack cheese. This way, everyone can customize their soup to suit their taste.
• With only wholesome ingredients and plenty of protein, this is a dinner that you can feel good about serving in less time than it takes to drive to a restaurant and pick up the carryout.

How to make Chicken Taco Soup

Start by heating a little oil over medium-high heat in a Dutch oven or heavy pot. Then add the onion and cook for about 5 minutes or until tender. Now reduce the heat and add the minced garlic. Cook for 1 minute while stirring continuously. 

Stir in the chicken broth, taco seasoning, corn, black beans, fire-roasted tomatoes, and green chiles, and bring it to a boil. Then reduce the heat and simmer for about 5 minutes. Then add the cooked shredded chicken and simmer for another 5 minutes. Ladle soup into bowls and top with your favorite toppings like lime wedges, tortilla chips, cheddar cheese, cilantro, avocado, and sour cream!

Recipe Notes and Helpful Tips

• Any cooked, shredded, or cubed chicken breasts or cooked boneless chicken thighs will work for this recipe.
• You can substitute lean ground beef or ground turkey for chicken.
• Other beans to use include kidney beans or pinto beans.
• This soup is flavorful yet mild. If you like things with a little more heat, add a few pinches of cayenne pepper, a minced jalapeno, or chopped chipotle pepper in adobo sauce (one of my favorites as it adds a little smoky flavor). Or add some sweet red bell peppers.
• If you have the time make your own homemade taco seasoning with chili powder, ground cumin, dried oregano, paprika, onion powder, garlic powder, salt, and pepper.
• Store leftovers in an airtight container in the refrigerator for up to 4 days if your rotisserie chicken was fresh when you made the soup.
• This soup freezes well for up to four months in a freezer-safe container.
• It reheats well on the stovetop or in the microwave at reduced power.

How to make this soup in a slow cooker

Cook the onion and garlic in a skillet as directed in Step 1. Then add it, the chicken broth, taco seasoning, corn, black beans, fire-roasted tomatoes, and green chiles to a slow cooker and cook on low for 2-3 hours. Next, add the cooked chicken and cook on low for an additional 2 hours.

Other easy soup recipes you will love!

Creamy Mushroom Soup

Vegetarian Chili

Cabbage Soup

Minestrone Soup

Turkey Noodle Soup

Black Bean Soup

Chicken Taco Soup

This delectable quick and easy Chicken Taco Soup is bursting with flavors from tender chicken corn, black beans, fire-roasted tomatoes, and green chiles.

5 from 34 votes

Print Pin Rate

Course: Soup

Cuisine: Tex-Mex

Prep Time: 8 minutes minutes

Cook Time: 18 minutes minutes

Servings: 4 servings

Calories: 207kcal

Author: Beth Pierce

Ingredients

• 1 tablespoon olive oil
• 1 small onion chopped
• 2 cloves garlic minced
• 4 cups low sodium chicken broth
• 2 tablespoons taco seasoning
• 1 can 15.25 ounce corn drained
• 1 can 15.25 ounce black beans drained and rinsed
• 1 can 14.5 ounce fire roasted tomatoes
• 1 can 7 ounce diced green chiles
• 2 cups cooked shredded chicken
• salt and pepper to taste
• Tortilla strips optional
• Sour cream otional
• Cilantro chopped optional
• Cheddar cheese shredded optional

Instructions

• Heat olive oil over medium heat in a Dutch oven or heavy stockpot.  Add onion and cook until tender, about 5 minutes. Reduce heat to low and add minced garlic; cook for 1 minute while stirring continuously.
• Add chicken broth, taco seasoning, corn, black beans, fire-roasted tomatoes, and green chiles; simmer for 5-7 minutes.  Add the cooked chicken; simmer for 5 minutes. Season with salt and pepper to taste. 
• Spoon into bowls and top with your favorite toppings.

Notes

• Any cooked, shredded, or cubed chicken breasts or cooked boneless chicken thighs will work for this recipe.
• You can substitute lean ground beef for the chicken.
• This soup is flavorful yet mild. If you like things with a little more heat, add a few pinches of cayenne pepper, a minced jalapeno, or chopped chipotle pepper in adobo sauce (one of my favorites as it adds a little smoky flavor). Or add some sweet red bell peppers.
• If you have the time make your own homemade taco seasoning with chili powder, ground cumin, dried oregano, paprika, onion powder, garlic powder, salt, and pepper.
• Store leftovers in an airtight container in the refrigerator for up to 4 days if your rotisserie chicken was fresh when you made the soup.
• This soup freezes well for up to four months in a freezer-safe container.
• It reheats well on the stovetop or in the microwave at reduced power.

Nutrition

Calories: 207kcal | Carbohydrates: 7g | Protein: 23g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 53mg | Sodium: 226mg | Potassium: 409mg | Fiber: 1g | Sugar: 2g | Vitamin A: 147IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 2mg

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