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!
Chicken Taco Soup
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
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Rhian Westbury
I’d have never thought about putting the taste of a taco into a soup. You can’t beat a good soup, esp if it’s easy to make.
Yaya
This is one of my favourite recipes. It’s so hearty but not heavy. I will certainly give your version a try.
Samantha
I always start to look for soup recipes at this time of year, as do love homemade soup. This sounds really nice and a one to try
F.E.
It got cold here again all of a sudden and this soup was perfect for dinner. It’s definitely going into the rotation. My wife loved it. Thanks!
Beth Pierce
Thanks! So glad that she liked it! It is cold here too!!
MP
We tend to like things spicier, so I used the suggestions and added a minced jalapeno after the onion and 2 chilis in adobo sauce after the beans. This turned out great! Lots of flavor and a really good amount of food to liquid. We will definitely be making this again.
Beth Pierce
Thanks, MP! So glad that you liked the soup!
Ashley Thompson
I could seriously eat this for every meal. That dollop of sour cream on top makes it even more decadent!
Ashley
One of my favorite soups and this recipe is no doubt a hit!
IceCreamnStickyFingers
I might be making this soup tomorrow evening. We are getting a cold front and soup is always perfect for cold weather. I like that this can be made quickly too.
Richelle Milar
Wow! That looks like a really amazing recipe to try! It looks really yummy and perfect!
Beth
I’ve heard of chicken taco soup, but never tried it. I’m looking forward to making (and eating) this next week!
Molly
This sounds like a delicious flavor soup. I have never made a taco soup before but I would love to try this!
Ave
We are huge fans of tacos but I have to say that I have never made taco soup. Your recipe looks delicious and it sounds really easy to make. Have to give it a try asap.
Lisa Charleston
WOW this looks so good! It gets so cold here in MI and I’m sure this soup would be a great hit in our home!
Alita Pacio
Looks great!! I’d love to try this but how can I make the coup thicker?
Amber Myers
I will be making this for sure. I love soups when it’s cold out. This sounds perfect!
Tammy
Oh yum. This looks so good and I could even leave the out the beans to make it low carb.
Laura Reese
This soup is our new go to meal. The flavor and ease were awesome! Thanks.