There’s nothing quite as comforting as a big bowl of Easy Chicken Taco Soup—full of bold flavors, hearty textures, and colorful veggies, all simmered together in one simple pot. It’s the kind of cozy, restaurant-worthy dish you crave on a chilly night, but it’s ready in under an hour. Whether you’re new to soup-making or a seasoned cook, this recipe is about to become your weeknight staple!
Why You Should Make This Recipe
- Unbeatable Easy Prep: Toss everything in one pot—no complicated steps or hard-to-find ingredients!
- Flavorful & Satisfying: Each spoonful features juicy chicken, savory spices, and vibrant veggies that taste like a taco in soup form.
- Versatile for Any Kitchen: Make it on the stovetop, in the slow cooker, or with your Instant Pot—whatever works for your schedule.
- Nutritious & Filling: Packed with protein, fiber, and veggies, Easy Chicken Taco Soup makes a wholesome lunch or dinner that keeps you full.
Ingredients & Substitutions
The beauty of Easy Chicken Taco Soup is its straightforward ingredient list—each component adds its own punch of flavor, warmth, or texture. If you’re in the mood to swap something in, most ingredients are flexible, making this soup perfectly customizable.
- Olive Oil: Just a dash to start, adding richness and helping to soften the onions and garlic.
- Onion: Gives the soup a sweet, aromatic base; yellow or white onions both work beautifully.
- Garlic: Three cloves infuse deep, savory flavor—don’t skip it!
- Boneless, Skinless Chicken Breasts: They shred beautifully after cooking, but thighs or even leftover rotisserie chicken can be swapped in.
- Tomato Sauce: Go for low- or no-salt added—this gives the broth richness and color without overwhelming saltiness.
- Chicken Broth: Use low- or no-salt added to control sodium and let the spices shine; vegetable broth works for a lighter touch.
- Paprika, Black Pepper, Chili Powder, Cumin: These warming spices are the heart of that irresistible taco flavor—feel free to adjust the chili powder up or down to your spice comfort zone.
- Black Beans: Rinse and drain them well; pinto or kidney beans are a great replacement if you’d like variety.
- Frozen Corn: Adds natural sweetness and color—fresh or canned (drained) corn can step in here, too.
How to Make Easy Chicken Taco Soup
Step 1: Sauté the Aromatics
Begin by heating your olive oil in a big pot over medium heat. Add in the onions and garlic, giving them about 4 minutes to become soft and fragrant. This step builds a flavorful foundation for your Easy Chicken Taco Soup, so take a minute to enjoy how delicious your kitchen smells already!
Step 2: Add Chicken, Liquids & Spices
Next, nestle your chicken breasts into the pot, then pour in the tomato sauce and chicken broth. Sprinkle with all those vibrant spices—paprika, chili powder, cumin, and black pepper. Toss in the drained black beans and thawed corn, then give it all a good stir to blend the spices and veggies evenly.
Step 3: Simmer Until Tender
Cover your pot and turn up the heat to bring the soup to a gentle boil. Once it’s bubbling, lower the heat to medium and let it simmer for 20 minutes. This gives the chicken enough time to cook through and soak up all those tangy, spiced flavors.
Step 4: Shred and Finish
Once the chicken is cooked and tender, pull it out and shred it with two forks (or use the paddle attachment on your stand mixer for a nifty shortcut). Slide the shredded chicken back in, stir well, and taste to adjust seasoning, then serve piping hot!
Note: For slow cooker or Instant Pot directions, check the recipe card—Easy Chicken Taco Soup is a breeze in any appliance.
How to Serve Easy Chicken Taco Soup
Garnishes
The right toppings turn this Easy Chicken Taco Soup into a restaurant-at-home experience! I love a dollop of Greek yogurt or sour cream, a sprinkle of shredded cheddar, fresh cilantro, and a handful of crushed tortilla chips for a little crunch. Avocado slices or a squeeze of lime juice take it over the top.
Side Dishes
Round out your bowl with a side of warm cornbread, cheesy quesadillas, or even a bright green salad. For hungry crowds, a side of Mexican rice or chips and guacamole makes the meal extra special.
Creative Ways to Present
If you’re hosting, transform Easy Chicken Taco Soup into a taco night buffet: set out bowls of toppings so everyone can build their own signature bowl. For a fun twist, serve soup in large mugs or bread bowls—the colors pop and the experience feels a little extra cozy!
Make Ahead and Storage
Storing Leftovers
Easy Chicken Taco Soup keeps fantastically in the fridge for up to four days. Store leftovers in airtight containers and let the flavors meld—honestly, it gets even tastier on day two!
Freezing
This soup is freezer-friendly! Once it’s completely cooled, ladle portions into freezer-safe bags or containers. It will stay delicious for up to three months—just thaw overnight in the fridge when you’re ready for a grab-and-reheat meal.
Reheating
Gently reheat Easy Chicken Taco Soup on the stove over medium heat, or microwave individual servings until hot. Add a splash of broth if needed to return that just-made soup consistency.
FAQs
-
Can I use rotisserie chicken instead of raw chicken breasts?
Absolutely! Just skip the simmering step for raw chicken—add shredded rotisserie chicken to the pot during the last 5 minutes of cooking so it stays tender and juicy.
-
How can I make Easy Chicken Taco Soup spicier?
If you love a kick, add diced jalapeños with the onions and garlic, an extra pinch of chili powder, or even a few dashes of hot sauce just before serving.
-
Can I make Easy Chicken Taco Soup dairy-free or gluten-free?
Yes! The base recipe is naturally gluten-free—just be sure to double-check your broth and garnish choices. For dairy-free, simply skip the cheese or sour cream toppings and enjoy with fresh avocado or cilantro.
-
What’s the best way to shred chicken for this soup?
After the chicken is cooked through, use two forks to shred it right in a bowl or, for a fun shortcut, pop it in your stand mixer with the paddle attachment—it’ll be perfectly shredded in seconds!
Final Thoughts
There’s just something magical about Easy Chicken Taco Soup: it’s cozy enough for a quiet night in, but festive and flavorful enough to share with friends. I hope you give this recipe a try—you might just find it becomes your new favorite way to do taco night, no tortillas required!
Print
Easy Chicken Taco Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Stovetop
- Method: Stovetop
- Cuisine: Mexican
Description
This Easy Chicken Taco Soup is a comforting and flavorful dish that is perfect for a cozy night in. Packed with tender chicken, beans, corn, and a mix of delicious spices, this soup is sure to become a family favorite!
Ingredients
Stovetop Instructions:
- 1 teaspoon olive oil
- 1 cup minced onion
- 1/2 tablespoon minced garlic (about 3 cloves)
- 1 lb boneless, skinless chicken breasts
- 14 oz can tomato sauce low or no salt
- 1 quart chicken broth low or no salt
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 15 oz can black beans drained & rinsed – low or no salt
- 1 cup frozen corn thawed
Crockpot Instructions:
- 1 teaspoon olive oil
- 1 cup minced onion
- 1/2 tablespoon minced garlic (about 3 cloves)
- 1 lb boneless, skinless chicken breasts
- 14 oz can tomato sauce low or no salt
- 1 quart chicken broth low or no salt
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 15 oz can black beans drained & rinsed – low or no salt
- 1 cup frozen corn thawed
Instant Pot Instructions:
- 1 teaspoon olive oil
- 1 cup minced onion
- 1/2 tablespoon minced garlic (about 3 cloves)
- 1 lb boneless, skinless chicken breasts
- 14 oz can tomato sauce low or no salt
- 1 quart chicken broth low or no salt
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 15 oz can black beans drained & rinsed – low or no salt
- 1 cup frozen corn thawed
Instructions
- Stovetop Instructions: In a large pot, heat olive oil over medium heat. Sauté onions and garlic for 4 minutes. Add in chicken breasts, tomato sauce, chicken broth, dried spices, beans, and corn. Bring to a boil, then simmer for 20 minutes. Remove chicken, shred, and return to the pot. Stir and serve.
- Crockpot Instructions: Sauté onions and garlic. Add to crockpot with chicken, tomato sauce, broth, spices, beans, and corn. Cook on low for 6-8 hours or high for 3-4 hours. Shred chicken, return to pot, and stir before serving.
- Instant Pot Instructions: Sauté onions and garlic. Add chicken, tomato sauce, broth, spices, beans, and corn. Pressure cook for 10 minutes. Release pressure, shred chicken, and mix with beans and corn. Serve hot.
Notes
- Tip: Shred chicken easily using a stand mixer with a paddle attachment.
Nutrition
- Serving Size: 1 serving (about 2 1/2 cups)
- Calories: 275
- Sugar: 6g
- Sodium: 560mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 73mg
