Easy Chicken Taco Soup Recipe

This easy chicken taco soup is a cozy, flavorful bowl of comfort that’s perfect for busy weeknights or lazy weekends. Packed with shredded chicken, beans, corn, and bold taco spices, it all comes together in one pot with minimal effort. Whether I’m craving something hearty or just need to clean out the pantry, this soup always delivers.

Why I’ll Love This Recipe

I love how quick and versatile this soup is. It’s one of those dump-and-simmer meals I can pull off with pantry staples and leftover chicken. The rich taco seasoning adds a zesty kick, and the beans and corn make it super filling. It’s perfect for meal prep, freezer-friendly, and even better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked shredded chicken (rotisserie chicken works great)

• Canned black beans, drained and rinsed

• Canned corn, drained

• Canned diced tomatoes (with green chiles, if I want a little spice)

• Chicken broth

• Taco seasoning

• Onion, chopped

• Garlic, minced

• Olive oil

• Salt and pepper to taste

• Optional toppings: sour cream, shredded cheese, tortilla chips, avocado, cilantro

Directions

1. I heat olive oil in a large pot over medium heat and sauté the chopped onion until soft, about 3–4 minutes.

2. I stir in the garlic and cook for another 30 seconds.

3. I add the taco seasoning and give everything a quick stir to bloom the spices.

4. Then I pour in the chicken broth, diced tomatoes, black beans, corn, and shredded chicken.

5. I bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes to let the flavors blend.

6. I taste and adjust the seasoning with salt and pepper if needed.

7. When serving, I load it up with my favorite toppings—usually shredded cheese, tortilla chips, and a dollop of sour cream.

Servings and Timing

This recipe serves 4–6 and takes about 30 minutes total—10 minutes to prep and 20 minutes to cook.

Variations

• I swap in ground beef or turkey instead of chicken when I want a meatier twist.

• For a creamy version, I stir in a bit of cream cheese or heavy cream at the end.

• I sometimes add chopped bell peppers or jalapeños for extra flavor and texture.

• To make it vegetarian, I leave out the chicken and use vegetable broth. It’s still packed with flavor.

Storage/Reheating

I store leftover soup in an airtight container in the refrigerator for up to 4 days. It reheats perfectly in the microwave or on the stovetop over medium heat. I also freeze portions in freezer-safe containers for up to 3 months. When I reheat from frozen, I let it thaw overnight in the fridge or warm it gently from frozen over low heat on the stove.

FAQs

Can I use uncooked chicken in this recipe?

Yes, I can. I just simmer the soup for 25–30 minutes or until the chicken is fully cooked, then shred it in the pot before serving.

What kind of taco seasoning works best?

I use a store-bought packet for convenience, but homemade taco seasoning works just as well and lets me control the spice level.

How do I thicken the soup if it’s too brothy?

I mash a few of the beans with a spoon right in the pot or stir in a small amount of instant mashed potatoes or cornstarch slurry.

Is this soup spicy?

It’s mildly spicy, but I can tone it down by using plain diced tomatoes instead of ones with green chiles, or kick it up with hot sauce.

Can I cook this in a slow cooker?

Yes, I add all the ingredients to the slow cooker and cook on low for 4–6 hours or high for 2–3 hours. It turns out just as delicious.

Conclusion

This easy chicken taco soup has become one of my weeknight heroes. It’s fast, flavorful, and endlessly customizable. Whether I’m feeding a crowd or just making a batch to enjoy through the week, this soup is always a satisfying choice that never disappoints.