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Easy Chicken Taco Soup Recipe

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A quick and cozy chicken taco soup made with shredded chicken, beans, corn, and taco spices. Perfect for busy weeknights, freezer-friendly, and customizable with your favorite toppings.

  • Author: Ella
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4–6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican-Inspired
  • Diet: Gluten Free

Ingredients

  • 2 cups cooked shredded chicken (rotisserie chicken works great)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (14.5 oz) diced tomatoes (with green chiles for spice, optional)
  • 4 cups chicken broth
  • 1 packet (about 2 tbsp) taco seasoning
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • Optional toppings: sour cream, shredded cheese, tortilla chips, avocado, cilantro

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Sauté the chopped onion for 3–4 minutes until softened.
  3. Stir in the garlic and cook for 30 seconds.
  4. Add taco seasoning and stir to bloom the spices.
  5. Pour in chicken broth, diced tomatoes, black beans, corn, and shredded chicken.
  6. Bring to a boil, then reduce heat and simmer for 20 minutes.
  7. Season with salt and pepper to taste.
  8. Serve hot with your favorite toppings like sour cream, cheese, tortilla chips, avocado, or cilantro.

Notes

  • Swap chicken with ground beef or turkey for variety.
  • For a creamy version, stir in cream cheese or heavy cream at the end.
  • Add bell peppers or jalapeños for extra flavor.
  • Make vegetarian by using vegetable broth and omitting chicken.
  • Store leftovers in the fridge up to 4 days or freeze up to 3 months.
  • Slow cooker option: cook on low for 4–6 hours or high for 2–3 hours.

Nutrition

Find it online: https://elladishes.com/easy-chicken-taco-soup-recipe/