Chicken Taco Soup
A hearty, taco-seasoned chicken soup loaded with black beans, pinto beans, corn and tomatoes, simmered in one pot and finished with crunchy tortilla chips. Closer to a chili than a broth, and ready in about 40 minutes.
This chicken taco soup recipe uses a full packet of taco seasoning and a double dose of beans to build a thick, satisfying pot in under an hour. It works just as well on the stovetop as it does left to simmer in a slow cooker, and the toppings do most of the work at the table.
Why You’ll Love This Recipe
- A full packet of taco seasoning gives the broth deep, familiar flavor without a long ingredient list
- Two kinds of beans make it thick and filling, closer to a chili than a thin soup
- Works on the stovetop in under an hour or hands-off in a slow cooker
- Built from pantry staples like canned beans, tomatoes and broth
- Toppings do the customizing, so everyone can build their own bowl
- Freezes and reheats well for easy lunches
Equipment
- Large pot or Dutch oven
- Cutting board
- Chef’s knife
- Measuring spoons
- Ladle
- Two forks, for shredding
Ingredients
Makes about 6 servings. This recipe scales up easily if you’re cooking for a crowd.
For the Soup
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 1/2 lbs boneless, skinless chicken breasts or thighs
- 1 packet (1 oz) taco seasoning, or 3 tablespoons homemade blend
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 can (8 oz) tomato sauce
- 4 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 1/2 cups corn kernels (fresh, frozen or canned)
- Salt and black pepper, to taste
For Topping
Not required for the recipe to work — add what you like.
- Tortilla chips
- Shredded cheese (cheddar or a Mexican blend)
- Sour cream
- Diced avocado
- Fresh cilantro
- Diced onion
- Lime wedges
Step-by-Step Instructions
- Prep the ingredients.
Dice the onion and mince the garlic. Having both ready to go keeps the recipe moving once the pot is hot.
- Sauté the onion.
Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 to 4 minutes, stirring occasionally, until softened.
- Add the taco seasoning.
Stir in the garlic and taco seasoning. Cook for about 30 seconds, stirring constantly, until fragrant.
- Add tomatoes and broth.
Pour in the diced tomatoes with green chilies, tomato sauce and chicken broth. Stir to combine and bring to a gentle simmer.
- Add the chicken.
Lower the chicken into the pot so it’s mostly submerged. Cover and simmer for 18 to 20 minutes.
- Check for doneness.
The chicken is ready when it reaches 165°F on a meat thermometer and is no longer pink in the center.
- Shred the chicken.
Transfer the chicken to a cutting board and shred it with two forks, then return it to the pot.
- Add beans and corn.
Stir in the black beans, pinto beans and corn. Simmer for 8 to 10 minutes, uncovered, so the flavors have time to come together.
- Taste and adjust seasoning.
Taste the soup and add more salt, pepper or taco seasoning until it tastes balanced to you.
- Prepare the tortilla topping.
Set out a bowl of tortilla chips, or crush a handful into the pot near the end of cooking if you’d like a slightly thicker soup.
- Ladle the soup.
Ladle the soup into bowls just before serving so any chips added at the table stay crunchy.
- Serve with toppings.
Top with tortilla chips, shredded cheese, sour cream, avocado, cilantro and a lime wedge, and serve right away.
Recipe Tips
Use a Slow Cooker for a Hands-Off Version
Combine the chicken, taco seasoning, tomatoes, tomato sauce and broth in a slow cooker and cook on low for 6 to 7 hours or high for 3 to 4 hours. Shred the chicken, then stir in the beans and corn for the last 15 to 20 minutes.
Don’t Skip the Simmer After Adding Beans
Letting the soup simmer for 8 to 10 minutes after the beans and corn go in gives the taco seasoning time to season the whole pot, not just the broth around the chicken.
Adjust the Spice
For a milder pot, use plain diced tomatoes instead of the kind with green chilies. For more heat, add a diced jalapeño with the onion or use a spicier taco seasoning blend.
Thicken It If You Like It Heartier
Simmer uncovered a few extra minutes to reduce the broth, lightly mash some of the beans against the side of the pot, or stir in a handful of crushed tortilla chips just before serving.
Use Leftover Chicken
Already have cooked chicken on hand? Skip simmering raw chicken and stir in about 3 cups of shredded rotisserie or leftover chicken with the beans and corn instead.
Substitutions
- Rotisserie chicken instead of freshly cooked chicken — stir in shredded rotisserie chicken with the beans and corn.
- Ground chicken instead of shredded — brown it with the onion, then continue with the recipe as written.
- Kidney or great northern beans instead of pinto beans for a similar texture with a different flavor.
- Plain diced tomatoes instead of diced tomatoes with green chilies for a milder soup.
- Homemade taco seasoning (chili powder, cumin, paprika, garlic powder, onion powder) instead of a store-bought packet, if you’d rather control the salt.
These swaps work well, but each will shift the flavor and texture slightly from the original recipe.
Storage & Reheating
Refrigerator
Cool the soup, then store it in an airtight container in the refrigerator for about 3 to 4 days. Keep tortilla chips and fresh toppings in separate containers.
Freezer
The soup freezes well without toppings. Store in an airtight, freezer-safe container for up to 3 months, and thaw overnight in the refrigerator.
Reheating
Reheat on the stovetop over medium-low heat, or in the microwave in short bursts, stirring between each. Add a splash of broth if the soup has thickened in the fridge.
Serving Suggestions
Chicken taco soup is filling enough to eat on its own, but a few sides round it out.
- Extra tortilla chips
- Cornbread
- Mexican-style rice
- Simple green salad
- Guacamole
- Diced avocado
- Shredded cheese
- Lime wedges
- Pico de gallo
Estimated Nutrition Per Serving
| Calories | 340 |
| Protein | 27 g |
| Carbohydrates | 34 g |
| Fat | 10 g |
| Fiber | 8 g |
| Sodium | 890 mg |
These values are estimates based on standard ingredients and one serving out of six. Actual nutrition will vary depending on brands, exact quantities and toppings used, and is not a substitute for laboratory testing.
Watch How It’s Made
Frequently Asked Questions
Can I make chicken taco soup in a slow cooker?
Yes. Combine the raw chicken, taco seasoning, tomatoes, tomato sauce and broth in the slow cooker and cook on low for 6 to 7 hours or high for 3 to 4 hours. Shred the chicken, then stir in the beans and corn and cook for another 15 to 20 minutes.
Can I use rotisserie chicken for chicken taco soup?
Yes. Skip simmering raw chicken and instead stir in about 3 cups of shredded rotisserie chicken along with the beans and corn, then simmer for 8 to 10 minutes to let the flavors combine.
Is chicken taco soup spicy?
As written, it’s mild to medium, since most of the heat comes from the diced tomatoes with green chilies and the taco seasoning. Add diced jalapeño or a hotter taco seasoning blend for more heat, or use plain diced tomatoes for a milder pot.
Can I freeze chicken taco soup?
Yes. Cool the soup completely, then freeze it without toppings in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
What’s the difference between taco soup and tortilla soup?
Taco soup is typically built around taco seasoning, tomatoes and a mix of beans, giving it a heartier, chili-like texture. Tortilla soup usually leans on a broth simmered with fresh tomatoes, lime and spices, and is traditionally kept more broth-forward before crispy tortilla strips are added.
Can I make chicken taco soup with ground chicken instead of shredded?
Yes. Brown 1 1/2 pounds of ground chicken with the onion instead of simmering whole chicken breasts, then continue with the recipe as written, adding the tomatoes, broth, beans and corn after the chicken is cooked through.
How do I thicken chicken taco soup?
Simmer the soup uncovered for a few extra minutes to reduce the broth, mash some of the beans against the side of the pot, or stir in a handful of crushed tortilla chips a few minutes before serving.
What toppings go on chicken taco soup?
Tortilla chips, shredded cheese, sour cream, diced avocado, fresh cilantro, diced onion and lime wedges are all common toppings.
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