Chicken Taco Soup

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’s quick, easy, and wholesome. Although it is a hearty meal, sometimes I love serving this delectable soup with cornbread and Doritos Taco Salad.

Ingredient Notes and Substitutions

See the complete list of ingredients on the recipe card below.

• Chicken broth: Preferably, use low-sodium broth
• Taco seasoning: Use homemade or store-bought.
• Beans: Black, kidney, or pinto
• Fire-roasted tomatoes: If you can not find them, you can substitute regular diced tomatoes.
• Diced green chiles: You can substitute whole green chiles and dice them.
• Cooked chicken: Either diced or shredded. I like to use rotisserie chicken picked up from Costco, but any cooked chicken will work.
• Cilantro: Use chopped fresh cilantro or green onions
• Cheese: Garnish with shredded cheddar, Monterey Jack, or Pepper Jack cheese

How to make Chicken Taco Soup

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

1. Cook the onion in a little oil over medium heat. Reduce the heat and add the garlic, cooking for a minute.
2. Stir in the chicken broth, taco seasoning, corn, black beans, fire-roasted tomatoes, and green chiles, and bring it to a boil. Reduce the heat and simmer for a few minutes.
3. Add the cooked chicken and simmer for a few minutes.
4. Top with your favorite toppings such as lime wedges, tortilla chips, cheddar cheese, cilantro, avocado, and sour cream.

Preparation Tips

• You can make this soup with lean ground beef or ground turkey.
• 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.

Make It In A Slow Cooker

Cook the onion and garlic in a skillet as directed in Step 1. Then add 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.

More Easy Soups

Chicken Taco Soup Recipe

This delectable quick and easy Chicken Taco Soup is bursting with flavors from tender chicken corn, black beans, fire-roasted tomatoes, and green chiles.

5 from 34 votes

Print Pin Rate

Course: Soup

Cuisine: Tex-Mex

Prep Time: 8 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 26 minutes minutes

Servings: 4 servings

Calories: 207kcal

Author: Beth Pierce

Ingredients

• 1 tablespoon olive oil
• 1 small onion chopped
• 2 cloves garlic minced
• 4 cups low sodium chicken broth
• 2 tablespoons taco seasoning
• 1 (15.25-ounce) can corn, drained
• 1 (15.25-ounce) can black beans, drained and rinsed
• 1 (14.5-ounce) can fire-roasted tomatoes
• 1 (7-ounce) can 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

• 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

Calories: 207kcal | Carbohydrates: 7g | Protein: 23g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 53mg | Sodium: 226mg | Potassium: 409mg | Fiber: 1g | Sugar: 2g | Vitamin A: 147IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 2mg

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