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.
- Cook the onion in a little oil over medium heat. Reduce the heat and add the garlic, cooking for a minute.
- 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.
- Add the cooked chicken and simmer for a few minutes.
- 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
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
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Marley
We are a big soup family, and tacos are always on the menu so this was perfect! The family loved it. Thank you for sharing your soup recipe.
Beth Pierce
My pleasure, Marley!