Chicken Taco Soup

This delicious yet simple Chicken Taco Soup Recipe is made in less than thirty minutes right on the stovetop using already cooked rotisserie chicken. It is bursting with fresh flavors from corn, black beans, fire roasted tomatoes green chiles, and a perfect spice blend.  My whole family really enjoys this soup and I love it because it is a quick, easy and wholesome recipe.  Although it is a hearty meal by itself if company is coming I love to serve this delectable soup with cornbread and Doritos Taco Salad.

Why this recipe works!

• This recipe comes together right on your stove top in less than 30 minutes using a precooked rotisserie chicken.  These delicious chickens are available at Costco, Sams, Walmart and almost any local grocery store.
• There is very limited chopping, dicing and mincing with this recipe so your hands on time is less than 10 minutes.
• The whole family will enjoy this soup.  Set out small bowls of toppings like sour cream, shredded cheddar cheese, chopped cilantro, sliced black olives, fried tortilla strips, minced jalapeno, chopped tomato, and shredded Monterey Jack cheese.  This way everyone can customize their soup to suit their taste.
• With only wholesome ingredients this is a dinner that you can feel good about serving in less time than it takes to drive to a restaurant and pick up carryout.

How to make Chicken Taco Soup

Start by heating a little oil over medium heat in a Dutch oven or heavy pot.  Then add the onion and cook for about 5 minutes or until tender.  Now reduce the heat and add the minced garlic.  Cook for 1 minute while stirring continuously.  Next stir in the chicken broth, taco seasoning, corn, black beans, fire roasted tomatoes, green chiles and simmer for about 5 minutes.  Then add the cooked chicken and simmer for another 5 minutes.  Spoon into bowls and top with your favorite toppings like tortilla chips, cheddar cheese, cilantro, and sour cream!

Recipe Notes and Helpful Tips

• Any cooked shredded or cubed chicken breasts or thighs will work for this recipe.
• This soup is flavorful yet mild.  If you like things with a little more heat simply add a few pinches of cayenne pepper, a minced jalapeno, or a chopped chipotle pepper in adobo sauce (one of my favorites as it adds a little smoky flavor).
• 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.
• Store leftovers in an airtight container in the refrigerator for up to five 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 a reduced power.

How to make this soup in a slow cooker

Simply cook the onion and garlic in a skillet as directed in step 1. Then add it, 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.

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