Chicken Taco Soup
Chicken Taco Soup is a warm and comforting bowl packed with tender chicken, beans, corn, and a mix of classic taco spices. It’s a simple, hearty meal that brings a…
Tip: save now, cook later.Chicken Taco Soup is a warm and comforting bowl packed with tender chicken, beans, corn, and a mix of classic taco spices. It’s a simple, hearty meal that brings a little bit of that taco night feeling into a cozy soup form.
I love making this soup when I want something quick but still full of flavor. The spices give it that familiar taco twist, and the chicken and beans keep it nice and filling. I usually add a handful of crushed tortilla chips on top for a little crunch.
This soup is perfect for chilly nights or whenever you want something easy to make but tastes like you’ve been cooking all day. I like to serve it with a little shredded cheese, sour cream, and fresh cilantro on the side—makes it feel a bit like a party in a bowl!
Key Ingredients & Substitutions
Chicken Breasts: Using boneless, skinless breasts makes shredding easy and keeps the soup lean. You can swap for thighs if you want richer flavor and more tenderness.
Beans & Corn: Black beans and corn add great texture and fiber. Feel free to use canned kidney beans or pinto beans if you prefer, and frozen corn works well too.
Spices: Chili powder, cumin, and smoked paprika build that classic taco flavor. If you don’t have smoked paprika, regular paprika or chipotle powder mix can work in its place.
Fresh Cilantro & Lime: These brighten the soup at the end. If you’re not a fan of cilantro, fresh parsley is a nice substitute, and lime juice can always be added to taste.
How Do I Get Tender, Shredded Chicken Perfect for Soup?
The key is to cook the chicken gently and shred it properly for tender pieces that soak up flavor.
- Simmer the chicken in the soup liquid rather than boiling hard; this keeps it juicy.
- Once done, remove the chicken and let it cool briefly—this makes shredding easier and safer.
- Use two forks to pull the chicken apart into bite-sized shreds.
- Return the shredded chicken to the soup so it can absorb all those tasty spices and juices.
Doing this keeps the chicken tender and helps it blend beautifully into the soup’s hearty texture.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup evenly and letting flavors blend.
- Cutting board and sharp knife – for chopping onions, garlic, and other fresh ingredients safely.
- Wooden spoon or heat-safe spatula – great for stirring without scratching your pot.
- Two forks – handy for shredding the cooked chicken easily.
- Measuring spoons – to get the right amount of spices and seasonings.
Flavor Variations & Add-Ins
- Swap chicken for ground beef or turkey for a different protein twist.
- Add diced bell peppers or zucchini for extra veggies and color.
- Stir in a can of diced green chilies for added heat and tang.
- Top with crushed tortilla chips or a squeeze of fresh lime for extra texture and brightness.
How to Make Chicken Taco Soup?
Ingredients You’ll Need:
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, with juice
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 4 cups chicken broth
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp oregano
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped (plus more for garnish)
- 1 avocado, diced (for garnish)
- 1 cup shredded Monterey Jack or cheddar cheese (for garnish)
- Sour cream (for garnish)
- Lime wedges (optional)
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and about 25 minutes to cook, for a total of around 35 minutes. It’s a quick and easy meal that’s ready in less than an hour!
Step-by-Step Instructions:
1. Sauté the Onion and Garlic:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until it softens, about 3-4 minutes. Then add the minced garlic and cook for another 30 seconds until you smell its aroma.
2. Toast the Spices:
Stir in the chili powder, ground cumin, smoked paprika, oregano, salt, and pepper. Cook the spices with the onion and garlic for about 1 minute to bring out their flavors.
3. Add Chicken and Other Ingredients:
Place the chicken breasts in the pot. Pour in the diced tomatoes (with their juice), black beans, corn, and chicken broth. Stir everything together.
4. Simmer the Soup:
Bring the soup to a boil, then reduce the heat to low to let it simmer. Cover the pot and cook for 20-25 minutes, or until the chicken is fully cooked.
5. Shred the Chicken and Finish:
Take the chicken breasts out of the soup and shred them using two forks. Return the shredded chicken to the pot and stir in the chopped cilantro. Taste the soup and add more salt or pepper if needed.
6. Serve with Tasty Toppings:
Ladle the soup into bowls. Top with diced avocado, shredded cheese, a dollop of sour cream, and extra cilantro. Serve with lime wedges if you like a bit of zest.
Can I Use Frozen Chicken in This Soup?
Yes, you can! Just be sure to thaw the chicken completely before cooking. Thaw it overnight in the fridge or use the defrost setting on your microwave for quicker thawing.
Can I Make Chicken Taco Soup in a Slow Cooker?
Absolutely! Add all ingredients except the cheese, avocado, and sour cream to the slow cooker. Cook on low for 6 hours or high for 3-4 hours. Shred the chicken before serving and add toppings as usual.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. You can also freeze the soup for up to 3 months—just thaw overnight before reheating.
Can I Customize the Spice Level?
Definitely! Adjust chili powder or add diced jalapeños for more heat. For a milder soup, reduce chili powder or omit spicy add-ins. Tasting as you go helps you get the perfect balance.
