This easy chicken taco soup is full of chicken, vegetables, corn and black beans and is finished off with your favorite taco fixings! You can make this savory soup from start to finish in 25 minutes!
Chicken taco soup is loaded with bold flavors and is so quick to make which makes it perfect for a busy night. You can easily customize it to your family’s tastes! Soups like alphabet soup, hamburger soup, slow cooker ham and bean soup and this taco soup can warm you up on chilly days.
I am a big fan of meal planning, it tends to make dinner time less stressful. That being said, it doesn’t always happen around here. There are plenty of times when I have a plan in place but something comes up – I forget to defrost meat, the kids are sick, the day is busier than planned. Those are the times when I am so happy that I keep a well stocked pantry. This quick and easy chicken taco soup relies on pantry items to get dinner on the table in a flash.
Serve this soup with sides like tortilla chips, warm tortillas, cheesy pull apart bread, or homemade dinner rolls.
Table of Contents
Chicken Taco Soup Ingredients
To make this chicken taco soup recipe you will need olive oil, an onion, a red bell pepper, black beans, canned stewed tomatoes, canned corn, tomato sauce, cooked shredded chicken, taco seasoning, chicken broth, salt and black pepper. You will also want to have taco toppings like sour cream, tortilla strips, cheese, avocado, etc.
How Do You Make Chicken Taco Soup?
Make this chicken taco soup by heating olive oil in a large pot. Add a chopped onion and a chopped pepper and cook them until tender. Add drained and rinsed canned black beans, drained and rinsed canned corn, stewed tomatoes, tomato sauce, chicken and taco seasoning. Stir everything together. Pour in chicken broth and bring the soup to a boil. Reduce it to a simmer and let it simmer for 15 minutes. Add salt and pepper to taste. Serve the soup and add the taco toppings of your choice!
Tips For The Perfect Soup
- This recipe calls for precooked chicken. You can use any precooked chicken you like for example rotisserie chicken, leftovers or deli counter chicken. I tend to use chicken breasts for this soup instead of chicken thighs. Breast meat shreds well and absorbs flavor.
- Make sure to drain and rinse your canned corn and beans to cut down on excess salt.
- This chicken taco soup recipe uses a lot of canned veggies to help with the prep time!
- Cooking the onion and bell pepper first makes the soup taste like it has been simmering for an hour when in only needs to cook for 15 minutes.
- You can make this soup ahead of time and freeze it for up to 3 months. Simply thaw overnight in the fridge and warm it on the stovetop or in a microwave.
- This recipe calls for taco seasoning. You can buy seasoning or make your own taco seasoning.
Quick Tip
Try making a toppings bar so everyone can put whatever toppings they like on their bowl of soup.
Recipe FAQs
Taco soup is made of fresh and canned veggies cooked with seasonings, chicken, tomatoes and chicken broth. You can top this delicious soup with your favorite taco toppings like sour cream, cheese, avocado, tortilla strips, etc.
You can add extra flavor with a good store bought or homemade taco seasoning. You can also add flavor with delicious toppings like fresh avocado, grated cheddar cheese and crispy tortilla strips.
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Flavor Variations
This chicken taco soup recipe is delicious as written; however, you can change up the recipe to suit your own taste.
- Spicy: Try adding some hot sauce, cayenne pepper or chili powder to give your soup a kick.
- Meat: You can make this recipe with cooked ground beef, shredded beef, ground turkey or shredded turkey meat.
- Vegetarian: You can omit the meat and use vegetable broth instead of chicken broth for a hearty vegetarian option. If you go with this option, I would also add a can of drained and rinsed pinto beans.
- Flavorings: Try cooking a little minced garlic with the onion and bell pepper. You could also add a little paprika, garlic powder or cumin.
- Toppings: You can enjoy tortilla chips, tortilla strips, cilantro leaves, sour cream, shredded cheese, salsa, avocado slices, lime wedges or a squeeze of lime juice.
- Chili: If you like these flavors but would prefer a chili, try my turkey chili.
This quick and chicken taco soup has quickly become an easy weeknight dinner favorite. The kids love that they can make their own creation with all the taco toppings and I love that it’s ready in 25 minutes! What are your go-to solutions for quick dinners with pantry staples?
More Soup Recipes You’ll Love
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Chicken Taco Soup Video
Love This Recipe?
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
Quick and Easy Chicken Taco Soup
Ingredients
- 2 teaspoons olive oil
- 1 small yellow or white onion finely chopped
- 1 red bell pepper finely chopped
- 1 15 ounce can of black beans drained
- 1 14.5 ounce can of stewed tomatoes do not drain
- 1 15.25 ounce can of whole kernel sweet corn drained
- 1 8 ounce can of tomato sauce
- 2 cups of shredded chicken
- 1 tablespoon of taco seasoning
- 2 cups of chicken broth one 14 ounce can
- salt and pepper to taste
- your choice of taco toppings tortilla chips, sour cream, cheese, avocado, olives, etc.
Instructions
- Heat the oil in a large pot over medium. Add the onion and pepper, season with salt and pepper and cook for 5 minutes.
- Add the black beans, stewed tomatoes, corn, tomato sauce, chicken and taco seasoning. Stir to combine. Add the chicken broth and bring to a simmer. Cook for 15 minutes. Taste and add additional salt and pepper if needed.
- Serve the soup immediately with your choice of taco toppings.
Notes
- Try making a toppings bar so everyone can put whatever toppings they like on their bowl of soup.
- This recipe calls for precooked chicken. You can use any precooked chicken you like for example rotisserie chicken, leftovers or deli counter chicken.
- Make sure to drain and rinse your canned corn and beans to cut down on excess salt.
This recipe has become one of my “go to” recipes. It’s simple and flavorful.
I have made this over and over. It’s delicious.
Luved This❣❣
Indicates 4 servings, Is a serving 1 cup?
It should be 1 1/2 cups!
Quick and easy recipe, add your own tweaks, a little better then bouillon, some tomatoes with chilis, double the taco seasoning. Definitely gonna keep this one, it is delicious and filling.
I made this and it was so good! It made such a large amount I froze some for another time.
I noticed recipe indicates kcalories 360. I did not know what kcalories were so looked it up. 360kcalories = 359,999 calories. That is a huge amount of calories! Did you means kcalories or calories? I’ve never seen that before.
Kcal is just term for calories, the recipe has 360 calories per serving.
In physics, a calories are a unit of energy. Somewhat confusingly, a “Calorie” is the same as 1000 “calories.” To avoid confusion, Calories with a capital C are often called kcals or kilocalories (meaning 1000 calories). Food Calories are ALWAYS kcals, but even more confusingly, they are often called “calories” with a lowercase c, even though a food “calorie” is 1000x more energy than an actual calorie.
This is a favorite at our house. So easy to make and always tasty.
would like to bring this soup to an event at church, can it be made in crock pot, or made b4 hand and heated in crock pot?
Yes that’s fine!
Made this recipe tonight for my family and my son’s friend who came over for a sleep over and everyone loved it! It was super yummy and flavorful! All I had was frozen corn, so I added that instead of canned corn, and I accidentally added twice as much broth so I just added a can of Rotel tomatoes and more taco seasoning to even it out. I will definitely make this recipe again.
My entire family loves this recipe. I always use it!
I made this tonight. Doubled the recipe for leftovers. Only thing I changed was I used 1 can stewed tomatoes and 1 can Rotel tomatoes with green chilies. Came out delicious. Great recipe a keeper for sure.