Chicken Taco Soup is a hearty and comforting dish packed with tender chicken, beans, corn, and a mix of classic taco spices. It’s like a big, warm hug in a bowl that brings all the flavors of a favorite taco night into one easy-to-make soup. The combination of spices, veggies, and chicken creates a tasty, filling meal that’s perfect any day of the week.
I love making this soup when I want something quick but still full of flavor. It’s great because you can toss everything into one pot and let it simmer until all those yummy taco flavors come together. Adding a bit of cheese and a dollop of sour cream on top always makes it extra special, and I find myself craving it over and over again!
When I serve Chicken Taco Soup, I like to have some crunchy tortilla chips on the side for dipping. It’s also a big hit when shared with friends or family, especially on chilly evenings. This soup reminds me of cozy dinners where everyone digs in and enjoys the simple but delicious flavors we all love.
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken breasts for lean protein, but thighs work well too if you prefer juicier meat. You can also use shredded rotisserie chicken to save time.
Beans & Corn: Black beans and corn add great texture and flavor. If you don’t have black beans, pinto or kidney beans make good alternatives. Frozen corn works fine if canned isn’t available.
Spices: Chili powder, cumin, and paprika bring that classic taco taste. Feel free to adjust chili powder if you want it milder or spicier. Oregano adds a nice herby note.
Diced Green Chilies: These add a gentle heat and depth. If you skip them, consider adding a splash of hot sauce or some diced jalapeños for a kick.
How Do You Get Tender, Shredded Chicken in the Soup?
Cooking whole chicken pieces in the broth is easy and tasty, but shredding can be tricky if the chicken is overcooked or undercooked. Here’s the simple way I do it:
- Simmer chicken in the soup until cooked through, about 20-25 minutes. Use a meat thermometer if you have one; 165°F is perfect.
- Remove chicken and let it cool a little, so it’s easier to handle without burning your fingers.
- Use two forks to pull the chicken apart into bite-size shreds. This gives a great texture that soaks up soup flavors well.
- Add shredded chicken back into the pot and let it simmer for a few minutes to absorb all the taco seasonings.
This method keeps the chicken juicy and allows it to blend beautifully with the other ingredients.
Equipment You’ll Need
- Large pot or Dutch oven – I recommend a big one so everything can simmer comfortably and flavors blend well.
- Sharp knife and cutting board – helps you dice onions and dice avocados easily.
- Wooden spoon or ladle – great for stirring the soup and scraping the bottom of the pot.
- Meat thermometer (optional) – helps check when the chicken has reached the right temperature for safe eating.
Flavor Variations & Add-Ins
- Use cooked shredded turkey instead of chicken for a different twist or leftover holiday meat.
- Add a splash of hot sauce or diced jalapeños if you like more spice.
- Mix in chopped cooked peppers or spinach for extra veggies and color.
- Replace cheddar cheese with Monterey Jack or Pepper Jack for a milder or spicier flavor.
Chicken Taco Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts or thighs
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 4 cups chicken broth
- 1 (4 oz) can diced green chilies (optional)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon oregano
- Salt and pepper, to taste
For Serving:
- Shredded cheddar cheese
- Diced avocado
- Sour cream
- Fresh cilantro, chopped
- Tortilla chips or strips
Time Needed
This recipe takes about 10 minutes to prepare and around 30 minutes to cook, for a total of about 40 minutes until it’s ready to enjoy.
Step-by-Step Instructions:
1. Cook the Onions and Garlic:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 4-5 minutes until it softens. Then add the minced garlic and cook for another minute until you can smell its wonderful aroma.
2. Add Chicken and Other Ingredients:
Put the whole chicken breasts or thighs into the pot. Next, add the diced tomatoes, black beans, corn, chicken broth, and diced green chilies if you’re using them.
3. Season and Simmer:
Stir in the chili powder, cumin, paprika, oregano, salt, and pepper. Bring the soup to a boil, then lower the heat and simmer uncovered for 20-25 minutes until the chicken is cooked through.
4. Shred the Chicken:
Take the chicken out of the pot and place it on a plate or cutting board. Use two forks to shred the chicken into bite-sized pieces. Then, put the shredded chicken back into the soup and stir everything together.
5. Final Taste and Serve:
Give your soup a taste and add more salt or pepper if needed. Let it simmer for another 5 minutes so all the flavors come together. Serve the soup hot, topped with shredded cheddar cheese, diced avocado, a dollop of sour cream, fresh cilantro, and some crunchy tortilla chips or strips on the side.
Enjoy your warm, comforting bowl of Chicken Taco Soup – it’s like your favorite taco in soup form!
Can I Use Frozen Chicken for This Soup?
Yes! Just be sure to thaw the chicken completely before cooking. You can thaw it overnight in the fridge or quickly by submerging it in cold water (sealed in a plastic bag). This ensures even cooking and the best texture.
Can I Make Chicken Taco Soup in a Slow Cooker?
Absolutely! Simply add all ingredients except for cheese, avocado, and sour cream to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Shred the chicken before serving and add your favorite toppings.
How Long Can I Store Leftover Soup?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave. If freezing, use a freezer-safe container for up to 2 months — thaw overnight in the fridge before reheating.
What Can I Substitute for Green Chilies?
If you don’t have diced green chilies, you can use a small jalapeño pepper (seeded for less heat) or a splash of mild salsa to keep that subtle heat and flavor. Or simply leave them out – the soup will still taste delicious!
