This easy chicken taco soup recipe is the ultimate comfort food! Hearty soup loaded with corn, beans, tomatoes, juicy shredded chicken, seasoned with taco flavors.
CHICKEN TACO SOUP
Switch out the classic boring soup for this bold and hearty taco soup! The soup comes together so effortlessly and will be loved by everyone. The shredded chicken and veggies combined with the flavorful broth and seasonings goes together so well. Kick off the chilly season with a bowl of this cozy chicken taco soup.
WHAT YOU NEED-
- Chicken– You can use either boneless skinless chicken breast or chicken thighs for this soup. We use chicken breast. You can also skip the chicken cooking steps and use premade shredded chicken or even use rotisserie chicken!
- Onion– Adding onions gives this soup so much flavor! You can use either red onion or regular cooking onion for this recipe, we love using red onion.
- Garlic– Freshly minced garlic, jarred minced garlic or garlic paste can be used. We recommend using freshly minced garlic cloves.
- Beans– Any of you go-to canned beans can be used, we prefer black beans or kidney beans.
- Corn– Canned, fresh or frozen corn works great for this recipe.
- Canned Tomatoes– Classic canned diced tomatoes is what this recipe calls for, but we LOVE using canned fire-roasted diced tomatoes.
- Broth– Either chicken or vegetable broth or stock can be used for this soup. You can also use chicken bullion and water instead of premade broth.
- Herbs– For added flavors, we love using freshly chopped cilantro!
- Flavors– To season this taco soup, we use salt, pepper, garlic powder and taco seasoning! You can use either store bought taco seasoning or homemade taco seasoning.
HOW TO MAKE CHICKEN TACO SOUP
- In a Dutch oven or pot, sauté the onions with oil until tender. Add the minced garlic and cook until fragrant.
- Add in the corn, beans, seasonings, broth, and chicken breast into the pot and cook for 15-20 minutes on medium heat.
- Remove the chicken breast from the pot and shred the chicken.
- Add the shredded chicken and chopped cilantro back to the soup and bring to a simmer. Season to taste and then remove from heat.
- Serve hot with desired sides.
HOW TO SHRED CHICKEN-
There are several different methods for shredding chicken! Here are some of our favorite ways:
- Mixer– Add your cooked chicken breast into a deep bowl and with a mixer, preferably stand mixer, mix on low until the chicken is fully shredded.
- Forks– The classic method is using two forks. Add the chicken to a cutting board on a plate. Using both forks, pull apart the cooked chicken to separate. Continue with all the chicken.
- Gadget– You can use the chicken shredded gadget if you have one!
SERVING IDEAS
Just like classic chicken tacos, you can’t go wrong by adding different toppings into this soup! Here are some delicious soup toppings to elevate this recipe:
- Sour Cream
- Tortilla Strips
- Shredded Cheese
- Sliced Jalapenos
- Lime Juice
- Green Onion
- Chopped Cilantro
- Avocado
- Red Onion
QUESTIONS YOU MIGHT HAVE-
Once the soup is cooled, store in the fridge for up to 4-5 days!
No! You can substitute the chicken for ground beef, ground or shredded turkey, or even leave out the meat for a vegetarian version!
Yes! Add the soup into freezer safe containers or bags once cooled, freeze for up to 3-4 months! Thaw overnight and reheat.
Yes! Add 2-4 oz of cream cheese and allow to melt and become creamy!
You can reheat the soup in the microwave or on the stove top!
We like to drain the juice from the beans, but you can leave it if you prefer the juices for added flavors.
No worries! Just leave the beans out of this soup recipe.
OTHER MEXICAN-INSPIRED RECIPES-
If you love Mexican cuisine as much as we do, then check out our other delicious recipes:
- Chicken Tacos Recipe
- Classic Chicken Quesadilla
- Chipotle Chicken Bowl
- Mexican Street Corn
- Steak Quesadillas
- Air Fryer Chicken Taquitos
Chicken Taco Soup
Ingredients
- 1/2 large red or yellow onion finely chopped
- 1 Tbsp oil for sautéing
- 4 garlic cloves minced
- 15 oz canned corn 1 can
- 15 oz canned red or black beans drained and rinsed
- 14.5 oz canned diced tomatoes
- 32 oz chicken broth
- 1 lb boneless skinless chicken breast
- 1 ½ tsp salt
- ½ tsp ground black pepper
- 1 tsp garlic powder
- 2 Tbsp taco seasoning
- 2 Tbsp fresh cilantro finely chopped
Instructions
- In a Dutch oven or pot, sauté the onions with oil on medium high heat until tender. Add the minced garlic and cook until fragrant.
- Add in the canned corn, drained beans, diced tomatoes, chicken broth, chicken breast, salt, pepper, garlic powder, and taco seasoning into the pot.
- Cook on medium high heat for 20-25 minutes or until the chicken is fully cooked.
- Remove the chicken breast from the pot and shred the chicken.
- Add the shredded chicken and chopped cilantro back to the soup and bring to a simmer. Season to taste and then remove from heat.
- Serve hot with desired sides.
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