Easy Chicken Taco Soup

Easy Chicken Taco Soup is a hearty, flavorful one-pot meal that brings together the bold spices of tacos with the comfort of a cozy soup. Packed with tender chicken, beans, corn, and tomatoes, this dish is perfect for busy weeknights or when I need a satisfying meal with minimal effort.

Why You’ll Love This Recipe

I love how simple and flexible this recipe is—it comes together quickly with pantry staples and delivers big flavor without much fuss. It’s warm, filling, and always hits the spot, especially when I top it with extras like sour cream, shredded cheese, or crushed tortilla chips. Plus, it’s a great way to use up leftover chicken or even a rotisserie bird.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cooked shredded chicken
canned black beans (drained and rinsed)
canned corn (drained)
canned diced tomatoes
canned tomato sauce
chicken broth
taco seasoning
ground cumin
chili powder
onion (chopped)
garlic (minced)
olive oil
salt and pepper (to taste)

directions

I start by heating a little olive oil in a large pot over medium heat, then sauté the chopped onion until it softens. I stir in the garlic and cook for about 30 seconds until fragrant.
Next, I add the shredded chicken, black beans, corn, diced tomatoes, tomato sauce, and chicken broth to the pot.
I season the soup with taco seasoning, cumin, chili powder, and salt and pepper.
I bring everything to a boil, then reduce the heat and let it simmer for about 20 minutes so the flavors meld together.
Before serving, I give it a taste and adjust the seasonings if needed. I like to serve it hot with my favorite toppings like shredded cheese, avocado, or tortilla chips.

Servings and timing

This recipe makes about 6 servings. It takes roughly 10 minutes to prep and 25 minutes to cook, so I can have it ready in just 35 minutes.

Variations

Sometimes I use ground chicken or turkey instead of shredded chicken for a different texture.
I’ve added a can of green chilies or fresh jalapeños when I want more heat.
For a creamier version, I stir in a bit of cream cheese or sour cream just before serving.
If I’m short on time, I throw everything into a slow cooker and let it simmer on low for 4–6 hours.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it in a pot on the stove or in the microwave until heated through. It also freezes beautifully—I portion it into freezer-safe containers and defrost it overnight in the fridge before reheating.

FAQs

Can I use rotisserie chicken?

Yes, I often use rotisserie chicken when I want to save time. It’s already cooked and super flavorful.

Is this soup spicy?

It has a little kick from the taco seasoning and chili powder, but I can easily tone it down or amp it up depending on how spicy I want it.

Can I make this soup in a slow cooker?

Definitely. I toss everything into the slow cooker and let it cook on low for about 4 to 6 hours. It’s a great hands-off option.

Can I freeze Chicken Taco Soup?

Yes, it freezes really well. I just make sure to cool it completely and store it in freezer-safe containers.

What toppings go best with this soup?

I like topping mine with shredded cheese, sour cream, chopped cilantro, diced avocado, or crushed tortilla chips for some crunch.

Conclusion

Easy Chicken Taco Soup is one of those go-to recipes I keep in my back pocket for busy nights or cozy weekends. It’s filling, full of flavor, and endlessly customizable. Whether I make it on the stove or in the slow cooker, this soup always comes out delicious and satisfying.