Easy Chicken Taco Soup Recipe

If you’re searching for a dish that’s both hearty and packed with flavor, chicken taco soup is the perfect option. This Tex-Mex-inspired soup combines the rich, bold tastes of a taco with the warm comfort of a soup, making it an ideal meal for any occasion. Whether you’re using a slow cooker, Instant Pot, or stovetop, this recipe is versatile, easy to follow, and perfect for a busy weeknight dinner or meal prepping for the week.

Introduction to Chicken Taco Soup

What is Chicken Taco Soup?

At its core, chicken taco soup is a fusion of two beloved meals—chicken tacos and soup. It brings together classic taco ingredients like seasoned chicken, black beans, corn, and taco seasoning in a flavorful broth, creating a dish that is both filling and easy to make. It’s a versatile recipe that allows you to tailor the ingredients to your preferences, whether you prefer a spicy kick, a creamy texture, or something light and refreshing.

To make the best chicken taco soup, you will typically need:

Shredded chicken (you can use fresh, rotisserie, or leftovers)
Beans (black beans or pinto beans)
Corn (frozen, canned, or fresh)
Taco seasoning (store-bought or homemade)
Diced tomatoes or Rotel (for added flavor)
Chicken broth or stock
Onion, garlic, and spices for aromatics
Optional ingredients like cream cheese or sour cream for a creamy version

The Origins and Evolution of Taco-Inspired Soups

The concept of taco-inspired soups likely emerged from the Southwestern and Tex-Mex food traditions, where spices, beans, and grilled meats are commonly used. As tacos became a household favorite, the flavors naturally translated into a heartier, soup version to cater to those craving both warmth and bold flavors. Combining taco seasoning, corn, beans, and shredded chicken in a broth is an easy and practical way to create a one-pot meal that is both filling and flavorful.

Over time, chicken taco soup has evolved into a go-to comfort food for many home cooks. Its ability to be prepared in a slow cooker, stovetop, or Instant Pot makes it a flexible option for any cook’s skill level. Plus, the fact that it can be adjusted for dietary needs (keto, vegetarian, dairy-free, etc.) adds to its popularity.

For more taco-inspired recipes, check out Cajun Chicken Sloppy Joes, another easy and flavorful meal that can be a hit at family gatherings.

Ingredients Overview

The Essential Ingredients for Chicken Taco Soup

The beauty of chicken taco soup is in its simplicity. Most of the ingredients are pantry staples, which means you can whip this dish together without needing to run to the store. Here’s a closer look at the key ingredients that make this soup so flavorful:

Chicken: The backbone of this dish. You can use shredded chicken breasts, thighs, or even rotisserie chicken for convenience. The tender chicken absorbs the spices and broth, making it flavorful.
Beans: Black beans and pinto beans are both great choices, adding protein and fiber to the soup. If you’re not a fan of black beans, you can swap them out for another type like kidney beans or white beans.
Corn: Adds sweetness and texture. Canned or frozen corn works well, and fresh corn kernels can be used if in season.
Taco Seasoning: The heart of the taco flavor in the soup. You can use store-bought taco seasoning or make your own mix using chili powder, cumin, paprika, garlic powder, onion powder, and oregano.
Diced Tomatoes or Rotel: Diced tomatoes provide a juicy base, while Rotel adds extra spice with its combination of tomatoes and green chiles. Either works perfectly to give the broth a rich flavor.
Chicken Broth: This is the base of the soup. Using homemade chicken broth or a high-quality store-bought version will elevate the overall flavor.
Onion and Garlic: Aromatics are crucial in building the flavor foundation for the soup. Sautéing onion and garlic adds depth.
Green Chiles or Jalapeños (optional): For those who like their soup on the spicier side, green chiles or jalapeños can be added to kick up the heat.
Optional Ingredients: To make your soup richer, you can stir in cream cheese or sour cream. You can also top the soup with ingredients like avocado, cheese, or tortilla chips to enhance the final result.

Ingredient Variations and Substitutions

One of the greatest strengths of this soup is how adaptable it is. If you’re looking to change things up or cater to specific dietary preferences, here are some ideas:

Vegetarian Option: Skip the chicken and add extra beans or use a meat substitute like tofu, tempeh, or seitan. You can also add more vegetables like zucchini, bell peppers, or sweet potatoes to bulk it up.
Keto Version: For a low-carb or keto-friendly version, omit the beans and corn, and load up on cheese, sour cream, and avocado. You can also add cauliflower rice to mimic the texture of beans and corn.
Dairy-Free Option: Simply leave out the cream cheese or sour cream and stick to a broth-based soup. You can also use coconut milk for a creamy, dairy-free version.

If you’re looking for another easy-to-make meal with plenty of flavor, consider trying this Turkey Egg Sandwich, which is perfect for breakfast or a light lunch.

How to Make Chicken Taco Soup

Step-by-Step Recipe

Making chicken taco soup is incredibly easy, no matter your cooking method. Whether you prefer the convenience of a slow cooker, the speed of an Instant Pot, or the stovetop method, the process is simple and straightforward.

Ingredients:

1 lb boneless, skinless chicken breasts (or use rotisserie chicken, shredded)
2 cups chicken broth or stock
1 can diced tomatoes (or Rotel)
1 can black beans, drained and rinsed
1 cup corn (frozen, canned, or fresh)
1 packet taco seasoning
1 tsp cumin
1 tsp paprika
1 onion, diced
2 cloves garlic, minced
1-2 jalapeños or green chiles (optional for heat)
Salt and pepper to taste

Stovetop Instructions:

Sauté the Aromatics: Heat a tablespoon of olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until they become soft and fragrant, about 3-4 minutes.
Add the Chicken and Spices: Place the chicken breasts into the pot, then sprinkle the taco seasoning, cumin, and paprika over the top. Stir well to coat the chicken with the spices, which will help lock in flavor.
Combine the Remaining Ingredients: Pour in the chicken broth, diced tomatoes, black beans, corn, and jalapeños or green chiles if using. Stir everything together, ensuring the chicken is fully submerged in the liquid.
Simmer: Bring the mixture to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, or until the chicken is fully cooked and tender.
Shred the Chicken: Remove the chicken breasts from the pot and use two forks to shred the meat. Return the shredded chicken to the soup and stir to combine.
Taste and Adjust: Taste the soup and adjust seasoning with salt and pepper as needed. If you want a creamier texture, you can stir in a few tablespoons of cream cheese or sour cream at this point.
Serve: Ladle the soup into bowls and top with your favorite garnishes—shredded cheese, avocado slices, tortilla chips, cilantro, and a squeeze of lime.

Slow Cooker Instructions:

Prep the Ingredients: Add all the ingredients (except for cream cheese or sour cream) into your slow cooker, including the whole chicken breasts.
Cook: Set your slow cooker to low and cook for 6-8 hours, or on high for 3-4 hours.
Shred the Chicken: Once the cooking time is up, remove the chicken breasts and shred them using two forks. Stir the shredded chicken back into the soup.
Optional: For a creamier soup, stir in cream cheese or sour cream.
Serve: Garnish and enjoy!

Instant Pot Instructions:

Sauté the Aromatics: Set your Instant Pot to “Sauté” mode and cook the onion and garlic in a bit of olive oil for 3-4 minutes.
Add the Chicken and Spices: Place the chicken breasts in the pot and coat them with taco seasoning, cumin, and paprika.
Add the Rest of the Ingredients: Pour in the chicken broth, diced tomatoes, beans, and corn. Stir to combine.
Pressure Cook: Seal the lid and set the Instant Pot to “Manual” or “Pressure Cook” for 15 minutes. Allow the pressure to release naturally for 10 minutes before manually releasing any remaining pressure.
Shred the Chicken: Remove the chicken breasts and shred them. Return the shredded chicken to the pot and stir.
Serve: Ladle into bowls and garnish with cheese, tortilla chips, avocado, and other toppings.

For more details on working with creamy sauces, you can also explore this Chicken Alfredo Sauce recipe for additional techniques and flavor-building tips.

Flavor Variations

The beauty of chicken taco soup is its flexibility. You can tailor the recipe to suit your taste preferences or dietary needs. Here are a few ways you can mix it up:

Creamy Chicken Taco Soup: To make your soup creamy, add a block of cream cheese during the last 10 minutes of cooking, stirring until it melts into the broth. Alternatively, you can mix in sour cream for a tangy creaminess.
Spicy Chicken Taco Soup: If you love spicy food, you can increase the heat by adding more jalapeños, a can of chipotle peppers in adobo sauce, or even a few dashes of your favorite hot sauce.
Low-Carb Chicken Taco Soup: Omit the beans and corn to lower the carb content. You can replace these ingredients with extra cheese, avocado, or even cauliflower rice for a satisfying low-carb meal.
Vegan or Vegetarian Chicken Taco Soup: Replace the chicken with more beans, lentils, or a plant-based meat substitute like tofu or jackfruit. You can also use vegetable broth instead of chicken broth to make the soup entirely plant-based.

How to Serve Chicken Taco Soup

Once your soup is ready, the fun part begins—serving it up with delicious toppings and sides. The right garnishes and sides can elevate the soup from a simple meal to something truly special. Here’s how to serve your chicken taco soup:

Toppings:
- Shredded cheese (cheddar, Monterey Jack, or pepper jack)
- Avocado slices for creaminess
- Tortilla chips or tortilla strips for added crunch
- Fresh cilantro for brightness
- A squeeze of lime for a burst of acidity
- Sour cream or Greek yogurt for a tangy, creamy finish
- Pickled jalapeños for a spicy kick
Side Dishes:
- Warm cornbread or tortillas to dip into the soup
- A simple green salad with a lime vinaigrette
- Cheesy quesadillas or grilled cheese sandwiches
- A side of Mexican rice or refried beans for a heartier meal

For more ideas on side dishes, check out What Goes Best with an Egg Sandwich, which provides great pairing options for a variety of meals.

Storage and Reheating Tips

Chicken taco soup is an excellent meal for making ahead of time because it stores well and reheats beautifully. Here’s how to store and reheat it:

Fridge: Store the soup in an airtight container in the fridge for up to 4 days. The flavors will deepen as it sits, making it even tastier the next day.
Freezer: To freeze, allow the soup to cool completely, then transfer it to a freezer-safe container or a zip-top bag. Label and date it, then freeze for up to 3 months.
Reheating: When reheating, you can warm the soup on the stovetop over medium heat or in the microwave. If frozen, let the soup thaw overnight in the fridge before reheating.

Dietary Modifications

Keto-Friendly Chicken Taco Soup

For a keto-friendly version of chicken taco soup:

Omit the beans and corn, which are higher in carbs.
Add extra cheese, sour cream, and avocado to increase the fat content.
Consider adding cauliflower rice or zucchini noodles for added texture without the carbs.

Vegan and Dairy-Free Chicken Taco Soup

For a vegan or dairy-free twist on chicken taco soup:

Replace chicken with a plant-based protein like tofu, tempeh, or jackfruit.
Use vegetable broth instead of chicken broth.
Leave out the cream cheese or sour cream, or substitute with a dairy-free option like coconut cream or vegan sour cream.

FAQs About Chicken Taco Soup

1. Can I make chicken taco soup in an Instant Pot?

Yes! You can easily make this soup in an Instant Pot by following the “Pressure Cook” method. Just sauté the aromatics, add the ingredients, seal the pot, and cook on high pressure for about 15 minutes. Allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.

2. What can I substitute for black beans?

If you’re not a fan of black beans, you can use pinto beans, kidney beans, or white beans instead. These beans all provide similar textures and flavors that work well in the soup.

3. Can I make this soup creamy?

Absolutely! To make the soup creamy, stir in cream cheese, sour cream, or even Greek yogurt towards the end of cooking. Be sure to stir continuously to prevent any curdling.

4. Can I use rotisserie chicken?

Yes, using rotisserie chicken is a great way to save time. Simply shred the chicken and add it to the soup towards the end of cooking, just long enough to warm it through.

5. How do I make the soup spicier?

To make your soup spicier, you can add extra jalapeños, chipotle peppers, or a few dashes of hot sauce. You can also use a spicier taco seasoning or add a pinch of cayenne pepper to the broth.

Conclusion

Chicken taco soup is the perfect marriage of bold taco flavors and the comfort of a warm, hearty soup. With its rich ingredients, multiple cooking methods, and endless variations, this soup is ideal for any occasion. Whether you’re cooking for a crowd or preparing meals for the week, this dish is sure to impress. Don’t hesitate to experiment with flavors and make this recipe your own!

Enjoy your delicious chicken taco soup and don’t forget to try it with some shredded cheese, avocado, and tortilla chips on top for the ultimate Tex-Mex experience!