Introduction

This quick and easy Chicken Taco Soup recipe is packed with tender chicken, beans, veggies and topped with your favorite taco toppings for a satisfying meal any night of the week. It comes together in one pot with minimal prep, making it a perfect choice for busy evenings. If you enjoy this style of cooking, you might also like the Spicy Grilled or Air Fried Bang Bang Chicken Skewers Recipe for another flavorful chicken option.

Ingredients

This quick and easy Chicken Taco Soup recipe comes together with simple pantry staples that create a rich, savory broth filled with tender chicken and hearty beans.

• 1 white onion, chopped finely
• 1 (16 oz.) can chili beans
• 1 (15 oz.) can black beans, drained and rinsed
• 1 (15 oz.) can whole kernel corn, drained
• 1 (8 oz.) can tomato sauce
• 2 (14.5 oz.) cans diced tomatoes with green chiles, undrained
• 1 (1.25 oz.) package taco seasoning
• 3 whole skinless, boneless chicken breasts (about 1.5 to 2 lbs)

Timing

Prep Time	10 minutes
Cook Time	20 minutes
Total Time	30 minutes

Context: This quick and easy Chicken Taco Soup recipe is ready in about 20% less time than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Gather all ingredients including 1 lb chicken breasts, 1 can black beans, 1 can corn, 1 can diced tomatoes, 1 packet taco seasoning, and 4 cups chicken broth. Having everything measured and ready makes this quick and easy chicken taco soup recipe flow smoothly.

Drain and rinse the canned beans and corn to remove excess sodium. Chop any fresh vegetables like onions or peppers at this stage.

Step 2 — Cook the Chicken

Place chicken breasts in a large pot or Dutch oven. Add enough water or broth to barely cover the chicken. Bring to a simmer over medium-high heat, then reduce to medium.

Cook for 15-20 minutes until chicken reaches 165°F internal temperature and is no longer pink in the center. Remove chicken from pot and let rest 5 minutes before shredding.

Step 3 — Sauté Aromatics

If using fresh onions or peppers, sauté them in 1 tablespoon oil in the same pot over medium heat until softened, about 5 minutes. This builds flavor foundation for your chicken taco soup.

Add minced garlic during the last 30 seconds of cooking to prevent burning. The aroma will tell you when it’s perfectly toasted.

Step 4 — Combine Soup Base

Pour chicken broth into the pot, scraping any browned bits from the bottom. Add diced tomatoes with their juices, drained beans, corn, and taco seasoning packet.

Stir well to combine all ingredients. The liquid should cover all components – add extra broth if needed.

Step 5 — Shred and Add Chicken

Using two forks, shred the cooked chicken against the grain into bite-sized pieces. Alternatively, place chicken in a stand mixer with paddle attachment for 30 seconds on low.

Add shredded chicken back to the soup pot. Stir to distribute evenly throughout the broth and vegetables.

Step 6 — Simmer to Combine Flavors

Bring the chicken taco soup to a gentle simmer over medium-low heat. Cook uncovered for 15-20 minutes, stirring occasionally.

The soup is ready when all ingredients are heated through and flavors have melded together. Taste and adjust seasoning if needed.

Step 7 — Prepare Toppings

While soup simmers, prepare your favorite taco toppings. Classic options include shredded cheese, sour cream, diced avocado, chopped cilantro, and tortilla strips.

Having toppings ready allows everyone to customize their bowl of this quick and easy chicken taco soup to their preference.

Step 8 — Serve Immediately

Ladle the hot soup into bowls while still steaming. The tender chicken and vegetables should be perfectly cooked and flavorful.

Allow guests to top their soup generously. The contrast between hot soup and cool toppings creates the perfect eating experience.

Step 9 — Store Properly

Cool leftover soup completely before transferring to airtight containers. Refrigerate for up to 4 days or freeze for 3 months.

Reheat gently on stove over medium-low heat, adding a splash of broth if needed. The beans may thicken the soup upon standing.

Nutritional Information

Calories	320
Protein	28g
Carbohydrates	25g
Fat	10g
Fiber	7g
Sodium	680mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Ground Turkey or Lean Beef — Lighter protein options that maintain the hearty texture and savory flavor profile.
• Shredded Rotisserie Chicken — A convenient time-saver that adds delicious pre-cooked flavor to your soup.
• Extra Vegetables Like Zucchini or Bell Peppers — Boost nutrition and fiber while keeping the recipe low-carb and colorful.
• Low-Sodium Broth and Canned Goods — Control salt intake without sacrificing the rich, comforting base of the soup.
• Dairy-Free Toppings Like Avocado or Cashew Cream — Creamy, luxurious finishes that keep the dish completely plant-based.
• Gluten-Free Tortilla Strips or Chips — Perfect for crunch without gluten, ensuring everyone can enjoy this easy meal.
• Black Beans or Lentils — Excellent plant-based protein swaps that add earthy flavor and make the soup more filling.
• Cauliflower Rice Instead of Corn — Low-carb alternative that blends seamlessly into the broth while adding subtle texture.

Serving Suggestions

• Serve this quick and easy chicken taco soup with warm tortillas or crispy tortilla chips for dipping and scooping.
• For a complete meal, pair it with a simple side salad or a side of Mexican rice.
• This soup is perfect for a casual weeknight dinner, a game day gathering, or a cozy meal prep lunch.
• Create a toppings bar with shredded cheese, sour cream, diced avocado, fresh cilantro, and a squeeze of lime for everyone to customize their bowl.
• For a fun plating twist, serve the soup in individual bread bowls or colorful, rustic ceramic bowls.
• It makes a fantastic freezer meal; simply cool completely and store in airtight containers for a future easy dinner.

This quick and easy chicken taco soup recipe is wonderfully versatile, making it a hit for any occasion where a comforting and flavorful meal is desired.

Common Mistakes to Avoid

• Mistake: Overcooking the chicken, making it tough and dry. Fix: Simmer just until cooked through, then shred for tender results.
• Mistake: Using only one type of bean, limiting flavor and texture. Fix: Combine black beans and kidney beans for a more complex, hearty soup.
• Mistake: Skipping the step of browning the chicken first. Fix: Searing the chicken adds a deeper, richer flavor base to the entire dish.
• Mistake: Adding all the toppings at once during cooking. Fix: Reserve fresh toppings like avocado and cilantro to add just before serving.
• Mistake: Underseasoning the broth, resulting in a bland soup. Fix: Taste and adjust seasoning with salt, cumin, and chili powder after combining all ingredients.
• Mistake: Using watery salsa, which can dilute the soup’s consistency. Fix: Opt for a thick, chunky salsa to maintain a robust texture and flavor.
• Mistake: Overloading with too many taco toppings, masking the soup’s flavor. Fix: Choose 2-3 complementary toppings to enhance, not overwhelm, the dish.
• Mistake: Not draining and rinsing canned beans, adding excess sodium and starch. Fix: Always rinse beans to control saltiness and improve the broth’s clarity.

Storing Tips

• Fridge: Cool your quick and easy Chicken Taco Soup completely, then store in an airtight container for up to 4 days.
• Freezer: Pack the cooled soup in freezer-safe containers or bags, leaving some space for expansion, and freeze for up to 3 months.
• Reheat: Thaw frozen soup in the refrigerator overnight. Reheat on the stovetop or in the microwave, stirring occasionally, until it reaches an internal temperature of 165°F.

Always store the soup promptly after cooking and keep toppings like cheese, sour cream, and avocado separate until ready to serve for the best texture.

Conclusion

This quick and easy Chicken Taco Soup recipe is perfect for busy weeknights, delivering tender chicken, beans, and veggies in every bowl. Don’t forget to top it with your favorite taco toppings! Give it a try and share your thoughts in the comments below.

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FAQs

Can I make this quick and easy Chicken Taco Soup in a slow cooker?

Yes, you can easily adapt this quick and easy Chicken Taco Soup recipe for a slow cooker. Simply add all the ingredients except for the tender chicken and toppings to the slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours, then add the shredded chicken in the last 30 minutes to heat through.

What are the best toppings for this Chicken Taco Soup?

The best toppings for this quick and easy Chicken Taco Soup are your favorite taco toppings. We recommend shredded cheese, a dollop of sour cream, sliced avocado, fresh cilantro, and a squeeze of lime juice. Crushed tortilla chips also add a wonderful crunch.

How can I thicken this Chicken Taco Soup if it’s too watery?

If your quick and easy Chicken Taco Soup is too thin, you can thicken it easily. Mash some of the beans directly in the pot with a fork or potato masher. Alternatively, create a slurry by mixing a tablespoon of cornstarch with two tablespoons of cold water, then stir it into the simmering soup until it thickens.