Introduction

This quick and easy Chicken Taco Soup recipe is the perfect solution for a busy weeknight. It’s packed with tender chicken, beans, and veggies, all simmered in a flavorful broth. For more cozy meal ideas, check out this guide to Autumn is Here! Break Out the Dutch Oven and Make These Fall Soups!. Just top your bowl with your favorite taco fixings for a truly satisfying dinner.

Ingredients

This quick and easy Chicken Taco Soup recipe comes together with simple, flavorful ingredients that create a hearty and comforting bowl of soup.

• 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) (or substitute with canned chicken)

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 30 minutes, which is approximately 25% faster than many similar stovetop soup recipes.

Step-by-Step Instructions

Step 1 — Sauté the Aromatics

Heat a tablespoon of oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.

Tip: Don’t rush this step. Properly softened onions create a sweet, flavorful base for your quick and easy Chicken Taco Soup.

Step 2 — Brown the Chicken

Add the chicken pieces (breasts or thighs) to the pot. Cook for 2-3 minutes per side until the outside is lightly browned. The chicken does not need to be cooked through at this stage.

This initial browning adds a deeper flavor to the final soup. Use tongs for easy turning.

Step 3 — Add Broth and Tomatoes

Pour in the chicken broth and add the canned diced tomatoes with their juices. Scrape the bottom of the pot to lift any browned bits, which are packed with flavor.

Using a low-sodium broth allows you to better control the salt level of your Chicken Taco Soup, especially since taco seasoning often contains salt.

Step 4 — Season the Soup

Stir in the taco seasoning, cumin, and any other desired spices. Bring the soup to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer.

For a homemade touch, you can make your own taco seasoning blend with chili powder, paprika, oregano, and a pinch of cayenne.

Step 5 — Simmer Until Chicken is Tender

Let the soup simmer gently for 15-20 minutes, or until the chicken is cooked through and tender enough to shred easily. The internal temperature of the chicken should reach 165°F (74°C).

You can check for doneness by inserting a fork into the thickest part of the chicken; the juices should run clear.

Step 6 — Shred the Chicken

Remove the chicken from the pot and place it on a cutting board. Use two forks to pull the meat apart into shreds. Return the shredded chicken to the pot.

Shredding the chicken while it’s warm is much easier and ensures your soup is filled with tender, juicy pieces.

Step 7 — Add Beans and Corn

Stir in the drained and rinsed beans (like black beans and kidney beans) and the corn. Let the soup heat through for another 5-7 minutes until everything is hot.

Rinsing canned beans removes excess sodium and the starchy liquid, resulting in a clearer broth for your Chicken Taco Soup.

Step 8 — Final Seasoning and Serve

Taste the soup and adjust the seasoning with salt and pepper as needed. Ladle the hot soup into bowls.

Always do a final taste test before serving. The flavors will have melded together, and you might find it needs a squeeze of fresh lime juice for brightness.

Step 9 — Add Your Favorite Toppings

This is the fun part! Set out bowls of your favorite taco toppings like shredded cheese, sour cream, diced avocado, chopped cilantro, and tortilla strips.

Let everyone customize their bowl. The toppings add fantastic texture and cool contrast to the warm, flavorful soup.

Nutritional Information

Calories	320
Protein	28g
Carbohydrates	35g
Fat	7g
Fiber	8g
Sodium	890mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Ground Turkey or Lean Ground Beef — A simple protein swap that maintains the hearty, savory flavor of this quick and easy Chicken Taco Soup.
• Extra Black Beans (omit corn) — For a lower-carb version, double the beans and skip the corn to reduce the overall carbohydrate content.
• Zucchini or Cauliflower Rice — Adding these low-carb veggies increases volume and nutrients without adding many calories.
• Dairy-Free Toppings — Use avocado, salsa, or a dollop of dairy-free yogurt or sour cream instead of cheese for a creamy, lactose-free finish.
• Low-Sodium Broth & Beans — Opt for certified low-sodium or no-salt-added versions of broth and canned beans to better control the salt content.
• Lentils instead of Beans — For a different texture and a boost of plant-based protein and fiber, try using brown or green lentils.
• Homemade Taco Seasoning — Make your own blend to avoid hidden gluten and MSG often found in pre-packaged mixes.

Serving Suggestions

• Serve this quick and easy Chicken Taco Soup with warm, crispy tortilla chips for scooping up every last bit.
• For a fun family dinner, set up a taco bar with bowls of shredded cheese, sour cream, diced avocado, and fresh cilantro.
• This hearty soup is perfect for a casual game day gathering or a cozy weeknight meal.
• Ladle the soup into deep bowls to keep all the tender chicken, beans, and veggies warm.
• For a lighter option, serve a smaller portion in a mug as a satisfying appetizer.
• Turn it into a complete feast by pairing it with a simple side like Mexican street corn or a crisp green salad.

No matter how you serve it, this flavorful soup is sure to be a hit with its customizable toppings.

Common Mistakes to Avoid

• Mistake: Overcooking the chicken, making it dry and tough. Fix: Simmer just until cooked through, then shred; it will continue to cook in the hot broth.
• Mistake: Using watery salsa, which thins out the soup. Fix: Opt for a thick, chunky salsa to maintain a hearty, robust consistency.
• Mistake: Adding all the beans at once, causing some to turn mushy. Fix: Stir in more delicate beans like black beans during the last 15 minutes of cooking.
• Mistake: Skipping the step of browning the chicken first. Fix: Quickly sear the chicken to develop a deeper, richer flavor base for the soup.
• Mistake: Forgetting to season in layers. Fix: Season the chicken, then the broth, and adjust again before serving for perfectly balanced flavor.
• Mistake: Overloading with salt before the soup reduces. Fix: Go light on salt initially, especially if using seasoned canned beans or salty broth, and season to taste at the end.
• Mistake: Using bland, pre-packaged taco seasoning. Fix: Make your own blend with chili powder, cumin, and a pinch of smoked paprika for a fresher, more vibrant taste.
• Mistake: Neglecting to drain and rinse canned beans. Fix: Always rinse beans to remove excess sodium and the starchy liquid that can cloud the soup.
• Mistake: Adding all the toppings at once, causing them to sink and get soggy. Fix: Serve toppings like tortilla strips, cheese, and sour cream on the side for maximum crunch and freshness.

Storing Tips

• Fridge: Store this quick and easy Chicken Taco Soup in an airtight container in the refrigerator for up to 4 days.
• Freezer: Freeze the soup in freezer-safe bags or containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat gently on the stovetop or in the microwave, stirring occasionally, until the soup reaches an internal temperature of 165°F for food safety.

For best results, add fresh toppings like cheese, sour cream, and tortilla strips after reheating.

Conclusion

This quick and easy Chicken Taco Soup recipe is a perfect, satisfying meal for any night of the week. It’s incredibly simple to make and loaded with flavor. If you try it, be sure to leave a comment and let everyone know how it turned out! For another delicious pairing, try this soup with This mouthwatering Jalapeño Cornbread is tender, moist and delivers bold flavors with just the right balance of sweet and heat Delicious paired with chili or soup.

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FAQs

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

Yes, this recipe adapts perfectly for a slow cooker. Simply add all ingredients except the toppings to the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours. Shred the chicken before serving for this quick and easy Chicken Taco Soup.

What are the best toppings for this soup?

Classic taco toppings work wonderfully. We recommend shredded cheese, a dollop of sour cream, sliced avocado, fresh cilantro, and a squeeze of lime juice. Tortilla strips or crushed chips add a delightful crunch.

How can I thicken the soup if it’s too thin?

If you prefer a thicker consistency, you can mash some of the beans directly in the pot with a fork. Alternatively, create a slurry by mixing a tablespoon of cornstarch with two tablespoons of cold water and stir it into the simmering soup until it thickens.