Chicken Taco Soup
This is a quick and easy Chicken Taco Soup Recipe. Needs only 8 fresh ingredients, and 20 minutes to prepare.
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There's no better way to make your favorite comfort food healthy than turning it into a soup! You're gonna go nuts when you taste our amazing Chicken Taco Soup!
The thing I love most about soup is the fact that it takes a few minutes to chop up a bunch of ingredients, toss them into a pot, and forget about it. Dinner doesn't get simpler, healthier, or yummier!
After simmering, you shred up the chicken with two forks. Toss it back in the soup with a handful of cilantro and you're ready to dish up and eat!
Why You'll Love This Recipe:
Bold and flavorful: Classic taco spices, fresh lime, and jalapeño bring just the right amount of heat and zest.
One-pot and effortless: Everything simmers in one pot, minimal prep, maximum flavor.
Protein-packed and hearty: Chicken, beans, and corn make this soup filling enough for a full meal.
Great for leftovers: Tastes even better the next day and reheats beautifully.
Customizable toppings: Add avocado, tortilla strips, shredded cheese, or sour cream to make it your own.
Ingredients to Make Chicken Taco Soup:
- onion. Adds aromatic depth to the soup, yellow or white both work well.
- chicken breast. Boneless, skinless chicken breasts cook directly in the broth and shred easily once tender.
- diced tomatoes. Use two 14.5 oz cans with their juices for a flavorful, slightly chunky base.
- corn. Adds sweetness and texture, drain before adding.
- black beans. Rinse well to remove excess starch and sodium.
- jalapeño peppers. Seeded for mild heat, leave some seeds in if you like it spicier.
- taco seasoning. Adds classic Tex-Mex flavor, use a packet or homemade blend.
- chicken broth. Provides the base for the soup, use homemade broth for the most flavor.
- lime. Stirred in at the end for brightness and flavor.
- fresh cilantro. Adds freshness and color, add more for garnish if desired.
How to Make Chicken Taco Soup:
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced onion and cook for 3-4 minutes, until soft and translucent.
- Add the chicken breasts to the pot and sear on each side for 2-3 minutes until slightly browned. You don't need to fully cook them through at this point.
- Add tomatoes, corn, beans, and jalapeños: Stir in the diced tomatoes (with their juices), corn, black beans, and diced jalapeños.
- Sprinkle in the taco seasoning and stir everything to coat the ingredients.
- Pour in the chicken broth and bring the soup to a boil. Reduce the heat to low and let it simmer for 20-25 minutes, or until the chicken is fully cooked through.
- Once the chicken is cooked, remove the breasts from the pot and shred them using two forks. Return the shredded chicken to the soup and stir.
- Stir in the lime juice and fresh cilantro.
- Ladle the soup into bowls and top with your favorite toppings, such as avocado slices, shredded cheese, sour cream, or tortilla chips if desired.
Recipe Notes & Tips:
- Sear the onion first: Sautéing the onion in olive oil helps build flavor before adding the rest of the ingredients.
- Simmer the chicken whole: Let the chicken breasts cook directly in the soup. Once tender, shred them right in the pot using two forks.
- Adjust the heat: For more spice, keep some jalapeño seeds or add a pinch of cayenne. For less, use just one jalapeño or substitute with mild green chiles.
- Make it thicker: Simmer uncovered for the last 10-15 minutes, or mash some of the beans with a spoon to naturally thicken the broth.
- Add lime and cilantro last: Stir in just before serving to preserve their bright, fresh flavor.
- Topping ideas: Finish with crushed tortilla chips, diced avocado, shredded cheese, or a dollop of sour cream.
Serving Suggestions:
How to Store:
Refrigerator: Let the soup cool completely, then store in an airtight container for up to 4 days.
Freezer: Freeze in individual portions or a large container for up to 3 months. Leave room for expansion and let it cool before sealing.
Reheat: Warm on the stovetop over medium heat or microwave in 1-minute intervals, stirring occasionally. Add a splash of broth or water if it thickens during storage.
FAQs:
Yes, just skip the simmering step for cooking the chicken. Add the shredded rotisserie chicken during the last 10 minutes of simmering to warm through.
It has mild heat from the jalapeños and taco seasoning. To make it spicier, leave in some jalapeño seeds or add hot sauce. To make it milder, use only one jalapeño or omit them completely.
Yes, add all ingredients except the lime juice and cilantro to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Shred the chicken and stir in lime juice and cilantro just before serving.
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Chicken Taco Soup
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 1 pound chicken breast
- 2 cans diced tomatoes
- 1 can corn, drained
- 1 can black beans, drained and rinsed
- 2 jalapeño peppers, seeded and finely diced
- 1 tablespoon taco seasoning
- 8 cups chicken broth
- 1 lime, juiced
- ½ cup fresh cilantro, chopped
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced onion and cook for 3-4 minutes, until soft and translucent.
- Add the chicken breasts to the pot and sear on each side for 2-3 minutes until slightly browned. You don't need to fully cook them through at this point.
- Add tomatoes, corn, beans, and jalapeños: Stir in the diced tomatoes (with their juices), corn, black beans, and diced jalapeños.
- Sprinkle in the taco seasoning and stir everything to coat the ingredients.
- Pour in the chicken broth and bring the soup to a boil. Reduce the heat to low and let it simmer for 20-25 minutes, or until the chicken is fully cooked through.
- Once the chicken is cooked, remove the breasts from the pot and shred them using two forks. Return the shredded chicken to the soup and stir.
- Stir in the lime juice and fresh cilantro.
- Ladle the soup into bowls and top with your favorite toppings, such as avocado slices, shredded cheese, sour cream, or tortilla chips if desired.
Nutrition
Notes
-
- Sear the onion first: Sautéing the onion in olive oil helps build flavor before adding the rest of the ingredients.
- Simmer the chicken whole: Let the chicken breasts cook directly in the soup. Once tender, shred them right in the pot using two forks.
- Adjust the heat: For more spice, keep some jalapeño seeds or add a pinch of cayenne. For less, use just one jalapeño or substitute with mild green chiles.
- Make it thicker: Simmer uncovered for the last 10-15 minutes, or mash some of the beans with a spoon to naturally thicken the broth.
- Add lime and cilantro last: Stir in just before serving to preserve their bright, fresh flavor.
- Topping ideas: Finish with crushed tortilla chips, diced avocado, shredded cheese, or a dollop of sour cream.
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Please leave a comment and star rating on this post!More Soup Recipes:
- Japanese Clear Onion Soup
- Pizza Soup
- French Onion Soup
- Instant Pot Beef Vegetable Soup
- Broccoli Cheddar Soup
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So easy and delicious!