Chicken Taco Soup is a comforting bowl full of bold flavors and hearty ingredients like tender chicken, beans, corn, and a mix of spices that remind you of your favorite tacos. It’s warm, filling, and perfect for when you want something easy but packed with taste. The combination of textures—from the soft chicken to the slight crunch of corn—makes every spoonful satisfying.
I love making this soup on chilly evenings when I want a quick meal that feels like a hug. What’s great is how simple it is to throw together, and it always fills the kitchen with a delicious, spicy aroma that gets everyone excited to eat. I usually add a bit of shredded cheese and some crispy tortilla strips on top, which makes it even better. It’s one of those meals that’s both practical and totally crave-worthy.
This soup is also a crowd-pleaser at family dinners or casual get-togethers. I often serve it with warm cornbread or a squeeze of fresh lime for a little zing. It’s comforting but still has that fun taco twist that makes it stand out. Whenever I make it, I end up wanting to have leftovers for the next day—it just tastes better as the flavors blend together overnight!
Key Ingredients & Substitutions
Chicken breasts: They cook quickly and shred easily, making the soup hearty. You can use chicken thighs for extra juiciness or rotisserie chicken to save time.
Black beans and corn: These add texture and sweetness. Use canned for convenience or cook your own if you prefer fresh.
Diced tomatoes: Fire-roasted adds smoky depth, but regular diced tomatoes work fine. If you want less spice, skip the green chilies.
Spices (chili powder, cumin, paprika, oregano): These create the classic taco flavor. Adjust the chili powder to control heat. Smoked paprika can add a nice twist.
Cheese & sour cream: Cheddar is a staple, but Monterey Jack or a Mexican blend are great too. For dairy-free options, use vegan cheese and a dollop of guacamole instead of sour cream.
How Do You Get Tender, Shredded Chicken for Soup?
Shredding chicken perfectly is key for this soup’s texture. Here’s the best way:
- Cook chicken breasts gently in broth to keep them moist.
- Once cooked, let them cool slightly so they’re easy to handle.
- Use two forks to pull the chicken apart into shreds—you want irregular pieces, not a fine chop.
- Return shredded chicken to the soup to soak up all those flavors before serving.
This method keeps the chicken juicy and makes each bite tender and flavorful. If you’re short on time, shredded rotisserie chicken is a helpful shortcut.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup evenly and letting flavors blend.
- Wooden spoon – great for stirring without scratching your pot.
- Cutting board and sharp knife – to chop onions, garlic, and any veggies or toppings.
- Forks – for shredding the cooked chicken easily.
- Measuring spoons – to get the spices just right for tasty soup.
Flavor Variations & Add-Ins
- Use chicken thighs instead of breasts for a richer, juicier taste.
- Add diced bell peppers or jalapeños for extra crunch and a bit of heat.
- Stir in a handful of fresh spinach or kale at the end for a burst of color and nutrition.
- Top with crushed tortilla chips or strips for a satisfying crunch.
Chicken Taco Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 pound boneless, skinless chicken breasts
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn kernels, drained
- 1 (14.5 oz) can diced tomatoes (fire-roasted preferred)
- 1 (14.5 oz) can diced tomatoes with green chilies (optional for extra heat)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
Spices & Seasonings:
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- Salt and pepper, to taste
Extras & Toppings:
- 1 tablespoon olive oil
- ½ cup shredded cheddar cheese or Mexican blend cheese
- Sour cream, for topping
- Fresh cilantro, chopped, for garnish
- Optional: diced avocado, sliced jalapeños, tortilla strips for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the ingredients and around 35 minutes to cook, including simmering and shredding the chicken. In total, plan for about 45 minutes to make this delicious Chicken Taco Soup from start to finish.
Step-by-Step Instructions:
1. Sauté Onion and Garlic:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. Then, add the minced garlic and cook for another minute until you can smell the fragrant aroma.
2. Cook Chicken:
Add the whole chicken breasts to the pot, then pour in the chicken broth. Bring the mixture to a boil, then lower the heat to a gentle simmer. Cover the pot and let the chicken cook through, which usually takes about 20 minutes.
3. Shred Chicken:
Once the chicken is cooked, carefully remove it from the pot and place it on a cutting board or plate. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot with the broth and onions.
4. Add Beans, Corn, Tomatoes, and Spices:
Mix in the black beans, corn, diced tomatoes (use both kinds if you like a little heat), chili powder, cumin, paprika, oregano, salt, and pepper. Stir everything well to combine all the flavors.
5. Simmer the Soup:
Let the soup simmer uncovered for about 10 to 15 minutes. This helps the flavors come together and the soup thickens a bit, giving it a hearty consistency.
6. Adjust Seasoning and Serve:
Taste your soup and add extra salt, pepper, or spices if needed. Serve hot, topped with shredded cheese, a dollop of sour cream, and a sprinkle of fresh cilantro. If you want, add diced avocado, jalapeño slices, or crunchy tortilla strips for extra flavor and texture.
Enjoy your warm, tasty Chicken Taco Soup – the perfect bowl of taco goodness!
Can I Use Frozen Chicken for This Soup?
Yes, you can! Just be sure to fully thaw the chicken in the refrigerator overnight before cooking. This ensures even cooking and easy shredding.
How Can I Make This Soup Spicier?
To kick up the heat, add diced jalapeños when sautéing the onions or include a can of diced tomatoes with green chilies. You can also sprinkle in some cayenne pepper or use a spicier chili powder.
Can I Prepare Chicken Taco Soup Ahead of Time?
Absolutely! The flavors actually deepen if you make it a day in advance. Store the soup in an airtight container in the refrigerator for up to 3 days and reheat gently on the stove. Add fresh toppings just before serving.
What’s the Best Way to Store Leftovers?
Keep any leftover soup in a sealed container in the fridge for up to 3 days. For longer storage, freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
