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Chicken Taco Soup Recipe

There’s something so satisfying about a big bowl of taco soup—especially when it’s made with tender shredded chicken and loaded with all your favorite Tex-Mex flavors. The first time I made Chicken Taco Soup, I was simply trying to use up leftover rotisserie chicken. I didn’t expect it to become one of those meals I now make on repeat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Soup
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 garlic cloves minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1 15 oz can black beans, drained and rinsed
  • 1 15 oz can corn, drained
  • 1 15 oz can diced tomatoes (with juices)
  • 1 8 oz can tomato sauce
  • 2 cups shredded cooked chicken
  • 2 cups chicken broth
  • Optional: 1 4 oz can diced green chiles
  • Juice of half a lime optional but brightens the flavor
  • Toppings I love to add:
  • Shredded cheese
  • Crushed tortilla chips
  • Avocado slices
  • Sour cream or Greek yogurt
  • Fresh cilantro

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring cups/spoons
  • Knife and cutting board
  • Ladle for serving

Method
 

  1. Step 1: Sauté the Aromatics
  2. In a large pot, I heat olive oil over medium heat, then add diced onions. After about 3–4 minutes, I stir in the garlic and cook for another 30 seconds.
  3. Step 2: Add the Spices
  4. I sprinkle in the chili powder, cumin, paprika, salt, and pepper. Stirring them into the onions lets the spices bloom and deepen in flavor.
  5. Step 3: Add Everything Else
  6. Next, I add the black beans, corn, diced tomatoes, tomato sauce, shredded chicken, and broth. If I have green chiles, I throw those in too.
  7. Step 4: Simmer
  8. I bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes. This allows all the flavors to blend beautifully.
  9. Step 5: Serve and Top
  10. Once the soup is hot and flavorful, I stir in a splash of lime juice and ladle it into bowls. Then the real fun begins—choosing the toppings!
Tips and Variations
  1. Make It Spicier: Add chopped jalapeños or a pinch of cayenne.
  2. Go Creamy: Stir in a dollop of cream cheese or heavy cream for a richer texture.
  3. Low-Carb Option: Skip the corn and beans and add bell peppers or zucchini instead.
  4. Vegetarian Version: Swap the chicken for extra beans or lentils and use vegetable broth.
  5. Add Grains: Stir in cooked quinoa or brown rice to make it even heartier.
  6. Boost the Flavor: A teaspoon of taco seasoning mix adds an extra punch if you’re short on time.

Notes

Overseasoning: Taste as you go, especially if using pre-seasoned chicken or broth.
Skipping the Sauté: Cooking the onions and garlic first adds essential flavor.
Too Much Liquid: Stick to the suggested broth amount and adjust to your texture preference.
Not Draining Cans: Always drain the corn and beans unless you want a soupier consistency.
Adding Toppings Too Early: Keep them fresh—add them just before serving.