What’s in This Chicken Taco Soup Recipe?
Mix up taco Tuesday with a big batch of homemade chicken taco soup! It’s everything we love about tacos in soup form, served with your favorite taco toppings like sour cream, guacamole, shredded cheese, sliced jalapeños, tortilla chips, and more.
Onion + Garlic: Creates a savory base of flavor. Jalapeño: Adds a pleasant spice. Spices: Ground cumin, chili powder, salt, and pepper enhance the overall flavor of the soup. Tomatoes: Crushed tomatoes create a tangy base. Corn: Canned golden sweet corn adds a pop of sweetness. Beans: Canned black beans add a punch of creaminess. Broth: Low-sodium chicken broth enhances the flavor of the soup and helps create the perfect consistency. Chicken: Precooked, shredded chicken is the best choice for this easy soup.
Variations on Easy Chicken Taco Soup
Chicken taco soup is completely customizable – increase or decrease the spiciness, garnish however you’d like, and even add extra veggies. It’s a welcome addition to our dinner rotation and a fun twist on taco night!
How to Store and Reheat
This chicken taco soup keeps wonderfully! Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat in a pot set over medium-low until warmed through.
How to Freeze
Let chicken taco soup cool to room temperature, pour it into freezer-safe containers, and freeze for up to 3 months. When ready to serve, reheat it on the stovetop.
Serving Suggestions
Top this soup with your favorite taco toppings! Our favorites include diced tomatoes and avocados, sliced jalapeños, a scoop of sour cream or guacamole, shredded cheese, crushed tortilla chips, and chopped cilantro.
Notes from the Test Kitchen
Packed with veggies and chicken and topped with cheese, avocados, and more, this taco soup is hearty, filling, and satisfying. You only need 15 minutes of prep time for this homemade taco soup recipe. It’s the perfect weeknight meal!
How to Make Chicken Taco Soup Step by Step
Sauté the Onion: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 diced white onion and cook until translucent, about 3-5 minutes. Add the Seasonings: Add 3 minced cloves of garlic, 1 diced jalapeño, 1 teaspoon of ground cumin, 1 teaspoon of chili powder, 1 teaspoon of salt, and 1 teaspoon of ground black pepper and cook until the garlic becomes fragrant, about 1 minute. Stir in the Veggies and Beans: Add 15 ounces (1 can) of crushed tomatoes, 15 ounces (1 can) of corn, 15 ounces (1 can) of black beans, and 6 cups of chicken broth. Stir to combine. Simmer the Soup: Increase to high heat until the soup comes to a boil. Once boiling, turn the heat to medium-low and let the soup simmer for 30 minutes. Add the Chicken: Stir in 3 cups of cooked shredded chicken chicken, garnish with sliced jalapeños, sour cream, diced avocado, guacamole, tortilla strip chips, and freshly chopped cilantro, and serve.
More Chicken Soup Recipes We Love
Green Chile Chicken Soup Crockpot White Chicken Enchilada Soup Slow Cooker Chicken Enchilada Soup
