Chicken Taco Soup

This chicken taco soup is an entire fiesta in one bowl, with plenty of taco flavors, tender chicken, and hearty vegetables; perfect for taco night.

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Gather around the table and warm up with a tasty bowl of our easy chicken taco soup! This delicious dish is packed full of zesty and bold flavors, from succulent chicken to smoky cumin, sweet corn, and crunchy tortilla chips.

Chicken Taco Soup Ingredients

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You’ll need:

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cloves of garlic, finely chopped
• 1 jalapeño diced, seeds removed
• 2 whole skinless, boneless chicken breasts
• 1 tablespoon chili powder
• ½ teaspoon ground cumin 
• 1 teaspoon oregano
• 1 (15-ounce) can of black beans, drained and rinsed
• 1 cup fresh or frozen corn
• 1 (28-ounce) can of diced tomatoes
• 1 cup salsa 
• 5 cups chicken broth
• 1 teaspoon salt
• ½ teaspoon black pepper

For Garnish

• 1 cup crushed tortilla chips
• ¾ cup grated cheddar cheese
• 1 lime cut in quarters
• ¼ cup chopped cilantro

Substitutions and Additions

GLUTEN-FREE: To make this easy taco soup recipe gluten-free, simply use gluten-free tortillas or omit them altogether.

How to Make This Chicken Taco Soup Recipe

STEP ONE: In a large pot over medium-high heat, add the vegetable oil. Once the oil is hot, add the onion, garlic, and jalapeños, and cook for 5 minutes or until the onion has softened.

STEP TWO: Add the chicken breasts to the bottom of the pot, followed by the rest of the ingredients. Stir.

STEP THREE: Reduce heat to medium-low and simmer uncovered for 25 minutes. 

STEP FOUR: Remove the chicken breasts from the pot, and shred the cooked chicken with two forks.

STEP FIVE: Add the shredded chicken to the soup and stir. 

STEP SIX: Serve hot in bowls garnished with your favorite toppings, including crushed tortilla chips, cheese, a quarter of a lime, and fresh cilantro.

How To Serve

There are so many ways to enjoy this delicious soup! One of my favorites is to top it with shredded cheese, tortilla chips, and lime. Another great way to enjoy this soup is to add sour cream and green onions on top. Don’t forget to serve your bowl of soup with homemade dinner rolls to mop up the drips. 

Our cabbage roll soup and stuffed pepper soup are two more easy dinner ideas that the whole family will love.

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Storage

IN THE FRIDGE: To keep the leftover soup, place it in an airtight container and store it in the fridge for up to four days. When you’re ready to eat it, reheat the soup on the stove over medium heat until it’s warmed through. 

IN THE FREEZER: This soup freezes really well. To freeze, place the cooled soup in a freezer-safe container and store it in the freezer for up to three months. When you’re ready to eat it, thaw the soup overnight in the fridge. 

This simple chicken taco soup has all the flavourful ingredients of tacos without the mess. Not only is it incredibly tasty, but it’s also super simple to make and requires minimal prep time – perfect for busy weeknights when you need something warm and comforting in your tummy. 

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Chicken Taco Soup

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This chicken taco soup is an entire fiesta in one bowl, with plenty of taco flavors, tender chicken, and hearty vegetables; perfect for taco night.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 6

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Ingredients

  

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• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cloves garlic, finely chopped
• 1 jalapeño diced, seeds removed
• 2 whole chicken breasts, skinless and boneless
• 1 tablespoon chili powder
• ½ teaspoon ground cumin
• 1 teaspoon oregano
• 15 ounces black beans, drained and rinsed
• 1 cup fresh or frozen corn
• 28 ounces diced tomatoes
• 1 cup salsa
• 5 cups chicken broth
• 1 teaspoon salt
• ½ teaspoon black pepper

Garnish

• 1 cup crushed tortilla chips
• ¾ cup grated cheddar cheese
• 1 lime, cut in quarters
• ¼ cup chopped cilantro

Instructions

 

• In a large pot over medium-high heat, add the vegetable oil. Once the oil is hot, add the onion, garlic, and jalapeños, and cook for 5 minutes or until the onion has softened.
• Add the chicken breasts to the bottom of the pot, followed by the rest of the ingredients. Stir.
• Reduce heat to medium-low and simmer uncovered for 25 minutes.
• Remove chicken breasts from the pot, and with two forks, shred the chicken.
• Add the shredded chicken to the soup and stir.
• Serve hot in bowls garnished with crushed tortilla chips, cheese, a quarter of a lime, and fresh cilantro.

Notes

• The great thing about this taco chicken soup recipe is that it’s so easy to customize to your liking. So go ahead and experiment until you find your perfect soup.
• This soup can also be made in a slow cooker. Simply add all the ingredients to the slow cooker and cook on low for six hours or on high for three hours.
• If you’re a fan of spicy food, keep the jalapeño seeds rather than removing them.

Nutrition

Calories: 299kcal | Carbohydrates: 49g | Protein: 16g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 7mg | Sodium: 1586mg | Potassium: 835mg | Fiber: 11g | Sugar: 8g | Vitamin A: 949IU | Vitamin C: 22mg | Calcium: 183mg | Iron: 4mg

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