October 13, 2023Review Recipe
Table of Contents
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
If you’re looking for a flavorful, comforting meal, chicken taco soup should definitely be on your menu.
This dish combines the savory goodness of chicken with bold Mexican-inspired spices and a touch of creaminess from the cheese. The result is a hearty, filling soup that hits all the right notes when it comes to taste.
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 2 cloves of garlic, finely chopped
- 1 jalapeño diced, seeds removed
- 2 whole skinless, boneless chicken breasts
- 1 tablespoon of chili powder
- ½ teaspoon of ground cumin
- 1 teaspoon of 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 of salsa
- 5 cups of chicken broth
- 1 teaspoon of salt
- ½ teaspoon of black pepper
- 1 cup of crushed tortilla chips
- ¾ cup of grated cheddar cheese
- 1 lime cut in quarters
- ¼ cup of chopped cilantro
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.
Substitutions And Additions
GLUTEN-FREE: To make this easy taco soup recipe gluten-free, simply use gluten-free tortillas or omit them altogether.
CHICKEN BROTH: If you’re out of chicken broth, don’t worry. You can easily swap it with vegetable broth or even water.
BLACK BEANS: Pinto beans or kidney beans can step in for black beans if that’s what you have on hand.
They’ll bring their unique earthy flavors to the mix, creating a subtly different but equally delicious soup.
SALSA: Get creative with your salsa choice! Whether it’s mild, medium, or hot, the type of salsa you use will influence the heat and flavor of your soup.
Feel free to experiment and find your preferred level of spice.
CHEESE: Experiment with different cheeses for topping your soup. Sharp cheddar, Monterey Jack, or even crumbled queso fresco can all bring their unique cheesy goodness to the table.
How to Make This Chicken Taco Soup Recipe
All the ingredients for this delicious and flavorful soup come together in a single pot on your stove. Allow it to simmer away while the flavors all mingle together before garnishing it with your favorite toppings and serving.
OUR RECIPE DEVELOPER SAYS
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.
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 five minutes or until the onion has softened.
If you’re a fan of spicy food, keep the jalapeño seeds rather than removing them.
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, guacamole, and green onions on top.
This is a fantastic soup to have on hand in the freezer for a busy weeknight, and it freezes exceptionally well.
MAKE AHEAD: If you’re planning ahead, this soup can be a real time-saver. You can prepare it up to two days in advance and keep it in the fridge until you’re ready to serve.
Just make sure to let it cool to room temperature before refrigerating. This will prevent any excess condensation from forming in your storage container.
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: 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.
REHEATING: Whether you’re reheating a bowl from the fridge or one you’ve pulled from the freezer, there are a few methods to choose from:
- STOVETOP: Gently warm the soup in a saucepan over medium-low heat. Stir occasionally until it’s heated through. You may need to add a splash of broth or water to adjust the consistency.
- MICROWAVE: For a quick fix, microwave individual servings in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until the desired temperature is reached. Be cautious not to overheat, as it can lead to uneven heating.
Why We Love This Recipe
FLAVOR EXPLOSION: This soup is a burst of Mexican-inspired flavors in every spoonful. From the savory chicken and hearty beans to the zesty tomatoes and aromatic spices, it’s a delightful fiesta.
MAKE AHEAD FRIENDLY: Busy weeknight? No problem. You can prepare this soup in advance, saving you time and ensuring you have a homemade, wholesome meal ready when you need it.
COMFORT IN A BOWL: When you’re seeking comfort food that’s both hearty and nutritious, this chicken taco soup delivers. It’s a filling dish that’s perfect for chilly evenings or when you simply crave a cozy, satisfying dinner.
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.
FREQUENTLY ASKED QUESTIONS
Yes, this soup can easily be made in advance. I would also recommend adding the garnishes right before you serve the soup, so they don’t get wilted or soggy.
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.
To shred chicken, use two forks. Holding one in each hand, use them to pull the chicken apart.
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Chicken Taco Soup
- 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
- 1 cup crushed tortilla chips
- ¾ cup grated cheddar cheese
- 1 lime, cut in quarters
- ¼ cup chopped cilantro
- 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.
- 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.