Excite your taste buds with this flavorful and easy-to-make taco chicken soup! This simple recipe only takes minutes of prep, and makes for a delicious Mexican-inspired dinner that you can enjoy any day of the week.
Serve it with a side of sweet corn muffins or cornbread rolls for a comforting meal that will warm everyone up even on the most chilly of evenings!
SOUP FOR THE WIN!
When temperatures start to dip, soup is one of my very favorite things to serve my family. Here’s what I love about this one:
- Just like my ever popular taco soup with ranch dressing, this version has all the flavors of tacos, but in a warm bowl of soup.
- Using a can of Rotel is a great shortcut – no dicing onions or peppers!
- It is packed with healthy ingredients, but it is absolutely delicious and hearty.
- I almost always have all the ingredients on hand, so running to the store for exotic ingredients.
- It’s easier to eat (and serve) than actual tacos.
- The garnishes. Oh boy do the garnishes take it up a notch. Avocado and cheese are my favorites, but my husband and kids love the tortilla chips. Feel free to get creative with your toppings.
- Unlike most creamy soups, this one freezes really well. I like to chill it, then freeze it in heavy duty ziplock bags.
HOW TO MAKE TACO CHICKEN SOUP
- CHICKEN – In a large soup pot, heat the oil over medium high heat. Cook the chicken breasts until brown on both sides. (This only takes 2-3 minutes on each side if your pan is hot. You don’t need to cook all the way through.)
- COMBINE – Add the chicken broth, Rotel, diced tomatoes, black beans, pinto beans, taco seasoning, dry ranch dressing, and sugar.
- SIMMER – Bring to a boil. Reduce heat to low and simmer for 30 minutes uncovered.
- SHRED – Remove chicken and shred. Usually I just use two forks, but when I’m in a hurry, I will put the chicken in a bowl or my kitchenaid and beat it. It works fast, so don’t over-shred it!
- HEAT – Return the shredded chicken to the pot with the frozen corn. Heat through.
- GARNISH – Ladle the soup into bowls and serve all your favorite toppings on the side.
Slow cooker instructions:
Brown the chicken as directed, or skip that step and just add the raw chicken to your crock pot. (Eliminate the oil.) If you brown the chicken, cook on low for 3-4 hours, adding the corn with the rest of the ingredients.
For raw chicken, add another hour to the cook time.
Instant Pot Instructions:
Use the saute setting to brown the chicken. Scrape up all of the browned bits. Add all of the remaining ingredients. Set your Instapot to Manual for 9 minutes, then use the quick release.
If using raw chicken, cook for 10 minutes, then use quick release. (omit the oil)
SUGGESTED TOPPINGS:
- diced avocados
- sour cream
- grated cheddar or Mexican blend cheese
- tortilla chips or tortilla strips
- chopped cilantro
- sliced green onions
- diced red, yellow, or green bell peppers
- fresh lime juice
How to store leftover soup?
This chicken taco soup will last in an airtight container in the refrigerator for 4-5 days. We actually think it’s better the next day.
You can also freeze leftover soup. Let it cool completely, then transfer to a freezer safe container. I like to use freezer ziplock bags so I can squeeze out all the excess air. The soup will keep in the freezer for 3-4 months.
To reheat, you can simply reheat individual bowls in the microwave, or heat the soup in a saucepan or pot.
CHICKEN TACO SOUP VARIATIONS:
- For a creamy soup, you can whisk in a can of cream of chicken soup, or stir in 8 ounces of warmed cream cheese. It may take awhile for the cream cheese to melt completely.
- You can replace the pinto or black beans with a can of chili beans.
- If you can’t find Rotel (diced tomatoes with green chilies), you can substitute an additional can of diced tomatoes and a 4 oz can of diced green chilies.
- We like the fresh flavor of frozen corn, but you can use a can of corn if you prefer.
- I like to use my homemade taco seasoning, but you can use store bought if you like.
- In a pinch, you can use shredded rotisserie chicken instead of cooking chicken breasts. Just add the chicken to the pot with the other ingredients and simmer as directed.
MORE HEARTY SOUP RECIPES:
- Sausage and Potato Soup
- Easy Clam Chowder
- Instant Pot Beef Stew
- Keto Hamburger Soup
- Olive Garden Chicken Gnocchi Soup Recipe
- Bacon Corn Chowder
- Chicken Enchilada Chili
- Chicken Pot Pie Soup
TACO CHICKEN SOUP
Chicken Taco Soup Recipe
Equipment
Ingredients
- 1 Tbsp olive oil
- 1 ½ pounds boneless skinless chicken breast
- 3 cups chicken broth
- 1 10 oz cans Rotel
- 1 15 oz can diced tomatoes
- 1 15 oz can black beans drained
- 1 15 oz can pinto beans drained
- ¼ cup taco seasoning
- 1 tsp dry ranch dressing mix
- 1 tsp sugar
- 2 cups frozen corn
Instructions
- Heat the oil in a large soup pot over medium high heat. Add the chicken and brown on both sides for 2-3 minutes. You do not need to cook the chicken all the way through.
- Add the chicken broth, Rotel, diced tomatoes, black beans, pinto beans, taco seasoning, dry ranch dressing mix, and sugar. Bring to a boil.
- Reduce heat to low or medium low and simmer, uncovered, for about 30 minutes.
- Remove the chicken and shred it. Return it to the pot with the corn. Heat through.
- Serve soup hot with garnishes such as sour cream, grated cheese, tortilla chips, and diced avocado.
Notes
Nutrition
If your family enjoys Mexican flavor like mine does, it bet they are going to love this taco soup with chicken! If you try it, be sure to come back and leave a comment. 🙂
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Tried a lot of chicken taco soup recipes and this one is notable! So hearty and delicious!
Thanks so much for taking the time to let me know you loved the soup. I sure appreciate it! 🙂
Easy to make and perfect for chilly nights, it’s a go-to recipe. So good and filling.
The soup is absolutely delicious! I’ve added it to my weekly rotation and even freeze the leftovers!