Amazing Chicken Taco Soup Recipe

Oh, friends, let me tell you about chicken taco soup. It’s not just a meal; it’s a warm hug in a bowl. I can almost smell it now – that savory aroma of simmering chicken, the earthy scent of cumin, and that little zing of chili powder. This chicken taco soup is like a time machine, instantly transporting me back to my grandma’s kitchen. I remember sitting at her big, wooden table, the steam from my bowl fogging up my glasses as I slurped down every last drop.

There was one time I tried to make a big batch of chicken taco soup for a potluck, and I completely forgot to add the beans! Can you imagine? It was basically just spicy chicken broth. I was mortified, but everyone was so kind and said it was still delicious! That’s when I learned the importance of double-checking my ingredients. I always triple-check them now!

This chicken taco soup recipe has become a staple in our house for so many reasons. It’s quick, it’s easy, and it’s infinitely customizable. On those crazy weeknights when the kids have soccer practice and homework is piling up, this soup is my saving grace. I can throw everything into the slow cooker in the morning, and by dinnertime, a hearty, flavorful meal is ready and waiting. The slow cooker really is a busy parent’s best friend.

I first started experimenting with chicken taco soup back when I was a newlywed and trying to impress my husband with my culinary skills. I stumbled upon a basic recipe online, but I quickly realized that it needed some tweaking. Over the years, I’ve added my own touches – a squeeze of lime juice at the end, a dollop of sour cream, and a generous handful of cilantro. It’s become “my” recipe, the one everyone asks for.

My whole cooking philosophy revolves around creating dishes that are both delicious and approachable. I believe that anyone can cook, and I want to empower you to feel confident in the kitchen. So, grab your apron, and let’s make some chicken taco soup together! You’ll be amazed at how simple and satisfying it is. Let’s turn your kitchen into a fiesta!

What You’ll Need for This Chicken Taco Soup

Alright, let’s gather our ingredients for this amazing chicken taco soup! Here’s what you’ll need:

• 1.5 lbs boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1 (15-ounce) can corn, drained
• 1 (10-ounce) can diced tomatoes and green chilies (like Rotel), undrained
• 1 (15-ounce) can tomato sauce
• 4 cups chicken broth
• 1 packet taco seasoning
• 1 teaspoon cumin
• ½ teaspoon chili powder
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, avocado, cilantro, tortilla chips

I always use organic chicken breasts for my chicken taco soup – I just feel better knowing where my food comes from. You can often find them on sale at your local grocery store, or even better, buy in bulk and freeze them! This way, you’re always prepared for a soup night. When making chicken taco soup, I’ve learned that fresh veggies make a huge difference in flavor. I try to buy my onions and peppers from the farmer’s market whenever possible. The fresher, the better!

Here’s a chicken taco soup trick I learned from my mom: sautéing the onions and peppers before adding them to the soup really deepens the flavor. It’s an extra step, but trust me, it’s worth it! Sautéing them brings out their natural sweetness and adds a layer of complexity to the soup.

For a quick and easy shortcut, you can use pre-diced onions and peppers. I won’t judge! We all have those busy days. As for saving money, dried beans are a great option. Just soak them overnight and cook them before adding them to the chicken taco soup. They’re much cheaper than canned beans and just as nutritious. Plus, you can control the amount of salt that goes into them.

And speaking of storage, leftover ingredients like diced onions, peppers, and canned beans can be stored in airtight containers in the refrigerator for a few days. This makes meal prepping for chicken taco soup even easier!

Let’s Make This Chicken Taco Soup Together

Okay, let’s get cooking! This chicken taco soup recipe is so simple, even the most novice cook can nail it. Follow these easy steps, and you’ll have a delicious and comforting meal in no time.

1. Prepare the Chicken: If you’re using raw chicken, you have a couple of options. You can either poach the chicken breasts in a separate pot until cooked through, then shred them. Or, for an even easier method, you can add the raw chicken breasts directly to the pot or slow cooker. They’ll cook right in the soup! If poaching, simply place the chicken breasts in a pot of boiling water and cook for about 15-20 minutes, or until the internal temperature reaches 165°F.
2. Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and chopped bell pepper and cook for another 2-3 minutes, until fragrant. I learned the hard way with chicken taco soup that burning the garlic will ruin the whole batch, so keep a close eye on it! Burnt garlic has a bitter taste that can overpower the other flavors in the soup.
3. Combine Ingredients: Add the black beans, kidney beans, corn, diced tomatoes and green chilies, tomato sauce, chicken broth, taco seasoning, cumin, and chili powder to the pot. Stir to combine. Make sure all the ingredients are well mixed for even flavor distribution.
4. Add Chicken: If you pre-cooked your chicken, add the shredded chicken to the pot. If you’re using raw chicken, nestle the chicken breasts into the soup. Ensure the chicken is fully submerged in the liquid so it cooks evenly.
5. Simmer (or Slow Cook): Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 30 minutes. If you’re using raw chicken, simmer until the chicken is cooked through and easily shreds with a fork, about 20-25 minutes. Alternatively, you can transfer the soup to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. While the chicken taco soup is cooking, I usually do a quick clean up of my kitchen! This helps to keep the kitchen tidy and makes the whole cooking process more enjoyable.
6. Shred the Chicken: If you cooked the chicken in the soup, remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the pot. Shredding the chicken while it’s still warm makes it easier to pull apart.
7. Season and Serve: Season the chicken taco soup with salt and pepper to taste. Ladle into bowls and top with your favorite toppings. In my kitchen, chicken taco soup usually takes about an hour from start to finish, but it’s mostly hands-off time. Your chicken taco soup should smell like a fiesta in a bowl – savory, spicy, and utterly irresistible!

Don’t worry if your chicken taco soup seems a little thin at first; it will thicken as it simmers. And if you accidentally add too much spice, a dollop of sour cream will help tame the heat. Taste as you go and adjust the seasoning to your liking.

How I Love to Serve This Chicken Taco Soup

My family loves this chicken taco soup when I serve it with a big pile of tortilla chips for dipping. It’s also amazing with a dollop of sour cream, a sprinkle of shredded cheese, and a generous handful of fresh cilantro. A few slices of avocado on top add a creamy richness that takes it to the next level. The combination of flavors and textures is simply divine!

One of my go-to side dishes that pair with chicken taco soup is a simple cornbread. The sweetness of the cornbread complements the spiciness of the soup perfectly. I also love serving it with a side salad with a light vinaigrette. The salad adds a refreshing contrast to the rich and hearty soup.

This chicken taco soup is perfect for a cozy night in, a casual get-together with friends, or even a potluck. It’s also a lifesaver on busy weeknights when I need a quick and easy meal. When I make chicken taco soup, I usually make a double batch so we can have leftovers for lunch the next day. It’s just as delicious reheated!

If you have extra chicken taco soup, it’s delicious reheated. You can also use it as a filling for tacos or burritos. I’ve even seen people use it as a topping for nachos! The possibilities are endless. Get creative and find your favorite way to enjoy it.

During the summer, I sometimes add a squeeze of lime juice and a handful of chopped tomatoes to brighten up the flavor. In the winter, I like to add a can of green chilies for an extra kick of heat. This soup is truly versatile and can be adapted to suit any season or preference.

Friends always ask for this chicken taco soup recipe, and I’m always happy to share it. It’s just one of those dishes that everyone loves! For a different twist, try my Spicy Brazilian Coconut Chicken recipe. It will also leave your friends impressed!

Your Chicken Taco Soup Questions Answered

I’ve gotten so many questions about my chicken taco soup over the years, so I thought I’d answer some of the most common ones here. Hopefully, this will help you troubleshoot any issues and make the perfect bowl of soup every time.

Q: Can I make this chicken taco soup in a slow cooker?
A: Absolutely! In fact, that’s my preferred method. Just throw all the ingredients into the slow cooker, set it on low for 6-8 hours, and you’ll have a delicious, hearty soup waiting for you when you get home. Try the Veggie-Packed Slow Cooker Chicken Taco Soup for another variation.

Q: Can I use frozen chicken?
A: Yes, you can use frozen chicken, but I recommend thawing it first for the best results. If you’re short on time, you can add the frozen chicken directly to the pot or slow cooker, but it will take longer to cook. Keep in mind that the cooking time will need to be adjusted accordingly.

Q: Can I make this chicken taco soup vegetarian?
A: Of course! Just omit the chicken and add an extra can of beans or some chopped vegetables like zucchini or squash. You can also add some vegetable broth to enhance the flavor.

Q: What if I don’t have taco seasoning?
A: No problem! You can make your own taco seasoning by combining chili powder, cumin, paprika, garlic powder, onion powder, oregano, and salt. There are plenty of recipes online for homemade taco seasoning that you can easily customize to your taste.

Q: My chicken taco soup is too spicy! What can I do?
A: You know what I do when my chicken taco soup is too spicy? Add a dollop of sour cream or a splash of milk or cream. The dairy will help to cut the heat. You can also add a squeeze of lime juice to balance the flavors. A little bit of sweetness can also help, so consider adding a touch of honey or sugar.

Q: Can I freeze this chicken taco soup?
A: Yes, this soup freezes beautifully. Just let it cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 3 months. When you’re ready to eat it, simply thaw it overnight in the refrigerator and reheat it on the stovetop or in the microwave.

Q: What toppings do you recommend for this chicken taco soup?
A: The possibilities are endless! Some of my favorites include shredded cheese, sour cream, avocado, cilantro, tortilla chips, and a squeeze of lime juice. Check out my recipe for Chicken Avocado Melt Sandwich for another tasty topping idea!

My Final Thoughts on This Chicken Taco Soup

This chicken taco soup recipe holds a special place in my heart because it’s a dish that my whole family enjoys. It’s also incredibly versatile and easy to adapt to different tastes and preferences. Whether you like it mild or spicy, loaded with toppings or simple and classic, this soup is sure to please.

My chicken taco soup Pro Tips:

• Don’t be afraid to experiment with different toppings. The toppings are what really make this soup your own. Try adding different types of cheese, chopped vegetables, or even a drizzle of hot sauce.
• If you’re short on time, use pre-cooked chicken. Rotisserie chicken works great in this recipe. It saves you the step of cooking the chicken and adds a delicious smoky flavor to the soup.
• Make a big batch and freeze the leftovers for an easy weeknight meal. This soup is perfect for meal prepping and can be easily reheated for a quick and satisfying dinner.

Some chicken taco soup variations I’ve tried with my family include adding black olives, using different types of beans, and swapping the chicken for ground beef or turkey. My son loves it when I add a can of green chilies for an extra kick of heat, while my daughter prefers it with a dollop of sour cream and a sprinkle of cheese. And if you are looking for something similar but different, check out this Easy Chicken Taco Soup • Salt & Lavender, 

I hope you’ll give this chicken taco soup a try. It’s a dish that’s sure to warm your heart and fill your belly. And remember, cooking should be fun and relaxing. Don’t stress about making it perfect – just enjoy the process and the delicious results!

So go ahead, get creative, and make this chicken taco soup recipe your own! I can’t wait to hear what you think!

Print