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Chicken Taco Soup

Creamy Chicken Taco Soup Recipe

Chicken Taco Soup is a flavorful and hearty soup made withchicken, beans, corn, tomatoes, and taco seasonings. It has a rich, savorybroth with a bit of heat, perfect for warming up on a chilly day. The soupoffers the familiar taste of tacos in a comforting, easy-to-eat bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Course: Soup
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 lb chicken breast or thighs boneless, skinless
  • 1 medium onion diced
  • 1 green bell pepper diced
  • 2 cloves garlic minced
  • 1 can 15 oz diced tomatoes (with green chilies, optional)
  • 1 can 15 oz black beans (drained and rinsed)
  • 1 can 15 oz corn kernels (drained)
  • 4 cups chicken broth
  • 1 packet taco seasoning or homemade seasoning mix
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper optional, for heat
  • Salt and pepper to taste
  • 1 cup shredded cheese cheddar or Mexican blend
  • 1/4 cup sour cream for serving
  • Chopped cilantro for garnish
  • Tortilla chips for serving

Equipment

  • Large Soup Pot
  • Sharp knife
  • Cutting board
  • Can Opener
  • Wooden Spoon or Ladle
  • Measuring Spoons

Method
 

  1. Cook the Chicken: Heat the olive oil in a large soup pot over medium heat. Add the chicken breast or thighs and cook for 5-7 minutes on each side until golden brown. Remove from the pot and set aside to cool. Once cooled, shred the chicken using two forks.
  2. Sauté the Vegetables: In the same pot, add the diced onion and green bell pepper. Cook for 3-4 minutes, stirring occasionally, until they soften. Add the garlic and cook for an additional 1 minute until fragrant.
  3. Add the Broth and Canned Ingredients: To the pot, add the chicken broth, diced tomatoes, black beans, corn, and the shredded chicken. Stir well to combine.
  4. Season the Soup: Sprinkle in the taco seasoning, cumin, chili powder, cayenne pepper (if using), salt, and pepper. Stir everything together and bring the soup to a boil. Once boiling, reduce the heat and simmer for 20-25 minutes, allowing all the flavors to meld together.
  5. Serve: Ladle the soup into bowls. Top with shredded cheese, a dollop of sour cream, and a sprinkle of fresh cilantro. Serve with tortilla chips for a crunchy contrast.

Notes

I cooked this Chicken Taco Soup for my family last week, and it quickly became a favorite. It’s not only incredibly easy to make, but it’s also customizable to fit everyone’s preferences. You can make it spicier or milder depending on your taste, and the combination of chicken and hearty veggies makes it a well-rounded meal. Whether you're meal prepping for the week or serving a crowd, this soup will always hit the spot!