Made with shredded chicken, diced tomatoes, beans, corn, and a handful of warm spices, this Chicken Taco Soup is a dinner the whole family will love. Customize each bowl with your favorite toppings and serve with warm tortillas for a fun twist on Taco Tuesday!
Today’s recipe is a twist on my easy taco soup, made with shredded chicken instead of beef. The seasonings are a bit different too – I opted to use a variety of individual spices vs the seasoning packets in the beef version. Both are big hits in the family and we recently enjoyed this chicken taco soup on Taco Tuesday. I love to add a little bar of toppings so everyone can customize their own bowl and that was a big hit.
Why You’ll Love This Chicken Taco Soup Recipe
Here are a few reasons why we love this soup so much.
- Quick & easy. This soup is not one that needs to simmer for hours. In fact, it takes just 40 minutes from start to finish. As a busy mom, that’s probably my favorite thing about it. I can whip it up anytime and don’t have to listen to complaints of “but is it ready yet?! when’s dinner!?” because it comes together so quickly.
- Great flavor. There is no shortage of flavor in this chicken taco soup. There are diced tomatoes with green chilies, a handful of spices, sour cream, and a few veggies. All combine to give this soup just the right amount of heat and Mexican flavor without making it too spicy.
- Easy to customize. If you do like spicy things, you can easily add some heat to this soup. And if your family is 100% no spice, you can tone it down a bit too. Plus everyone can add their own toppings, ensuring they get exactly what they want.
For another tasty chicken soup, check out my slow cooker chicken tortilla soup recipe too.
What You’ll Need
This soup is made with shredded chicken, beans, veggies, and lots of spices. You can find the exact measurements in the recipe card below.
- Olive oil – For cooking the veggies.
- Onion & garlic – Aromatics for added flavor.
- Red bell pepper – For flavor and a pop of color.
- Chicken broth – I always recommend low sodium broth in soups.
- Diced tomatoes with green chilies – Rotel or similar. You can control the heat level here by opting for mild, medium, or spicy.
- Black beans – Drain and rinse before using.
- Corn – You can use a can of drained corn or frozen corn.
- Spices – Chili powder, garlic powder, cumin, smoked paprika, oregano, salt, and pepper add the Mexican flavor to this taco chicken soup.
- Chicken – Cooked and shredded. Leftover rotisserie chicken or roast chicken is perfect.
- Sour cream – Adds a creaminess to the broth, along with a bit of tangy flavor.
How To Make Chicken Taco Soup
Here’s an overview of how to make this easy chicken taco soup. You can find the printable version of the instructions in the recipe card below.
- Cook the veggies. Cook the onion and bell pepper in the olive oil for about 5 minutes. Stir in the garlic and cook for an additional minute.
- Combine the ingredients. Pour in the chicken broth, diced tomatoes, beans, and corn. Stir to combine then mix in the seasonings.
- Simmer. Bring the mixture to a simmer. Add the chicken and then stir in 1/2 cup of the sour cream. Continue simmering for 20 minutes.
- Enjoy. Ladle into bowls and serve with a dollop of sour cream and your favorite toppings. Enjoy!
Tips & Variations
Here are a few tips for making the best chicken taco soup, as well as some ways to customize it.
- Simmer, don’t boil. Once you add the sour cream to the broth, be sure to keep the soup at a gentle simmer. Boiling it can cause the sour cream to separate or curdle.
- Adjust the heat level. Adjust the spice level by increasing or decreasing the amount of chili powder. For extra heat, add a pinch of cayenne or some chopped fresh jalapeños.
- Add more veggies. I sometimes like to add a handful or two of spinach or kale towards the end of the recipe for additional texture and flavor.
- Finish with lime juice. Add a squeeze of fresh lime juice just before serving to brighten the soup a bit.
Topping Ideas
When I make this soup for the family, I like to offer a few different topping options so everyone can customize their own bowl. Here are some ideas:
- Sour cream
- Shredded cheese
- Tortilla strips
- Sliced jalapenos
- Diced or sliced avocado
- Hot sauce
I also usually like to serve this with some warm tortillas or crusty bread on the side to soak up all the yummy broth.
How To Store & Reheat Leftovers
- Fridge. Store any leftover chicken taco soup in an airtight container in the refrigerator for up to 3 days.
- Freezer. This soup freezes well. Allow it to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheat. To reheat, warm the soup on the stovetop over medium heat or in the microwave until heated through. Stir occasionally to ensure even heating.
More Soup Recipes To Try
- Green Chicken Enchilada Soup
- Mexican Street Corn Soup
- Lemon Chicken Orzo Soup
- Crockpot White Chicken Chili
- Chicken Barley Soup
- Crockpot Chicken Noodle Soup
Chicken Taco Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 1 red bell pepper diced
- 3 cloves garlic minced
- 4 cups chicken broth
- 2 10 ounce diced tomatoes with green chilies
- 15 ounces can black beans drained and rinsed
- 15 ounces can corn drained, or 1 ½ cups frozen corn
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups cooked and shredded chicken
- 1/2 cup sour cream plus more for topping
Optional toppings:
- Shredded cheese
- Tortilla strips
- Sliced jalapenos
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and diced red bell pepper. Cook until the onion is translucent and the bell pepper is tender, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- Pour in the chicken broth and add the diced tomatoes with green chilies, black beans, and corn. Stir to combine the ingredients.
- Add the chili powder, garlic powder, cumin, smoked paprika, oregano, salt, and pepper. Mix well and adjust seasoning to taste.
- Bring the mixture to a simmer and add the shredded chicken, stirring thoroughly.
- Stir in 1/2 cup of sour cream to make the soup creamy. Allow the soup to simmer gently for about 20 minutes, stirring occasionally.
- Serve the soup hot, garnished with a dollop of sour cream. Add any optional toppings such as shredded cheese, tortilla strips, sliced jalapenos, and fresh cilantro if desired. Enjoy!
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