Go Back

Chicken Taco Soup

This Chicken Taco Soup is a hearty, flavorful Mexican-inspired soup made with tender chicken, beans, corn, tomatoes, and taco seasoning. Easy to make on the stovetop or as a crockpot meal, it’s comforting, customizable, and perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 lb chicken breast thighs, or ground chicken
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 packet taco seasoning
  • 1 can black beans drained and rinsed
  • 1 can pinto or kidney beans drained
  • 1 can corn drained
  • 1 can diced tomatoes with green chilies
  • 4 cups chicken broth
  • Salt and black pepper to taste
  • Optional Add-Ins
  • 4 oz cream cheese for creamy soup
  • 1 cup shredded cheddar or Mexican-blend cheese
  • Tortilla strips or crushed chips

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion and garlic; sauté until fragrant and softened.
  3. Add chicken (or ground chicken) and cook until lightly browned.
  4. Sprinkle taco seasoning over the chicken and stir well.
  5. Add black beans, pinto beans, corn, diced tomatoes, and chicken broth.
  6. Bring to a boil, then reduce heat and simmer for 20–25 minutes.
  7. If using whole chicken pieces, shred them and return to the pot.
  8. Season with salt and pepper to taste before serving.
  9. Crock Pot Method:
  10. Add all ingredients to a slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4 hours, then shred chicken and stir.

Notes

Ground chicken creates a heartier ground chicken soup texture.
Swap chicken with turkey for an easy turkey taco soup variation.
Add cream cheese for creamy chicken tortilla soup crock pot style.
Top with shredded cheese for a cheesy chicken tortilla soup finish.
Store leftovers in the fridge for up to 4 days or freeze for 3 months.