Easy Chicken Taco Soup Recipe: A Fiesta in a Bowl!

Welcome to the delightful journey of making a mouthwatering Chicken Taco Soup. Packed with rich flavors and wholesome ingredients, this soup is sure to become a family favorite. Whether you’re hosting a cozy gathering or simply craving a comforting meal, this recipe has got you covered.

This recipe is very easy and customizable! You can make this on the stove top in under an hour or you can cook it low and slow in the crockpot throughout your busy afternoon. It’s so easy, just dump all your ingredients into your pot, and let the flavors do all the work for you. So let’s get into it!

What you’ll need to make chicken taco soup

Equipment:

Ingredients:

Olive oil – you can also use butter. 

Onion – I used a yellow onion. But you can use any onion of choice. 

Canned corn kernels – you can also use fresh and frozen corn. 

Canned red kidney beans – you can also use chili beans.

Canned black beans

Canned tomato sauce

Canned diced tomatoes – I used some fresh tomatoes that I had but you can use fresh or canned. 

Salsa – I used a black bean and corn salsa but any will work.

Canned green chiles

Chicken broth – I used my homemade chicken broth. If you’d like to learn how to make this yourself click HERE

Rotisserie chicken – you can use raw chicken breasts and let them cook in the soup and then shred when they are up to temp. This is best when using a crock pot! 

Taco seasoning – I used a homemade Mexican seasoning mix. If you’d like the recipe, let me know in the comments below! 

Rice – I used some Mexican rice I had leftover, but you can use 1 cup uncooked rice and let it cook in your soup. 

Salt and pepper to taste

tips for making chicken taco soup

Crockpot Method –

Making Chicken Taco Soup in a crockpot is a breeze!

I would use uncooked chicken thighs (try 4 of them) or chicken breasts (try 2 of them). Thighs are less likely to dry out so if using the crockpot, I would use thighs.

I would use uncooked rice when using the crockpot. Add the uncooked rice 1 hour before serving to cook the rice fully. Make sure the crockpot is on high.

Simply combine all the ingredients in the crockpot. Cook on low heat for 6-8 hours or high heat for 3-4 hours, until the flavors meld together perfectly.

Toppings options for Chicken Taco Soup –

  • Tortilla strips
  • Fresh cilantro
  • Sour cream or Greek yogurt
  • Shredded cheddar cheese or Tex-Mex blend cheese
  • Hot Sauce of choice
  • Sliced jalapenos
  • Lime wedge

how to make chicken taco soup

Heat olive oil or butter in a large pot over medium heat. Add the chopped onion and sauté until translucent, releasing a tantalizing aroma.

Next, add the diced tomatoes, and sauté for a couple minutes. Then add the taco seasoning.

Time to add a zesty kick – pour in the salsa, green chiles and corn kernels.

Next, add the black beans and kidney beans.

Add the chicken and the chicken broth (I used frozen bone broth)

Add the tomato sauce and stir to combine then cover. Let simmer for 20 minutes to 2 hours, allowing the flavors to develop and intensify.

Next, add the rice. If you’re using cooked rice, add it 10 minutes before serving. If you’re using uncooked rice, add it 20-30 minutes before serving to let the rice cook in the soup. Season your Chicken Taco Soup with a touch of salt and pepper, customizing the taste to suit your preferences.

Your tantalizing Chicken Taco Soup is now ready to be served! Ladle it into bowls and present them with an array of optional toppings – fresh cilantro, creamy sour cream, shredded cheddar cheese, crispy tortilla strips, and zesty hot sauce.

Congratulations! You’ve just crafted a remarkable Chicken Taco Soup that will leave your guests and family craving for more. This savory and wholesome dish perfectly balances flavors, textures, and colors to create a fiesta in a bowl. So, go ahead and savor every spoonful of this delightful creation and share the joy with your loved ones. Happy cooking!

Chicken Taco Soup

Welcome to the delightful journey of making a mouthwatering Chicken Taco Soup. Packed with rich flavors and wholesome ingredients, this soup is sure to become a family favorite. Whether you're hosting a cozy gathering or simply craving a comforting meal, this recipe has got you covered.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Soup
Cuisine Mexican
Servings 6 servings

Equipment

  • Large Stock Pot
  • Strainer
  • Crockpot optional

Ingredients
  

  • 1 tbsp Olive oil or butter
  • 1/2 Chopped yellow onion
  • 1 15oz Canned corn kernels fresh or frozen works as well
  • 1 15oz Canned red kidney beans Drained and rinsed
  • 1 15oz Canned black beans Drained and rinsed
  • 1 15oz Canned tomato sauce
  • 1 15oz Canned diced tomatoes
  • 1 4oz Canned diced green chiles
  • 1 cups Salsa
  • 3 cups Chicken broth
  • 2 cups Cooked chicken breast diced
  • 1 packet Taco seasoning
  • 1 cup Uncooked rice
  • Salt and pepper to taste

Instructions
 

  •  Heat olive oil or butter in a large pot over medium heat. Add the chopped onion and sauté till caramelized. Add tomatoes and sauté tomatoes for a couple minutes, then add taco seasoning. 
  • Next, add the salsa, green chiles, corn kernels, red kidney beans, and black beans into the pot.
  • Add the diced rotisserie chicken, chicken broth and tomato sauce into the pot
  • Let simmer for at least 20 minutes to infuse the flavors together. Can let cook up to 2-4 hours for more flavor.
  • Next add the uncooked rice 30 minutes before serving to let the rice cook in the soup.
  • Season with salt and pepper to taste
  • Your Chicken Taco Soup is now ready to be served! See the notes for topping ideas. Happy Cooking!

Notes

Topping ideas: 
  • Tortilla strips
  • Fresh cilantro
  • Sour cream or Greek yogurt
  • Shredded cheddar cheese or Tex-Mex blend cheese
  • Hot Sauce of choice
  • Sliced jalapenos
  • Lime wedge
Keyword Chicken, Mexican, Soup, Taco

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