Indulge in the vibrant flavors of this Chicken Taco Soup, a hearty and wholesome dish featuring tender chicken, a medley of beans, sweet corn, savory diced tomatoes, and a robust blend of taco seasoning and other aromatic spices. It’s a truly simple, comforting, and utterly delicious soup that’s perfect for any occasion.
An Easy, Flavorful One-Pot Chicken Taco Soup Recipe
Discover the ultimate weeknight hero with our Chicken Taco Soup – an incredibly versatile and flavorful dish that comes together in under 30 minutes! This recipe is designed for maximum taste with minimal effort, making it a beloved staple for busy families and seasoned home cooks alike. Its beauty lies in its adaptability; you can effortlessly tailor it to your specific preferences or dietary needs. Not a fan of spicy food? Easily omit the jalapeño or opt for mild diced tomatoes. Craving extra protein or fiber? Load it up with more beans or additional chicken. This soup is a celebration of customization, ensuring every spoonful is exactly to your liking.
Beyond its incredible flexibility, this Chicken Taco Soup offers an explosion of authentic Tex-Mex flavors. Each ingredient plays a crucial role in building a complex yet harmonious taste profile that will delight your palate. From the zesty kick of lime to the earthy warmth of cumin and the satisfying texture of beans, every component contributes to a truly memorable meal. Plus, it’s remarkably budget-friendly, utilizing common pantry staples to create a substantial dish that generously serves six people, guaranteeing full and happy bellies around the table. It’s also an excellent choice for potlucks, gatherings, or casual parties, where it’s sure to be a crowd-pleaser.
Frequently Asked Questions About Chicken Taco Soup
Tortilla strips are a fantastic topping for taco soup, adding a satisfying crunch. You can typically find them in the produce section of your grocery store, often near other salad toppings like croutons or bagged salads. Many stores also carry them in the international or snack aisle. If you can’t find pre-made strips, you can easily make your own by thinly slicing corn tortillas, baking or frying them until crispy, and seasoning with a pinch of salt.
Tri-color beans are simply a convenient blend of pinto, black, and red kidney beans typically sold together in one can. This mix offers a wonderful variety of textures and flavors. If your local store doesn’t carry a canned tri-color blend, there’s no need to worry! You can easily create your own mix by using individual cans of pinto, black, or red kidney beans. Just pick your favorite, or combine a couple for a richer medley. For instance, a can of pinto beans makes a great substitute. The best part is that you don’t need to drain any of the canned beans for this recipe; their liquid adds valuable flavor and helps to thicken the soup.
If you find Rotel diced tomatoes with green chiles too spicy, or if you simply prefer a milder flavor, a regular can of plain diced tomatoes is the perfect substitute. You’ll still get the essential tomato base without the added heat from the green chiles. Make sure to use an undrained can of diced tomatoes to maintain the right consistency in the soup.
Absolutely! This recipe is incredibly adaptable. To make it a delicious meatless taco soup, simply omit the chicken entirely. The beans and vegetables provide plenty of heartiness. If you’d like to switch up the meat, feel free to use cooked shredded turkey (perfect for Thanksgiving leftovers!), ground chicken, or even ground beef. If you opt for ground beef, we recommend browning it first and draining any excess fat before adding it to the soup to ensure the best flavor and texture. For a specific ground beef taco soup recipe, you can explore other options like a Crock Pot Taco Soup.
Yes, this Chicken Taco Soup adapts beautifully to a slow cooker! For optimal flavor, we recommend quickly browning the diced chicken and onion in a skillet first, before transferring them to the Crock Pot. This step adds a depth of flavor that really enhances the soup. However, if you’re short on time, you can simply combine all the ingredients directly into your slow cooker, cover it, and cook on low for 6-8 hours, or until the chicken is thoroughly cooked and reaches an internal temperature of 165°F (74°C). The longer simmer time in a slow cooker allows the flavors to meld wonderfully.
Once your Chicken Taco Soup is prepared on the stovetop, it can be easily transferred to a slow cooker set to the “warm” setting. This is an excellent way to keep the soup hot and ready to serve for several hours without overcooking it, making it ideal for entertaining guests or for a buffet-style meal. Stir occasionally to prevent sticking and ensure even heating.
If you’re sensitive to heat, customizing the spice level is straightforward. You can completely eliminate the chopped jalapeño from the recipe, or reduce the amount to just 1 tablespoon for a very subtle kick. Additionally, using a mild salsa and opting for regular diced tomatoes instead of Rotel (diced tomatoes with green chiles) will further ensure a milder flavor profile. Always taste as you go and adjust seasonings to your preference.
Storing leftovers is simple. Allow the soup to cool completely before transferring it to an airtight container. It can be safely stored in the refrigerator for up to 5 days, making it perfect for meal prepping throughout the week. For longer storage, this soup freezes beautifully. Transfer cooled soup to freezer-safe containers or bags, leaving a little headspace for expansion. It will keep well in the freezer for up to 3 months. When ready to enjoy, simply thaw in the refrigerator overnight and reheat gently on the stovetop or in the microwave until warmed through.
Essential Ingredients for Your Delicious Chicken Taco Soup:
Crafting this flavorful soup requires a harmonious blend of simple, readily available ingredients. Each component contributes to the rich, satisfying Tex-Mex profile that makes this soup a favorite. Below is a detailed list of what you’ll need. For precise measurements and the complete recipe, please refer to the recipe card further down the page.
- Oil: A good quality cooking oil, such as olive oil or vegetable oil, to sauté the chicken and onion, building the foundational flavors of the soup.
- Diced Chicken Breasts: Lean and tender, chicken breasts are ideal for this soup. If you prefer, chicken thighs can also be used for a richer flavor and more moisture. For a quicker preparation, consider using pre-cooked shredded chicken.
- Small Yellow Onion: Finely diced, the onion provides an aromatic base, adding depth and a touch of sweetness to the soup as it cooks.
- Chicken Stock: The liquid base of our soup. Chicken broth can be used interchangeably. For those managing sodium intake, low or no-sodium versions are excellent choices.
- Tri-Color Beans: These cans typically contain a mix of kidney, pinto, and black beans, offering diverse textures and flavors. Remember, there’s no need to drain these beans; their liquid adds to the soup’s richness. If unavailable, see the FAQ section for suitable alternatives or use individual cans of your favorite beans.
- Black Beans: An additional can of black beans enhances the hearty nature and distinct flavor of the soup. If black beans aren’t your preference, feel free to swap them out for another type of bean you enjoy, like cannellini or great northern beans.
- Diced Tomatoes with Green Chiles (Rotel): This ingredient is key for that signature Tex-Mex zest and a mild kick. Rotel is a popular brand, but any store-brand option will work just as well and can be more affordable. If you prefer a milder soup, simply substitute with a can of regular diced tomatoes, undrained.
- Canned Corn: A smaller can of corn adds bursts of sweet flavor and vibrant color. However, if you’re a corn lover, don’t hesitate to use a larger can. This recipe is wonderfully flexible!
- Salsa: Use your favorite brand of salsa to infuse the soup with authentic Mexican flavor. A medium-heat salsa adds complexity, while a mild one keeps it family-friendly. Herdez is a great choice, but any quality salsa will elevate the taste.
- Lime: Freshly squeezed lime juice is a non-negotiable for its bright acidity. It cuts through the richness of the soup and adds a refreshing, zesty finish that truly ties all the flavors together. If you happen to forget one at the store, the soup will still be delicious, but a squeeze of fresh lime is highly recommended.
- Chopped Jalapeño: For those who enjoy a little heat, a finely chopped jalapeño delivers a pleasant warmth. Adjust the amount to your preference, or omit it entirely for a mild soup. Remember to remove the seeds and membranes for less heat.
- Packet Taco Seasoning: A convenient way to impart all the classic taco flavors. Alternatively, you can opt for homemade taco seasoning for a custom blend and control over ingredients.
- Onion Powder: Enhances the savory onion flavor throughout the soup.
- Garlic Powder: A staple in Tex-Mex cooking, garlic powder adds a foundational aromatic note.
- Cumin: Earthy and warm, cumin is crucial for the authentic taco flavor profile.
- Black Pepper: A dash of black pepper rounds out the spice blend, adding a subtle sharpness.
How to Make Chicken Taco Soup: A Simple Step-by-Step Guide
Creating this delicious Chicken Taco Soup is incredibly straightforward and quick, making it an ideal choice for a satisfying meal any day of the week. Follow these easy steps to bring this flavorful dish to life in your kitchen:
Step 1: Sauté the Chicken and Onion
Begin by heating a large skillet or a sturdy pot over medium heat. Add the oil, allowing it to shimmer slightly. Then, introduce the diced chicken and the finely chopped yellow onion to the hot pan. Cook this mixture for approximately 4 minutes, stirring occasionally. During this initial cooking phase, the chicken will start to brown on the outside and the onion will soften, but the chicken will not be fully cooked through. This partial cooking helps to develop a deeper flavor base for your soup.
Step 2: Combine All Ingredients and Bring to a Boil
Once the chicken and onion have been sautéed, it’s time to add the rest of the wonderful ingredients that make this soup so special. Pour in the chicken stock, followed by the undrained tri-color beans and black beans. Add the can of diced tomatoes with green chiles (or plain diced tomatoes), the canned corn, your favorite salsa, and the fresh lime juice. Finally, stir in the chopped jalapeño (if using), the entire packet of taco seasoning, onion powder, garlic powder, and cumin, along with the black pepper. Give everything a good stir to ensure all the spices are well distributed and integrated into the liquid. Increase the heat to high and bring the entire mixture to a rolling boil.
Step 3: Simmer to Perfection
Once the soup reaches a boil, reduce the heat to low to medium. Place a lid on the pot and let the soup gently simmer for about 10 minutes. This simmering period is crucial as it allows all the flavors to meld together beautifully and ensures the chicken cooks through completely. The soup is ready when the chicken has reached an internal temperature of 165°F (74°C) and all ingredients are thoroughly warmed. Taste the soup and add salt if needed, adjusting to your personal preference. Give it one final stir.
Step 4: Serve and Garnish
Your flavorful Chicken Taco Soup is now ready to be enjoyed! Ladle generous portions into bowls. For the ultimate taco soup experience, garnish with your favorite toppings. We highly recommend crispy tortilla strips for texture, fresh chopped cilantro for brightness, a dollop of cool sour cream to balance the flavors, and a sprinkle of shredded cheese for extra creaminess. These toppings not only add visual appeal but also enhance the overall taste and enjoyment of the soup.
Craving More Delicious Recipes?
If you loved this comforting Chicken Taco Soup, you’re in for a treat! We have a wide array of hearty and flavorful recipes that are perfect for any meal. Explore our other popular soup and Tex-Mex inspired dishes designed to bring warmth and joy to your table:
- Crock Pot Taco Soup (with ground beef)
- Crock Pot Chicken Tortilla Soup
- White Chicken Enchilada Soup
- Red Chicken Enchilada Soup
- Hamburger Vegetable Soup
- Crack Chicken Soup with Cheddar Bay Biscuit Topping
- Taco Pasta Salad
- Taco Rice
- Crock Pot Taco Pasta
- Taco Potatoes
- Lasagna Soup
- Stuffed Pepper Soup
- Cheeseburger Soup
Chicken Taco Soup
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Ingredients
For the soup:
- 1 Tablespoon oil
- 1 pound diced chicken breasts (about 2.5 cups)
- 1 small yellow onion, finely diced
- 2 cups chicken stock (or chicken broth, can use low or no sodium if necessary)
- 15 ounce can tri-color beans (kidney, pinto and black beans) (do not drain or rinse)
- 15 ounce can black beans (do not drain or rinse)
- 14.5 ounce can diced tomatoes with green chiles, undrained (like Rotel)
- 8.75 ounce can corn (smaller can)
- 1 cup salsa (use your favorite, I like Herdez brand)
- 1 lime, juiced
- 2 Tablespoons chopped jalapeno
- 1 ounce packet taco seasoning
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon black pepper
Optional toppings:
- tortilla strips
- chopped cilantro
- sour cream
- shredded cheese
Instructions
- In a large skillet or pot over medium heat, add the oil, diced chicken, and finely chopped onion. Cook for 4 minutes, stirring occasionally. The chicken will not be fully cooked at this stage, but will start to brown.
- Add the chicken stock, undrained tri-color beans, undrained black beans, undrained diced tomatoes with green chiles, corn, salsa, fresh lime juice, chopped jalapeno (if using), taco seasoning, onion powder, garlic powder, cumin, and black pepper to the pot.
- Increase the heat to high and bring the soup mixture to a rolling boil.
- Reduce the heat to low to medium, cover the pot with a lid, and let it simmer for 10 minutes. The soup is ready when the chicken has reached an internal temperature of 165°F (74°C) and all ingredients are heated through. Taste and add salt as needed to enhance the flavors.
- Serve hot and garnish with your favorite toppings such as crispy tortilla strips, fresh chopped cilantro, a dollop of sour cream, and/or shredded cheese. Enjoy!
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions regarding this recipe.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.