Go Back
A comforting bowl of homemade Chicken Taco Soup is shown as the featured image.

Ultimate Chicken Taco Soup

This Chicken Taco Soup recipe is incredibly easy to make, packed with flavor, and customizable to your liking. It's a budget-friendly and comforting meal perfect for a chilly evening or meal prepping for the week. With a few simple steps, you'll have a pot of delicious soup that the whole family will enjoy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican-American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 yellow or white onion, chopped
  • 1 bell pepper red, green, or a combination
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • Salt and pepper to taste
  • Lime wedges optional
  • Shredded cheese optional topping
  • Sour cream optional topping
  • Tortilla chips optional topping

Equipment

  • Large pot or Dutch oven
  • Knife
  • Cutting board
  • Measuring spoons
  • Measuring cups
  • Ladle
  • Fork (for shredding chicken)
  • Can opener

Method
 

  1. If using raw chicken, poach it in the chicken broth until cooked through, then shred it. Alternatively, dice the chicken into small pieces.
  2. Heat the olive oil in a large pot or Dutch oven over medium heat.
  3. Add the onion and bell pepper and cook until softened, about 5-7 minutes.
  4. Add the garlic and cook for another minute until fragrant.
  5. Stir in the diced tomatoes, corn, black beans, kidney beans, chicken broth, and taco seasoning.
  6. Bring to a boil, then reduce heat and simmer for at least 15 minutes, or up to an hour, to allow the flavors to meld.
  7. If you poached the chicken, shred it with two forks. If you sautéed the chicken, make sure it's cooked through.
  8. Stir the shredded or diced chicken into the soup.
  9. Season to taste with salt and pepper. Add a squeeze of lime juice for a touch of acidity, if desired.
  10. Ladle the soup into bowls and top with your favorite toppings such as shredded cheese, sour cream, avocado, cilantro, and tortilla chips.

Notes

For a spicier soup, add a chopped jalapeno pepper to the pot when you sauté the vegetables. This recipe is also fantastic in a slow cooker! Simply combine all the ingredients in the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. Shred the chicken before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Soup freezes well for up to 2-3 months.