Easy Chicken Taco Soup – Flavorful & Hearty Tex-Mex Recipe
This easy chicken taco soup is a hearty, one-pot meal packed with tender shredded chicken, beans, corn, tomatoes, and bold taco flavors. It’s quick to make, ready in 30 minutes, and perfect for meal prep. Top it with cheese, avocado, sour cream, and tortilla chips for the ultimate comfort food!
Equipment
- Large pot or Dutch oven (for stovetop method)
- Slow cooker or Instant Pot (if using alternative methods)
- Wooden spoon (for stirring)
- Cutting board & knife (for chopping ingredients)
- Measuring cups & spoons (for accuracy)
- Tongs or forks (for shredding chicken)
Ingredients
- Main Ingredients:
- 1 lb boneless skinless chicken breasts (or thighs)
- 1 medium onion diced
- 3 cloves garlic minced
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz corn, drained
- 1 can 14.5 oz diced tomatoes with green chilies (Rotel)
- 1 can 15 oz tomato sauce
- 2 cups low-sodium chicken broth
- 2 tbsp tomato paste
- Seasonings & Spices:
- 2 tbsp taco seasoning or homemade blend
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt adjust to taste
- ¼ tsp black pepper
- Optional Toppings:
- Shredded cheddar cheese
- Sliced avocado
- Sour cream or Greek yogurt
- Chopped fresh cilantro
- Tortilla strips or crushed tortilla chips
- Sliced jalapeños
- Lime wedges
Instructions
- Stovetop Method:
- Sauté the Aromatics – In a large pot, heat 1 tbsp olive oil over medium heat. Add onions and garlic, cooking for 3 minutes until fragrant.
- Add Chicken & Seasonings – Place chicken breasts in the pot and sprinkle with taco seasoning, cumin, chili powder, paprika, salt, and pepper. Stir to coat.
- Add Remaining Ingredients – Pour in diced tomatoes, tomato sauce, tomato paste, beans, corn, and chicken broth. Stir well.
- Simmer the Soup – Bring to a gentle boil, then reduce heat to low. Cover and simmer for 25-30 minutes, stirring occasionally.
- Shred the Chicken – Remove the cooked chicken, shred it with two forks, and return it to the pot. Stir everything together.
- Serve & Enjoy – Ladle soup into bowls and top with cheese, sour cream, avocado, tortilla strips, and fresh cilantro.
- Slow Cooker Method:
- Add all ingredients (except toppings) to a slow cooker. Stir well.
- Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Remove chicken, shred it, and return it to the slow cooker.
- Serve hot with toppings of choice.
- Instant Pot Method:
- Turn the Instant Pot to Sauté mode. Heat oil, then cook onions and garlic for 2 minutes.
- Add chicken, seasonings, tomatoes, beans, corn, tomato sauce, and broth. Stir.
- Seal the lid and cook on Manual (High Pressure) for 15 minutes.
- Let the pressure release naturally for 10 minutes, then quick-release.
- Shred the chicken, return it to the soup, and serve with toppings.
Notes
Make it spicier: Add diced jalapeños, chipotle peppers, or extra chili powder.
Make it creamier: Stir in cream cheese or heavy cream at the end.
For a thicker consistency: Blend 1 cup of soup and mix it back in, or add a cornstarch slurry.
Storage: Keep leftovers in an airtight container in the fridge for 4 days or freeze for up to 3 months.
Make it creamier: Stir in cream cheese or heavy cream at the end.
For a thicker consistency: Blend 1 cup of soup and mix it back in, or add a cornstarch slurry.
Storage: Keep leftovers in an airtight container in the fridge for 4 days or freeze for up to 3 months.