Easy Chicken Taco Soup Recipe

4.65 from 14 votes

My one-pot chicken taco soup recipe is made with leftover shredded chicken & pantry staples. It's the perfect weeknight dinner for families!

Prep Time15

Cook Time45

Total Time1

Course: Soup

Cuisine: American, Mexican

Servings: bowls

Calories: 358kcal

Author: Becky Hardin

Ingredients

2 tablespoons olive oil
1 white onion diced
3 cloves garlic minced
1 jalapeño pepper diced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon kosher salt plus more to taste
1 teaspoon ground black pepper
15 ounces crushed tomatoes 1 can
15 ounces sweet corn 1 can, drained
15 ounces canned black beans 1 can, drained and rinsed
6 cups low-sodium chicken broth
3 cups shredded cooked chicken *

Optional Toppings:

sliced jalapeños
sour cream
diced avocado
tortilla strips or chips
chopped fresh cilantro

Instructions

Heat the olive oil in a large pot over medium heat. Add the onion and cook until translucent, about 3-5 minutes.
2 tablespoons olive oil, 1 white onion
Add the garlic, jalapeño, cumin, chili powder, salt, and pepper, and cook until the garlic becomes fragrant, about 1 minute.
3 cloves garlic, 1 jalapeño pepper, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon kosher salt, 1 teaspoon ground black pepper
Add the crushed tomatoes, corn, beans, and chicken broth. Stir to combine.
15 ounces crushed tomatoes, 15 ounces sweet corn, 15 ounces canned black beans, 6 cups low-sodium chicken broth
Increase to high heat until the soup comes to a boil. Once boiling, turn the heat to medium-low and let the soup simmer for 30 minutes.
Stir in the chicken, garnish with sliced jalapeños, sour cream, diced avocado, tortilla strip chips, and freshly chopped cilantro, and serve.
3 cups shredded cooked chicken, sliced jalapeños, sour cream, diced avocado, tortilla strips or chips, chopped fresh cilantro

Video

Notes

*Rotisserie chicken from the store works well, or cook up some Instant Pot shredded chicken.

Tips:

Garlic burns quickly, so keep the heat on med-low and stir constantly when adding it with the spices. This prevents bitterness.
Jalapeño seeds are pretty spicy! For a little heat, discard the seeds. For extra heat, add the seeds to the soup, too. For even more heat, add a couple more diced jalapeños to the soup!
Taste before adding the full salt and chili powder, since canned ingredients and chicken broth can vary in saltiness.
To cook raw chicken in the soup: Add 2-3 raw chicken breasts directly to the pot with the broth, tomatoes, beans, and corn. Simmer covered for 20-25 minutes until cooked through to 165°F, remove to shred, then stir back in.
If using leftover cooked chicken, add at the end and simmer for 5-10 minutes to keep it juicy and help it absorb flavor.
Nutritional information does not include optional toppings.

Crockpot Instructions: Use 2 raw chicken breasts instead of pre-cooked chicken. Place everything into the slow cooker and cook on low for 6-8 hours. Once the chicken is cooked, remove it from the pot, shred it, and stir it back in.

Storage: Store chicken taco soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition