Chicken taco soup is a weeknight staple in our house. It's loaded with savory flavors, deliciously filling, and fun to serve. Spice up dinnertime with this easy soup recipe!
Add the crushed tomatoes, corn, beans, and chicken broth. Stir to combine.
15 ounces crushed tomatoes, 15 ounces golden sweet corn, 15 ounces 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, guacamole, tortilla strip chips, and freshly chopped cilantro, and serve.
3 cups cooked and shredded chicken, Sliced jalapeños, sour cream, diced avocado, guacamole, tortilla strip chips, and freshly chopped cilantro
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Notes
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!
To make chicken taco soup in a crockpot, 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 soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.