Chicken Taco Soup – A Hearty, Flavorful One-Pot Meal
This easy chicken taco soup is packed with bold Mexican flavors, juicy shredded chicken, hearty beans, corn, and a rich tomato-based broth. Made in just one pot, it’s a perfect meal for busy weeknights. Enjoy it with your favorite toppings like cheese, sour cream, and tortilla chips!
Equipment
- Large Dutch oven or soup pot (for stovetop method)
- Slow cooker (Crockpot) (for slow cooker method)
- Instant Pot (for pressure cooking method)
- Wooden spoon for stirring
- Ladle for serving
- Measuring cups and spoons
- Cutting board and knife
Ingredients
- For the Soup:
- 2 cups cooked and shredded chicken rotisserie or boiled
- 1 tablespoon olive oil
- 1 small 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 10 oz diced tomatoes with green chilies (e.g., Rotel)
- 1 can 15 oz tomato sauce
- 4 cups chicken broth
- 1 packet or 2 tablespoons taco seasoning
- 1 teaspoon chili powder optional, for extra heat
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- Optional Toppings:
- Shredded cheese cheddar, Monterey Jack, or Mexican blend
- Sour cream or Greek yogurt
- Fresh cilantro chopped
- Avocado slices
- Lime wedges
- Crushed tortilla chips
Instructions
- 🔹 Stovetop Method:
- 1️⃣ Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until soft (about 3 minutes). Stir in the garlic and cook for 30 seconds.
- 2️⃣ Add Ingredients: Pour in the chicken broth, tomato sauce, diced tomatoes, black beans, kidney beans, and corn. Stir to combine.
- 3️⃣ Season the Soup: Add taco seasoning, chili powder, cumin, smoked paprika, salt, and pepper. Stir well.
- 4️⃣ Simmer: Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.
- 5️⃣ Add Chicken: Stir in the shredded chicken and cook for 5 more minutes. If the soup is too thick, add more broth.
- 6️⃣ Serve: Ladle into bowls and top with cheese, sour cream, avocado, tortilla chips, or fresh cilantro.
- 🔹 Slow Cooker Method:
- 1️⃣ Place all ingredients (except toppings) in a slow cooker and stir to combine.
- 2️⃣ Cook on low for 6-8 hours or high for 3-4 hours.
- 3️⃣ If using raw chicken breasts, remove them after cooking, shred with a fork, and return to the soup.
- 4️⃣ Serve with toppings of choice.
- 🔹 Instant Pot Method:
- 1️⃣ Turn the Instant Pot to Sauté mode, heat olive oil, and cook onions for 2-3 minutes. Add garlic and cook for 30 seconds.
- 2️⃣ Add all remaining ingredients and stir well.
- 3️⃣ Close the lid, set the valve to Sealing, and cook on Manual (High Pressure) for 10 minutes.
- 4️⃣ Allow a natural pressure release for 10 minutes, then release the remaining steam manually.
- 5️⃣ Stir, ladle into bowls, and garnish with toppings.
Notes
To make it creamy, add ½ cup of heavy cream or cream cheese at the end.
For extra spice, add diced jalapeños or hot sauce.
For a low-carb version, skip beans and corn and add diced bell peppers instead.
To thicken the soup, mash some of the beans or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
For extra spice, add diced jalapeños or hot sauce.
For a low-carb version, skip beans and corn and add diced bell peppers instead.
To thicken the soup, mash some of the beans or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).