Easy Chicken Taco Soup

This hearty chicken taco soup has become my weeknight dinner savior when I need something satisfying yet simple. The combination of tender shredded chicken, black beans, and warming spices creates a delicious meal that tastes like it simmered all day, even when made in just 45 minutes.

I first created this recipe during a particularly busy week when I needed something that could feed my family for multiple meals. Now it's requested at least twice a month, especially during the cooler seasons when we crave something warm and filling.

Ingredients

• Olive oil creates the base for sautéing aromatics adding a subtle richness
• Onion and garlic form the flavor foundation for this soup providing essential depth
• Boneless skinless chicken breasts the lean protein that becomes perfectly tender and shreddable
• Tomato sauce provides a rich tangy base use low sodium for better control of seasoning
• Chicken broth creates the soup consistency choose low sodium varieties for healthier results
• Paprika chili powder and cumin the perfect Mexican inspired spice trio that gives this soup its taco flavor
• Black beans add hearty texture and plant based protein always rinse to remove excess sodium
• Frozen corn adds subtle sweetness and bright color thaw first for best texture

Step-by-Step Instructions

Sauté The Aromatics

Heat olive oil in your pot over medium heat and add the diced onions and minced garlic. Cook them for about 4 minutes until the onions become translucent and fragrant. This initial cooking releases their natural sweetness and builds the flavor foundation for your soup.

Combine All Ingredients

Add your raw chicken breasts to the pot along with tomato sauce, chicken broth, all dried spices, beans and corn. Stir everything together until well combined. The raw chicken will cook directly in the flavorful broth, absorbing all those wonderful seasonings.

Simmer Until Chicken Is Cooked

Cover the pot and bring everything to a boil over high heat. Once boiling, reduce to medium heat and let it simmer for 20 minutes. During this time, the chicken will become perfectly tender and the flavors will meld together beautifully.

Shred The Chicken

Remove the cooked chicken breasts from the pot and place them on a cutting board. Use two forks to pull the meat apart into shreds. For a brilliant time saving trick, you can place the warm chicken in a stand mixer with the paddle attachment and mix on low speed for perfectly shredded chicken in seconds.

Return And Serve

Add the shredded chicken back to the pot and stir everything together. The chicken will absorb even more flavor as it rejoins the soup. This is the perfect time to taste and adjust seasonings if needed.

My absolute favorite thing about this soup is how the spices bloom in the broth creating that authentic taco flavor without all the work. My family always gathers around the table without any prompting when they smell this cooking which rarely happens with other weeknight meals.

Topping Ideas

Nothing elevates this chicken taco soup like a variety of fresh toppings. I always set out small bowls of diced avocado, shredded cheese, chopped cilantro, and lime wedges. The creamy avocado and tangy lime juice particularly complement the savory broth. For those who enjoy some heat, sliced jalapeños or a dollop of sour cream create the perfect balance. My children enjoy crushing tortilla chips over the top for added crunch.

Make It Your Own

This recipe welcomes adaptations based on what you have available. Fire roasted diced tomatoes can replace some of the tomato sauce for a deeper smoky flavor. For a creamier version, stir in 4 ounces of cream cheese at the end until melted. Those preferring darker meat can substitute chicken thighs, which stay especially tender in the slow cooker version. Vegetarians can omit the chicken and double the beans, using vegetable broth instead. The spice level is mild as written but can be amplified with additional chili powder or cayenne.

Storage And Reheating

This soup actually improves after a day in the refrigerator as the flavors continue to develop. Store leftovers in airtight containers for up to four days in the refrigerator. When reheating, add a splash of fresh broth if the soup has thickened too much. For freezing, allow the soup to cool completely before transferring to freezer safe containers, leaving about an inch of headspace for expansion. Thaw overnight in the refrigerator before reheating on the stovetop over medium heat until steaming hot.

The Instant Pot Advantage

Using the Instant Pot creates the most flavor concentrated version of this soup in the least amount of time. The pressure cooking environment forces the seasonings deep into the chicken while keeping it remarkably tender. Be sure to deglaze the pot thoroughly after sautéing onions and garlic to prevent the burn warning. The natural pressure release for just 5 minutes followed by quick release provides the perfect texture for the chicken not too firm yet not falling apart completely.

Common Recipe Questions

→ Can I freeze chicken taco soup?

Yes! This soup freezes exceptionally well. Allow it to cool completely, then portion into airtight containers or freezer bags. It will maintain quality for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and reheat on the stovetop or microwave until steaming hot.

→ What toppings go well with chicken taco soup?

Enhance your soup with toppings like diced avocado, shredded cheese, sour cream, fresh cilantro, lime wedges, crushed tortilla chips, or sliced jalapeños. These additions bring fresh flavors, contrasting textures, and can be customized to each person's preference.

→ Can I use rotisserie chicken instead?

Absolutely! Using pre-cooked rotisserie chicken is a great time-saving option. Simply shred about 2-3 cups of chicken and add it toward the end of cooking time with the beans and corn. Reduce the simmering time to about 10 minutes, just enough to meld the flavors.

→ How can I make this soup spicier?

To increase the heat level, add a diced jalapeño or serrano pepper when sautéing the onions and garlic. Alternatively, incorporate additional chili powder, a pinch of cayenne pepper, or a few dashes of hot sauce. You can also serve with sliced fresh hot peppers or red pepper flakes as a topping.

→ Can I substitute other beans or vegetables?

This soup is very adaptable! Try pinto or kidney beans instead of black beans. For vegetables, consider adding diced bell peppers, zucchini, or fire-roasted tomatoes. If using canned vegetables, add them with the beans; for fresh vegetables, add them with the onions for proper cooking time.

→ Is this soup gluten-free?

Yes, this chicken taco soup is naturally gluten-free, assuming you use gluten-free chicken broth (most commercial brands are, but always check labels). Be cautious with toppings like tortilla chips or any pre-packaged items that might contain gluten.