Craving tacos but want something cozy and comforting? This Chicken Taco Soup is the answer! Packed with juicy chicken, hearty beans, sweet corn, and bold taco spices, this Chicken Taco Soup recipe brings all your favorite flavors into one easy, one-pot meal. Whether you’re cooking on the stovetop, in the Instant Pot, or using a slow cooker, this protein-packed taco soup recipe is the perfect healthy dinner for busy nights. Easy to make, incredibly satisfying, and full of flavor—this taco soup is a weeknight hero you’ll want on repeat.
Why You’ll Love This Chicken Taco Soup
- Quick & Easy: Ready in under an hour using simple pantry staples.
- One-Pot Wonder: Minimal cleanup, maximum flavor.
- Nutritious & Hearty: With lean chicken and black beans, it’s protein-packed and filling.
- Versatile: Customize with your favorite toppings or veggies.
Ingredients for Chicken Taco Soup
All you need are a few basic ingredients to whip up this satisfying Chicken Taco Soup:
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) tomato sauce
- 4 cups low sodium chicken broth
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn
Optional Toppings:
- Shredded cheese
- Fresh lime wedges
- Chopped cilantro
- Sliced avocado
- Greek yogurt or sour cream
- Crushed tortilla chips
How to Make Chicken Taco Soup
-
Sauté aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and garlic, and cook until fragrant, about 4–5 minutes.
-
Add main ingredients: Stir in chicken breasts, tomato sauce, chicken broth, spices, black beans, and corn.
-
Simmer: Bring everything to a boil, then reduce heat and simmer for 30–40 minutes.
-
Shred chicken: Remove the chicken, shred it with two forks, and return it to the pot.
-
Serve: Stir everything together and serve hot with your favorite toppings.
Slow Cooker Chicken Taco Soup
-
Optional: Sauté onion and garlic in olive oil for 5 minutes.
-
Add to slow cooker with raw chicken, tomato sauce, broth, seasonings, beans, and corn.
-
Cook on low for 6–8 hours or high for 3–4 hours.
-
Shred the chicken and return to the pot.
Instant Pot Chicken Taco Soup
-
Set Instant Pot to sauté; cook onion and garlic in olive oil.
-
Add chicken breasts, tomato sauce, broth, and seasonings. (Hold off on beans and corn!)
-
Seal and cook on high pressure for 10 minutes.
-
Quick release, shred chicken, return to pot, then stir in beans and corn.
Tips & Tricks for the Best Chicken Taco Soup
- Use cooked chicken: Save time by using rotisserie or pre-cooked shredded chicken—just reduce cooking time.
- Add extra veggies: Bell peppers, zucchini, or green chilies add color and flavor.
- Taco seasoning shortcut: Swap the individual spices for 1 tablespoon of taco seasoning.
- Want it spicy? Add diced jalapeños or a dash of cayenne for heat.
Storage Instructions
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Freeze in portions for up to 3 months. Perfect for meal prep!
- Reheat: Warm on the stovetop or in the microwave until hot.
Common Questions
How many calories are in 2 cups of Chicken Taco Soup?
Roughly 400 calories, depending on toppings and specific ingredients.
Can I make it ahead?
Absolutely! This soup tastes even better the next day after the flavors meld.
Is Chicken Taco Soup good for meal prep?
Yes! It freezes well and makes an excellent grab-and-go healthy dinner option.
More Delicious Soup Recipes to Try
Conclusion
Craving a satisfying soup that’s nutritious, flavorful, and family-approved? This Chicken Taco Soup checks all the boxes. Make a big batch and enjoy leftovers all week—it’s the perfect cozy meal for any time of year.
Chicken Taco Soup
Ingredients
- 1 teaspoon olive oil
- 1 cup minced onion
- ½ tablespoon minced garlic about 3 cloves
- 1 lb boneless skinless chicken breasts
- 14 oz can tomato sauce low or no salt
- 1 quart chicken broth low or no salt
- 1 teaspoon paprika
- ½ teaspoon pepper
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 15 oz can black beans drained & rinsed – low or no salt
- 1 cup frozen corn thawed
Instructions
Stovetop Instructions
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and garlic, and cook until fragrant, about 4–5 minutes.
- Add main ingredients: Stir in chicken breasts, tomato sauce, chicken broth, spices, black beans, and corn.
- Simmer: Bring everything to a boil, then reduce heat and simmer for 30–40 minutes.
- Shred chicken: Remove the chicken, shred it with two forks, and return it to the pot.
- Serve: Stir everything together and serve hot with your favorite toppings.
Slow Cooker Chicken Taco Soup
- Optional: Sauté onion and garlic in olive oil for 5 minutes.
- Add to slow cooker with raw chicken, tomato sauce, broth, seasonings, beans, and corn.
- Cook on low for 6–8 hours or high for 3–4 hours.
- Shred the chicken and return to the pot.
Instant Pot Chicken Taco Soup
- Set Instant Pot to sauté; cook onion and garlic in olive oil.
- Add chicken breasts, tomato sauce, broth, and seasonings. (Hold off on beans and corn!)
- Seal and cook on high pressure for 10 minutes.
- Quick release, shred chicken, return to pot, then stir in beans and corn.
Notes
- Use cooked chicken: Save time by using rotisserie or pre-cooked shredded chicken—just reduce cooking time.
- Add extra veggies: Bell peppers, zucchini, or green chilies add color and flavor.
- Taco seasoning shortcut: Swap the individual spices for 1 tablespoon of taco seasoning.
- Want it spicy? Add diced jalapeños or a dash of cayenne for heat.
Did you Like This Recipe? Please Rate and Comment Below!
