Ever find yourself staring at a fridge full of leftovers and pantry staples, wondering how to pull together something warm and satisfying without spending hours in the kitchen? That’s exactly the situation that led me to Chicken Taco Soup. It’s the perfect solution for those nights when you want a meal that’s both comforting and packed with flavor, but you don’t have the time (or energy) for anything complicated. With just a few cans, some cooked chicken, and a packet of taco seasoning, you can have a hearty, globally inspired soup on the table in about half an hour.
This recipe is especially handy during the colder months, when you crave something cozy but don’t want to fuss with a long ingredient list or multiple pots. I first tried making Chicken Taco Soup after a trip where I fell in love with the bold flavors of Mexican street food. Back home, I realized I could recreate that same warmth and spice using ingredients I already had. It’s become my go-to for busy weeknights, lazy Sundays, or anytime I want to bring a little international flair to the dinner table without breaking the bank.
What I love most is how flexible this soup is. Got leftover rotisserie chicken? Toss it in. Only have black beans? No problem. The recipe is forgiving, and the results are always satisfying. Plus, it’s a great way to use up odds and ends—no need to run to the store for specialty items. If you’re looking for a meal that’s easy, affordable, and guaranteed to please a crowd (or just yourself for a few days), Chicken Taco Soup is the answer. It’s one of those dishes that proves you don’t need fancy ingredients or hours of prep to enjoy something truly delicious at home.
Letting the Ingredients Shine: Chicken Taco Soup
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Gather These
- 1 small white onion, finely diced
- 2 cups cooked and shredded chicken breast or rotisserie chicken
- 15.5 oz can mixed kidney and pinto beans in chili sauce
- 15 oz can black beans, rinsed and drained
- 15 oz can whole kernel corn, drained
- 14.5 oz can diced tomatoes with green chiles, undrained
- 8 oz can tomato sauce
- 2 cups chicken broth (add more if you want it thinner)
- 1.25 oz packet taco seasoning
Simplicity in Action
- Heat a splash of oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, for about 5 minutes until it’s soft and fragrant. Don’t rush this step—the onion should be translucent, not browned.
- Pour in the mixed beans (with their chili sauce), black beans, corn, diced tomatoes with green chiles, tomato sauce, shredded chicken, taco seasoning, and chicken broth. Stir everything together until well combined.
- Bring the mixture to a gentle simmer. Leave the pot uncovered and let it cook for 20 minutes, stirring once or twice. This lets the flavors meld and the soup thicken slightly.
- When ready to serve, ladle the soup into bowls and add your favorite toppings—sour cream, fresh cilantro, tortilla chips, or shredded cheese all work well. Serve hot for best flavor and texture.
Easy Swaps for What’s in Your Pantry
If you’re missing an ingredient or two, don’t worry—this soup is all about flexibility. Use any canned beans you have (like cannellini or navy beans) if you’re out of mixed or black beans. Frozen corn works just as well as canned. No diced tomatoes with green chiles? Use regular diced tomatoes and add a pinch of chili flakes or a splash of hot sauce. If you don’t have taco seasoning, mix together a teaspoon each of chili powder, cumin, and paprika, plus a pinch of garlic powder and onion powder. The key is to use what you have and adjust to taste.
Perfect Pairings & Serving Suggestions
This soup is hearty on its own, but if you want to round out the meal, try serving it with warm cornbread, a simple green salad, or a side of rice. For toppings, offer a variety: sliced avocado, diced red onion, jalapeño slices, or a squeeze of lime. If you’re feeding a crowd, set up a toppings bar so everyone can customize their bowl. Don’t skip the crunchy tortilla chips—they add great texture and make the soup feel extra special.
How to Store for Tomorrow’s Craving
Chicken Taco Soup stores beautifully. Let any leftovers cool to room temperature, then transfer to airtight containers. It’ll keep in the fridge for up to four days. For longer storage, freeze portions in zip-top bags or freezer-safe containers for up to three months. Reheat gently on the stove or in the microwave, adding a splash of broth if it’s too thick. The flavors actually deepen after a day or two, making leftovers even better.
Tips for Getting That Ultimate Comfort-Food Taste
For the richest flavor, use homemade or low-sodium chicken broth and let the soup simmer the full 20 minutes. If you like a thicker soup, mash a few beans against the side of the pot before serving. Taste and adjust the seasoning—sometimes a little extra salt or a squeeze of lime juice at the end makes all the difference. Don’t skip the toppings; they add freshness and balance to the hearty base.
Adapting This Comfort Dish for Any Season
Chicken Taco Soup isn’t just for winter. In spring, add fresh corn or diced zucchini. For summer, serve it slightly cooler with lots of fresh cilantro and lime. In fall, toss in some roasted sweet potatoes or squash for extra heartiness. You can even use leftover turkey after the holidays instead of chicken. This soup adapts easily to what’s in season and what you have on hand.
FAQ: All You Need to Know
Can I make Chicken Taco Soup in a slow cooker?
Yes, you can! Combine all the ingredients except the toppings in your slow cooker and cook on low for 4–6 hours or high for 2–3 hours. Add the cooked chicken during the last hour if you want it to stay extra tender. This method is great for busy days when you want dinner ready when you walk in the door.
What’s the best way to shred chicken quickly?
If you’re starting with cooked chicken breasts, the fastest way to shred them is with two forks while the meat is still warm. For larger batches, you can use a stand mixer with the paddle attachment on low speed—just be careful not to overdo it, or the chicken can become mushy. Shred just until the pieces are bite-sized and still moist.
How can I make this soup spicier or milder?
To make the soup spicier, add chopped jalapeños, a dash of hot sauce, or use a spicy taco seasoning blend. For a milder version, use plain diced tomatoes instead of those with green chiles and opt for mild taco seasoning. Taste as you go so you can adjust the heat level to your preference.
Is it possible to make this soup vegetarian?
Absolutely! Just swap the chicken for extra beans, lentils, or even diced tofu, and use vegetable broth instead of chicken broth. The soup will still be hearty and flavorful. Make sure your taco seasoning is vegetarian-friendly, as some brands contain meat-based flavorings.
Why is my soup too thick or too thin, and how can I fix it?
If your soup is too thick, simply stir in more chicken broth or water until you reach your preferred consistency. If it’s too thin, let it simmer uncovered for a few more minutes to reduce and thicken. Stir occasionally to prevent sticking, and adjust seasoning as needed after thinning or thickening.
Can I prepare this soup ahead for a party?
Yes, Chicken Taco Soup is perfect for making ahead. Prepare the soup a day in advance, cool, and refrigerate. Reheat gently before serving and set out a toppings bar so guests can customize their bowls. This approach saves time and lets the flavors develop even more overnight.
Chicken Taco Soup
Equipment
- large pot
Ingredients
- 1 small white onion finely diced
- 2 cups cooked shredded chicken or rotisserie chicken
- 1 15.5 oz can mixed kidney and pinto beans in chili sauce
- 1 15 oz can black beans rinsed and drained
- 1 15 oz can whole kernel corn drained
- 1 14.5 oz can diced tomatoes with green chiles, undrained
- 1 8 oz can tomato sauce
- 2 cups chicken broth (add more if desired to thin)
- 1.25 oz packet taco seasoning
Instructions
- Heat a small amount of cooking oil in a large pot over medium heat. Add the diced onion and sauté for around 5 minutes until it becomes tender and aromatic.
- Incorporate the beans (including the mixed beans with chili sauce), corn, diced tomatoes with chiles, tomato sauce, shredded chicken, taco seasoning, and chicken broth into the pot. Mix thoroughly.
- Allow the soup to come to a gentle simmer, then let it cook uncovered for 20 minutes to allow the flavors to meld beautifully.
- When you're ready to serve, garnish each bowl with your choice of toppings like sour cream, fresh cilantro, crispy tortilla chips, or shredded cheese.
