Easy Chicken Taco Soup

Why You’ll Love This Recipe

This Easy Chicken Taco Soup is a flavorful, comforting dish that comes together quickly with simple ingredients. Perfect for busy weeknights, it’s loaded with tender chicken, beans, corn, and a zesty taco-seasoned broth. The best part? It’s made in one pot, minimizing cleanup. Whether you prefer the stovetop, slow cooker, or Instant Pot, this soup is versatile and easily customizable.

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Ingredients

• 1 lb boneless, skinless chicken breasts (or thighs)
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes (with juice)
• 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 1 (4 oz) can diced green chilies (optional for extra spice)
• 3 cups low-sodium chicken broth
• 1 packet (or 2 tbsp) taco seasoning
• 1 tsp cumin
• 1/2 tsp chili powder (adjust for spice preference)
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1 tbsp olive oil (if sautéing onions and garlic)
• Juice of 1 lime
• Fresh cilantro, for garnish

Optional Toppings:

• Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• Sour cream or Greek yogurt
• Sliced avocado
• Crushed tortilla chips
• Jalapeño slices
• Hot sauce

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Instructions

Stovetop Method:

1. Sauté Aromatics – In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onions and cook until soft (about 3-4 minutes). Stir in garlic and cook for another 30 seconds.
2. Add Ingredients – Place the chicken breasts into the pot. Add diced tomatoes, tomatoes with green chilies, black beans, kidney beans, corn, green chilies (if using), and chicken broth.
3. Season the Soup – Stir in taco seasoning, cumin, chili powder, salt, and black pepper. Bring the soup to a boil.
4. Simmer – Reduce heat to low, cover, and let simmer for 25-30 minutes until the chicken is cooked through.
5. Shred the Chicken – Remove chicken breasts, shred them using two forks, and return the shredded chicken to the pot. Stir well.
6. Finish & Serve – Stir in lime juice, taste, and adjust seasoning if needed. Serve hot with your favorite toppings.

Slow Cooker Method:

1. Add all ingredients (except lime juice and toppings) to the slow cooker.
2. Cook on low for 6-7 hours or high for 3-4 hours, until chicken is tender.
3. Shred the chicken, return it to the pot, stir in lime juice, and serve.

Instant Pot Method:

1. Use the Sauté function to cook onions and garlic in olive oil.
2. Add all remaining ingredients (except lime juice and toppings). Close lid and set to Manual (High Pressure) for 12 minutes.
3. Allow natural release for 10 minutes, then quick release.
4. Remove and shred chicken, return to soup, stir in lime juice, and serve.

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Variations

• Make it creamy – Stir in ½ cup of heavy cream or a block of cream cheese at the end.
• Spicier version – Add extra chili powder, cayenne pepper, or diced jalapeños.
• Low-carb/Keto-friendly – Omit the beans and corn, and add extra chicken and low-carb vegetables like zucchini or bell peppers.
• Vegetarian option – Swap the chicken for extra beans or tofu and use vegetable broth instead of chicken broth.

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Servings & Cooking Time

• Servings: 6-8
• Prep Time: 10 minutes
• Cook Time: 30 minutes (stovetop), 3-4 hours (slow cooker), 12 minutes + pressure release (Instant Pot)
• Total Time: 40 minutes (stovetop), 4 hours (slow cooker), 30 minutes (Instant Pot)

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Storage & Reheating

Refrigeration:

Store in an airtight container in the fridge for up to 4 days.

Freezing:

Cool the soup completely and freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating:

• Stovetop: Heat over medium-low, stirring occasionally, until warmed through.
• Microwave: Heat in 1-minute increments, stirring between each, until hot.

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Frequently Asked Questions

Can I use rotisserie chicken?

Yes! Shred rotisserie chicken and add it in during the last 5 minutes of cooking.

What’s the best way to make it thicker?

Mash some of the beans before adding them, or let the soup simmer uncovered to reduce liquid.

Can I use frozen chicken?

Yes, but for the Instant Pot, increase the cooking time to 15 minutes. For the slow cooker, use high for 4-5 hours.

Is this soup gluten-free?

Yes, as long as you use a gluten-free taco seasoning.

What can I substitute for taco seasoning?

Use a mix of 1 tsp chili powder, ½ tsp cumin, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp paprika, and a pinch of salt.

How can I make it milder?

Use mild diced tomatoes and omit the green chilies and chili powder.

Can I make this soup ahead of time?

Yes! It tastes even better the next day as flavors meld.

What sides go well with chicken taco soup?

Cornbread, tortilla chips, or a simple green salad complement it well.

Can I cook this in a Dutch oven?

Absolutely! A Dutch oven works great for stovetop cooking and keeps the soup warm longer.

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Conclusion

This Easy Chicken Taco Soup is the perfect blend of bold flavors, simple ingredients, and effortless cooking. Whether you’re meal-prepping, feeding a crowd, or just craving a comforting bowl of soup, this recipe is a must-try. Customize it to your taste and enjoy a hearty, satisfying meal any night of the week.

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