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Easy Chicken Taco Soup


  • Total Time: 40 minutes
  • Yield: 6-8 servings 1x

Description

This Easy Chicken Taco Soup is a flavorful, one-pot meal made with tender chicken, beans, corn, and a zesty taco-seasoned broth. Perfect for busy weeknights, it’s quick to prepare on the stovetop, in a slow cooker, or an Instant Pot. Gluten-free and customizable with your favorite toppings!


Ingredients

Scale
  • Protein & Broth:
    • 1 lb boneless, skinless chicken breasts (or thighs)
    • 3 cups low-sodium chicken broth
  • Vegetables & Beans:
    • 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)
  • Seasonings & Oils:
    • 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)
  • Finishing Touches:
    • 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

Instructions

Stovetop Method:

  1. Sauté Aromatics – Heat olive oil in a large pot 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 chicken in the pot. Add diced tomatoes, tomatoes with green chilies, beans, corn, green chilies (if using), and broth.
  3. Season the Soup – Stir in taco seasoning, cumin, chili powder, salt, and black pepper. Bring 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, shred it with two forks, and return it to the pot. Stir well.
  6. Finish & Serve – Stir in lime juice, taste, and adjust seasoning if needed. Serve hot with 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).
  3. Close the lid and set to Manual (High Pressure) for 12 minutes.
  4. Allow natural release for 10 minutes, then quick release.
  5. Remove and shred chicken, return it to the soup, stir in lime juice, and serve.

Notes

  • Make it creamy – Stir in ½ cup heavy cream or cream cheese at the end.
  • Spicier version – Add extra chili powder, cayenne, or jalapeños.
  • Low-carb/Keto-friendly – Omit beans and corn, add extra chicken and veggies like zucchini or bell peppers.
  • Vegetarian option – Swap chicken for extra beans or tofu; use vegetable broth.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: soup
  • Method: Stovetop, Slow Cooker, Instant Pot
  • Cuisine: mexican inspired

Keywords: chicken taco soup, easy taco soup, one-pot taco soup, healthy taco soup, slow cooker chicken taco soup