There’s nothing quite like a pot of Chicken Taco Soup simmering on the stove at the end of a long day.
The aroma of onions, garlic, and warm spices fills the kitchen, wrapping you in comfort before you’ve even taken a bite.
This cozy soup brings together all the bold, savory flavors of taco night — tender chicken, melty cheese, and zesty salsa — in one hearty bowl.
It’s simple to make, perfect for busy weeknights, and even better the next day when the flavors deepen.
Pile on your favorite toppings — crunchy tortilla chips, creamy avocado, a squeeze of lime — and you’ve got a dinner everyone will love.
Warm, hearty, and full of flavor — this is taco night reinvented.
For Chicken Taco Soup
- Chicken – Use boneless, skinless chicken breasts or leftover rotisserie chicken. Either works perfectly depending on what you have on hand.
- Taco Seasoning – Adds all the signature Tex-Mex flavor. Use a store-bought packet or make your own blend (see below).
- Olive Oil – For searing the chicken and starting the base of your soup.
- Chicken Broth – Adds depth and richness to the broth when deglazing the pot.
- Butter – Gives the soup a smooth, rich finish and helps sauté the vegetables.
- Yellow Onion – Adds sweetness and balance to the savory spices.
- Jalapeño Pepper – Brings a gentle heat. For a milder soup, substitute with a diced bell pepper.
- Garlic – Essential for flavor — don’t skip it!
- Tomato Paste – Concentrates the tomato flavor and deepens the broth’s color.
- Brown Sugar – Balances the spice and acidity from the salsa and tomato paste.
- Worcestershire Sauce – Adds a subtle, savory umami note.
- Hot Sauce – Adjust to taste; it gives the soup its warm, spicy kick.
- Salsa – Brings bold taco flavor and texture. Use your favorite brand or homemade salsa.
- Black Beans – Adds protein, texture, and heartiness. Rinse and drain before adding.
- Corn – Sweet and colorful; use canned or frozen.
- Chicken Broth – Forms the base of the soup with rich flavor.
- Beef Broth – Adds extra depth and savory undertones.
- Sour Cream – Stirred in at the end for a creamy, tangy finish.
- Cheddar Cheese – Melts beautifully into the soup for that irresistible cheesy texture.
For Serving
- Lime Wedges – Add brightness and balance to each bowl.
- Avocado – Creamy and cooling against the spice.
- Tortilla Chips – Add crunch and texture.
- Cilantro – For a fresh, herbal finish.
- Extra Sour Cream or Cheese – Optional, but always welcome.
Questions About Chicken Taco Soup
- Can I use cooked or rotisserie chicken instead of raw chicken?
Absolutely! If you’ve got leftover roast or rotisserie chicken, this soup is perfect for it. Just shred it and stir it in toward the end of cooking so it warms through but doesn’t dry out. Easy shortcut, same cozy flavor. - How spicy is it — and can I tone it down?
It’s got a gentle kick, nothing crazy. The spice mainly comes from the taco seasoning, jalapeño, and hot sauce. For a milder version, use mild taco seasoning, skip the hot sauce, and swap the jalapeño for a bell pepper. Want more heat? Add a few dashes of hot sauce or toss in extra chili flakes. - Can I make it in the slow cooker?
You sure can! Just pop everything in the slow cooker (except the cheese and sour cream), then cook on low for 6 hours or high for about 3. Shred the chicken, stir in the corn, beans, cheese, and sour cream at the end. Dinner practically makes itself. - Does it freeze well?
Yes — beautifully! Let the soup cool, then pack it into containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove. Stir well so the creamy bits blend back in. Tastes just as good (maybe even better) the next day. - What if I don’t have chicken broth or one of the spices?
No drama — this recipe’s super forgiving. If you’d rather skip the chicken broth, just use more chicken or beef broth instead. Missing a spice or two? Use a store-bought taco seasoning packet and call it a day. It’ll still taste amazing — promise.
Chicken Taco Soup
This Chicken Taco Soup packs all the bold, zesty flavors of a classic taco — in cozy soup form! Easy to make on the stovetop or in the crock pot, it’s loaded with black beans, corn, salsa, tender chicken, and plenty of cheesy goodness.
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Servings: 6
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Ingredients
Main Ingredients
- 1 lb skinless, boneless chicken breasts (or 2 cups cooked/rotisserie chicken)
- 1 (1 oz) packet taco seasoning (see homemade version below)
- 1 tbsp olive oil
- ½ cup chicken broth
- 2 tbsp butter
- 1 small yellow onion, diced
- 1 jalapeño pepper, diced (or sub bell pepper for milder flavor)
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 2 tsp brown sugar
- 1 tsp Worcestershire sauce
- 1–2 tsp hot sauce
- 1 cup salsa
- 1 (15.5 oz) can black beans, drained and rinsed
- 1 (15.25 oz) can sweet corn, drained (or 1½ cups frozen corn)
- 4 cups chicken broth
- 1 cup beef broth
- ⅓ cup sour cream
- 1½ cups shredded cheddar cheese
For Serving
- Lime wedges, avocado, tortilla chips, cilantro, sour cream, etc.
Instructions
- Prep the Chicken
If using homemade seasoning, mix that first. Slice chicken breasts in half lengthwise, pat dry, and rub with 1 tbsp taco seasoning. - Sear the Chicken
Heat olive oil in a large pot over medium-high heat. Sear chicken for 3–4 minutes per side until golden. Remove, let rest 10 minutes, then dice or shred (it’s fine if not fully cooked through). - Deglaze the Pot
Turn off the heat. Pour in the chicken broth, then return to medium heat. Scrape the bottom of the pot with a spatula to release browned bits for extra flavor. - Sauté the Veggies
Add butter, onions, jalapeño, and garlic. Sauté for about 5 minutes until softened. - Add Seasonings
Stir in tomato paste, brown sugar, Worcestershire sauce, and hot sauce. Cook for 1–2 minutes.
Add another tablespoon of taco seasoning (save any extra for later, if desired). - Build the Soup Base
Add salsa, black beans, corn, and both broths. Bring to a boil, then reduce heat to a simmer. - Add Chicken
Return the chicken to the pot. Simmer gently for about 15 minutes. - Incorporate Sour Cream
In a small bowl, mix a ladle of hot broth with the sour cream until smooth. Stir the mixture back into the soup. - Finish with Cheese
Lower the heat and gradually stir in shredded cheese until melted and creamy.
Remove from heat and serve with your favorite toppings — avocado, lime wedges, tortilla chips, and more.
- 1 tbsp chili powder
- 1½ tsp ground cumin
- 1 tsp salt
- ½ tsp each: black pepper, paprika, garlic powder, onion powder, oregano
- ⅛ tsp cayenne pepper
- Chicken: If using pre-cooked chicken, add it when returning the meat to the soup (Step 7).
- Salsa: An undrained can of Rotel works in place of salsa, though salsa gives a richer taste.
- Cheese: Always shred cheese from a block for the best melt. Try cheddar, pepper jack, or Monterey Jack.
- Tomato Paste: Keep a tube of tomato paste handy for easier measuring and storage.
- Heat Level: Use mild taco seasoning, bell pepper instead of jalapeño, and skip the hot sauce to tone down the spice.
- Rub 1 tbsp taco seasoning on chicken; reserve another tablespoon for the soup.
- Add all ingredients to the crock pot except corn, black beans, sour cream, cheese, and garnishes. Nestle the chicken in the liquid.
- Cook on Low for 6 hours.
- Remove chicken, shred it, and return it to the pot with corn and black beans.
- Mix some hot broth with sour cream, then stir it into the soup.
- Turn off the heat and gently stir in the shredded cheese. Serve and garnish.
