This easy, flavorful chicken taco soup is made with shredded chicken, chili beans, corn, and taco seasoning simmered in a savory tomato and chicken broth. All made in under 30 minutes in one pot on the stove!
It’s a delicious twist on my Taco Soup with Ground Beef, swapping ground beef for tender chicken. Top your bowl with sour cream, shredded cheese, fresh cilantro, and crunchy tortilla chips for the perfect cozy meal.
This Chicken Taco Soup is easy to make with simple, pantry-friendly ingredients and my homemade taco spice mix, you likely already have on hand. It’s the perfect weeknight dinner that is quick, satisfying, and loaded with flavor. It’s perfect for when you have leftover chicken or bought a rotisserie chicken from Cosco and can’t stomach another bland, chicken sandwich.
Ingredient Highlight: Shredded Chicken
For this taco soup, you’ll need about 2 cups of shredded chicken. You can either used leftover chicken and turn leftovers into something hearty and exciting.
For example, if you made my smoked spatchcock chicken or my reader’s favorite pineapple chicken with rice, shred the leftover chicken and toss it in with some beans and tomatoes and viola! (Alternatively, check out my chicken poppy seed casserole)
Or, if you are running low on time, don’t knock grabbing a rotisserie chicken on the way home from work! Other recipes were a shredded rotisserie chicken works lovely are these crock pot chicken tacos.
- Hearty Breakfast Sweet Potato Hash
- Smoked Traeger Spatchcock Chicken
- Hawaiian Grilled Chicken Sandwich
- How to Make Poppy Seed Chicken Casserole
Picking the Toppings for Your Chicken Taco Soup
These toppings for creamy chicken Taco Soup are optional but make the soup so much better!
- Sour Cream, Cream Cheese, or Mexican Crema
- Shredded Cheddar Cheese
- Chopped Fresh Cilantro
- Sliced Black Olives
- Tortilla Chips
- Lime Wedges
- Sliced Avocado
Let me know in the comments what topping combo you went with or if there is anything I should add to this list!
Top Tips for Taco Soup:
Thin if needed. If the soup thickens too much upon reheating, simply stir in a splash of chicken broth to loosen it.
Use flavorful broth. Since the broth forms the base of the soup, opt for a good-quality chicken stock or make your own for richer flavor.
Shred chicken while warm. If you’re cooking chicken fresh, shred it while it’s still warm—it pulls apart more easily.
Adjust spice level. Use mild diced tomatoes with green chiles for a gentler heat, or hot varieties for extra kick.
Storing and Reheating Instructions:
This Chicken Taco Soup is even better the next day! Here’s how to store and reheat your leftovers to keep them tasting fresh:
Refrigeration Instructions:
Allow the soup to cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 3–4 days.
Freezer Instructions
For longer storage, freeze the soup for up to 3 months.
Freezing Tips
When freezing, avoid freezing the toppings. For the best texture, freeze the soup without dairy-based ingredients like sour cream or cheese. To reheat frozen soup, thaw overnight in the fridge, then follow the stovetop reheating instructions.
Stovetop Reheating Instructions:
To reheat on the stovetop, simply heat over medium heat until warmed through. For microwave reheating, place the soup in a microwave-safe bowl and cover loosely with a lid or paper towel. Heat in 1-minute intervals, stirring between each, until heated through.
Stovetop Chicken Taco Soup
Chicken taco soup recipe with shredded chicken, beans, and corn. All simmering together is a creamy broth and tomato soup seasoned with taco seasoning. It comes together in one pot, so little cleanup. Perfect for weeknight dinners.
Ingredients
- 1 medium yellow or white onion (chopped finely)
- 15.5 oz. can mixed kidney & pinto beans in chili sauce
- 15 oz. can black beans, drained and rinsed
- 15 oz. can whole kernel canned corn, drained
- 8 oz. can tomato sauce
- 14.5 oz. cans diced tomatoes with green chiles, undrained (I recommend Ro-Tel original or mild, depending on your spice preference).
- 1.25 oz. package taco seasoning or my homemade taco seasoning mix
- 2 cups cooked, shredded chicken breast or rotisserie chicken
- 2 cups chicken broth, add more for desired consistency.
Instructions
- Heat the oil in a large pot over medium heat. Add the onion and cook for 5 minutes.
- Add the beans, diced tomatoes, corn, tomato sauce, chicken, taco seasoning, and chicken broth, stir, and bring to a simmer.
- Simmer for 20 minutes.
- Add prefered toppings such as sour cream, cilantro, tortilla chips, and shredded cheese.
Notes
If Bush Beans Mixed Kidney & Pinto Beans in Chili Sauce is not in your market substitute with half a can of each Pinto and Kidney beans. Add more to taste.
Nutrition Information:
Yield: 8 Serving Size: 1 gramsAmount Per Serving: Calories: 350Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 433mgSodium: 1136mgCarbohydrates: 36gFiber: 9gSugar: 4gProtein: 36g
