Make this Chicken Taco Soup for a comforting alternative to a shredded chicken taco. This soup is the perfect one pan meal for weeknight eating.
One-pot
Minimal prep
You’ll Learn: How to make this on the stove, in a slow cooker, and in an instant pot
Worth It: It’s a satisfying, protein-forward option that actually keeps you full
Bonus: One-pan approach for easy cleanup
Why You’ll Love This Recipe
- Perfect comfort meal – I love this soup recipe when I want tacos but I also want something a bit cozier. It’s the perfect combination.
- Great leftovers – I love making a big pot of this soup early in the week so we can have leftovers for lunch for a couple of days. You can even freeze this soup to have on hand later.
- Easy one pot soup – The best part about this soup is everything happens in one pot. It’s super easy to make and even easier to clean up.
Serving suggestions
Serve your chicken taco soup with some tortilla strips in it, or some chips on the side. If you prefer bread for dipping, you could serve it with my overnight bread or this focaccia.
This soup is full of fiber and protein, so it is satiating on its own, but if you would like to serve it with some more greens on the side, you could make a simple salad with my copycat Chipotle vinaigrette.
If you want to finish off your meal with an easy dessert, I love these small batch chocolate chip cookies, or a chocolate dip for fruit.
Ingredients
- Oil – I used olive oil but you can use any neutral oil you would like
- Onion – use a yellow onion to add some delicious aromatics to your soup
- Bell pepper – I used a red bell pepper but any color bell pepper will work
- Taco seasoning – grab your favorite taco seasoning for this soup recipe
- Fire roasted diced tomatoes – the fire-roasted tomatoes add a smoky depth of flavor to your soup that is so delicious
- Black beans – make sure to drain and rinse your black beans before using them in your soup
- Corn – I use canned whole kernel corn, but you could also use frozen corn instead
- Chicken broth – make your own or use store bought chicken stock for your soup
- Chicken breasts – to keep this recipe simple, make sure to use boneless skinless chicken breasts
- Sour cream – the sour cream adds the perfect amount of tanginess and creaminess to your soup
Ingredient Substitutions
Instead of chicken breasts, you could use boneless skinless chicken thighs. To make this recipe even easier, you could get a rotisserie chicken and use that meat instead.
You can substitute the black beans with any beans you would like. Chili beans or kidney beans would work great.
Feel free to adjust the aromatics and spices to your liking. You could add minced garlic with your onion. For spices, you can also make your own homemade taco seasoning with a mix of a teaspoon chili powder, cumin, and paprika. You can also add salt and pepper to taste in your soup.
You can also make this chicken taco soup recipe in the slow cooker. Add everything to your crockpot and cook on low for four to six hours. To make it in the instant pot, you could cook it on high pressure for about eight minutes. After five minutes, quick release the seal.
How to make
Step 1: Saute Vegetables and Add Broth
Heat a tablespoon of oil in a large heavy bottom pot over medium to medium-high heat. Add onion and pepper to the pot and saute until onions are translucent about 5 minutes. Add taco seasoning to the pot and cook for an additional 2 minutes.
Pour diced tomatoes, black beans, corn, (Image 1) and chicken broth into the pot and stir. Nestle the chicken breasts into the pot and increase heat to high (Image 2).
Step 2: Shred Chicken and add sour cream
Bring the soup to a boil, reduce to a simmer, cover with a lid and simmer for 30 minutes.
Remove chicken from the pot and shred with two forks. Stir shredded chicken back into the soup (Image 3) along with the sour cream (Image 4).
Serve soup in bowls with your favorite toppings like shredded cheddar cheese, cilantro, avocado chunks, lime juice and tortilla chips.
Storage, reheating and Freezing
Store leftovers in an airtight container in the fridge for up to 5 days. To reheat, put the chicken taco soup in the microwave or on the stove top until warmed through.
To freeze, place in a freezer safe container and freeze for up to three months. Thaw in the refrigerator and heat on the stove.
Check out these other Easy Soup Recipes
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Email Recipe for Later
Recipe
Chicken Taco Soup
Ingredients
- 1 tbsp oil
- 1 yellow onion diced
- 1 bell pepper diced
- 1 taco seasoning packed
- 15 oz fire roasted diced tomatoes
- 15 oz black beans drained and rinsed
- 15 oz corn drained
- 1 qt chicken broth
- 1.5 – 2 lb boneless skinless chicken breasts
- ½ cup sour cream
Instructions
- Heat oil in a large heavy bottom pot over medium heat. Add onion and pepper to the pot and saute until onions are translucent about 5 minutes. Add taco seasoning to the pot and cook for an additional 2 minutes.
- Pour diced tomatoes, black beans, corn, and chicken broth into the pot and stir. Nestle the chicken breasts into the pot and increase heat to high.
- Bring the soup to a boil, reduce to a simmer, cover and simmer for 30 minutes.
- Remove chicken from the pot and shred with two forks. Stir shredded chicken back into the soup along with the sour cream.
- Serve soup with your favorite toppings like shredded cheese, cilantro, lime juice and tortilla chips.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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