Are you looking for an easy-to-make recipe that’s perfect for chilly days?

This hearty chicken taco soup recipe is packed with chunks of lean chicken, corn, beans, and other vegetables, along with just the right amount of kick from taco seasoning.

Filling and nutritious, it’s also incredibly quick and easy to make.

top view of Chicken Taco Soup in a bowl

Tasty Taco Soup

  • Packed with protein and fiber from beans, corn, and chicken, as well as other tasty veggies, this soup is a flavorful way to fuel your body.
  • It’s delicious with a flavorful broth and a little kick that will satisfy your cravings.
  • This recipe is versatile; you can add corn flour to make the broth thicker and heartier, or skip the beans and corn to make it keto-friendly.
  • This soup is quick and easy to make, ready to eat in just 35 minutes!
chicken , tomatoes , seasoning , pepper , garlic , broth , onion , beans , corn , oil and salt with labels to make Chicken Taco Soup

Ingredients for Chicken Taco Soup

Chicken – The best results come from using bite-sized chunks of skinless, boneless chicken breast. However, shredded cooked chicken, ground beef or chicken, or chicken thighs also work if that’s what you have on hand.

Vegetables – To make things easy, this soup uses canned crushed tomatoes, black beans, and frozen corn. Add in other favorites like red bell peppers

Seasoning – To give this soup the right kick of heat, use a packet of taco seasoning or try homemade taco seasoning or fajita seasoning for a little sweetness. Up the spice with diced jalapenos, or add in your own favorite seasonings like chili powder, garlic powder, cumin, or chipotle powder.

Toppings – Put the finishing touch on taco bowl of soup with crumbled tortilla chips, a dollop of sour cream, or shredded cheddar and fresh lime wedges. A garnish of chopped fresh cilantro, jalapenos, or diced tomatoes will add a pop of color and flavor.

How to Make Chicken Taco Soup

This soup is quick and easy with these simple steps.

  1. Saute the onion & garlic in oil. (per recipe below)
  2. Add the rest of the ingredients & simmer for 15 minutes.
  3. For a thicker broth you can stir in a cornstarch slurry but I don’t usually need it.

Serve hot with your favorite toppings.

taking a spoonful of Chicken Taco Soup out of the pot

What to Serve With Chicken Taco Soup

Looking for some serving ideas for this chicken taco soup? Here are a few of our favorites:

  • Garnish your soup with crumbled tortilla chips, shredded cheddar cheese, a dollop of sour cream, or a squeeze of fresh lime juice.
  • Serve the soup with warm tortillas or fresh cornbread on the side.
  • For a heartier meal, top your soup with avocado slices or chunks, or add a side salad to round out the dish.
Chicken Taco Soup in bowls with sour cream

Storing Taco Soup

Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months. Simply reheat and enjoy for a quick and easy meal anytime.

More TexMex Inspired Soups

Did your family love this Chicken Taco Soup recipe? Leave us a rating and a comment below!

top view of Chicken Taco Soup in a bowl
5 from 39 votes↑ Click stars to rate now!
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Easy Chicken Taco Soup

Easy Chicken Taco Soup tastes just like chicken tacos. It's hearty and healthy, and this stovetop version is incredibly easy to make!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings


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  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 cup onions approx. 1 small onion, diced
  • 1 green bell pepper diced
  • 3 chicken breasts cut into bite sized pieces
  • 14 ounces crushed tomatoes
  • 1 ½ cups chicken broth
  • 1 cup frozen corn
  • 15 ounces canned black beans drained and rinsed
  • 1 package taco seasoning mix or 3 tablespoons homemade
  • Salt to taste


  • Heat olive oil in a large dutch oven or heavy-bottomed pot over medium-high heat.
  • Add garlic, onions, and bell peppers, and cook for 3-4 minutes or until the onions are translucent and soft.
  • Add chicken, crushed tomatoes, chicken broth, frozen corn, black beans, and taco seasoning.
  • Bring the mixture to a boil, then reduce the heat to medium-low and let the soup simmer for 15 minutes or until the chicken is cooked through.
  • Taste the soup and season with salt if desired.



  • This soup is versatile, so feel free to add your favorite vegetables to the mix, or adjust the seasoning to suit your taste.
  • You can use shredded cooked chicken instead of bite-sized chunks for an even quicker prep time.
  • Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
5 from 39 votes

Nutrition Information

Calories: 440 | Carbohydrates: 46g | Protein: 47g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 110mg | Sodium: 1774mg | Potassium: 1502mg | Fiber: 13g | Sugar: 9g | Vitamin A: 1204IU | Vitamin C: 49mg | Calcium: 101mg | Iron: 5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Lunch, Soup
Cuisine American, Mexican, Tex Mex
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close up of Chicken Taco Soup with sour cream and a title
bowls of Chicken Taco Soup with a title
Chicken Taco Soup in the pot and in bowls with a title


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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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5 from 39 votes (25 ratings without comment)

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Recipe Rating


  1. OMG!! This was sooooo gooood! I ab-Libbed some of the ingredients because I love STEWS vs. soups – thicker the heartier!! I used a rotisserie chicken cut into cubes, Rotel with green chili peppers, extra chili peppers, cream of corn, used less chicken broth so it was thicker, poblano green pepper… It came out SCRUMPTIOUS!!!!5 stars