Easy Chicken Taco Soup is full of the same flavors found in your favourite chicken tacos, but in soup form.

It’s hearty, healthy and this stovetop version is incredibly simple and fast to make!

Top it with your favorite toppings including cheese, tortilla chips, sour cream and jalapenos for the perfect one pot meal!


Bowls of Chicken Taco Soup with jalapenos and a title

If you are a Mexican food fan like I am, this Chicken Taco Soup recipe is going to be life changing. It’s just what you need when it’s dark and chilly outside, though I’ve been known to make it throughout the year because it is that good.

I’m not even kidding when I say that this is the best version of taco soup out there. It has approvals from everybody and this chicken taco soup usually vanishes before you know it and it is so quick to make.

We put out a plate of our favorite toppers like cheese, sour cream and fresh tomatoes and cilantro for everyone to top as they like it!

If you are like me, you will probably end up adding everything – especially a squirt of lime and lots of crunchy tortilla chips for texture, and because tortilla chips are just awesome.

Ladle with Chicken Taco Soup in a pot

How do you make Chicken Taco Soup?

This is an incredibly easy soup to make. Let me give you a quick summary.

I start by sauteing garlic and onions and green bell peppers in the pot. Once everything is a softened, I add in the chicken and give it a quick stir.

Finally the jalapenos, corn, taco seasoning (I prefer to use Homemade Taco Seasoning),  and of course beans (you literally cannot make taco soup without beans!) ared added to the pot. This simmers for just a few minutes to allow the flavors to blend and the chicken to cook through.

Chicken Taco Soup with sour cream, jalapenos and cheddar cheese

That’s how easy it is!

This soup literally takes only 30 minutes to make.

I added in about 1 1/2 to 2 cups of broth, but you can add more or less to get the desired consistency.  This soup is very mild, if you’d like to kick it up a notch, add in a pinch of cayenne pepper, some diced jalapenos or even chili flakes.

Pot of Chicken Taco Soup

What sides to serve with Chicken Taco Soup?

Obviously something Mexican inspired! You can serve this chicken taco soup with Mexican Stuffed Peppers, Black Bean Quinoa Salad or if you want something really healthy and low carb try the Mexican Cauliflower Rice. This soup is really hearty so it also stands well alone.

If you like, you can add some rice or even pasta to this and make this a chicken taco pasta soup. Or just spoon it off with some extra tacos. Either way, the whole family will want seconds.

Don’t forget the toppings though because they are the best. Spending a few minutes prepping them is totally worth it. My favourites are sour cream, crushed tortilla chips or Doritos (lots of them!), chopped red onions and some cilantro. A squirt of lime juice really rounds off the flavours in each bowl.

plated Chicken Taco Soup
5 from 15 votes↑ Click stars to rate now!
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Easy Chicken Taco Soup

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



  • 2 tablespoons oil
  • 3 cloves garlic minced
  • 1 cup onions diced
  • 1 green bell pepper diced
  • 3 chicken breasts cut into bite sized pieces
  • 1 can crushed tomatoes
  • 1 ½ cups chicken stock
  • 1 cup frozen corn
  • 1 cup canned black beans drained and rinsed
  • 3 tablespoons taco seasoning
  • 2 tablespoons corn flour
  • Salt to taste


  • Heat oil in a dutch oven or heavy bottomed pot and add garlic, onions and bell peppers. Cook for 3-4 minutes till the onions are translucent and soft.
  • Add chicken, crushed tomatoes, chicken stock, frozen corn, black beans and taco seasoning. Bring to a boil and let the soup simmer for 15 minutes. 
  • Mix cornflour into ¼ cup water and mix until smooth. Add it to the soup. Mix well and cook for another 2-3 minutes till the soup thickens.



Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Store leftover soup in an airtight container in the fridge for 3-4 days. Reheat on the stovetop until heated through. 
5 from 15 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 442 | Carbohydrates: 37g | Protein: 45g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 111mg | Sodium: 782mg | Potassium: 1405mg | Fiber: 8g | Sugar: 9g | Vitamin A: 565IU | Vitamin C: 44mg | Calcium: 84mg | Iron: 4mg

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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Bowl of Chicken Taco Soup with text


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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. This was quick and easy. I had most of the ingredients on hand. I used Rotel because I didn’t have green pepper and crushed tomatoes. It was delicious. I was kind of panicking about adding the chicken in raw but it cooked perfectly.5 stars

    1. I’m so glad you loved it Adela! Cooking the chicken right in the soup saves a step and flavors the broth!

  2. thank you so much your blog is very helpful nice posts please share sum new idea and cooking easy tips for dal tadka Making daily cooking quick, easy & effortless, while making sure the food is super fresh & Healthy. With Kwik Foods. 5 stars

  3. Made this soup tonight and it was excellent! I did use 2 1/2 cups of chickent broth and I didn’t have corn flower so I added polenta. It was delicious! Definitely will make it again. TY5 stars

  4. Please list your carb count. I cannot cook anything without knowing the carbs my husband is a diabetic.

  5. This looks delicious! One question–do you cook the chicken breasts before adding them to the pot?
    Thank you!!

  6. We are also huge Mexican food fans ! And will be making your Chicken Taco soup soon as Autumn has just hit us in South-Africa :-)5 stars

  7. I really must get round to making something like this, Mexican flavours and influences are really rare over here in Europe, but they do sound so good.5 stars