Easy Chicken Taco Soup
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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!
How to Make Easy Chicken Taco Soup
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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.
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.
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.
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.
Easy Chicken Taco Soup is full of flavourful and like your favourite chicken tacos but in soup form. Its hearty, healthy and this stovetop version is incredibly easy and fast to make!
- 2 tablespoons Oil
- 3 Garlic Cloves, minced
- 1 cup diced Onions
- 1 Green Bell Pepper, diced
- 3 Chicken Breasts, cut into bite sized pieces
- 1 can crushed Tomatoes
- 1 1/2 cups Chicken Stock
- 1 cup Frozen Corn
- 1 cup canned Black Beans, drained and rinsed
- 3 tablespoons Taco Seasoning
- 2 tablespoons Cornflour
- Salt to taste
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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.
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Add chicken, crushed tomatoes, chicken stock, frozen corn, black beans and taco seasoning. Bring everything to a boil and let the soup simmer for 15 minutes.
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Mix together cornflour in 1/4 cup water till smooth and add it to the soup. Mix well and cook for another 2-3 minutes till the soup thickens. Turn off the flame. Serve hot topped with your favourite toppings.
Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
(Nutriton information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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Richa Gupta
Richa is the cook, writer and photographer behind the blog - My Food Story. She’s grown up in the kitchen alongside her mum and grandmothers and conversations in her family are always about the next meal. Her idea of cooking is something that’s fast, easy and mostly healthy because cooking should never be a chore! She recently quit the big city life to move to a small beach town with her husband and spends time hanging out with her two dogs, sunning by the beach and building a kitchen garden.
Please list your carb count. I cannot cook anything without knowing the carbs my husband is a diabetic.
Ann, you should see it now! Thank you for visiting Spend With Pennies!
This looks delicious! One question–do you cook the chicken breasts before adding them to the pot?
Thank you!!
You put the chicken in uncooked Libby. Enjoy!
Thank you so much! :)
OMG we totally need this in our dinner rotation for sure!!
Love that the soup starts by sautéing garlic! Such a great ingredient. :)
This looks to die for and so easy!
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 :-)
Enjoy Linda!
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.
is that a 28 oz. can of crushed tomatos? How much crushed
tomatoes are used for this recipe? Thanks.
Connie, it’s a 14 oz can.