Chicken Taco Soup Recipe

Chicken Taco Soup Recipe is a hearty, flavorful dish that combines the best of Tex-Mex cuisine with the comforting warmth of soup. Perfect for busy weeknights or chilly evenings, this recipe is easy to prepare and packed with protein and veggies. Whether made in a slow cooker, on the stovetop, or in an Instant Pot, it’s sure to become a family favorite. This Chicken Taco Soup is a quick and easy recipe featuring shredded chicken, beans, corn, and Mexican spices. It’s loaded with flavor and topped with your favorite taco garnishes like cheese, sour cream, and tortilla chips.

Chicken Taco Soup Recipe Servings

6-8 people

Estimated Cost

Approximately $15-$20 USD

Prep Time

10 minutes

Cook Time

25 minutes (stovetop) or 3-4 hours (slow cooker)

Course

Main dish

Cuisine

Mexican-inspired

Equipment

• Slow cooker or large pot
• Cutting board
• Knife
• Measuring cups and spoons
• Wooden spoon or spatula

Ingredients

1. Soup Base:
   • 1 tbsp olive oil
   • 2 cloves garlic, minced
   • 1 jalapeño, seeded and minced
   • 1 white onion, finely chopped
   • 16 oz chili beans (drained)
   • 15 oz black beans (drained)
   • 15 oz whole kernel corn (drained)
   • 8 oz tomato sauce
   • 14.5 oz diced tomatoes with green chiles (undrained)
   • 1/3 cup taco seasoning
   • 2 chicken breasts (boneless, skinless)
2. Optional Toppings:
   • Shredded cheddar cheese
   • Sour cream
   • Crushed tortilla chips
   • Lime wedges
   • Diced avocado
   • Cilantro

Instructions

1. Slow Cooker Method:
   • Heat olive oil in a slow cooker or pot.
   • Add garlic, jalapeño, onion, chili beans, black beans, corn, tomato sauce, diced tomatoes with green chiles, and taco seasoning. Stir well.
   • Place chicken breasts on top of the mixture and press lightly so they are submerged.
   • Cook on low for 3-4 hours.
   • Remove chicken breasts, shred them using two forks, and return the shredded chicken to the soup.
   • Add diced zucchini if desired and cook for an additional 15 minutes.
2. Stovetop Method:
   • Heat olive oil in a large pot over medium heat. Sauté garlic, jalapeño, and onion until softened.
   • Add beans, corn, tomato sauce, diced tomatoes with green chiles, taco seasoning, and chicken breasts.
   • Cover and simmer for 25-30 minutes until chicken is cooked through.
   • Remove chicken breasts to shred them before returning to the pot.
3. Instant Pot Method:
   • Combine all ingredients except toppings in the Instant Pot.
   • Cook on high pressure for 15 minutes.
   • Release pressure manually or naturally before shredding chicken.
4. Serve hot with your favorite toppings.

Calories

Approximately 305 kcal per serving

Recipe Notes

• You can substitute rotisserie chicken for quicker prep time.
• Adjust spice levels by adding more jalapeños or chili powder.
• This soup freezes well; store leftovers in airtight containers for up to three months.