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close up of a full bowl of chicken taco soup loaded with toppings and ready to eat

Chicken Taco Soup

Chicken taco soup is a hearty, Tex Mex inspired one pot meal that captures the bold flavors of tacos in a warm, comforting bowl. Combining shredded chicken, beans, corn, tomatoes, broth, cream cheese and taco spices, this soup is both filling and flavorful.
Course Main Course, Main Dish, one pot, Soup, stew
Cuisine Mexican, TexMex
Keyword chicken soup, chicken taco soup, chicken tacos, how to make chicken taco soup, mexican soup, taco recipes, Taco soup, taco soup recipe
Prep Time 15 minutes
Cook Time 40 minutes
Servings 6 people
Calories 498 kcal
Author Mahy

Ingredients

Chicken

  • 3 chicken breasts sliced in half to have two equal halves

Homemade Taco Seasoning

  • 1 teaspoon garlic powder
  • 1 1/2 teaspoon Oregano
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cumin
  • 1 tablespoon chilli powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt and pepper

Taco Soup

  • 1 tablespoon oil light olive oil or cooking oil
  • 1 onion diced
  • 1 bell pepper diced
  • 3 garlic cloves minced
  • 1 can rotel tomatoes
  • 1 cup crushed tomatoes
  • 5 cups chicken broth
  • 1 can black beans rinsed and drained
  • 1 cup corn kernels Fresh or frozen
  • 4 tabelspoons cream cheese
  • 1/3 cup Cilantro leaves
  • 1 lime juice

Toppings - Optional

  • 1 tortilla strips
  • 2 Avocados sliced
  • 1/3 cup sour cream
  • 1 cup cheddar cheese shredded
  • 1/4 cup cilantro
  • 1 lime cut into slices and wedges
  • 1 Tomato diced
  • 1/2 red onion diced

Instructions

Stovetop Method (Best Flavor)

  1. Slice each chicken breast in half, and season liberally on both sides with the homemade taco seasoning.
    the chicken breasts are cut in half and seasoned to start the chicken taco soup from scratch
  2. Heat the oil in a large pot (the same pot you will use for the soup).
  3. Add the chicken and sear for 3-4 minutes per side until golden.
    the seasoned chicken searing in a pot
  4. Remove the chicken on to a separate plate and start with the soup.
    The seared chicken removed on to a separate plate
  5. Heat oil in a large pot over medium heat. Sauté onions and bell peppers with some taco seasoning until soft.
    Onions, bell peppers and taco seasoning cooking to make the base of the chicken taco soup
  6. Add garlic and cook 30–60 seconds to bloom flavors.
  7. Stir in tomatoes and broth. Bring to a simmer.
  8. Cut the chicken into the size you prefer. We cut them into strips, but you can do cubes or chunks, or even shred the chicken.
    chicken cut up into strips ready to go into the soup
  9. Add the chicken, beans and corn to the soup and bring to a boil. Then reduce heat and simmer gently 25–30 minutes.
    beans, corn, chicken are all now added and the soup is ready to simmer until cooked
  10. Finish the soup by adding in the cream cheese and cilantro. Stir until the cheese blends in and the soup turns ultra creamy.
  11. Add the cilantro, a squeeze of lime, adjust seasoning with salt, lime juice, or extra spices.
    cream cheese is added and the chicken taco soup is now ready

Slow Cooker Version / Crockpot Method (Hands Off Convenience)

  1. If using raw chicken, season it and sear it separately in a skillet for 3-4 minutes per side. Cut the chicken into strips. If using ready cooked chicken, then just add it it right in with the remaining ingredients.
  2. Combine all ingredients in slow cooker.
  3. Cook 6-8  hours on low or 3-4 hours on high.
    cooked chicken taco soup ready for the toppings
  4. Add the cream cheese, cilantro and lime just before serving.

Instant Pot Method (Fast & Flavorful)

  1. Sauté the chicken if using raw, similar to the above stove top instructions.
  2. Remove the chicken and continue sautéing onions, peppers. Add garlic and spices using the sauté function.
  3. Add remaining ingredients and the chicken.
  4. Pressure cook 10–12 minutes; quick release.
  5. Finish off with the cream cheese, cilantro and adjust seasoning.

Make Tortilla Strips and Prepare Toppings

  1. cut the tortillas into thin strips

  2. Pan fry them or air fry them until golden, and season with salt.
    homemade tortilla strips on paper towels draining
  3. slice the avocados, shred the cheese, dice the onions and tomatoes, cilantro, jalapeño, prepare sour cream, cut lime wedges and more!
  4. Arrange the toppings to your taste and let everyone top their taco soup to their taste!
    close up of a full bowl of chicken taco soup loaded with toppings and ready to eat

Recipe Video

Recipe Notes

Pro Tips For Chicken Taco Soup

  1. Pat chicken dry before cooking for better texture.
  2. Make your own or use quality taco seasoning.
  3. Season the chicken before searing instead of adding it raw to poach in the soup. This step makes an unbelievable difference in the taco soup taste!! 
  4. Add the taco seasoning to the onion and garlic sautéing steps as well so the spice hit the hot oil. This unlocks aroma and depth.
  5. Cut the chicken into strips or dices, avoid smaller pieces. keep in mind it will soften up and break up slightly in the soup.
  6. Use rotisserie chicken for convenience, also don't dice too finely as it will break apart.
  7. Simmer the soup gently, avoid high heat.
  8. Mash a few beans for a creamier soup or add more broth if too thick.
  9. Add the cream cheese at the end only for a creamy taco soup and let is melt in the heat of the soup.
  10. Lime juice and cilantro lift the final flavors.

Chicken Taco Soup Variations

  • Creamy Chicken Taco Soup: Stir in cream cheese or heavy cream. This one is our family favorite!
  • Spicy  or Smoky Version: Add chipotle in adobo or fresh jalapeños.
  • Low Carb Version: Skip beans and corn, use more chicken.
  • Green Chicken Taco Soup: Replace tomatoes with green chiles and tomatillos.

Why is my soup bland?

The soup can be bland is the taco seasoning is only added towards the end. Instead bloom spices properly with the onions, garlic and sautee them for a bit. Finish with lots of cilantro and lime for flavor.

Why is my chicken dry?

Avoid overcooking the chicken, especially chicken breasts have to be removed at 165°F internal temp.

Why is my soup watery?

You may have added too much stock, so simmer the soup uncovered, mash some beans, or add crushed tortilla chips.

Why are my beans mushy?

They are probably old or some brands can have softer beans than others. Just add extra beans towards the end and don't simmer those for more than 5 minutes.

Why does it taste too acidic?

You may have added too much lime, or used the bottled lime. To fix this, balance with a pinch of sugar or more broth.

Storage, Freezing and Reheating

  • Refrigerator: Leftovers keep for 5 days in airtight container.
  • Freezer: You can freeze the ready soup without toppings for up to 3 months. You can portion the soup and freeze in freezer-safe bags.
  • Reheat: Gently reheat in a pot over medium low heat, you may need to add 1-2 tablespoons of stock.

Toppings and Serving Suggestions

  • Crunch: Crushed tortilla chips or crispy tortillas
  • Creaminess: Avocado or guacamole, sour cream
  • Cheese: Shredded cheddar, Monterey Jack
  • Freshness: Cilantro or green onions
  • Serve: ith rice, cornbread, or a simple green salad

Is Chicken Taco Soup healthy?

Yes! It's high in protein, fiber with moderate carbohydrates. Plus it's easily adaptable to gluten-free, low sodium, or dairy free diets..

Can I use frozen chicken?

Yes. Thaw fully and pat dry before cooking.

What temperature should chicken reach?

165°F / 74°C for safe consumption.

Can I make it ahead?

Yes. It stores in the fridge or freezer and reheats well.

Can I make it gluten-free?

Yes. Ensure broth and seasoning are certified gluten-free.

Taco Soup vs Tortilla Soup

  • Taco Soup: Hearty, stew like, with beans, chicken/beef, corn, tomatoes, taco spices. It is TexMex inspired, chunky in texture topped with chips, cheese, avocado.

  • Tortilla Soup: Lighter, broth based, often chicken & tomato, with chiles. It's a traditional Mexican recipe, not an inspiration. The soup is thinner,  topped with fried tortilla strips, avocado, cheese, lime, cilantro.

Nutrition Facts
Chicken Taco Soup
Amount Per Serving
Calories 498 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 8g50%
Trans Fat 0.02g
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Cholesterol 103mg34%
Sodium 1323mg58%
Potassium 1328mg38%
Carbohydrates 34g11%
Fiber 12g50%
Sugar 8g9%
Protein 38g76%
Vitamin A 1992IU40%
Vitamin C 50mg61%
Calcium 230mg23%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.