Taco Soup has never been easier (or more delicious!) than with this flavorful Chicken Taco Soup! This simple chicken taco soup recipe can be made from start to finish in 20 minutes! It’s full of chicken, corn and beans and is finished off with your favorite taco fixings. A fun twist on the traditional taco night, your family’s sure to LOVE!

Chicken Taco Soup served in soup bowls with tortilla chips and topped with avocado, cheese and sour cream

So many soups, so little time! From this taco soup to this slow cooker vegetable soup to this chicken noodle soup, I’ve definitely got you covered when it comes to finding a tasty soup recipe! This chicken taco soup is seriously one of my new favorites too! It’s loaded with bold flavors and is so quick + easy to make, which makes it perfect for a busy night. You can also easily customize it to your family’s tastes!

How Do You Make Chicken Taco Soup?

Salsa: This soup starts with a huge amount of salsa. There’s absolutely no broth or water in this soup recipe, so the salsa acts as the base of the soup. I recommend choosing your favorite prepared salsa and one that’s mild enough for you to really enjoy. For this particular soup recipe, I love using Pace Picante sauce. The mild version is very mild. You’ll need two jars of the 16 ounce size salsa.

Canned ingredients: Two cans each of black beans, kidney beans and corn get added in with the salsa. Six cans total! Which is awesome, because it significantly cuts down on prep time. In fact, this soup doesn’t require any chopping at all! You also do not drain any of the canned ingredients for this soup. Using all of the juices from the canned beans and corn makes this soup thick and creamy without having to use any cream or flour.

Cooked chicken: Use rotisserie chicken, left overs, chicken from the deli counter, whatever works best for you. The chicken can be diced or shredded. Personally, I love the convenience and flavor of shredded rotisserie chicken.

Lime juice + cumin: So simple, yet so delicious and really all you need to give this chicken taco soup a punch of flavor. Because this recipe uses salsa as the base and you don’t drain away any flavor from the canned beans and corn, you won’t need to add much in terms of seasoning.

ingredients for chicken taco soup in a large soup pot

Slow Cooker Chicken Taco Soup

Not only does this chicken taco soup work great cooked on the stovetop, it also makes for a great crockpot meal. If you prefer to have this soup simmer for a couple of hours, simply load up the slow cooker, go on about your day, and dinner will be waiting for you whenever you’re ready. If using the crockpot, cook on low for 3-4 hours.

Toppings For Taco Soup

Once the soup is ready, it’s time for the fun part – the taco toppings! Set out all of the topping choices and let everyone choose their favorites! I recommend any of the following:

  • Shredded cheese
  • Cilantro
  • Sliced jalapeños
  • Avocado or guacamole
  • Greek yogurt or sour cream
  • Tortilla chips

Leftover Chicken Taco Soup

Storage: Taco soup will last about 5 or so days in the fridge. If you plan to keep it longer than that, this soup freezes so well!

Freeze: I love to freeze this soup in individual portions so I can take one out for lunch or several out for a family meal. To freeze your soup, place it in freezer safe containers or resealable gallon-sized freezer bags. Store in the freezer for up to 3 months. Thaw the soup in the fridge overnight, then reheat it on medium heat on the stove top. You can also reheat the soup for about 2 minutes in the microwave.

chicken taco soup ingredients stirred together in a large soup pot with a wooden spoon

You just can’t go wrong with this chicken taco soup and once you try it, you’ll find yourself making it on repeat. It’s so simple, yet filled with plenty of bold flavors and textures. Your family is sure to love this one!

Recommended Tools For Making Chicken Taco Soup:

Programmable Slow Cooker – I love that this slow cooker is affordable and can be programmed. It also holds 6 quarts, which is a great size for most things that I make.

Ladle A good ladle is a must when you make soup as often as I do! It’s the best way to fill your bowls and storage containers with soup.

Dutch Oven – If you decide to make your soup over the stovetop, you’ll need a large soup pot or a dutch oven. This one is a favorite of mine.

More Soup Recipes You’ll Love

Healthy Taco Soup {Easy to Make}

Crockpot Chicken Tortilla Soup

Butternut Squash Soup

Healthy Seafood Chowder

If you try this easy chicken taco soup recipe, let me know! Leave a comment and if your family loves them as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

Chicken Taco Soup topped with cheese, avocado and sour cream served with a spoon
Chicken Taco Soup served in soup bowls with tortilla chips and topped with avocado, cheese and sour cream
Print
5 from 11 votes
Nutrition Facts
Chicken Taco Soup
Amount Per Serving (1 serving)
Calories 313 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 18mg6%
Sodium 602mg26%
Potassium 982mg28%
Carbohydrates 54g18%
Fiber 15g63%
Sugar 7g8%
Protein 21g42%
Vitamin A 573IU11%
Vitamin C 9mg11%
Calcium 75mg8%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:12 servings
Chicken Taco Soup
Prep Time:
10 mins
Cook Time:
3 hrs
Total Time:
3 hrs 10 mins
 

Taco Soup has never been easier (or more delicious!) than with this flavorful Chicken Taco Soup! This simple chicken taco soup can be made from start to finish in 20 minutes! It’s full of chicken, corn and beans and is finished off with your favorite taco fixings. A fun twist on the traditional taco night, your family's sure to LOVE!

Ingredients
  • 1 (32 ounce) jar salsa
  • 2 (15 ounce) cans black beans
  • 2 (15 ounce) cans kidney beans
  • 2 (15 ounce) cans corn
  • 2-3 cups cooked shredded chicken (rotisserie chicken works great)
  • 2-3 limes, juiced
  • 1-2 tablespoons cumin, to taste
  • optional toppings: cheese, avocado, cilantro, and sour cream
Instructions
  1. Pour salsa and all cans, undrained, in slow cooker or large soup pot.

  2. Add chicken, lime, and cumin.

  3. If using a slow cooker, cook on low for 3-4 hours. If cooking on the stovetop, bring to a simmer. Cook for 15-30 minutes. Once cooked taste and add salt and pepper, if desired.
  4. Enjoy the soup topped with your choice of taco toppings. I like cheese, avocado, cilantro, and sour cream.
Recipe Notes

Storage: Taco soup will last about 5 or so days in the fridge. If you plan to keep it longer than that, this soup freezes so well!

Freeze: I love to freeze this soup in individual portions so I can take one out for lunch or several out for a family meal. To freeze your soup, place it in freezer safe containers or resealable gallon-sized freezer bags. Store in the freezer for up to 3 months. Thaw the soup in the fridge overnight, then reheat it on medium heat on the stove top. You can also reheat the soup for about 2 minutes in the microwave. 

 

 

 

 

Photos by Danielle from Our Salty Kitchen.

Author: Kim
Course: Main Course
Cuisine: Southwestern, Tex-Mex
Keyword: chicken taco soup, Easy Taco Soup

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