Chicken Taco Soup
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 or made in the slow cooker. 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!
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. Or let it simmer all day in your crockpot! You can also easily customize it to your family’s tastes!
We like to top our bowl of healthy chicken taco soup with shredded cheddar cheese, sour cream, avocado or guacamole and a sprinkle of fresh cilantro. The perfect satisfying lunch or dinner!
One of the best things about taco soup is that it’s completely versatile. I’ve listed my favorite ingredients below, but feel free to substitute or completely leave out any ingredient to suite your family’s taste preference. Here’s the lineup:
- Salsa. This soup starts with a huge amount of salsa. There’s absolutely no broth or water in this taco 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, leftovers, grilled chicken breasts, 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.
How to make chicken taco soup
This soup is so flavorful and ridiculously easy to make! Here’s the simple process, but for the full, printable recipe, reference the recipe card at the bottom of the page.
- Combine ingredients. Add all of the ingredients into a large soup pot or dutch oven. Stir to fully combine ingredients.
- Cook. Heat soup over medium-high heat. Once it starts to boil, lower heat and simmer for 15 to 30 minutes. Once cooked, taste, and add salt and pepper, as needed.
- Serve and enjoy! Once cooked to your liking, ladle soup into bowls and top with your favorite taco toppings and dig in!
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
- Sliced jalapeno
- Avocado or guacamole
- Greek yogurt or sour cream
- Tortilla chips or tortilla strips
CUSTOMIZE THIS SOUP RECIPE
This soup is delicious as-is, but you can mix up the ingredients and customize the recipe based on your taste and what you have available. Here’s some ideas:
- Protein. Use any type of meat. You can even swap the chicken for about 1 pound of ground beef or ground turkey – just be sure to brown it before combining all of the ingredients.
- Spicy. To give this taco soup an extra kick of heat, use HOT salsa! You could also add spices like cayenne pepper or crushed red pepper flakes or add chopped jalapeños. Another option is to add a small can of spicy green chiles.
- Creamy. To make creamy chicken taco soup, once it’s done cooking, remove the pot from the stove and stir in 1 cup sour cream or 8 ounces cream cheese or 1 cup heavy cream.
We love this soup paired with corn or tortilla chips or Mexican Cornbread. It’s seriously the BEST cornbread you’ll ever taste and a must try whether you serve it with this soup or a different recipe.
To keep things on the lighter side, try this soup with a fresh, green salad. Simply toss mixed greens with lemon juice, olive oil, salt and pepper. Feel free to add toppings to your salad such as red onion, cherry tomatoes, and/or croutons. Better yet, serve this taco soup alongside my tasty Southwest Salad with Avocado Dressing for the perfect soup/salad meal. You can easily omit the chicken from the salad, since there’s already plenty of chicken in this soup.
IS TACO SOUP HEALTHY?
In my opinion, this particular version of taco soup is really nutritious. Healthy is subjective and means something different to everyone, but it’s packed with good-for-you ingredients. We’ve got veggies, fiber-rich beans, and high protein chicken, so it is a balanced meal. And for one big bowl, the calories and fat are really great!
Leftover Chicken Taco Soup
Storage. Place any leftover taco soup in an airtight container and store it in the fridge. It will last about 5 or so days making it great for meal prep. 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 stovetop. You can also reheat the soup for about 2 minutes in the microwave.
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.
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!
If you try this easy chicken taco soup recipe, let me know! Leave a comment and if your family loves it 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
- 1 (32 ounce) jar salsa
- 2 (15 ounce) cans black beans, undrained
- 2 (15 ounce) cans kidney beans, undrained
- 2 (15 ounce) cans corn, undrained
- 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
- Pour salsa and all cans, undrained, in slow cooker or large soup pot. Add chicken, lime, and cumin.
- 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.
- Enjoy the soup topped with your choice of taco toppings. I like cheese, avocado, cilantro, and sour cream.