If there’s one dish that makes dinnertime a breeze in my house, it’s this Taco Soup Recipe With Chicken. It’s hearty, healthy, and somehow tastes like you’ve been in the kitchen for hours—even though it comes together in less than an episode of your favorite Netflix show. As a Texas girl and mom of three, I live for recipes like this: comforting, quick, and picky-eater approved.
Table of Contents
Why You’ll Love This Taco Soup Recipe With Chicken
- One pot wonder: Less mess = more sanity.
- Flexible cooking options: Make it on the stovetop, in the crockpot, or Instant Pot.
- Flavor-packed but healthy: Lean chicken, beans, veggies, and just the right kick of spice.
- Family favorite: Even my kids ask for seconds (which is the real stamp of approval).
What Does Taco Soup With Chicken Taste Like?
Imagine the cozy warmth of chicken soup meeting the bold, zesty flavors of tacos. You get a slightly smoky broth, tender shredded chicken, hearty beans, and sweet pops of corn. Add a little shredded cheese or tortilla chips on top, and suddenly Tuesday night feels like a fiesta.
Ingredients You’ll Need for Taco Soup Recipe With Chicken
One of the best parts about this Taco Soup Recipe With Chicken is how simple the ingredient list is—you probably already have half of it in your pantry! Each ingredient plays an important role in making the broth rich, flavorful, and satisfying. Here’s what you’ll need:
- Olive Oil (1 teaspoon): Just a touch is enough to sauté the onion and garlic, giving the soup that savory base we all love.
- Onion (1 cup, minced): This is where the flavor party begins. Onion adds natural sweetness and depth as it cooks down.
- Garlic (½ tablespoon, about 3 cloves): Fresh garlic brings a gentle kick and makes the broth extra aromatic.
- Chicken Breasts (1 pound, boneless & skinless): Lean, protein-packed, and easy to shred once cooked. You can also swap in chicken thighs for more richness.
- Tomato Sauce (14 oz can, low or no salt): Adds body and a little tang, balancing out the spices beautifully.
- Chicken Broth (1 quart, low or no salt): The liquid foundation of the soup. Using low-sodium broth gives you more control over the seasoning.
- Spices:
- Paprika (1 teaspoon): Smoky and warm.
- Black Pepper (½ teaspoon): For a little kick.
- Chili Powder (1 teaspoon): The “taco” flavor hero.
- Ground Cumin (½ teaspoon): Earthy and nutty, ties the flavors together.
- Black Beans (15 oz can, drained & rinsed): Hearty, fiber-rich, and oh-so-filling. Pinto beans would work in a pinch.
- Corn (1 cup, frozen and thawed): Sweet bursts of corn add texture and balance the spice.
✨ Optional Toppings (highly encouraged!): Fresh cilantro, diced avocado, tortilla strips, shredded cheese, or a squeeze of lime juice. These make the soup extra cozy and customizable.
👉 If you love hearty chicken soups with bold flavors, you might also enjoy my Chicken Enchilada Soup Recipe—it’s another family favorite that uses similar pantry staples.
How to Make Taco Soup Recipe With Chicken
Making this Taco Soup Recipe With Chicken is simple, but the flavor payoff is huge. Whether you’re using the stovetop, crockpot, or Instant Pot, each method gets you to the same cozy, satisfying bowl of goodness. Here’s a step-by-step breakdown so you can follow along with confidence.
Stovetop Instructions
- Start with the base.
Heat 1 teaspoon of olive oil in a large pot over medium heat. Add in your minced onion and garlic. Let them sauté for about 4 minutes until fragrant and slightly golden. (Your kitchen will smell heavenly at this point!) - Add the chicken and broth.
Place the boneless, skinless chicken breasts directly into the pot. Pour in the tomato sauce and chicken broth. This will be the flavorful bath that cooks your chicken until it’s perfectly tender. - Season it up.
Sprinkle in the paprika, black pepper, chili powder, and cumin. Stir everything together so the spices are evenly distributed in the broth. - Toss in the hearty add-ins.
Add the drained black beans and corn. Give everything a good stir, then cover the pot. - Simmer to perfection.
Turn the heat up to high until the soup begins to boil. Once it’s bubbling, reduce the heat to medium and let it simmer gently for 20 minutes. This is when all the flavors meld together. - Shred the chicken.
Carefully remove the chicken breasts and shred them using two forks. For a fun shortcut, pop the chicken into a stand mixer with the paddle attachment—it shreds in seconds! - Finish and serve.
Return the shredded chicken to the pot, stir, and taste for seasoning. Serve hot with your favorite toppings like tortilla strips, shredded cheese, or avocado.
Crockpot Instructions
- (Optional but worth it) Sauté onion and garlic in a pan for 4 minutes before adding them to the slow cooker. This little step boosts flavor.
- Place chicken breasts, tomato sauce, chicken broth, spices, beans, and corn into the crockpot.
- Stir everything together, cover, and cook: low for 6–8 hours or high for 3–4 hours.
- Remove the chicken, shred it with two forks, and stir it back into the soup.
- Serve with toppings and enjoy a bowl of warm, hands-off comfort food.
Instant Pot Instructions
- Set the Instant Pot to Sauté mode and cook the onion and garlic for 4 minutes, scraping up any browned bits to avoid the dreaded burn notice.
- Add the chicken, tomato sauce, broth, spices, beans, and corn. Stir well.
- Cover the lid, set the valve to Sealing, and cook on Manual Pressure for 10 minutes.
- Once finished, quick release the pressure.
- Remove the chicken, shred, then stir it back into the soup.
- Ladle into bowls and top with cheese, avocado, or tortilla strips for the ultimate comfort meal.
Tips and Tricks for Perfect Taco Soup
- Shortcut chicken: Use pre-cooked shredded rotisserie chicken to save even more time.
- Bean swap: Pinto beans or kidney beans work beautifully if that’s what’s in your pantry.
- Spice control: For little ones, cut the chili powder in half. For spice lovers, toss in a diced jalapeño.
- Freezer-friendly: Make a double batch and freeze half for a “future you” dinner win.
- Top it off: Don’t skip toppings—they turn a simple soup into a crave-worthy meal.
Storage for Taco Soup Recipe With Chicken
- Fridge: Store in an airtight container up to 4 days.
- Freezer: Cool completely, then freeze for up to 3 months. Reheat gently on the stove.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Thighs will make the broth even richer and more flavorful.
How do I thicken taco soup?
Mash a few beans with a fork and stir them in, or add a spoonful of instant masa flour.
What can I serve with taco soup?
Cornbread, tortilla chips, or a fresh green salad make perfect sides.
Conclusion
This Taco Soup Recipe With Chicken is everything busy families need: quick, wholesome, and bursting with flavor. It’s a hug in a bowl and a guaranteed way to make weeknights easier (and tastier). I’d love to hear how your family enjoys it—tag me on Instagram or leave a rating on the blog so we can share the soup love together.
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Print
Taco Soup Recipe With Chicken – Quick & Delicious Family Favorite
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stove Top, Crockpot, Instant Pot
- Cuisine: Mexican-Inspired
Description
This Easy Chicken Taco Soup is a quick, healthy dinner packed with bold flavors, lean protein, fiber-rich beans, and sweet corn. Make it on the stove, in your crockpot, or instant pot!
Ingredients
1 teaspoon olive oil
1 cup minced onion
1/2 tablespoon minced garlic (about 3 cloves)
1 lb boneless, skinless chicken breasts
14 oz can tomato sauce (low or no salt)
1 quart chicken broth (low or no salt)
1 teaspoon paprika
1/2 teaspoon black pepper
1 teaspoon chili powder
1/2 teaspoon cumin
15 oz can black beans, drained & rinsed (low or no salt)
1 cup frozen corn, thawed
Instructions
1. In a large pot, heat olive oil over medium heat. Sauté onions and garlic for 4 minutes.
2. Add in chicken breasts, tomato sauce, chicken broth, dried spices, beans and corn.
3. Stir together and cover the pot. Turn the heat to high and bring the soup to a boil. Once boiling, reduce the heat to medium and let the soup simmer for 20 minutes.
4. Once the soup has cooked, remove cooked chicken from the pot. Shred chicken with two forks.
5. Add shredded chicken back to the pot. Stir to combine and enjoy!
6. To make in a crockpot: Optional – sauté onions and garlic in olive oil for 4 minutes first. Add all ingredients to the crockpot. Stir together. Cook on low for 6-8 hours or high for 3-4 hours. Shred chicken and return to the pot. Stir and serve.
7. To make in an instant pot: Use sauté mode to cook onions and garlic for 4 minutes. Add remaining ingredients. Set to Sealing, Manual Pressure for 10 minutes. Quick release. Shred chicken, return to pot, and serve.
Notes
Make it your way! This soup works on the stovetop, in a slow cooker, or instant pot.
Shred chicken easily with a stand mixer and paddle attachment for quick prep.
To reduce sodium, use low- or no-salt canned goods and broth.
Top with your favorites: avocado, cheese, tortilla chips, or cilantro.
