Easy Chicken Taco Soup (Ready in 30 Minutes!)

Picture a steaming bowl of vibrant Chicken Taco Soup that captures all the zesty flavors of your favorite tacos in one comforting spoonful. This easy chicken taco soup combines tender chicken pieces, hearty black and pinto beans, sweet corn, and fire-roasted tomatoes in a perfectly spiced broth that warms you from the inside out. With just one pot and 30 minutes, you’ll create a protein-packed meal that solves your busy weeknight dinner dilemma while satisfying even the pickiest eaters. The aromatic blend of taco seasonings, sautéed peppers, and garlic creates an irresistible Mexican-inspired aroma that transforms your kitchen into a fiesta.

Why You’ll Love This Chicken Taco Soup Recipe

• Quick weeknight winner ready in just 30 minutes with simple pantry ingredients and minimal prep work
• Protein powerhouse delivering 25-30 grams of protein per serving from chicken and beans to keep you satisfied
• Incredibly customizable – adjust spice levels, add your favorite toppings, or swap ingredients based on what’s in your pantry
• Perfect for meal prep and crowds – makes generous portions that taste even better the next day and feeds 6-8 easily

Easy Chicken Taco Soup

Quick and flavorful Chicken Taco Soup loaded with tender chicken, beans, corn, and zesty taco seasonings. Ready in 30 minutes for the perfect weeknight meal!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner, Main Course, Soup

Cuisine American, Mexican, Tex-Mex

Servings 6 bowls

Calories 285 kcal

Equipment

• Large pot or Dutch oven
• Wooden spoon
• Cutting board
• Sharp knife
• Ladle
• Can opener

Ingredients

  

Main Soup Ingredients

• 1 pound boneless, skinless chicken breasts diced into 3/4-inch bite-sized pieces
• 1 tablespoon olive oil for sautéing, can use avocado or vegetable oil
• 1 small onion chopped, yellow or white
• 1 whole bell pepper any color, chopped
• 2 cloves garlic minced, fresh recommended

Beans, Vegetables, and Tomatoes

• 1 can (15 ounces) black beans drained and rinsed
• 1 can (15 ounces) pinto beans drained and rinsed
• 1 can (15 ounces) corn kernels drained, or use 1.5 cups frozen
• 1 can (14.5 ounces) diced tomatoes fire-roasted variety adds smoky depth
• 1 can (10 ounces) diced tomatoes with green chilies Rotel brand recommended

Seasonings and Broth

• 1 packet (1 ounce) taco seasoning mix store-bought or homemade blend
• 4 cups chicken broth low sodium preferred
• Salt and black pepper to taste

Optional Toppings

• Shredded cheese Mexican blend, cheddar, or Monterey Jack
• Sour cream for cooling creaminess
• Fresh cilantro chopped
• Green onions sliced
• Tortilla strips for crunch
• Avocado sliced, optional
• Lime wedges optional, brightens flavors

Instructions

 

• Heat olive oil in a large pot or Dutch oven over medium-high heat. Add diced chicken pieces and cook for 5-7 minutes until no longer pink and lightly browned on the edges. Remove cooked chicken from pot and set aside.
• In the same pot, add chopped onion and bell pepper. Sauté for 3-4 minutes until vegetables become tender and fragrant. Add minced garlic and cook for 30 seconds until aromatic, being careful not to burn.
• Return the cooked chicken to the pot with the sautéed vegetables. Add black beans, pinto beans, corn kernels, diced tomatoes, diced tomatoes with green chilies, and taco seasoning mix. Stir well to coat everything with seasonings.
• Pour in chicken broth and give everything a good stir, scraping up any browned bits from the bottom of the pot. Bring soup to a boil over medium-high heat.
• Reduce heat to low, cover the pot, and let simmer for 20-25 minutes to allow flavors to meld and chicken to become tender. Stir occasionally to prevent sticking.
• Taste the soup and adjust seasoning with additional salt and black pepper as needed.
• Ladle hot soup into bowls and top with desired toppings: shredded cheese, sour cream, fresh cilantro, sliced green onions, tortilla strips, avocado slices, and lime wedges.

Notes

Storage: Refrigerate in airtight container for up to 4 days or freeze in freezer-safe bags for up to 3 months. Reheat on stovetop or microwave until warmed through.

Variations: Make white chicken taco soup with white beans and cream. Use slow cooker (6-8 hours low) or Instant Pot (10 minutes high pressure) for alternative cooking methods. Make vegetarian by omitting chicken and doubling beans.

Tips: Don’t overcook chicken to keep it tender. Start with half the taco seasoning if sensitive to spice. Let soup simmer full 20-25 minutes for best flavor development. Consider homemade taco seasoning for fresher taste.

Keyword chicken taco soup, Easy Dinner, high protein soup, mexican soup, one pot soup, taco soup

What You Need for Chicken Taco Soup

Essential Ingredients for Chicken Taco Soup

• 1 pound boneless, skinless chicken breasts – diced into bite-sized pieces, about 3/4-inch cubes for quick cooking
• 1 tablespoon olive oil – for sautéing, can substitute with avocado oil or vegetable oil
• 1 small onion, chopped – yellow or white onion, about 1 cup diced for sweet base flavor
• 1 bell pepper, chopped – any color works, red or orange adds sweetness while green adds slight bitterness
• 2 cloves garlic, minced – fresh garlic preferred for authentic flavor depth

For the Hearty Taco Soup Base

• 1 can (15 ounces) black beans – drained and rinsed to remove excess sodium and starch
• 1 can (15 ounces) pinto beans – drained and rinsed, adds creamy texture and fiber
• 1 can (15 ounces) corn kernels – drained, or use 1.5 cups frozen corn for sweeter flavor
• 1 can (14.5 ounces) diced tomatoes – fire-roasted variety adds smoky depth
• 1 can (10 ounces) diced tomatoes with green chilies – Rotel brand recommended for authentic Tex-Mex flavor
• 1 packet (1 ounce) taco seasoning mix – store-bought or homemade blend, adjust to taste
• 4 cups chicken broth – low sodium preferred for better control of salt levels
• Salt and black pepper to taste – adjust based on seasoning mix saltiness

For Serving and Topping

• Shredded cheese – Mexican blend, cheddar, or Monterey Jack melts beautifully
• Sour cream – adds cooling creaminess to balance spices
• Fresh cilantro, chopped – brightens the entire dish with fresh herb notes
• Sliced green onions – adds mild onion flavor and vibrant color
• Tortilla strips – store-bought or homemade for satisfying crunch
• Avocado slices – optional, adds creamy richness and healthy fats
• Lime wedges – optional, fresh squeeze brightens all the flavors

How to Make Chicken Taco Soup (Step-by-Step)

Step 1: Preparing Your Chicken and Vegetables

1. Brown the chicken (7 minutes): Heat olive oil in a large pot or Dutch oven over medium-high heat. Add diced chicken pieces and cook for 5-7 minutes until no longer pink and lightly browned on the edges. Remove cooked chicken from pot and set aside on a plate.

2. Sauté aromatics (4 minutes): In the same pot, add chopped onion and bell pepper. Sauté for 3-4 minutes until vegetables become tender and fragrant. Add minced garlic and cook for 30 seconds until aromatic. (Don’t let garlic burn or it will taste bitter.)

Step 2: Building the Flavorful Taco Soup

3. Combine ingredients (2 minutes): Return the cooked chicken to the pot with the sautéed vegetables. Add black beans, pinto beans, corn kernels, diced tomatoes, diced tomatoes with green chilies, and taco seasoning mix. Stir well to coat everything with seasonings.

4. Add broth and simmer (20 minutes): Pour in chicken broth and give everything a good stir, scraping up any browned bits from the bottom. Bring soup to a boil, then reduce heat to low. Cover pot and let simmer for 20-25 minutes to allow flavors to meld and chicken to become tender, stirring occasionally.

Step 3: Finishing Your Perfect Chicken Taco Soup

5. Season and serve: Taste the soup and adjust seasoning with additional salt and black pepper as needed. Ladle hot soup into bowls and let everyone customize their serving with shredded cheese, sour cream, cilantro, green onions, tortilla strips, avocado, and lime wedges.

Expert Tips for the Best Chicken Taco Soup

Don’t overcook the chicken – removing it after initial browning and adding it back ensures tender, juicy pieces rather than dry, rubbery chicken that results from overcooking. Make it your own spice level – start with half the taco seasoning packet if sensitive to spice, or add extra chili powder and cayenne for heat lovers. Let it simmer properly – the 20-25 minute simmer time is crucial for allowing the taco seasonings to bloom and the flavors to meld into a cohesive, restaurant-quality soup. Use quality taco seasoning – homemade taco seasoning with chili powder, cumin, paprika, garlic powder, and oregano tastes fresher than some packets, or choose brands without fillers. Consider a slow cooker adaptation – add all ingredients except toppings to slow cooker and cook on low for 6-8 hours or high for 3-4 hours for even deeper flavor development.

How to Store and Serve Chicken Taco Soup

Store leftover chicken taco soup in an airtight container in the refrigerator for up to 4 days. The flavors intensify overnight, making day-two soup even more delicious than the first serving. For longer storage, freeze the soup in freezer-safe bags or containers for up to 3 months, leaving 1 inch of headspace for expansion. When reheating, warm gently on the stovetop over medium heat or microwave individual portions until heated through, stirring occasionally. Serve this protein-packed soup with your favorite toppings – shredded cheese, cool sour cream, fresh cilantro, crunchy tortilla strips, creamy avocado slices, and a squeeze of fresh lime for a complete, customizable Mexican-inspired meal that everyone will love.

Chicken Taco Soup Recipe Variations You’ll Love

White Chicken Taco Soup: Use white beans instead of black and pinto, add green chilies, and finish with a splash of cream for a creamy white version. Slow Cooker Chicken Taco Soup: Place all ingredients in slow cooker and cook on low for 6-8 hours for hands-off preparation perfect for busy days. Instant Pot Version: Use sauté function for chicken and vegetables, then pressure cook on high for 10 minutes with quick release. Vegetarian Taco Soup: Omit chicken and double the beans, or add diced sweet potatoes for hearty texture and extra nutrients. If you love Mexican-inspired soups, try our tortilla soup with crispy strips or creamy chicken enchilada soup for more comfort food favorites! Serve with cheddar cheese bread, garlic butter flatbread, or jalapeño cheddar bread for dipping. Pairs perfectly with our Mexican lasagna or cheesy taco rice for a complete Tex-Mex feast.

FAQ About Chicken Taco Soup

Final Thoughts on This Chicken Taco Soup Recipe

This easy chicken taco soup delivers bold Mexican flavors and satisfying comfort in just 30 minutes with minimal effort and one pot cleanup. The combination of tender chicken, hearty beans, sweet corn, and zesty tomatoes creates a protein-packed meal perfect for busy weeknights or feeding a hungry crowd. Top it generously with cheese, sour cream, and crunchy tortilla strips for the ultimate customizable taco experience in a bowl. Whether you keep it mild for kids or spice it up for adults, this versatile soup adapts perfectly to your family’s preferences. Love this recipe? Save it to your Pinterest boards and follow us for more amazing Mexican-inspired soup recipes!