Why You’ll Love Chicken Taco Soup Recipe
This Chicken Taco Soup combines the flavors of your favorite chicken tacos with the comfort of a warm bowl of soup. Browning and gently cooking the chicken first keeps it tender and flavorful, while onions, garlic, tomato paste, and spices create a savory base.
It is also an excellent choice for busy weeknights because everything comes together in one pot. Beans, corn, and chicken make each serving filling enough to enjoy as a complete meal, while the creamy finish balances the tomatoes and spices. You can easily adjust the heat level or customize the toppings for everyone at the table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 medium-to-large boneless, skinless chicken breasts, about 1.5 pounds
- Salt, as needed
- Pepper, as needed
- 2 tablespoons olive oil, divided
- Filtered water, as needed
- 1 large white or yellow onion, diced
- 4 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon oregano
- 3 tablespoons (45g) tomato paste
- 2 cups chicken broth
- 1 (15-ounce) can pinto beans, drained
- 1 (15-ounce) can black beans, drained
- 2 (14-ounce) cans diced tomatoes
- 1 (4-ounce) can diced green chilis, hot or mild
- 1 (15-ounce) can whole kernel corn, drained
- ½ cup heavy cream, or ½ to 1 cup sour cream
Optional toppings include shredded cheese and fresh cilantro.
Directions
- Generously season both sides of the chicken breasts with salt and pepper.
- Heat 1 tablespoon of olive oil in a large pot with a lid over medium-high heat. Add the chicken breasts and cook without moving them for 2 to 4 minutes, or until nicely browned. Flip and brown the second side.
- Pour enough filtered water into the pot to reach approximately halfway up the sides of the chicken. Bring to a simmer, cover, and reduce the heat to medium. Cook for 8 to 15 minutes, or until the chicken is cooked through. The center should reach at least 165°F. If you plan to shred the chicken, cooking it to around 170°F makes shredding easier. Check the pot occasionally and add more water if necessary so it does not completely evaporate.
- Transfer the cooked chicken and any remaining cooking liquid to a clean plate or bowl. Set aside while you prepare the soup.
- Return the pot to the stove and add the remaining tablespoon of olive oil. Heat over medium heat, then add the diced onion and minced garlic. Cook for 3 to 5 minutes, stirring and scraping up any browned chicken bits from the bottom of the pot.
- Add the chili powder, cumin, paprika, and oregano. Stir and cook for about 1 minute to release the flavors of the spices.
- Stir in the tomato paste. Cook for 30 seconds to 1 minute, stirring frequently, until it begins to stick slightly to the bottom of the pot.
- Pour in the chicken broth. Add the drained pinto beans, black beans, diced tomatoes, and green chilis. Stir well and bring the mixture to a gentle simmer. Cook for 15 minutes.
- Add the drained corn and continue simmering for another 5 minutes. Meanwhile, dice or shred the cooked chicken, then stir it into the soup along with any reserved cooking liquid.
- Taste and season with additional salt and pepper as needed. Stir in the heavy cream or sour cream until incorporated. Taste once more and adjust the seasoning before serving. Top individual bowls with shredded cheese and fresh cilantro if desired.
Servings and timing
This recipe makes approximately 6 servings and takes about 55 minutes from start to finish. The exact cooking time can vary slightly depending on the thickness of the chicken breasts.
For faster preparation, dice the onion, mince the garlic, drain the beans and corn, and open the canned ingredients while the chicken cooks.
Variations
For a spicier Chicken Taco Soup, use hot diced green chilis and add a little cayenne pepper or finely chopped jalapeño. For a milder version, choose mild green chilis and reduce the chili powder slightly.
You can replace the pinto beans with kidney beans or use additional black beans. Frozen corn can also be substituted for canned corn. If you prefer a lighter soup, omit the cream entirely or use a smaller amount. Sour cream creates a slightly tangier finish, while heavy cream produces a smoother, richer broth.
For extra vegetables, try adding diced bell peppers or zucchini with the onions. You can also serve the soup with avocado, tortilla strips, lime wedges, sliced green onions, shredded cheese, cilantro, or a spoonful of sour cream.
Storage/Reheating
Allow leftover Chicken Taco Soup to cool before transferring it to an airtight container. Store it in the refrigerator for up to 3 to 4 days.
Reheat individual portions in the microwave until steaming hot, stirring occasionally so the soup heats evenly. For larger portions, place the soup in a saucepan or pot and warm it over medium-low heat, stirring regularly. Avoid aggressively boiling creamy soup during reheating, as gentler heat helps maintain its texture.
The soup can also be frozen, although creamy soups may separate slightly after thawing. For the best freezer-friendly version, prepare the soup without the heavy cream or sour cream, freeze it, and add the creamy ingredient after thawing and reheating.
FAQs
Can I use already-cooked chicken?
Yes. Rotisserie chicken or other cooked shredded chicken works well and can shorten the preparation time. Skip the chicken-cooking steps and stir the cooked chicken into the soup during the final few minutes so it heats through without becoming dry.
Can I make Chicken Taco Soup ahead of time?
Yes. This soup is a good make-ahead meal because the flavors continue to develop as it rests. Prepare it in advance, refrigerate it in an airtight container, and gently reheat it when you are ready to serve.
Can I make this soup without heavy cream?
Yes. You can use sour cream as suggested in the recipe or leave out the creamy ingredient for a more tomato-forward broth. If using sour cream, stir it in over low heat to help keep the soup smooth.
How can I make Chicken Taco Soup spicier?
Use hot diced green chilis, increase the chili powder, or add jalapeño, cayenne pepper, or your favorite hot sauce. Start with a small amount and add more after tasting.
How can I make the soup milder?
Choose mild green chilis and reduce the chili powder. Serving the soup with sour cream, cheese, or avocado can also help soften the heat.
Do I need to drain the beans and corn?
Yes. Draining the beans and corn prevents excess canning liquid from diluting the soup and gives you better control over the final consistency and seasoning.
How do I know when the chicken is cooked?
The most reliable method is to check the thickest part of the chicken with an instant-read thermometer. The chicken should reach at least 165°F before eating.
Can I freeze Chicken Taco Soup?
Yes. For the best texture, freeze the soup before adding the heavy cream or sour cream. Once thawed and reheated, stir in the creamy ingredient shortly before serving.
What toppings are good with Chicken Taco Soup?
Shredded cheese and cilantro are simple choices. Other delicious toppings include avocado, tortilla strips, green onions, jalapeños, sour cream, crushed tortilla chips, and fresh lime juice.
What can I serve with Chicken Taco Soup?
The soup is filling enough to serve on its own, but it also pairs well with warm tortillas, cornbread, tortilla chips, quesadillas, or a simple green salad.
Conclusion
Chicken Taco Soup is an easy way to turn classic taco flavors into a warm and satisfying one-pot dinner. Tender chicken, hearty beans, sweet corn, tomatoes, green chilis, and aromatic spices create plenty of flavor, while cream or sour cream adds a smooth finishing touch.
With about 55 minutes of cooking time and enough for 6 servings, it is a practical choice for family dinners, meal prep, or cozy evenings at home. Finish each bowl with your favorite taco toppings and customize the heat level to make this comforting soup exactly the way you like it.
Chicken Taco Soup
A hearty and creamy chicken taco soup loaded with tender chicken, beans, tomatoes, corn, green chilis, and warming spices. It is a satisfying one-pot meal with plenty of bold Tex-Mex flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Halal
Ingredients
- 2 medium-to-large boneless skinless chicken breasts (about 1.5 pounds)
- Salt (as needed)
- Pepper (as needed)
- 2 tablespoons olive oil (divided)
- Filtered water (as needed)
- 1 large white or yellow onion (diced)
- 4 cloves garlic (minced)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon oregano
- 3 tablespoons (45g) tomato paste
- 2 cups chicken broth
- 1 15-ounce can pinto beans (drained)
- 1 15-ounce can black beans (drained)
- 2 14-ounce cans diced tomatoes
- 1 4-ounce can diced green chilis (hot or mild depending on your preferences)
- 1 15-ounce can whole kernel corn (drained)
- ½ cup heavy cream (OR 1/2–1 cup of sour cream)
Instructions
- Generously season both sides of the chicken breasts with salt and pepper.
- Heat 1 tablespoon of the olive oil in a large pot with a lid over medium-high heat. Add the chicken and cook undisturbed for 2 to 4 minutes, until well browned. Flip and brown the other side.
- Add enough filtered water to reach about halfway up the sides of the chicken. Bring to a simmer, cover, and reduce the heat to medium. Cook for 8 to 15 minutes, or until the chicken reaches 165°F in the center, or 170°F if you plan to shred it. Check occasionally and add more water if needed to prevent the pot from drying out.
- While the chicken cooks, prepare the remaining soup ingredients. Transfer the cooked chicken and any liquid remaining in the pot to a clean plate or bowl.
- Return the pot to the stove and add the remaining 1 tablespoon olive oil. Heat over medium heat, then add the diced onion and minced garlic. Cook for 3 to 5 minutes, stirring and scraping up any browned chicken bits, until the onion begins to turn translucent.
- Stir in the chili powder, cumin, paprika, and oregano. Cook for 1 minute.
- Add the tomato paste and cook, stirring often, for 30 seconds to 1 minute, until it just begins to stick to the bottom of the pot.
- Stir in the chicken broth, pinto beans, black beans, diced tomatoes, and green chilis. Bring to a simmer and cook for 15 minutes.
- Add the corn and simmer for another 5 minutes. Meanwhile, dice or shred the cooked chicken, then return it and any reserved cooking liquid to the soup.
- Taste and season with salt and pepper as needed. Stir in the heavy cream or sour cream and taste again for seasoning. Serve hot with cheese and cilantro if desired.
Notes
- Use mild or hot diced green chilis depending on your preferred spice level.
- Heavy cream produces a smooth, rich soup; 1/2-1 cup sour cream can be used instead for a tangier finish.
- For easy shredding, cook the chicken to an internal temperature of about 170°F.
- Top individual servings with shredded cheese and fresh cilantro if desired.
- Store leftovers covered in the refrigerator and reheat gently to prevent the creamy broth from separating.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 540 kcal
- Sugar: 10 g
- Sodium: 980 mg
- Fat: 21 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 12 g
- Protein: 42 g
- Cholesterol: 105 mg
