The Ultimate Chicken Taco Soup Recipe
A hearty and flavorful chicken taco soup recipe made with tender shredded chicken, beans, corn, and bold Tex-Mex spices. Easy to make on the stovetop or as a slow cooker chicken taco soup—perfect for busy weeknights.
Ingredients
- 1 lb boneless skinless chicken breast
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 packet taco seasoning
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon paprika
- 4 cups chicken broth
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz kidney beans, drained and rinsed
- 1 can 15 oz corn, drained
- 1 can 14.5 oz diced tomatoes
- Salt and pepper to taste
Optional Toppings (add as separate ingredient section if desired)
- Shredded cheese
- Sour cream
- Avocado slices
- Tortilla chips
- Fresh cilantro
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft, about 3–4 minutes.
- Stir in garlic, taco seasoning, cumin, chili powder, and paprika. Cook for 30 seconds until fragrant.
- Add chicken breasts, chicken broth, black beans, kidney beans, corn, and diced tomatoes. Stir to combine.
- Bring to a gentle boil, then reduce heat and simmer for 20–25 minutes, until chicken is cooked through.
- Remove chicken, shred with two forks, then return it to the pot.
- Season with salt and pepper to taste. Simmer 5 more minutes.
- Serve hot with your favorite toppings.
Notes
Perfect for meal prep, freezer-friendly, and easy to customize. This chicken taco soup recipe can be made creamy by adding cream cheese or lighter by reducing beans and corn.