We always believed in good and comfort food, and we coudn’t resist sharing this recipe with you. Chicken taco soup is a flavorful, hearty dish that brings together the best of taco flavors in a comforting bowl of soup. This recipe is packed with shredded chicken, black beans, corn, tomatoes, and a blend of taco-inspired spices, just like my mother used to make it and it’s creating a satisfying and nourishing meal that’s perfect for any time of year.
Simmered together in a rich, spiced broth, each ingredient soaks up the flavors, making every bite savory, slightly spicy, and completely delicious. The best part is how simple and quick it is to make—whether you’re using leftover chicken or using brand new and fresh, chicken taco soup can come together in less than 30 minutes, making it an ideal option for busy weeknights.
One of the great things about this soup is its versatility. You can load it up with your favorite toppings, like avocado, cheese, and tortilla chips, for added texture and flavor like my mom used to make it often. She changed the topping every time she made it. It’s also a dish that can be easily adjusted to suit different spice levels, dietary preferences, or whatever ingredients you have on hand. Chicken taco soup is a family-friendly meal that warms you up and satisfies taco cravings in one bowl.
Why do I love this recipe?
It combines the flavors of tacos in a quick, cozy soup that’s easy to make and customize.
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Variations on the recipe?
Use ground turkey or beef instead of chicken, or make it vegetarian by adding extra beans and using vegetable broth.
Serving suggestions?
Top with sour cream, shredded cheese, avocado, fresh cilantro, and a sprinkle of tortilla chips. Serve with lime wedges for added zest.
Storage and freezing:
Store in the fridge for up to 4 days in an airtight container. Freeze for up to 3 months, and reheat on the stovetop or in the microwave until warmed through.
Chicken Taco Soup
Ingredients
- 1 lb. skinless boneless chicken breast or 2 cups leftover/rotisserie chicken
- 1 packet Taco seasoning 1 oz. packet
- 1 tablespoon olive oil
- ½ cup beer see notes
- 2 tablespoons butter
- 1 small yellow onion diced
- 1 jalapeno pepper diced (can sub bell pepper)
- 3 cloves garlic minced
- 1 tablespoon tomato paste
- 2 teaspoons brown sugar
- 1 teaspoon Worcestershire sauce
- 1-2 teaspoons hot sauce
- 1 cup salsa
- 1 can black beans, drained and rinsed 15.5 oz.
- 1 can sweet kernel corn, drained. 15.25 oz. (Or 1.5 cups frozen corn)
- 4 cups chicken broth
- 1 cup beef broth
- 1/3 cup sour cream
- 1 ½ cups cheddar cheese shredded
- For Serving
- Lime Wedges Avocado, Tortilla Chips, Cilantro, Sour Cream, etc.
Instructions
- If using homemade taco seasoning, mix the ingredients. Slice the chicken breasts lengthwise to create thinner pieces. Pat them dry and rub 1 tablespoon of taco seasoning onto the chicken.
- To sear the chicken heat olive oil in a pot over medium-high heat. Add the chicken and sear each side for 3-4 minutes until a golden crust forms. Remove the chicken and let it rest for 10 minutes, then dice or shred. (It’s fine if the chicken is not fully cooked inside.)
- To deglaze the pot turn off the heat. Pour in the beer and then set the heat to medium. Use a spatula to scrape the bottom and sides of the pot to incorporate any browned bits into the broth.
- To cook the vegetables add butter, diced onions, jalapeno, and garlic to the pot. Cook until the onions are softened, about 5 minutes.
- Stir in tomato paste, brown sugar, Worcestershire sauce, and hot sauce. Cook for 1-2 minutes to blend the flavors.
- Mix in 1 tablespoon of taco seasoning. Adjust with additional seasoning at the end to taste, if desired.
- Add salsa, black beans, corn, and both broths to the pot. Bring to a boil, then reduce the heat and let it simmer.
- Return the chicken to the pot and let it simmer gently for about 15 minutes.
- In a small bowl, mix a portion of the broth with sour cream until smooth. Stir this mixture back into the soup. Reduce the heat to low and gradually mix in the shredded cheese until melted.
- Serve: Remove from heat and serve the soup with lime wedges, avocado, tortilla chips, and cilantro as desired.
- Enjoy!
