Chicken Taco Soup: Easy Recipe
Family Favorite Soup.
A comforting and easy chicken taco soup loaded with black beans, corn, and Rotel tomatoes. Perfect for any night of the week.
I remember the first time I made this. It was one of those gray, chilly afternoons, and I just started pulling cans from the pantry. I didn’t have a real plan, just a feeling. I threw everything into my big Dutch oven and hoped for the best. An hour later, the whole family was gathered around the table, quietly spooning up this delicious, fragrant soup. Now, it's our little tradition. It’s the recipe everyone asks for, the one that says ‘welcome home’.
Why You'll Adore This Recipe
- •It’s a true one-pot meal, which means less time cleaning and more time relaxing.
- •So incredibly simple. Mostly just opening cans and letting it simmer.
- •The toppings make it personal. Everyone can build their own perfect bowl.
- •It tastes even better the next day, making for wonderful leftovers.
- •It’s hearty and filling, like a warm hug from the inside out.
Honestly, this is the best soup I have ever made. My husband, who is so picky, had three bowls! It's so simple to throw together, but it tastes like it’s been simmering for hours. It’s officially in our regular rotation. Thank you!
Essential Ingredient Guide
- Rotel Tomatoes: This is the little secret for that signature taco flavor. It's just diced tomatoes with green chiles. If you can't find it, a can of diced tomatoes and a separate small can of chopped green chiles works perfectly.
- Chicken Breasts: Boneless, skinless breasts or thighs both work well here. For a super quick shortcut, you can use a shredded rotisserie chicken and just add it in at the end to warm through. So easy.
- Taco Seasoning: A store-bought packet is perfectly fine and simple. But if you have a moment, making your own blend of chili powder, cumin, paprika, and garlic powder feels a little more special.
Complete Cooking Process
- First, just breathe. Set out all your cans on the counter. It's calming to see them all lined up.
- Chop your onion and mince the garlic. This is the most work you'll do, I promise.
- Rinse and drain your beans and corn. It helps remove some of the extra sodium and keeps the soup broth clearer.
- In your favorite big pot, gently soften the onion in a little olive oil. The kitchen will start to smell wonderful.
- Add the garlic, then everything else—the chicken, the broth, all those lovely canned goods, and the spices.
- Give it a gentle stir. Look at all those colors. It already feels nourishing.
- Let the soup simmer away. This is when the magic happens, as all the flavors meld together.
- Once the chicken is cooked, pull it out and shred it. There’s something so satisfying about this part.
- Stir the shredded chicken back in. Let it mingle for a few more minutes.
- Serve it up in your favorite bowls and let everyone add their own toppings. It’s a beautiful, imperfect feast.
A Few Common Questions
→Can I make this in my slow cooker?
Oh, absolutely. Just add all ingredients to your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken about 30 minutes before serving and return it to the pot.
→How can I make this soup creamy?
For a creamy version, you can stir in 4 ounces of softened cream cheese at the end until it's fully melted and combined. It adds a lovely richness.
→Is this soup very spicy?
It has a mild warmth to it from the Rotel and chili powder. If you prefer more heat, you can use a 'hot' can of Rotel or add a pinch of cayenne pepper. For less spice, use 'mild' Rotel.
→Can I use ground chicken or beef instead?
Yes, that would be delicious. Just brown the ground meat with the onion and garlic, drain any excess fat, and then proceed with the recipe as written.
Chicken Taco Soup: Easy Recipe
Easy chicken taco soup recipe with rotel tomatoes, black beans, chicken, and sweet corn. Make it on the stove, Crockpot, or Instant Pot!
Timing
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Recipe Details
Ingredients
For the Soup
- 011 tbsp olive oil
- 021 medium yellow onion, chopped
- 032 cloves garlic, minced
- 041 lb boneless, skinless chicken breasts
- 051 (15 oz) can black beans, rinsed and drained
- 061 (15 oz) can pinto beans, rinsed and drained
- 071 (15 oz) can sweet corn, drained
- 081 (10 oz) can Rotel diced tomatoes & green chiles, undrained
- 091 (15 oz) can diced tomatoes, undrained
- 101 (4 oz) can diced green chiles
- 114 cups low-sodium chicken broth
- 121 packet (1 oz) taco seasoning
- 131 tsp chili powder
- 141/2 tsp cumin
Optional Toppings
- 01Shredded cheddar cheese
- 02Sour cream or plain Greek yogurt
- 03Diced avocado
- 04Crushed tortilla chips or strips
- 05Fresh cilantro, chopped
- 06Lime wedges
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant. Be careful not to let it burn.
Place the chicken breasts in the bottom of the pot. Pour in the rinsed beans, corn, Rotel, diced tomatoes, green chiles, and chicken broth.
Sprinkle the taco seasoning, chili powder, and cumin over the top. Stir everything gently to combine.
Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 20-25 minutes, or until the chicken is cooked through.
Carefully remove the chicken breasts from the pot and place them on a cutting board. Shred the chicken using two forks.
Return the shredded chicken to the pot and stir it into the soup. Let it simmer for another 5 minutes to soak up all the flavors.
Taste and adjust seasonings if needed. A little salt and pepper can go a long way.
Ladle the soup into bowls and serve hot with all your favorite toppings. Enjoy the quiet moment.
Notes & Tips
- 1Slow Cooker Instructions: Place all ingredients in a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Remove and shred chicken before serving.
- 2Instant Pot Instructions: Sauté onion and garlic. Add remaining ingredients. Cook on high pressure for 15 minutes. Natural release for 10 minutes, then quick release. Shred chicken and serve.
- 3Feel free to add other vegetables like bell peppers or zucchini if you have them on hand.
Tools You'll Need
- •Don't skip rinsing the beans. It really does make a difference in the final taste and texture.
- •For the quickest version, use a pre-cooked rotisserie chicken. Just shred it and add it in the last 10 minutes of simmering.
- •Let the soup rest for a few minutes before serving. Like many good things, it gets even better with a little time.
- •This soup freezes beautifully. Let it cool completely and store it in freezer-safe containers for a future easy meal.