Name: Easy Chicken Taco Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 cups cooked chicken, shredded (rotisserie or homemade); 1 tablespoon olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 1 (15 oz) can black beans, drained and rinsed; 1 (15 oz) can corn, drained (or 1 cup frozen corn); 1 (15 oz) can fire-roasted diced tomatoes, with juice; 4 cups low-sodium chicken broth; 1 (4 oz) can diced green chiles, mild or hot; 2 tablespoons taco seasoning; 1 teaspoon ground cumin; ½ teaspoon chili powder (optional, for extra heat); ½ teaspoon salt, or to taste; ¼ teaspoon black pepper; Juice of 1 lime; Optional toppings: shredded cheese, sour cream, avocado, chopped cilantro, tortilla strips

If you crave a meal that's both hearty and effortless, this Easy Chicken Taco Soup is about to be your new weeknight hero! It's absolutely brimming with shredded chicken, zesty taco spices, sweet corn, and tender beans, all simmered together in a rich, savory broth that tastes like pure comfort.

What truly sets this soup apart is how quick and simple it is to whip up. Everything comes together in one pot with minimal chopping and almost zero fuss-making it perfect for busy families, meal preppers, or anyone who loves bold, crave-worthy flavors without the mess.

This recipe was inspired by my love for cozy Tex-Mex restaurants and the way a bowl of chicken taco soup can always make you feel at home. Serve it at game-day parties, bring it to potlucks, or just make it on a cold night when you want something warming and satisfying. Trust me: you'll want to keep this recipe in your back pocket!

Loaded bowl of hearty chicken taco soup topped with avocado, cheese, and tortilla strips

Why You'll Love This Recipe

Dinner on the table fast: Ready in under an hour, making it perfect for hectic weeknights.
Minimal prep, maximum flavor: Uses pantry staples and rotisserie chicken to save you time without sacrificing taste.
Customizable for everyone: Easily adjust the spice level or swap in your favorite beans and toppings.
Great for leftovers: Tastes even better the next day and freezes beautifully for future meals.

Key Ingredients for Easy Chicken Taco Soup

See recipe card below for full list of measurements, ingredients, and instructions.

Cooked Shredded Chicken

Chicken adds hearty protein and soaks up all the bold taco flavors in this soup. I love to use store-bought rotisserie chicken because it's super convenient and tender, but you can also use any leftover roasted or grilled chicken. If you prefer, poach a couple of chicken breasts and shred them with two forks-either way works perfectly!

Taco Seasoning

Taco seasoning is the flavor backbone of this soup, providing the classic smoky, earthy, and spicy notes. Use your favorite store-bought blend for pure convenience, or mix up your own with chili powder, cumin, paprika, and garlic powder. For less sodium, try using a low-salt or homemade seasoning blend.

Black Beans

Black beans bring a creamy texture and extra protein, making the soup more filling. I recommend rinsing canned beans before using to reduce excess sodium. If you don't have black beans, pinto or kidney beans are great swaps and taste delicious in this recipe.

Fire-Roasted Tomatoes

Fire-roasted tomatoes add deep, slightly smoky flavor and a lovely burst of color to the soup. If you can't find fire-roasted, regular diced tomatoes will work just fine, but the fire-roasted ones give it that special touch. For a smoother texture, you can use crushed tomatoes instead.

Frozen Corn

Corn kernels give subtle sweetness and a satisfying pop in every bite. Frozen corn is my go-to, since it's quick and always on hand, but you can also use canned (drained) or fresh corn cut right off the cob. There's lots of flexibility-use what you have!

Instructions for Easy Chicken Taco Soup

See recipe card below for full list of measurements, ingredients, and instructions.

Sauté the Aromatics

Start by heating olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for about 3 to 4 minutes, until softened. Stir in the minced garlic and cook for another 30 seconds, until fragrant.

Build the Soup Base

Next, add your rinsed black beans, corn, fire-roasted tomatoes (with their juice), green chiles, taco seasoning, cumin, chili powder (if using), salt, and pepper. Pour in the chicken broth and stir everything together until well combined.

Simmer and Add Chicken

Bring the soup to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 15 minutes. This allows all the flavors to meld together beautifully. Stir in the shredded chicken and simmer for another 5 to 10 minutes to heat it through.

Finish with Lime and Adjust Seasoning

Squeeze in the juice of one lime to brighten everything up. Taste and adjust salt or spices as needed-everyone's palate is a little different, so make it your own!

Serve and Garnish

Ladle the hot soup into bowls and load it up with your favorite toppings: cheese, sour cream, avocado, cilantro, and plenty of crunchy tortilla strips are all winners. Enjoy right away!

Recipe Variations

Make It Creamy

Craving something extra indulgent? Stir in 1 cup of half-and-half or heavy cream at the end of cooking for a luxuriously creamy texture. You can also melt in a handful of shredded Mexican cheese for a cheesy twist!

Swap the Protein

Feel free to trade the chicken for ground beef, turkey, or even crumbled tofu for a vegetarian spin. Brown the protein separately and add it in place of the shredded chicken for a totally new flavor experience.

Spicy Taco Soup

If you love heat, amp things up by adding fresh diced jalapeños or a dash of cayenne pepper with the other seasonings. Chipotle powder is also fantastic for a smoky, spicy punch.

Vegetarian Version

Want to skip the meat? Use vegetable broth and double the beans (try a combo of black and pinto) to make this soup completely vegetarian but still hearty and satisfying.

Gluten-Free Adaptation

This soup is already gluten-free if you use gluten-free taco seasoning and broth-just check your labels to be sure. Top with corn tortilla strips for crunch.

Serving Suggestions

Round out this Easy Chicken Taco Soup with a side of warm, buttered cornbread or a fresh green salad for a wholesome meal. Top each bowl with a sprinkle of shredded cheese, a spoonful of sour cream, slices of creamy avocado, and a generous handful of crispy tortilla strips or chips for the ultimate Tex-Mex feast!

Storage and Reheating

Let leftover soup cool to room temperature, then store in an airtight container in the fridge for up to 4 days. To reheat, warm gently on the stovetop over medium heat or microwave individual portions until steaming. This soup also freezes very well-transfer to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions About Easy Chicken Taco Soup (FAQ)

Q: Can I make this soup in a slow cooker?

A: Yes! Add all the ingredients except the lime juice and toppings to your slow cooker and cook on low for 4-5 hours. Stir in the lime juice before serving and add your favorite garnishes.

Q: Can I use raw chicken instead of cooked?

A: Absolutely. Add raw boneless, skinless chicken breasts or thighs to the pot at the same time as the broth. Simmer until the chicken is cooked through (about 20 minutes), then shred and return to the soup.

Q: How can I make this soup dairy-free?

A: The soup itself is dairy-free-just skip any cheese or sour cream toppings, or use dairy-free alternatives to keep it lactose-free.

Q: What’s the best way to thicken taco soup?

A: If you prefer a thicker soup, mash some of the beans in the pot with a fork or the back of a spoon, or stir in a handful of crushed tortilla chips.

I hope you love this comforting, flavor-packed Easy Chicken Taco Soup as much as we do! It's the perfect solution for busy nights and will quickly earn its spot in your regular rotation. Be sure to try it, and don't forget to leave a comment or rating to let me know how it turned out!