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This Chicken Taco Soup is an easy, hearty dinner packed with shredded chicken, black beans, pinto beans, corn, tomatoes with green chilies, and plenty of taco flavor. Everything simmers together in one pot, then fresh lime juice brightens it up just before serving. Ready in about 30 minutes, this is the kind of cozy meal that makes busy weeknights much easier.
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Table of Contents
- ❤️ Why You’ll Love This Recipe
- What is Chicken Taco Soup?
- Key Ingredients
- Ingredients & Substitutions
- Variations
- Tips for Best Results
- FAQs
- Storage
- Quick Steps
- Make Ahead
- What to serve with Chicken Taco Soup
- If You Enjoyed Chicken Taco Soup
- 📌 Save This Recipe
- Chicken Taco Soup Recipe
- 🍽️ Other Recipes You May Enjoy
❤️ Why You’ll Love This Recipe
There is a lot to love about this easy Chicken Taco Soup recipe!
- Quick and easy: With just 5 minutes of prep and 20-25 minutes of cooking, dinner can be on the table in about 30 minutes.
- One-pot meal: Everything cooks together in one saucepan or stockpot, which means fewer dishes afterward.
- Uses cooked chicken: Rotisserie chicken is an easy shortcut, but any cooked shredded chicken will work.
- Loaded with hearty ingredients: Chicken, two kinds of beans, and corn make this soup filling enough for dinner.
- Easy to customize: Choose mild or hot tomatoes with green chilies and pile on your favorite taco toppings.
- Great for leftovers: The soup stores and freezes well, making it a good choice for meal prep.
What is Chicken Taco Soup?
Chicken Taco Soup takes many of the flavors and ingredients you might find in chicken tacos and turns them into a warm, hearty soup. This version combines shredded chicken with black beans, pinto beans, corn, tomatoes with green chilies, chicken broth, garlic, and taco seasoning.
Unlike some creamy taco soups, this recipe has a broth-based soup base. Fresh lime juice is stirred in at the end for a bright finish that balances all those savory taco flavors.
Key Ingredients
NOTE: This section highlights ingredients used in the recipe. Find the full printable recipe in the recipe card below.
Cooked chicken: You’ll need 3 cups of shredded cooked chicken. Rotisserie chicken is especially convenient, although leftover cooked chicken works just as well.
Chicken broth: This creates the flavorful base of the soup.
Rotel: Two cans of diced tomatoes with green chilies add tomato flavor, acidity, and a little heat. Choose mild, original, or hot depending on your preference.
Black beans and pinto beans: Using two types of beans adds plenty of texture and makes the soup more filling.
Frozen corn: There’s no need to thaw it first. Just add it directly to the pot.
Chicken taco seasoning: Two packets make seasoning this soup especially easy.
Fresh lime juice: Don’t skip this finishing touch! Stirring lime juice into the soup after cooking adds freshness and brings the other flavors together.
Ingredients & Substitutions
NOTE: This section suggests substitutions. Find the full printable recipe in the recipe card below.
- Cooked chicken: Rotisserie chicken is an easy choice, but leftover cooked chicken or canned chicken can also be used.
- Chicken broth: Vegetable broth can be substituted. Water will work if necessary, but the soup will likely need additional salt and seasoning.
- Rotel: Use mild, original, or hot. Another brand of diced tomatoes with green chilies works, too. You’ll need about 20 ounces total.
- Black beans: Kidney beans, pinto beans, or white beans can be substituted.
- Pinto beans: Black beans, kidney beans, or white beans can be substituted.
- Frozen corn: Canned corn can be substituted, although it may have a softer texture. Hominy can also be used for a different flavor and texture.
- Minced garlic: If fresh garlic isn’t available, garlic powder can work in a pinch, but since the amount was not provided or tested here, season to taste.
- Chicken taco seasoning: Regular taco seasoning or fajita seasoning can be used instead. You can also make your own blend using chili powder, cumin, garlic powder, and salt.
- Limes: Bottled lime juice can be used if fresh limes aren’t available. Use about 3-4 tablespoons.
Variations
- Make it spicier: Use hot Rotel or another spicy variety of canned tomatoes with green chilies. You can also add crushed red pepper, hot sauce, sliced jalapeño, or habanero.
- Make it milder: Choose mild Rotel and use only one packet of taco seasoning. Since reducing the seasoning also reduces the salt and other seasonings, adjust those to taste.
- Switch the beans: Replace either the black beans or pinto beans with kidney beans or white beans.
- Use canned corn: Canned corn can replace the frozen corn, although the texture may be slightly softer.
- Try hominy: Swap the corn for hominy for a different flavor and texture.
- Change the seasoning: Regular taco seasoning or fajita seasoning can replace the chicken taco seasoning.
- Use your slow cooker. If you’d rather make Crockpot Chicken Taco Soup, combine everything except the lime juice in your slow cooker and cook on LOW for 6-8 hours. Stir in the fresh lime juice just before serving.
Tips for Best Results
- Use cooked chicken. This recipe is designed for chicken that has already been cooked. Rotisserie chicken makes it especially fast and convenient.
- Don’t drain the Rotel. The liquid in the cans becomes part of the flavorful soup base.
- Stir while bringing the soup to a boil. Frequent stirring helps everything heat evenly.
- Add the lime juice last. Stir it in after removing the pot from the heat so its fresh flavor stays noticeable.
- Adjust the heat to your family. Mild, original, or hot tomatoes with green chilies make it easy to control the spice level before you add any extra peppers or hot sauce.
- Save the toppings for serving. Add cheese, sour cream, avocado, cilantro, and other toppings to individual bowls rather than the entire pot.
FAQs
Yes! Shredded rotisserie chicken is one of the easiest options for this recipe. You can also use leftover cooked chicken or canned chicken. The soup should be heated thoroughly before serving.
Yes. Use any brand of canned diced tomatoes with green chilies. You’ll need about 20 ounces total. You can choose mild, original, or hot depending on how spicy you want your soup.
Absolutely. Black beans and pinto beans work well together, but you can substitute kidney beans, white beans, or another bean you enjoy.
Yes. Canned corn can replace frozen corn, although it may have a slightly softer texture. Hominy is another option if you’d like to change the flavor and texture.
Use hot Rotel or spicy canned tomatoes with green chilies. You can also add crushed red pepper, hot sauce, sliced jalapeño, or habanero. Adjust the amount to suit your preferred heat level.
Yes. Start with mild Rotel. You can also reduce the chicken taco seasoning to one packet, but taste the soup before serving and add salt or other seasonings as needed.
Yes. Although this Easy Taco Soup Recipe is ready in about 30 minutes, you can let it simmer on the stovetop for up to 2 hours, stirring it regularly. You can also prepare it in a slow cooker on LOW for 6-8 hours.
Storage
Allow leftover Chicken Taco Soup to cool before transferring it to an airtight container. Refrigerate it for up to 4 days.
For longer storage, place the soup in an airtight freezer-safe container or freezer bag and freeze it for up to 3 months. Thaw frozen soup overnight in the refrigerator before reheating.
Store toppings separately and add them after the soup has been reheated.
Quick Steps
NOTE: This section includes a step-by-step guide. Find the full printable recipe in the recipe card below.
This easy Taco Soup with Chicken comes together in just a few simple steps.
- Combine the ingredients. Add the shredded chicken, chicken broth, Rotel, black beans, pinto beans, frozen corn, garlic, and chicken taco seasoning to a large saucepan or stockpot. Stir well.
- Bring to a boil. Heat the soup over medium-high heat until it boils, stirring frequently.
- Simmer. Reduce the heat to medium-low, cover, and simmer for 20-25 minutes, stirring occasionally.
- Add the lime. Remove the soup from the heat and stir in the fresh lime juice.
- Serve. Ladle the soup into bowls and add your favorite toppings.
Make Ahead
Chicken Taco Soup is a great make-ahead meal. Prepare the soup as directed, allow it to cool, and store it in an airtight container in the refrigerator for up to 4 days.
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Wait to prepare fresh toppings such as avocado until you’re ready to serve. Reheat the soup on the stovetop or in the microwave, then add your toppings.
You can also freeze the soup for longer storage.
What to serve with Chicken Taco Soup
One of my favorite things about this Chicken Taco Soup is loading up each bowl with toppings. Try shredded cheddar cheese, chopped green onions, cilantro, sour cream, avocado, or an extra squeeze of fresh lime.
You can also serve the crockpot chicken taco soup alongside your favorite Mexican-inspired sides or a simple dip. Cornbread, tortilla chips, quesadillas, or a simple salad would all pair nicely with the bold taco flavors.
If you’re feeding a group, create a toppings bar and let everyone build their own bowl. It’s an easy way to accommodate different tastes without making separate meals.
If You Enjoyed Chicken Taco Soup
If you love easy, flavorful soups like this one, try my Chicken Enchilada Soup. It has plenty of Mexican-inspired flavor and is another cozy way to turn chicken into a satisfying meal.
My Chipotle Chicken Soup is another great choice when you’re craving a warm bowl of chicken soup with a little more kick. The chipotle flavor makes it especially good for cooler nights.
For something hearty and comforting, try my White Chicken Chili. It’s a delicious alternative to traditional chili and another easy way to put chicken and beans on the dinner table.
You might also enjoy my Simple Southwest Chicken & Rice Soup. It’s packed with Southwest-inspired flavors and makes an easy, filling family dinner.
If taco flavors are what brought you here, my Taco Lasagna is worth adding to your dinner list. It takes those familiar taco-night flavors and turns them into a hearty casserole-style meal.
And don’t forget my Taco Soup. It’s another cozy option for those nights when you want all the flavors of taco night served by the bowlful.
Looking for more ideas? Browse my Recipe Index to find plenty of easy dinners, soups, Mexican-inspired favorites, desserts, and more.
📌 Save This Recipe
Keep this Chicken Taco Soup recipe handy for those nights when you need something warm, filling, and easy. Most of the ingredients are pantry or freezer staples, and using already-cooked chicken keeps the prep to a minimum.
It’s also a great recipe to customize. Set out bowls of cheese, sour cream, avocado, cilantro, green onions, and lime wedges so everyone can finish their bowl exactly how they like it.
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Chicken Taco Soup
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Equipment
- dutch oven or stock pot
Ingredients
- 3 cups cooked chicken, shredded
- 2½ cups chicken broth
- 2 cans Rotel Mild Diced Tomatoes and Green Chilies, (10 ounces each), undrained
- 1 can black beans, (15.25 ounces), drained
- 1 can pinto beans, (15.25 ounces), drained
- 1 bag frozen corn, (12 ounces)
- 2 teaspoons minced garlic
- 2 packets chicken taco seasoning, (1 ounce each)
- 2 limes, juiced
Optional toppings:
- shredded cheddar cheese, chopped green onions, chopped cilantro, sour cream, chopped avocado, lime wedges
Instructions
- Place the shredded chicken, chicken broth, Rotel, black beans, pinto beans, frozen corn, minced garlic, and chicken taco seasoning in a large saucepan or stockpot. Stir until well combined.3 cups cooked chicken, 2½ cups chicken broth, 2 cans Rotel Mild Diced Tomatoes and Green Chilies, 1 can black beans, 1 can pinto beans, 1 bag frozen corn, 2 teaspoons minced garlic, 2 packets chicken taco seasoning
- Heat over medium-high heat until the soup comes to a boil, stirring frequently.
- Reduce the heat to medium-low and cover.
- Simmer for 20-25 minutes, stirring occasionally, until heated through.
- Remove the soup from the heat. Add the juice from the two limes and stir well.2 limes
- Serve hot with your choice of optional toppings.shredded cheddar cheese, chopped green onions, chopped cilantro, sour cream, chopped avocado, lime wedges
Notes
🥡 Storage
- Store leftover Chicken Taco Soup in an airtight container in the refrigerator for up to 4 days.
- Keep fresh toppings in separate containers.
♨️ Reheating
- Reheat the soup in a saucepan on the stovetop until hot, stirring occasionally.
- Individual servings can also be reheated in the microwave.
- Add your toppings after reheating.
❄️ Freezing
- Freeze the cooled soup in an airtight freezer-safe container or freezer bag for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
- Freeze the soup without the toppings.
💡 Tips for Best Results
- Use cooked shredded chicken to keep the preparation quick.
- Don’t drain the Rotel since its liquid adds flavor to the broth.
- Stir the soup frequently as it comes to a boil, and wait until the end to add the lime juice.
🍳 Alternate Cooking Methods
Slow cooker: Combine the chicken, broth, Rotel, beans, corn, garlic, and chicken taco seasoning in the slow cooker. Cook on LOW for 6-8 hours. Stir in the lime juice before serving.♻️ Leftovers
- Turn leftover soup into a slightly different meal by changing the toppings. Try the cheese-and-sour-cream one day, then the avocado, cilantro, green onions, and extra lime the next.
📝 Notes
- Choose mild, original, or hot Rotel to control the spice level.
- For additional heat, add hot sauce, crushed red pepper, jalapeño, or habanero.
- For a milder soup, use mild Rotel and reduce the taco seasoning if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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