Chicken Taco Soup has become my absolute go-to for a quick and incredibly flavorful weeknight meal. I remember the first time I tried making this easy chicken taco soup; the aroma of chili powder and cumin filling my kitchen instantly made me feel cozy and excited. It’s so hearty and satisfying, packing all the delicious flavors of my favorite chicken tacos into a comforting bowl. This recipe is truly a lifesaver when you want something delicious without a lot of fuss. Let’s get cooking this amazing chicken taco soup!
Why You’ll Love This Chicken Taco Soup
You’re going to adore this recipe for so many reasons! It’s a winner for busy nights and always a crowd-pleaser.
- It’s incredibly flavorful chicken taco soup, bursting with familiar taco tastes.
- It’s a truly easy chicken taco soup, perfect even for beginner cooks.
- The prep time is minimal, making it a fantastic quick chicken taco soup option.
- It’s a hearty chicken taco soup that will leave you feeling satisfied.
- You can easily customize it with your favorite toppings for a personalized touch.
- The combination of beans and corn makes it a wonderfully balanced meal.
- It reheats beautifully, making it perfect for leftovers.
Ingredients for Chicken Taco Soup
Gather these simple ingredients for a delicious and flavorful chicken taco soup that’s sure to become a favorite. This recipe is designed to be an easy chicken taco soup, so don’t worry if you’re new to making soups!
- 1 tablespoon olive oil – for sautéing our aromatics and chicken
- 1 pound boneless, skinless chicken breasts – the protein powerhouse of our soup
- 1 medium onion, chopped – about 1 cup, adds a sweet base
- 2 cloves garlic, minced – for that essential savory punch
- 1 (15 ounce) can black beans, rinsed and drained – these add fiber and a lovely texture
- 1 (15 ounce) can diced tomatoes, undrained – provides liquid and a touch of acidity
- 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained – for a little heat and extra flavor
- 4 cups chicken broth – the liquid base that ties everything together
- 1 teaspoon chili powder – for that classic taco warmth
- 1 teaspoon cumin – adds an earthy, smoky depth
- 1 teaspoon dried oregano – a fragrant herb that complements the spices
- Salt and pepper to taste – to enhance all the flavors
- Optional toppings: shredded cheese, sour cream, avocado, cilantro, crushed tortilla chips – for serving
How to Make Chicken Taco Soup
Crafting this easy chicken taco soup is a breeze, and the result is a wonderfully flavorful chicken taco soup that will warm you from the inside out. Follow these simple steps for a delicious meal.
- Step 1: Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the 1 pound boneless, skinless chicken breasts and cook until they’re beautifully browned on both sides. This searing locks in the juices. Remove the chicken from the pot and set it aside on a plate.
- Step 2: Now, add the 1 medium onion, chopped (about 1 cup) to the same pot. Cook, stirring occasionally, until the onion has softened and become translucent, which usually takes about 5 minutes. You’ll start to smell its sweetness. Then, add the 2 cloves garlic, minced, and cook for just 1 more minute until it’s fragrant. Be careful not to burn the garlic!
- Step 3: Return the browned chicken breasts to the pot. Add in the 1 (15 ounce) can black beans, rinsed and drained, the 1 (15 ounce) can diced tomatoes, undrained, the 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained, and the 4 cups chicken broth. Give everything a good stir to combine.
- Step 4: Sprinkle in the 1 teaspoon chili powder, 1 teaspoon cumin, and 1 teaspoon dried oregano. Season generously with salt and pepper to taste. This is your chance to really build that deep, complex flavor profile for your hearty chicken taco soup.
- Step 5: Bring the entire mixture to a rolling boil, then immediately reduce the heat to low. Cover the pot and let it simmer gently for at least 20 minutes. This simmering time allows the flavors to meld beautifully and ensures the chicken is cooked through and wonderfully tender.
- Step 6: Carefully remove the chicken breasts from the pot. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken back into the simmering soup. Stir it in to distribute evenly.
- Step 7: Serve your amazing Chicken Taco Soup hot, garnished with your favorite toppings like shredded cheese, a dollop of sour cream, fresh avocado, cilantro, or crushed tortilla chips for that perfect crunch. Enjoy this simple yet satisfying meal!
Pro Tips for the Best Chicken Taco Soup
I’ve made this soup more times than I can count, and these little tricks really elevate it from good to absolutely amazing. Follow these tips for a truly memorable bowl.
- For an even deeper flavor, consider browning the chicken breasts *before* shredding them. This adds a lovely caramelization.
- Don’t skip rinsing and draining the beans! This removes excess sodium and starch, leading to a cleaner flavor in your easy chicken taco soup.
- Taste and adjust seasonings *before* serving. The salt and pepper balance can change as the soup simmers.
- If you want a thicker, heartier soup, mash some of the black beans against the side of the pot before returning the shredded chicken.
What’s the secret to perfect Chicken Taco Soup?
The real secret to a perfect flavorful chicken taco soup lies in building layers of flavor. Sautéing the onions and garlic until fragrant, browning the chicken, and allowing the spices to bloom in the hot oil before adding liquid are crucial steps. Don’t rush these!
Can I make Chicken Taco Soup ahead of time?
Absolutely! This hearty chicken taco soup is fantastic for meal prep. You can prepare it completely, let it cool, and store it in an airtight container in the refrigerator for up to 3 days. The flavors actually meld and deepen overnight! For more meal prep ideas, check out our collection of recipes.
How do I avoid common mistakes with Chicken Taco Soup?
A common pitfall is overcooking the chicken, which can make it dry. Cook it just until done, then shred. Also, be careful not to burn the garlic when sautéing; it can turn bitter. Finally, always taste and adjust seasoning before serving. Learning about proper cooking techniques can help prevent these issues. You can find great resources on cooking techniques.
Best Ways to Serve Chicken Taco Soup
This versatile easy chicken taco soup is delicious on its own, but serving it with the right accompaniments truly takes it to the next level. I love how these simple additions complement the soup’s robust flavors.
- Toppings Bar: Set out bowls of shredded cheddar cheese, a dollop of sour cream or Greek yogurt, diced avocado, chopped cilantro, and crushed tortilla chips. This allows everyone to customize their bowl of hearty chicken taco soup.
- Crusty Bread or Tortillas: A warm, crusty baguette or soft flour tortillas are perfect for dipping into the savory broth. For a true taco experience, try serving it with warm corn tortillas. If you enjoy baking, you might like our recipe for wonton wrappers uses which can be adapted for crispy toppings.
- Side Salad: A light, crisp green salad with a lime vinaigrette offers a refreshing contrast to the rich soup. It makes for a complete and satisfying meal.
Nutrition Facts for Chicken Taco Soup
This wonderfully hearty chicken taco soup is surprisingly balanced, making it a great option for a satisfying meal. Here’s a breakdown of what you can expect per serving, based on the recipe yields.
- Calories: 350
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Protein: 35g
- Carbohydrates: 30g
- Fiber: 8g
- Sugar: 8g
- Sodium: 750mg
- Cholesterol: 90mg
Nutritional values are estimates and may vary based on specific ingredients used and portion sizes. For more information on understanding nutrition labels, you can refer to resources like the FDA’s guide.
How to Store and Reheat Chicken Taco Soup
This easy chicken taco soup is a fantastic make-ahead meal, and storing and reheating it is super simple. Once the soup has cooled down slightly, I like to portion it into airtight containers. For refrigeration, it will keep beautifully for about 3 to 4 days. If you want to store it for longer, this hearty soup freezes wonderfully for up to 3 months. Just make sure to use freezer-safe containers or bags to prevent freezer burn.
When you’re ready to enjoy your stored chicken taco soup, you have a couple of great reheating options. On the stovetop, simply place the soup in a saucepan over medium-low heat, stirring occasionally until it’s heated through. If you’re in a hurry, you can reheat individual portions in the microwave. Just be sure to stir it halfway through the heating process for even warmth.
Frequently Asked Questions About Chicken Taco Soup
What makes this Chicken Taco Soup so flavorful?
The secret to this flavorful chicken taco soup is the combination of spices like chili powder, cumin, and oregano, along with the Rotel tomatoes and green chilies. Browning the chicken also adds a depth of flavor that you just can’t get otherwise. It’s a truly satisfying bowl!
Can I use ground chicken instead of chicken breasts?
Yes, you absolutely can! If you prefer ground chicken taco soup, simply brown the ground chicken in the pot first, breaking it up with a spoon. Drain off any excess fat before adding the onions and garlic. The cooking time for the soup will be similar.
Is this a spicy chicken taco soup?
This recipe has a mild warmth from the Rotel and chili powder, but it’s not overly spicy. If you like a more spicy chicken taco soup, I recommend using hot Rotel, adding a pinch of cayenne pepper, or serving with a side of hot sauce for those who want extra heat.
What are the best toppings for Chicken Taco Soup?
The beauty of this soup is its versatility! You can create an amazing topping bar for your easy chicken taco soup. My favorites include shredded cheddar or Monterey Jack cheese, a dollop of sour cream or plain Greek yogurt, diced fresh avocado, chopped cilantro, and crunchy crushed tortilla chips. They add great texture and flavor!
Variations of Chicken Taco Soup You Can Try
This Chicken Taco Soup is wonderfully adaptable, and I love experimenting with different ways to make it even more special. Whether you’re looking for a dietary swap or a new cooking method, there’s a variation for you. Here are a few ideas to get you started on your next batch of easy chicken taco soup.
- Slow Cooker Chicken Taco Soup: For ultimate convenience, simply combine all the ingredients (except toppings) in your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, shredding the chicken halfway through. This makes for a fantastic slow cooker chicken taco soup.
- Instant Pot Chicken Taco Soup: Use the sauté function to brown the chicken and soften the onions and garlic. Then, add the remaining ingredients and cook on high pressure for 10 minutes, followed by a natural pressure release for 5 minutes. This is a super-fast way to get your Instant Pot chicken taco soup ready!
- Creamy Chicken Taco Soup: If you crave a richer, more decadent bowl, stir in about 1/2 cup of heavy cream or a block of cream cheese at the end of cooking until smooth. It transforms this hearty soup into a wonderfully creamy chicken taco soup.
- Spicy Chicken Taco Soup: For those who love a kick, add a can of diced jalapeños or a pinch of cayenne pepper along with the Rotel. You can also serve it with your favorite hot sauce for an extra layer of heat in your spicy chicken taco soup.
Flavorful Chicken Taco Soup: 1 Amazing Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This easy chicken taco soup recipe is flavorful and hearty, perfect for a quick dinner. It’s a delicious way to enjoy chicken taco flavors in a comforting soup. You can customize it with your favorite toppings.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
- 4 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado, cilantro, crushed tortilla chips
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken breasts and cook until browned on both sides. Remove chicken from the pot and set aside.
- Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
- Return the chicken to the pot. Add the rinsed black beans, diced tomatoes, Rotel, and chicken broth.
- Stir in chili powder, cumin, and oregano. Season with salt and pepper to taste.
- Bring the soup to a boil, then reduce heat and simmer for at least 20 minutes, or until chicken is cooked through and tender.
- Remove chicken from the pot, shred it with two forks, and return it to the soup.
- Serve hot, garnished with your favorite toppings for this delicious chicken taco soup.
Notes
- For a spicier chicken taco soup, use a can of hot Rotel or add a pinch of cayenne pepper.
- If you prefer a creamy chicken taco soup, stir in a dollop of sour cream or cream cheese at the end.
- This recipe is easily adaptable for a slow cooker or Instant Pot.
- Leftovers of this chicken taco soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 90mg
