It is 6pm. You are tired. Dinner needs to happen fast. This easy chicken taco soup is your new best friend.
There is something magical about a warm bowl of soup on a crisp fall evening. This recipe delivers a satisfying, protein-rich meal without any stress. You can have it on the table in just 30 minutes.
Why This Easy Chicken Taco Soup Is a Winner
This recipe is a winner because it uses simple pantry staples. You likely have most of these ingredients in your cupboard right now. It is a budget-friendly dinner that tastes like a dream.
Busy families love how quickly this comes together. It is perfect for those hectic back-to-school nights. You get all the flavor of tacos with minimal cleanup required. It is truly a win-win for everyone.
Simple Method
Making this soup is incredibly straightforward and doable. You just dump, stir, and simmer the ingredients together. Even beginner cooks can master this easy chicken taco soup with confidence.
The canned chicken is a great time-saving shortcut. It provides plenty of protein without the need for thawing or chopping. You will love how quick and easy the process feels.
Simple Ingredients
These ingredients are mostly shelf-stable and easy to keep on hand for emergencies.
- 2 cans (12.5 oz each) chicken breast, drained
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) pinto beans, rinsed and drained
- 1 can (15.25 oz) whole kernel corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 32 oz chicken broth
- 1 packet (1 oz) taco seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Step-by-Step Directions
- In a large stockpot over medium-high heat, combine the chicken broth and taco seasoning, whisking until the seasoning is fully incorporated.
- Add the drained chicken breast, black beans, pinto beans, corn, and diced tomatoes with green chilies to the pot.
- Stir in the onion powder and garlic powder.
- Bring the mixture to a boil, then reduce the heat to low.
- Simmer the soup for 20 to 25 minutes to allow flavors to meld.
- Using a spoon or spatula, break up any large chunks of canned chicken into smaller shredded pieces while stirring.
- Serve hot with optional toppings such as cheese, sour cream, or tortilla chips.
Best Ways to Enjoy It
Serve this soup warm in your favorite large bowls. Top it with a generous sprinkle of shredded cheddar cheese. Add a dollop of cool sour cream for a creamy finish.
Crunchy tortilla chips are a must for dipping. You could also serve this alongside a simple side salad. It makes for a complete and filling weeknight meal.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. This soup stays fresh for up to four days. It actually tastes even better the next day as flavors develop.
You can also freeze this soup for up to three months. To reheat, simply warm it on the stove over medium heat. It is a fantastic meal prep option for busy weeks.
Tips for Best Results
- Don’t skip rinsing the beans to keep the salt levels balanced.
- Break up the chicken well for a better shredded texture.
- Use low-sodium broth if you want to control the salt.
- Make the base ahead of time for even faster weeknight cooking.
- Add a squeeze of fresh lime juice for a bright finish.
- Always simmer for the full 20 minutes to let flavors meld.
Ways to Switch It Up
- Swap pinto beans for kidney beans for a heartier texture.
- Add a diced jalapeño if you prefer a spicier kick.
- Try using rotisserie chicken for a fresh meat alternative.
- Stir in some heavy cream at the end for a richer soup.
Common Questions
Can I use fresh chicken instead?
Yes, you can use cooked shredded chicken or rotisserie chicken. Just add it at the same step as the canned chicken. It will taste just as delicious.
Is this soup spicy?
This soup has a mild kick from the green chilies. If you want it milder, use plain diced tomatoes. For more heat, add extra chili powder.
I hope this warm soup brings a little ease to your busy week. It is a simple way to feed your family well without the stress. Enjoy every cozy spoonful!
— Katie Wood
Ingredients
- 2 cans (12.5 oz each) chicken breast, drained
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) pinto beans, rinsed and drained
- 1 can (15.25 oz) whole kernel corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 32 oz chicken broth
- 1 packet (1 oz) taco seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Instructions
- In a large stockpot over medium-high heat, combine the chicken broth and taco seasoning, whisking until the seasoning is fully incorporated.
- Add the drained chicken breast, black beans, pinto beans, corn, and diced tomatoes with green chilies to the pot.
- Stir in the onion powder and garlic powder.
- Bring the mixture to a boil, then reduce the heat to low.
- Simmer the soup for 20 to 25 minutes to allow flavors to meld.
- Using a spoon or spatula, break up any large chunks of canned chicken into smaller shredded pieces while stirring.
- Serve hot with optional toppings such as cheese, sour cream, or tortilla chips.
