If you’re craving something hearty, flavorful, and downright comforting, look no further than this Chicken Taco Soup Recipe. It’s a vibrant bowl of goodness that combines tender shredded chicken with the bright, punchy flavors of Mexican-inspired spices, beans, and veggies. Every spoonful bursts with warmth, from the gentle heat of chili powder to the creamy touch of sour cream. Whether you’re warming up on a chilly night or need a crowd-pleaser for game day, this soup is a guaranteed hit that feels like a big, cozy hug in a bowl.
Ingredients You’ll Need
Preparing this Chicken Taco Soup Recipe is wonderfully simple thanks to a handful of well-chosen ingredients. Each one brings something special—textures that complement, colors that excite, and seasonings that build layers of flavor.
- Olive oil: For sautéing and adding a smooth, rich base to the soup.
- Onion (diced): Adds sweetness and depth when softened.
- Red bell pepper (diced): Brings vibrant color and a subtle crunch.
- Garlic (minced): Infuses the soup with its unmistakable aromatic warmth.
- Chicken broth: The flavorful liquid foundation that ties everything together.
- Diced tomatoes with green chilies: Adds tang and a gentle kick of heat.
- Black beans (drained and rinsed): Offers hearty texture and protein.
- Corn (drained or frozen): Sweet bursts that balance the spices perfectly.
- Chili powder: A key spice for that classic taco flavor.
- Garlic powder: Enhances the savory notes already introduced by fresh garlic.
- Cumin: Deepens the earthy, smoky taste.
- Smoked paprika: Adds a subtle smoky sweetness.
- Oregano: Offers an herbaceous hint that brightens the soup.
- Salt: Balances and elevates all the flavors.
- Black pepper: Adds just the right amount of heat and sharpness.
- Cooked and shredded chicken: The star protein that makes this soup a meal.
- Sour cream: Blended into the soup for creaminess, with extras for topping.
- Shredded cheese: Perfect for melting on top and adding richness.
- Tortilla strips: Bring crunch and that satisfying taco crunch factor.
- Sliced jalapenos: For the adventurous who love a little extra spice.
How to Make Chicken Taco Soup Recipe
Step 1: Sauté Your Veggies to Kick Off the Flavor
Start by heating olive oil in a large pot over medium heat. Toss in the diced onions and red bell peppers, letting them cook until the onions turn translucent and the peppers soften, roughly 5 minutes. Then stir in the minced garlic, cooking just another minute until fragrant. This base builds a wonderful aroma that will make your kitchen smell irresistible.
Step 2: Combine the Broth and Veggies
Now, pour in the chicken broth and add the diced tomatoes with green chilies, black beans, and corn. Stir everything together gently so all the ingredients get cozy and start to mingle in the pot.
Step 3: Spice It Up
Time to add the magic of spices: chili powder, garlic powder, cumin, smoked paprika, oregano, along with salt and pepper. Mixing these in layers the soup with that authentic taco flavor we’re aiming for. Take a moment here to taste and adjust seasoning if needed — this step personalizes your Chicken Taco Soup Recipe perfectly.
Step 4: Bring in the Chicken
When your pot of goodness begins to simmer, stir in the cooked and shredded chicken. This is where the soup transforms into a filling, protein-packed meal. Make sure the chicken is evenly distributed so every bite is packed with succulent pieces.
Step 5: Add Creaminess with Sour Cream
To mellow out the spices and create a silky texture, stir in half a cup of sour cream. Let the soup continue to simmer gently for about 20 minutes, stirring occasionally, allowing all flavors to blend beautifully and the soup to thicken slightly.
Step 6: Serve and Garnish Your Soup
Dish out the soup while hot and top with a generous dollop of sour cream alongside shredded cheese, crispy tortilla strips, and sliced jalapenos for extra zest. Fresh cilantro works wonderfully here too if you have some on hand. Enjoy the delicious layers of texture and taste!
How to Serve Chicken Taco Soup Recipe
Garnishes
Garnishing is where you can get creative—and where your Chicken Taco Soup Recipe really shines. A dollop of sour cream smooths the heat, shredded cheese adds melty richness, and crunchy tortilla strips deliver delightful contrast. If you like a bit more punch, sliced jalapenos bring vibrant heat, while fresh cilantro lends a fresh, herbal note that brightens the bowl.
Side Dishes
This soup pairs beautifully with warm, fluffy cornbread or crispy tortilla chips that make dipping irresistible. A simple green salad with a zesty lime vinaigrette also complements the soup’s bold flavors and adds a refreshing crunch to your meal.
Creative Ways to Present
For gatherings, consider serving the Chicken Taco Soup Recipe in individual mini crockpots or hollowed-out bread bowls for a rustic, fun presentation. Layer it with some avocado slices or a drizzle of hot sauce on the side for guests to customize their bowls exactly how they like.
Make Ahead and Storage
Storing Leftovers
This soup keeps wonderfully in the fridge for up to 4 days in an airtight container. The flavors actually deepen over time, making leftovers a treat in their own right.
Freezing
You can freeze Chicken Taco Soup Recipe in portioned containers for up to 3 months. When ready to enjoy, thaw overnight in the fridge before reheating gently on the stove.
Reheating
Reheat the soup over medium heat on the stove, stirring occasionally until warmed through. If it thickens too much, add a splash of chicken broth or water to loosen it up without sacrificing flavor.
FAQs
Can I use canned chicken instead of cooked chicken?
Yes, canned chicken can work in a pinch, but shredded cooked chicken gives the soup a better texture and fresher flavor. Cooking your own chicken or using rotisserie chicken is ideal.
Is this recipe spicy?
The soup has a mild to moderate heat level, thanks to the chili powder and diced tomatoes with green chilies. You can adjust the spice by adding more jalapenos or using mild tomatoes if preferred.
Can I make this soup vegetarian?
Absolutely! Simply replace the chicken with extra beans or a plant-based protein and use vegetable broth instead of chicken broth.
What’s the best way to shred cooked chicken?
The easiest way is to use two forks to pull the meat apart or put warm cooked chicken in a stand mixer with a paddle attachment for a few seconds.
Can I prepare this soup in a slow cooker?
Yes, after sautéing your onions, peppers, and garlic, add all ingredients to the slow cooker and cook on low for 4–6 hours or high for 2–3 hours, then stir in sour cream at the end.
Final Thoughts
This Chicken Taco Soup Recipe is a total crowd-pleaser and one of those dishes you’ll want to make again and again. It’s comforting yet full of lively flavors that never get boring. So gather your ingredients, put on your favorite apron, and dive into a bowl that tastes just like a warm, festive celebration in every spoonful. You won’t regret it!
Print
Chicken Taco Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Description
This hearty Chicken Taco Soup is a flavorful and comforting dish perfect for any day. Packed with tender shredded chicken, black beans, corn, and diced tomatoes with green chilies, it’s seasoned with a perfect blend of spices for a delicious southwest-inspired taste. Finished with a creamy touch of sour cream and served hot with customizable toppings like shredded cheese, tortilla strips, and jalapenos, it’s an easy-to-make soup that satisfies the whole family.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 (10 ounce) cans diced tomatoes with green chilies
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned corn, drained or 1 ½ cups frozen corn
- 2 cups cooked and shredded chicken
- ½ cup sour cream (plus more for topping)
Spices & Seasonings
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
Optional Toppings
- Shredded cheese
- Tortilla strips
- Sliced jalapeños
- Fresh cilantro (optional)
Instructions
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and diced red bell pepper. Cook until the onion becomes translucent and the bell pepper is tender, about 5 minutes. Then, stir in the minced garlic and cook for an additional minute to release its aroma.
- Add Broth and Vegetables: Pour in the chicken broth, then add the diced tomatoes with green chilies, black beans, and corn. Stir everything together to evenly combine the ingredients.
- Season the Soup: Add chili powder, garlic powder, cumin, smoked paprika, oregano, salt, and pepper to the pot. Mix well to evenly distribute the spices throughout the soup. Adjust seasoning to your taste if needed.
- Simmer with Chicken: Bring the soup mixture to a gentle simmer. Add the cooked and shredded chicken, stirring thoroughly so the chicken is well incorporated.
- Add Creaminess: Stir in ½ cup of sour cream to make the soup creamy and rich. Let the soup simmer gently for about 20 minutes, stirring occasionally to prevent sticking and to allow flavors to meld.
- Serve and Garnish: Serve the soup hot, garnished with a dollop of sour cream. Add optional toppings such as shredded cheese, tortilla strips, sliced jalapeños, and fresh cilantro to your preference. Enjoy your comforting bowl of Chicken Taco Soup!
Notes
- Use rotisserie chicken or leftover cooked chicken to save time.
- Adjust the level of spiciness by adding more or fewer jalapeños or using mild tomatoes if preferred.
- If you prefer a thicker soup, mash some of the black beans before adding them to the pot.
- For a dairy-free version, substitute sour cream with plain coconut yogurt or leave it out entirely.
- This soup can be made ahead and tastes even better the next day as flavors develop.
