Our Easiest Chicken Taco Soup Recipe

More often than not, I find myself impatient to eat supper after finishing up work at the end of the day. While I typically love to spend copious amounts of time in the kitchen on the weekends, I prefer quick and easy weeknight dinners after an 8-hour workday. (And I know I’m not the only one!)

One reliable option I like to turn to is our chicken taco soup recipe, full of protein, color and flavor. Make this delicious soup the next time you need something new to add to your rotation.

How to Make Chicken Taco Soup

This taco-inspired recipe comes from Pamela Johnson of Puyallup, Washington. It makes 8 bowls of soup.

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
4 garlic cloves, minced
2 cups water
4 cups chicken broth
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes
1 can (4 ounces) chopped green chiles
1 envelope taco seasoning
1 tablespoon ground cumin
2 cups cubed cooked chicken breast
1 cup fresh cilantro leaves, roughly chopped
Optional: Hot pepper sauce and lime wedges

Directions

Step 1: Cook onion and garlic

In a Dutch oven, heat the olive oil over medium-high heat. Add the chopped onion, and cook and stir until tender, about 4-5 minutes. Add the minced garlic and cook for 1 minute longer.

Step 2: Add the broth, beans and seasonings

Stir in the water, chicken broth, cannellini and black beans, tomatoes, chiles, taco seasoning and cumin.

Step 3: Bring to a boil and simmer

Bring the soup to a boil; then reduce the heat. Simmer, uncovered, for 20 minutes. Stir in the chicken and cilantro, and heat through.

Step 4: Garnish and serve

Garnish the zesty soup with hot sauce, lime wedges and additional cilantro, if desired.

Tips for Making Chicken Taco Soup

Taste Of Home's Kickin' Chicken Taco Soup Recipe

Can you use shredded chicken instead of cubed?

Feel free to use rotisserie chicken or cooked chicken breast that you shredded yourself to make chicken taco soup. Check out our guide on how to shred chicken, if you want some guidance.

What toppings can you put on chicken taco soup?

All of the toppings that work well on chicken tortilla soup would translate perfectly to chicken taco soup. A dollop of sour cream (or plain Greek yogurt) would make the soup a little creamier, while tortilla strips or crushed up tortilla chips would add some crunch. Cubed avocado, extra cheese, sliced jalapenos and chopped green onions would be welcome additions, too!

What do you serve with chicken taco soup?

Feel free to pair your soup with a green salad, your favorite cornbread recipe or even beer bread to round out the meal.

How long will leftover chicken taco soup last?

Keep leftover soup in an airtight container in the fridge for 3 to 4 days. Plus, since this soup recipe doesn’t have dairy, you can freeze it without worry. Check out our guide to freezing soup, and then discover more soups that freeze well after your chicken taco soup is (sadly) all eaten up.

Try More Taco-Inspired Recipes

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Taco Salad Casserole

This taco casserole recipe tastes like a taco salad and is a breeze to assemble. I crush tortilla chips to form a bottom layer, then spread on refried beans, a spicy meat mixture and cheese. —Rhonda McKee, Greensburg, Kansas Go to Recipe

Beef Taco Chili

This is one of my husband's absolute favorite dishes. It was voted best chili at our county's autumn harvest festival. If you like less broth, use just 1-3/4 cups water and 1-1/2 tsp. bouillon. —Dana Beery, Ione, Washington

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