Chicken Taco Soup Recipe (2024)

Chicken Taco Soup Recipe – So quick and easy, this chicken taco soup recipe is flavorful and delicious! Made with chicken, beans, corn, it is on the table in less than 30 minutes!

Looking for more easy soup recipes? I think you’ll love my taco soup, chicken noodle soup, and Grandmother’s potato soup.

If there is even a hint of cooler weather on the horizon, you better believe I start dreaming of my favorite soups, stews, and comforting classics to make! This Chicken Taco Soup is one of my new favorites! A riff off of my original Taco Soup Recipe, it comes together in a snap! It is easy to make on the stovetop, in the slow cooker, or even in the Instant Pot!

Why I Love This Recipe

• Easy recipe. This easy soup can be made in so many ways: stovetop, slow cooker and the Instant Pot.
• Flavorful soup. Every bite is packed with flavor in this soup!
• Make-ahead and freezer friendly. This soup is excellent to make ahead for busy nights and it freezes beautifully.

Chicken Taco Soup Recipe

Ingredients

To make this soup recipe, you’ll need the following:

• chicken – I like to use boneless, skinless chicken breasts to make it super easy to shred my chicken into the soup once it has cooked. You can also use boneless, skinless chicken thighs or even a mix of chicken pieces in this soup.
• taco seasoning – I’m a homemade taco seasoning girl and keep it on hand in a spice jar ready to add flavor in a jiffy! My homemade recipe uses minimal ingredients, but packs a ton of flavor without all the “other” stuff! 🙂
• chicken stock, broth, or water – Use whichever you prefer or have available to make this soup. The chicken stock and broth enhance the chicken flavor in this soup, but water also works well for a budget-friendly soup.
• black beans – I love the addition of black beans to this recipe. You’ll want to drain them before adding to the soup.
• corn – I use whole-kernel corn that I’ve drained before adding to the soup.
• chili beans – undrained mild chili beans add so much flavor to this soup and enhance the taco seasoning. You can also use pinto beans, white beans, or your favorite soup bean.
• tomatoes – you’ll use tomatoes with green chilis (you can also add more green chilis if you like), stewed or diced tomatoes, based on your preference. The stewed tomatoes will leave larger pieces of the tomato in the finished soup.
• ranch seasoning mix – while adding ranch seasoning to a taco soup may sound odd, don’t skip it! It completes this soup! I use my homemade ranch seasoning that I keep on hand like I do my taco seasoning. It’s a good thing.

How to Make Chicken Taco Soup

You can make this incredible soup on the stovetop, in the slow cooker, or the Instant Pot!

Stovetop Chicken Taco Soup: add everything to a Dutch oven set over medium heat. Cover and allow to cook until the chicken is cooked through and easily pulls apart with two forks, about 30 minutes. Remove from heat and serve.

Slow Cooker Chicken Taco Soup: add everything into the slow cooker, cover, and set the timer for 6 hours on low. Then, pull the chicken with two forks and serve.

Instant Pot Chicken Taco Soup: add everything into the Instant Pot, seal and cook for 10 minutes on High pressure. Allow the pressure to release naturally for 10 minutes, and then use the quick release. Remove the lid, shred the chicken, stir and serve.

Storage Tips

To make ahead. Allow to cool and then store in an airtight container in the refrigerator for up to 3 days.

To freeze. Store in an airtight, freezer-safe container in the freezer for up to 3 months.

Here’s my Chicken Taco Soup Recipe. I hope you love it as much as we do!

Enjoy!
Robyn xo