This post may contain affiliate links. See our disclosure policy.
Chicken Taco Soup is a simple recipe bursting with savory spices and taco flavor. A perfect Crock Pot soup for any night of the week!
Featured with this Recipe:
This chicken taco soup recipe is a year-round favorite at our house. The spicy southwest flavors simmer together to create a flavorful, hearty soup that’s perfect to serve with chips, guacamole, sour cream, and lots of cheese. My husband likes to eat it as a dip, dipping one tortilla chip in at a time.
Make a huge batch in the crock pot, then freeze the leftovers in individual freezer-safe containers. It keeps in the freezer for a couple of months! A perfect supper to whip up on a busy evening when you just can’t think about what to make. It uses a lot of pantry staples, so you’re pretty much guaranteed to have everything on hand to make it. Enjoy!
Ingredients in Chicken Taco Soup
This is a dump-and-go taco soup that is everyone’s favorite soup! Stir this taco soup together in a large soup pot and create an easy soup recipe in a matter of minutes. It is savory, warm, and comforting in every bite. This is always a popular soup that everyone loves!
- Chicken breasts – Cook this chicken in a slow cooker with the hot sauce until it is tender and juicy. Once it is cooked, shred the chicken breast and add the rest of the ingredients.
- Valentina hot sauce – Use as little or as much as your family and friends will enjoy! This can come out quickly and be a little warm on the mouth too.
- Chicken broth – Flavor the taco soup with yummy chicken broth. This does double with adding in the liquid to help mix it all together.
- Italian stewed tomatoes – Grab a can of stewed tomatoes and get ready to wow your taste buds with this flavorful can.
- Cilantro – Remove the stems on the cilantro.
- Salt – Just a pinch!
- Black beans – Drain and rinse thoroughly the black beans. Make this simple by using a can.
- Sweet corn – Corn is always a favorite of young and old. Drain and rinse the corn to dump into the taco soup.
Variations to the Ingredients in Taco Soup
This easy taco soup recipe is chock full of shredded chicken, cilantro, meaty black beans, lots of spicy hot sauce, tomatoes, and crisp corn. Most of the ingredients you can find right in your pantry. I like to keep cans of tomatoes, black beans, and corn on hand so it’s easy to make this soup anytime. But here are some variations to fit your needs:
- Swap out the shredded chicken for another protein like ground beef, shredded pork, or ground turkey, You could omit the meat altogether for a delicious veggie recipe.
- No black beans in your pantry? No problem! Use pinto beans, kidney beans, or any kind you like! Or try a combination of all three! You really cannot go wrong with this soup.
- Any kind of canned tomatoes will work. If you have a can of Rotel, use it! Stewed Italian tomatoes work well too. Don’t be afraid to experiment.
- If you’re not a fan of sweet corn, you could replace it with some other veggies like green chiles, bell pepper, or whatever you prefer.
- Toppings are my favorite for this soup! We always have lots of shredded cheddar cheese and sour cream to cool it off, but you could add diced tomatoes, green onions, lime wedges, sliced avocado, tortilla strips, or a big dollop of our Best Guacamole Ever.
Crock Pot or Stove Top?
If I am thinking ahead a few hours, I love to just toss all the taco soup ingredients into the trusty crock pot and let it do all the work while I bustle about my day. A bonus is your house will smell delicious all day and get everyone excited about gathering around the table. Add the chicken first and let it simmer for several hours in the hot sauce. Then, shred it up and put it back in with the rest of the ingredients, and voila! Dinner is completely ready within another hour.
OR If you’re in a hurry, you can make this right on the stove in much less time. Simmer the chicken breasts in the hot sauce and a little chicken broth until they’re done. Then, shred and add back in with the other ingredients and simmer for about twenty minutes until everything is warmed through. For an even quicker meal use rotisserie chicken!
Frequently Asked Questions about Chicken Taco Soup
You can add a little cornstarch slurry to thicken this soup.
Tortilla soup has more of a broth-like consistency with a tomato flavor, while taco soup tends to be more of a chili consistency with beans, meat, and corn. Taco soup recipes also use lots of different seasonings like chili powder, garlic powder, onion powder, cumin, paprika, oregano, or even just a taco seasoning mix.
At my house, there are usually some taco soup leftovers after I make it. For storage, I just pour the soup into a large airtight container and keep it in the refrigerator to have for later.
Yes, Definitely. We have a great recipe for Instant Pot Enchilada Soup!
READ NEXT: Crockpot Soup Recipes
What to Serve with Chicken Taco Soup
In addition to lots of tortilla chips, here are some ideas of what to serve alongside a hearty bowl of taco soup:
How to Make Chicken Taco Soup
Crock Pot Chicken Taco Soup
Equipment
Ingredients
- 3 chicken breasts
- Valentina hot sauce
- 2 cans chicken broth
- 3 cans italian stewed tomatoes
- 1 bunch cilantro with the stems removed
- salt to taste
- 2 cans black beans drained and rinsed
- 2 cans sweet corn drained and rinsed
Instructions
- Place the chicken breasts in a crock pot and smother them with Valentina hot sauce.
- Cook on high for 3 hours. Shred with two forks and return to the crock pot.
- Add chicken broth. In a blender, blend the stewed tomatoes until smooth. Add the cilantro and pulse a few times. Add the tomato mixture to the crock pot, then the corn and black beans, and salt. Let cook for about 1 more hour.
- Serve in individual bowls. Top with cheddar cheese, sour cream, and tortilla chips.
Notes
Recipe Tips:
- Swap out the shredded chicken for ground beef, shredded pork, or ground turkey, You could omit the meat altogether for a delicious veggie recipe.
- No black beans in your pantry? No problem! Use pinto beans, kidney beans, any kind you like! Or try a combination of all three! You really cannot go wrong with this soup.
- Any kind of canned tomatoes will work. If you have a can of Rotel, use it! Stewed Italian tomatoes work well too. Don’t be afraid to experiment.
- Toppings are my favorite for this soup! We always have lots of shredded cheddar cheese and sour cream to cool it off, but you could add diced tomatoes, green onions, sliced avocado, tortilla chips, or a big dollop of our Best Guacamole Ever.
What is the amount of hot sauce to cook the chicken in?
Just enough to cover the chicken breasts!
Love this recipe – it had great flavor and so delicious!
This is definitely my new favorite southwest soup! Super easy and everyone loved it!
This was crazy delicious!! I topped it with sliced avocado and sour cream!
We love taco soup here at the house! My husband loves it! I can’t wait to make this again soon!
I love taco soup. This recipe is so flavorful and super easy to make. Yum, yum!
Yes this was a perfect weeknight dinner. Most of the ingredients were already in my pantry! It came together quickly and was delicious.