Chicken Taco Soup

Why You’ll Love This Simple Taco Soup Recipe

• One-Pot/35 Minutes – Weeknights and busy weekends require easy meals that don’t take a ton of time or effort in our house, and this recipe is perfect for that! Everything goes in one pot, and it only takes a few steps.
• Flavorful – The spices, tangy tomatoes, and creamy Greek yogurt combine to make a vibrant and satisfying flavor your whole family will love.
• Nutritious – Protein-packed chicken, fiber-rich beans, and vitamins from the veggies, this soup is full of the good stuff our bodies need.
• Great for Meal Prep – This recipe stores so well, making it perfect for dividing into containers and reheating all week without sacrificing any of the yummy taste!

Easy Chicken Taco Soup Recipe

I am SO excited that soup season is right around the corner! Easy soup recipes are busy weeknight heroes, which is why I love creating soup recipes that are not only quick but also healthy and delicious (like my Hearty Vegan Lentil Soup Recipe and The BEST Sweet Potato Soup Recipe). My family also loves chicken tacos, so making a one-pot recipe that has all of those zesty spices, tender chicken, and comforting flavors is always a BIG WIN.

This Chicken Taco Soup is hearty and pretty much impossible to mess up. It comes together so quickly and easily, it’s almost too good to be true! I love making a big batch of this soup and meal-prepping it for the entire week during the colder months. This is a soup you’ll want to save and make on repeat the entire fall season!

Chicken Taco Soup Ingredients

Fresh veggies and some pantry staples are the basis for this easy taco soup recipe. Here’s what you’ll need:

• Olive Oil – Olive oil adds a nice flavor to the sautéed garlic and veggies. You can easily substitute with an equal amount of avocado oil, too.
• Garlic – Use fresh minced garlic or make things easier by using store-bought minced garlic.
• Red Onion and Bell Pepper – I love using red onions and red bell peppers in this recipe, but any onions or colored bell peppers would work, too!
• Chicken Broth – Use low-sodium chicken broth in this recipe for more control over the salt level.
• Tomatoes and Green Chilies – Found in the canned foods aisle of your grocery store, tomatoes and green chilies are often referred to simply as Rotel. They can be purchased in mild or spicy as well.
• Black Beans – Black beans have to perfect texture to hold up in a soup like this and they’re full of good stuff for you. Substitute with the bean of your choice, like pinto beans, or leave them out if you prefer.
• Corn – I prefer using frozen corn because of the flavor and texture, but canned corn works just as well! Just make sure you drain the can before measuring the corn.
• Chili Powder, Cumin, Paprika, and Salt – This magical combination gives the perfect flavor to every bite of the soup. Sub with 2 Tablespoons of this Taco Seasoning Recipe.
• Brown Sugar – With the tangy tomatoes and Greek yogurt, the little bit of brown sugar helps balance all of the flavors without making anything sweet. You can leave it out if you prefer.
• Greek Yogurt – The Greek yogurt adds a creaminess and a tang to the soup that is just so good. Feel free to substitute with sour cream.
• Chicken – Shredded rotisserie chicken is the easiest source of cooked chicken for this recipe. Use the remaining shredded chicken for Chicken Empanadas or Turmeric Greek Yogurt Chicken Salad Lettuce Wraps for other meals in the week.
• Lime Juice – Stir in fresh lime juice to brighten everything up right before serving. You can also serve lime wedges with the bowls for everyone to add more if they’d like.

How to Make Chicken Taco Soup

In just 35 minutes, this healthy and delicious soup is ready to feed your family. Here’s how to make Chicken Taco Soup:

1. Sauté the garlic, onions, and bell peppers in a large Dutch oven.
2. Add the remaining ingredients except the chicken and lime juice, and bring to a simmer.
3. Remove 2 cups of soup, blend until smooth, and return it to the soup.
4. Simmer for 15 minutes, then stir in the lime juice.
5. Garnish & Serve!

How to Make Chicken Taco Soup in Crockpot

I love that this soup is versatile enough to make it in the crockpot easily. Some days it’s nice to have a hands-off meal! Here’s how to make Chicken Taco Soup in a slow cooker:

1. Add all ingredients except the Greek yogurt, chicken, and lime juice to the crockpot.
2. Cook on low for 6-7 or high for 3-4 hours.
3. Remove 2 cups of the soup, blend it, and add it back to the slow cooker.
4. Stir in the Greek yogurt and chicken and allow that to heat through for about 15 minutes.
5. Right before serving, stir in the lime juice.
6. Garnish and enjoy!

Storing Chicken Taco Soup

Make this soup ahead of time or enjoy the tasty leftovers, either way, it’s just as good when reheated! Allow the soup to cool completely and transfer it to an airtight container. Here’s how to store it:

• Refrigerator – Store the soup in the fridge for 4-5 days.
• Freezer – Store the soup in the freezer for up to 3 months.
• Reheating – Reheat in a pot on the stovetop over medium-low heat until heated but not boiling, or in the microwave for 2-3 minutes from the refrigerator or 5-6 minutes from the freezer, stirring halfway through.

More Healthy Soup Recipes

• Vegetarian French Onion Soup
• Stuffed Cabbage Soup
• 4-Ingredient Potato Soup
• The BEST Crockpot Vegetable Soup
• Chicken Lemon Rice Soup

Taco Soup with Chicken FAQs

5 from 17 votes

Print Recipe

Chicken Taco Soup Recipe

This Chicken Taco Soup is a bowl full of taco goodness that can be made in just 35 minutes! I've been making this easy dinner recipe for YEARS and it's healthy, comforting, and comes together in one pot with simple ingredients. Fast, flavorful, gluten-free, and cozy, this soup is always such a hit with my entire family. It's the perfect healthy dinner idea for busy weeknights – every spoonful is SO good!

Course: Dinner, Main Course

Cuisine: American, Latin American, Mexican

Diet: Gluten Free

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 4 Servings

Calories: 427 kcal

Author: Christine McMichael

Equipment

• Dutch Oven

Ingredients

• ▢ 2 Tablespoons olive oil
• ▢ 1/2 medium red onion (diced, about 3/4 cup)
• ▢ 1 Tablespoon minced garlic
• ▢ 1 red bell pepper (diced, about 1 cup)
• ▢ 3 cups chicken broth (low-sodium)
• ▢ 1 15-ounce can tomatoes & green chilies
• ▢ 1 15-ounce can black beans (drained and rinsed)
• ▢ 1 cup frozen corn
• ▢ 1 Tablespoon chili powder
• ▢ 1 teaspoon cumin
• ▢ 1 teaspoon paprika
• ▢ 1 teaspoon salt
• ▢ 2 teaspoons brown sugar
• ▢ 1/2 cup Greek yogurt
• ▢ 2 1/2 cups shredded cooked chicken
• ▢ 1 Tablespoon lime juice

Garnish

• ▢ Fresh Cilantro
• ▢ Shredded cheddar cheese
• ▢ Crushed tortilla chips

Instructions

• Heat the oil in a large pot or Dutch oven over medium heat.
• Add the onion and garlic and sauté for about 5 minutes.
• Add the diced bell pepper and sauté for an additional 2-3 minutes.
• Add all of the remaining ingredients except for the chicken and lime juice. If you prefer a thicker texture, use 2 1/2 cups of broth, or for a regular soup texture use 3 cups. It will thicken over time, so keep this in mind.
• Simmer for a few minutes, then remove 2 cups of the soup and add it to a blender.
• Blend the 2 cups of soup until smooth.
• Transfer the blended soup back to the pot, stir, and add in the chicken.
• Simmer on low heat for 15 minutes until the veggies are tender.
• Stir in the lime juice.
• Garnish with fresh cilantro, shredded cheddar, and crushed tortilla chips. Enjoy!

Notes

TIPS:

• Use 2 Tablespoons of taco seasoning instead of the spices and salt in the recipe.
• Leave the chicken out of the recipe for a vegetarian soup.
• Avoid boiling the soup when reheating because of the Greek yogurt.
• Add freshness when reheating with a squeeze of fresh lime and fresh cilantro.
• Spice it up with red pepper flakes, hot sauce, or fresh jalapenos.

Storing – Transfer to an airtight container and store for 4-5 days in the refrigerator or up to 3 months in the freezer.

Reheating – Reheat on the stovetop or in the microwave, being careful not to boil it because of the Greek yogurt.

 

Nutrition

Serving: 2.5 cups | Calories: 427 kcal | Carbohydrates: 41 g | Protein: 35 g | Fat: 15 g | Saturated Fat: 3 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 8 g | Cholesterol: 67 mg | Sodium: 1812 mg | Potassium: 1058 mg | Fiber: 11 g | Sugar: 8 g | Vitamin A: 1958 IU | Vitamin C: 57 mg | Calcium: 148 mg | Iron: 6 mg

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