This easy chicken taco soup is spicy and loaded with the best of Tex-Mex flavors. Packed with pantry staples for convenience, it’s an easy weeknight recipe with pops of color from bell peppers, corn, and black beans.
This easy chicken taco soup tastes like Texas and Mexico decided to cook dinner together on a busy weeknight. It’s spicy, tomatoey, smokey, and full of crunchy textures. Made with pantry staples, it’s the ideal comfort food after a long day at work. If you’re in the mood for a cozy, warming soup recipe – this is it! A homemade paprika and cumin blend gives every spoonful plenty of spice, while the veggies bring a nice pop of color. There are bell peppers, yellow corn, jalapeño, black beans… It’s literally a Tex-Mex party of flavors! Don’t worry if you’re out of ground chicken, though. Leftover rotisserie chicken works just as well.
Ingredients For Chicken Taco Soup
- Onion powder & Garlic powder
- Ground cumin, paprika, chili powder
- Vegetable oil – Corn and canola oil work too.
- Yellow onion & Garlic
- Ground chicken
- Red bell pepper – You can also use orange or yellow bell peppers.
- Yellow corn – Fresh or frozen is fine. If you’re using frozen, thaw and drain them before adding them in.
- Jalapeño – You can also use serrano chile for more heat but reduce the amount by half.
- Canned diced tomatoes – You can also use fresh Roma or heirloom tomatoes.
- Canned black beans – You can also prepare your own.
- Low-sodium chicken broth – Veggie broth is okay as well.
How to Make Chicken Taco Soup
- Make the seasoning. Mix the onion powder, garlic powder, cumin, paprika, and chili powder in a small bowl.
- Cook the onion. Heat the oil in a large pot and cook the onion for 5 minutes. Add the garlic and cook for 2 minutes.
- Cook the chicken. Add the ground chicken and cook it until golden brown. Add the seasoning and mix well.
- Add veggies. Stir in the bell pepper, corn, and jalapeño, and cook until softened.
- Add the tomatoes. Pour the diced tomatoes into the pot and cook for 5 minutes. Stir in the black beans.
- Add in the broth. Pour the broth and bring to a boil, reduce the heat to low and let the soup simmer for 15 minutes. Season with salt and pepper to taste.
- Serve. Ladle the soup into bowls and serve warm.
Recipe Tips And Variations
- Use homemade taco seasoning. I have a great recipe for homemade taco seasoning that can be used instead of the spice mix in this recipe. Add 3 to 4 teaspoons of it, adding more, or less, to suit your taste.
- Use leftover chicken. Rotisserie chicken is a quick protein option for lazy days. Just toss it in! I recommend 1/4-1/2 cup per bowl.
- Thicken it. Mix 1 tablespoon of cornstarch with 3 tablespoons of water in a small bowl until well combined. Pour the slurry into the soup during the last 15 minutes of cooking and stir well. This will help thicken the soup without having to reduce it much.
- Prep ahead. Slicing all the veggies in advance will help you just add everything into the pot when you’re ready to cook.
- Add bacon. Cook a few bacon strips until crispy. Crumble them and use them as a topping for the soup. It will add wonderful smokiness and crunch.
- Change the protein. Substituting ground chicken for the same amount of beef or turkey will yield equally tasty results.
- Add rice. Adding leftover Mexican red rice to this soup will make it extra filling and flavorful. You can add 1/2 to 3/4 cups right before serving.
- Make it creamy. Add about 4 ounces of cream cheese and whisk it into the soup until completely dissolved. Let the soup simmer for another 10 minutes before serving.
What to Serve with Taco Soup
Once served, you can top this soup with chopped cilantro, jalapeños, and a lime wedge. It’s also a great side dish to my Taco Casserole, Instant Pot Chicken Carnitas Tacos, Shredded Buffalo Chicken Tacos, and Slow Cooker Beef Barbacoa. For saucier bites, I prefer my Mexican Taco Pasta, Beef Enchiladas, and Easy Baked Salsa Chicken.
How to Store & Reheat Leftovers
- Store soup leftovers in an airtight container for up to 5 days or in the freezer for up to 3 months. Thaw before reheating.
- To reheat it, pop it into the microwave for 1 minute, stir it, and heat it for another 1 to 2 minutes or until warm. You can also heat it in a pot over medium heat for about 5 minutes.
More Easy Soup Recipes
- Chicken Orzo Soup
- Cream of Zucchini Soup
- Creamy Chicken Noodle Soup
- Lentil and Chorizo Soup
- Sizzling Rice Soup
Chicken Taco Soup
Loaded with chicken, bell peppers, corn, and black beans, this Chicken Taco Soup is the best Tex-Mex comfort food.
Servings : 12 servings
Ingredients
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1½ teaspoons paprika
- ¼ teaspoon chili powder
- 2½ tablespoons vegetable oil
- 1 small yellow onion, diced
- 2 tablespoons finely chopped garlic
- 1 pound ground chicken
- 1½ teaspoons salt, or to taste
- ½ teaspoon fresh ground black pepper, or to taste
- 1 medium red bell pepper, diced
- 1 small jalapeño, seeded, ribs removed, and finely chopped
- 2 cups canned corn kernels
- 14.5 ounces canned diced tomatoes
- 15 ounces canned black beans, rinsed and drained
- 6 cups low-sodium chicken broth
Instructions
- Mix the onion powder, garlic powder, cumin, paprika, and chili powder in a small bowl. Set aside.
- Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the onion and let it cook for 4 to 5 minutes, stirring occasionally until softened.
- Add the garlic and mix well. Let it cook for another minute.
- Add the ground chicken to the pot, season with salt and pepper, and cook for 7 to 8 minutes or until slightly browned. Add the prepared taco seasoning and stir well.
- Add the diced bell pepper, diced jalapeño, and corn. Stir to combine and let the mixture cook for 4 to 5 minutes.
- Pour the diced tomatoes into the pot. Stir well and continue to cook for 5 more minutes.
- Add the black beans to the mixture, and cook for another 5 minutes.
- Stir in the broth and increase the heat to high. Once boiling, reduce the heat to low and let the soup simmer for 15 minutes.
- Taste for salt and pepper and adjust to taste.
- Ladle the soup into bowls and serve warm.
Notes
- Chicken: Sticking with the taco theme, we used ground chicken for this soup recipe, but you can also use ground beef or ground turkey. If pressed for time, get a rotisserie chicken and shred it before adding it to the soup.
- Seasoning: If you’d like to use store-bought taco seasoning, you will need about a tablespoon of it, give or take.
- For a creamy soup, whisk in 4 ounces of softened cream cheese – don’t stop whisking until it’s completely incorporated.
- To store: Keep the soup in an airtight container and refrigerate for up to 5 days. Freeze for up to 3 months.
Nutrition
Serving: 1 cup | Calories: 144 kcal | Carbohydrates: 16 g | Protein: 13 g | Fat: 4 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 0.03 g | Cholesterol: 33 mg | Sodium: 540 mg | Potassium: 596 mg | Fiber: 4 g | Sugar: 3 g | Vitamin A: 551 IU | Vitamin C: 21 mg | Calcium: 39 mg | Iron: 2 mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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