This easy chicken taco soup recipe combines lots of chicken, black beans and vegetables for one flavourful, comforting soup that’s special enough for weekend eats and easy enough for busy weekday dinners.
Sharing another cozy soup recipe today. What can I say? I love soup! With this cold weather, it’s a necessity! It’s super hearty and hits all the right notes in the ol’ taste buds.
I know ‘taco Tuesday’ usually involves tacos, but why not mix things up a bit with a warm bowl of this taco soup this week?
I’m a wild child … not really, LOL.
Why We Love This Chicken Taco Soup Recipe
Clearly, I’m not going to share something with you guys that I don’t personally love!
Granted, there are some recipes that rev me up more than others and this taco soup is definitely up there.
This easy chicken taco soup makes for one heck of a weekday dinner or hefty lunch.
So what makes this soup so special?
- Made in one pot for easy cleanup
- Great way to use leftover cooked chicken
- Comes together in under 30 minutes
- Can be garnished to taste to make it your own
- Of course, it tastes delicious!
How to Make Baked Tortilla Chips or Strips
One of the things that I love to garnish this healthy chicken taco soup with is baked tortilla (in strip or chip form). I used strips here because that’s what I was in the mood for this particular day (just cut to the size you want).
All you have to do is:
- Cut some store bought tortillas into strips
- Place on a baking tray
- Spritz with baking spray (or brush with a little oil) and bake on 375 degrees Fahrenheit for 5 to 6 minutes. Watch that they don’t burn because this can happen quickly!
- Easy, right?
Garnish just when serving because they will get soggy if sitting too long in the broth.
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How to Garnish this Taco Soup
Just like tacos, the possibilities are endless here when it comes to garnish. Of course, this chicken taco soup is so flavourful, garnish is not needed and totally optional, but I love garnish! Use any one (or all) of these. You can’t go wrong!
- Baked tortilla strips (as above)
- Freshly diced tomato
- Sliced jalapeno pepper
- Chopped green onion
- Greek yogurt or sour cream
- Avocado
- Fresh lime juice
- Sprinkle of fresh oregano
- Cilantro
- A drizzle of your fave hot sauce
If you’re looking for a side dish to this taco soup, cornbread would be lovely!
More Recipe Tips and Variations
Leftover cooked chicken helps make this chicken taco soup recipe come together in under 30 minutes. However, if you don’t have any on hand, simply roast some chicken before proceeding with this recipe. Alternatively, leftover turkey works great.
A three bean blend would work well in this soup instead of black beans.
Frozen corn was used, but fresh would work great instead.
Smoked paprika was used, but if you don’t have chipotle powder works too. If you don’t have either, a canned chipotle or two in adobo sauce (minced up) would be a great substitute. Regular sweet paprika is not the same as smoked and will not yield the same smoky flavour at all.
I used a minced Thai chili pepper as well (because I love things spicy). You can totally omit of you want or sub with ½ teaspoon or so of chili flakes or cayenne pepper powder.
More Easy Soup Recipes
- Slow Cooker Chicken and Wild Rice Soup
- Creamy Tomato Basil Soup
- Butternut Squash and Sweet Potato Soup
Hope you love this taco soup as much as we do!
If you make this easy chicken taco soup recipe, be sure to leave a comment below. Love to know how you enjoyed!
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Easy Chicken Taco Soup Recipe (made in 30 minutes!)
Ingredients
- 1 tablespoon olive oil
- 1 onion , peeled and diced
- 3 cloves garlic , minced
- 1 Thai chili , minced (optional)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 cups diced bell pepper (about 2 peppers)
- 4 ounce can diced green chilis (about a 118 millilitre can)
- 4 cups low sodium chicken broth
- 13.5 ounce can whole peeled tomatoes , tomatoes roughly mashed with a potato masher to break up before using (about a 398 millilitre can)
- ¾ pound cooked chicken , roughly chopped into cubes or shredded (about 3.5 cups)
- 19 ounce can unsalted (or no salt added) black beans (about 2 cups)
- 1 cup frozen corn kernels (or drained canned corn kernels or fresh corn kernels)
Instructions
- Heat olive oil in a Dutch oven or large pot over medium heat.
- Cook onion, stirring often, until softened, about 5 minutes. Add garlic and chili pepper (if using), stir, and cook 1 minute.
- Stir in cumin, smoked paprika, oregano, salt and black pepper. Cook 30 seconds.
- Stir in bell pepper and cook 1 minute. Next, stir in diced green chilis.
- Add broth, canned tomatoes, cooked chicken, and beans. Stir. Bring to a simmer. When simmering, reduce heat so it's at a medium simmer and cook 8 to 10 minutes.
- Add corn, stirring in, and cook 2 minutes. Serve and garnish, as desired (it's great with crispy tortilla strips) or enjoy as is. Yields 4 generous servings. Enjoy!
Notes
- Leftover cooked chicken (or chicken from a store-bought rotisserie chicken) helps make this soup come together in under 30 minutes. However, if you don’t have any on hand, simply roast some chicken before proceeding with this recipe.
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.
Valentina
Such a quick recipe with SO much flavor! I’m definitely going to try this one. This reminds me of my mom’s favorite tortilla soup she used to order at our local Mexican restaurant. Though yours has many more goodies in it. 🙂
Girl Heart Food
Yay! Hope you love it Valentina! Thanks so very much 🙂
Marissa
I’ve been dreaming of this soup ever since I spotted it in your Instagram feed, Dawn! It has everything I want in a comforting soup!! It will be showing up on our table shortly!
David @ Spiced
Oh, I love tacos! And when we’re buried in snow (like right now), I love soup. So combining these into one sounds like a great way to warm up, Dawn! Those tortilla strips on top are awesome. Oh, and another great thing about soup? It tastes even better on Day 2. That means you could send me a batch of this soup, and it will just get better and better as it makes the journey. 🙂 Hope your week is off to a great start, my friend!
Girl Heart Food
I agree with ya there, David! Love to send ya a batch! Have a great week too! Thanks so much 🙂
Jennifer @ Seasons and Suppers
Taco soup is one of my favourites! I love all the flavours and textures. A great dinner soup. This looks perfect 🙂
Girl Heart Food
Thank you very much, Jennifer!! We love it too!
Milena
Keep the soup recipes coming! Always up for a new one and the weather lately is definitely in support of the idea:) I love the spicy heat and all the flavors of a chicken taco in soup form.
Girl Heart Food
I sure will 😉 Thank you Milena!
Laura
Dawn, I’m so into soup right now, and a spicy one wins me over every time. Perfect for this time of year and all of those flavors and colors are so appetizing!
Girl Heart Food
Love spice too! Thank you Laura 🙂
Mary Ann | The Beach House Kitchen
Tom and I both love tacos Dawn, so this soup needs to happen soon here! I love how easy it is and I’m always up for a one pot meal! We’d enjoy the leftovers for days! If there were any! Pinned!
Girl Heart Food
Yay! Hope you guys love it! Thanks Mary Ann!
[email protected]
Yep, this soup revs me up too! It’s one of our family’s favorites!! I’m looking out the window at heavy falling snow right now – this soup is the perfect antidote!! Have a great day, my friend! XOXO
Girl Heart Food
Perfect timing 😉 Thanks Annie! You too. XOXO
Kelly | Foodtasia
Dawn, this soup looks incredible. Mexican food is my favorite, and you just put everything I love about Mexican food in a soup! YAY! And ready in under 30 minutes! I love all the different garnishes you can put on this soup. I’m a little reluctant for spring to come because I’m enjoying all the soup recipes! Have a great week, my friend!
Girl Heart Food
Thanks a million, Kelly! Have a great week too 🙂
Kathy @ Beyond the Chicken Coop
I love easy, healthy and especially if it’s all made in one pot! This is a win, win, win!!! I love those crispy tortilla strips. I tend to nibble on those before the soups even ready!
Girl Heart Food
Me too! So good, right?? Thanks Kathy.
Kelsie | the itsy-bitsy kitchen
I love taco soup. Like, LOVE IT! And I can’t believe how quickly this one comes together! It still hasn’t really warmed up in Phoenix so when I get back from vacation you know I’ll be whipping this up :). Have a great week, girlie!
Girl Heart Food
Woo hoo! Hope you love it, Kelsie! Thanks so much and enjoy your vacay 🙂
Leanne | Crumb Top Baking
I’m all about the soup these days too Dawn! I just heard the weather forecast this week and it’s going to get to -30 celsius with the windchill on Wednesday! So this recipe is perfect timing. A hot bowl of soup with spicy flavours will keep us warm! Happy Monday!
Girl Heart Food
I know! Brrrrr!! Thanks Leanne! Stay warm 🙂
Katherine | Love In My Oven
I already commented, and I think it didn’t like it…but I apologize if you get two from me!! Just had to make sure you knew how DELICIOUS this looks. Just what I need during this winter chill – a little bit of heat!! Hope you had a
Girl Heart Food
Lol! Thank you Katherine 🙂