An overhead shot of a bowl of chicken taco soup that has been garnished.
5 from 1 vote

Healthy Chicken Taco Soup Recipe {made in one pot under 30 minutes}

This easy Chicken Taco Soup Recipe combines lots of chicken, black beans and veg for one flavourful, comforting soup that's special enough for weekend eats and easy enough for busy weekday dinners.
Course Main Course, Soup
Cuisine Mexican
Keyword easy chicken taco soup, taco soup recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 407kcal
Author Dawn - Girl Heart Food


  • 1 tbsp olive oil
  • 1 onion -roughly chopped
  • 3 cloves garlic -minced
  • 1 Thai chili -minced (optional)
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp oregano
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 cups bell peppers -diced (about 2 peppers)
  • 118 ml can diced green chilis
  • 4 cups unsalted chicken stock
  • 398 ml can tomatoes -whole (and crush with your hands or masher)
  • 3/4 lb skinless, boneless cooked chicken -roughly chopped (about 3.5 cups)
  • 19 oz can black beans -'unsalted' variety if you can get
  • 1 cup frozen corn


  • In a dutch oven or pot over medium heat add olive oil.  Cook onion until softened, about 5 minutes.  Add garlic and chili pepper (if using) and cook 1 minute.
  • Stir in cumin, smoked paprika, oregano, salt and pepper. Cook 30 seconds.
  • Stir in bell pepper and cook 1 minute.  Next, stir in diced green chilis.
  • Add stock, canned tomatoes, cooked chicken, and beans.  Bring to simmer. When simmering, reduce heat so it's at a medium simmer and cook 8-10 minutes.  Add corn and cook 2 minutes.  Garnish as desired.  Yields 4 generous servings or 6 smaller servings. Enjoy!


  • Leftover cooked 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.  Alternatively, leftover turkey works great too.
  • Unsalted chicken stock was used to better control the salt content.  If you have on hand, use that. If you don't, taste before adding any additional salt.
  • Similarly, unsalted black beans was used.  No matter the variety, always rinse and drain the beans before using.
  • Speaking of beans, a three bean blend would work well in this soup too.
  • Frozen corn was used, but fresh would work great as well.
  • 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 1/2 tsp or so of chili flakes or cayenne.
  • Does this soup freeze well? You bet it does! Great for meal prep.
Tried this recipe? That's awesome!Mention @dawn.girlheartfood or tag #girlheartfood

Nutrition (estimate only)

Calories: 407kcal | Carbohydrates: 51g | Protein: 35g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 622mg | Potassium: 1571mg | Fiber: 14g | Sugar: 10g | Vitamin A: 2820IU | Vitamin C: 124.6mg | Calcium: 115mg | Iron: 6.2mg
Nutrition Facts
Healthy Chicken Taco Soup Recipe {made in one pot under 30 minutes}
Amount Per Serving
Calories 407 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Cholesterol 54mg18%
Sodium 622mg27%
Potassium 1571mg45%
Carbohydrates 51g17%
Fiber 14g58%
Sugar 10g11%
Protein 35g70%
Vitamin A 2820IU56%
Vitamin C 124.6mg151%
Calcium 115mg12%
Iron 6.2mg34%
* Nutrition estimate only. Percent Daily Values are based on a 2000 calorie diet.