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Skip the taco shells and serve up this Chicken Taco Soup next time you get a craving for tacos. One of my favorite soup recipes topped with all my favorite taco toppings.
Soup is my favorite! My recipe for Taco Soup is actually one of my most popular recipes on my blog. This time around though I want to share with you the chicken version.
It’s just as good and I think you are going to love it just as much as I do. I decided last week to serve this up for dinner once again.
How to make Chicken Taco Soup:
Cut chicken into bite sizes pieces. In a large pot cook chicken pieces until cooked through.
Add corn, salsa, chilies, black beans, taco seasoning, dry ranch mix and mix together well.
Pour in beef broth and allow to simmer on medium/low for 30-40 minutes.
Ingredient Notes:
- Chicken – chicken breasts are best for this recipe.
- Corn – use canned or frozen corn.
- Salsa – use your favorite brand or style of salsa.
- Green Chilies – adds some heat to the soup.
- Black Beans – drained and rinsed.
- Taco Seasoning – Try my Homemade Chicken Taco Seasoning.
- Dry Ranch Mix
- Beef Broth – I used low sodium broth for this.
Directions:
Step One – Cut chicken into bite sizes pieces. In a large pot cook chicken pieces until cooked through.
Step Two – Add corn, salsa, chilies, black beans, taco seasoning, dry ranch mix and mix together well.
Step Three – Pour in beef broth and allow to simmer on medium/low for 30-40 minutes.
Step Four – Serve and enjoy!
Top your Chicken Taco Soup with these toppings:
This soup is great served as is, but you can really kick this dish up a notch with adding these additional toppings to your bowl. Serve with sour cream, shredded cheese, tortilla chips and cilantro on top.
Can I make this soup in the slow cooker?
You can also make this in your slow cooker. Start by adding your chicken to the bottom of the slow cooker, and the place all the other ingredients on top.
Cook on low for 6 hours or high for 4. Check out my Slow Cooker Taco Soup or Slow Cooker Chicken Fajita Soup.
How to Freeze Chicken Taco Soup:
Start by cooking your chicken according to the directions then allow to cool. Add all remaining ingredients to a freezer bag.
Add in cooled chicken and place in the freezer. When fully frozen this soup should be good in the freezer for 4-6 months.
When you are ready to cook lay out in the fridge 24 hours before serving then cook according to instructions.
Want more chicken soup recipes? Try these next:
Buffalo Chicken Soup: I love anything buffalo seasoned and if you like buffalo chicken you will have to try this Buffalo Chicken Soup.
Chicken Tortilla Soup:This Chicken Tortilla Soup is ready in 30 minutes including homemade tortilla chips. Plus, I have a cooking episode on this post you will wanna check out.
Slow Cooker Creamy Chicken and Rice Soup: This Slow Cooker Creamy Chicken and Rice Soup is made with veggies, chicken, broth, finished with a creamy sauce to make the best soup.
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Chicken Taco Soup
Ingredients
- 1 pound Chicken
- 15 oz Corn
- 2 cups Salsa
- 9 oz Green chilies
- 15 oz Black beans
- 2 oz Taco seasoning
- 1 oz Dry Ranch mix
- 2 1/2 cups Beef broth
Instructions
- Cut chicken into bite sizes pieces. In a large pot cook chicken pieces until cooked through.
- Add corn, salsa, chilies, black beans, taco seasoning, dry ranch mix and mix together well.
- Pour in beef broth and allow to simmer on medium/low for 30-40 minutes.
- Serve and enjoy!Optional for topping: Sour cream, shredded cheese, tortilla chips, cilantro
Nutrition
I WAS A LITTLE CONFUSED ABOUT COOKING THE CHICKEN. FIRST YOU SAID COOK IT TILL COOKED, THEN YOU SAY ADD OTHER INGREDIENTSS AND LET SIMMER 30-40 MINUES. WOULDN’T THAT OVERCOOK IT?
So you would want to simmer it on low, but the other ingredients will keep the chicken nice and moist. It should not overcook or dry the chicken out.
What kind of salsa
Hi Blanca. I use a mild chunky salsa but any salsa you usually use will work.
Made this today with ground turkey. Oh my it was so easy and delicious. Doubled the recipe so we can have it again this week.
Glad you enjoyed it!! =)