Chicken Taco Soup

Perfectly spiced Chicken Taco Soup can be enjoyed all year long. It’s hearty, delicious, and packed with flavor!

Chicken Taco Soup is really similar to our creamy Crockpot Taco Soup, and we love it as much as our classic Taco Soup Recipe which is filled with ground beef. We love a good soup any time of the year!

Chicken Taco Soup served in a gray bowl and topped with fresh lime slices.

Another version of a long time favorite

I love all of the color in this yummy and easy chicken taco soup – oh yeah, AND all of the flavors! So many flavors combine together to make the most delicious Chicken Taco Soup.

We have our classic Taco Soup, but it’s more of a “dump and go” soup made entirely from canned ingredients. You could add chicken to that soup, but I loved that this version was a bit different and another great taco soup to make.

We love to make soup when we have friends or family over for dinner. It makes a lot can always be doubled. Ladle a bowl full and top it with whatever taco toppings you like!

Ingredients for chicken taco soup in cans.

Easy as 1-2-3

Can we talk about how EASY this taco chicken soup is to make? It’s all made in the slow cooker! There are literally 3 steps.

CHICKEN. Cook and shred your chicken (for all the tips and tricks on making shredded chicken, go HERE).

COMBINE. Put the onion powder, beans, corn, tomato sauce, broth, diced tomatoes, taco seasoning, and shredded chicken in the slow cooker. Mix it all together to combine.

COOK. Turn the slow cooker on low and cook for 4 hours.

Note. Shred chicken in a stand mixer. Throw it into the bowl, turn your mixer with the paddle attachment on low, and it shreds it perfectly in about 10 seconds.

Topping Suggestions:

  • sour cream
  • tortilla strips
  • cilantro
  • cheese
  • squirt of lime juice

Alternate Cooking Methods

Slow cooker on high. If you need the soup done faster you can also cook it in the slow cooker on HIGH for 1-2 hours.

Stovetop. If you need it even faster you can also cook it on the stove for 30 minutes in a big pot. Just heat it until it’s all warmed through and ready to eat.

Variations

Adjust the texture.

  • To thin the soup out simply add more water or broth.
  • To thicken, you can add some tomato paste, smash some of the beans and stir, or add a cornstarch slurry. In a separate bowl mix 1 tablespoon cornstarch with 1 tablespoon cold water. Once smooth, stir it into the soup. Allow the soup to simmer for a few minutes. Repeat if needed. 

Adjust the Heat. In my opinion this taco soup isn’t too spicy. You can adjust the amount of spice by choosing a mild taco seasoning mix or a spicy one if that’s your goal. You can increase or decrease the amount of chili powder. 

  • For added spice you can include jalapenos, hot sauce or red chili flakes.
  •  If you find the soup too spicy you can add brown sugar or honey, add dairy (cheese, milk, sour cream) or even a starch like rice directly to the soup. Serve the soup with a side of rice, tortillas, or corn bread.    

Chicken. Buy a rotisserie chicken to shred, use canned chicken, or make Shredded Chicken in the Slow Cooker the day before. 

What goes well with taco soup? Taco soup tastes great served out of a Bread Bowl or alongside Jalapeno Cornbread, with Flour Tortillas or a bowl of Tortilla Chips. Serve it with a salad or Side of Spanish Rice.

Storing info

STORE. Place leftovers in an airtight container. Store in the refrigerator for 3-4 days or freeze for 2-3 months.

Reheat. If you’re short on time or have a small amount you can reheat in the microwave in 30 second increments, stirring in between, until warm. If you have the time or have a large amount, you can also reheat on the stovetop or in a crock pot stirring occasionally until warm.

Make a freezer meal. Mix all ingredients, except for the cheese and sour cream, pour in an airtight container and freeze in a freezer-safe container for up to 3 months.

To cook, remove from freezer and throw it straight in the crockpot for 4 hours on high or 8 hours on low or until hot and the flavors have blended. You can also thaw the soup overnight and heat according to the recipe directions.

Crockpot Chicken Taco Soup served in a white bowl with lime slices.

For more chicken soups, check out:

Chicken Taco Soup Recipe

4.95 from 17 votes
Perfectly spiced Chicken Taco Soup can be enjoyed all year long. It's hearty, delicious, and packed with flavor!
Course Soup
Cuisine Mexican
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 8
Calories 176 kcal
Author Lil’ Luna

Ingredients

  • 1 tsp onion powder
  • 1 can chili beans 16oz
  • 1 can black beans 15oz
  • 1 can whole kernel corn, drained 15oz
  • 1 can tomato sauce 8oz
  • 1/2 cups chicken broth
  • 2 cans diced tomatoes with green chilies 10oz
  • 1 pkg taco seasoning
  • 2 cups shredded chicken
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1 8oz cheddar cheese shredded
  • sour cream optional

Instructions
 

  • Mix onion powder, beans, corn, tomato sauce, broth, diced tomatoes, taco seasoning,and shredded chicken in a slow cooker on low heat. Cover, and cook for 4 hours (or high for 1-2 hours).
  • Serve warm. Additional toppings may included Cheddar cheese, sour cream, and crushed tortilla chips, if desired.
  • *Can also be cooked over the stove in a stock pot. Heat for 30 minutes until all ingredients are hot and well blended.

Adapted from allrecipes.com

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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. 5 stars
    I love taco soup, but have always just used beef! Why haven’t I thought to use chicken! So delish!

  2. 5 stars
    So vibrant, healthy and yummy! I know for sure this would be a huge hit in my house!

  3. So I have not tried to make the soup yet, but it looks delicious. I am trying to make the soup right now actually, but I have a question. Do you just dump the whole can of beans in in the pot or do you have to drain the liquid from the beans first?

  4. Is there an ingredient missing in this recipe? The changes section says that you subbed chicken broth for the beer, but neither broth nor beer are mentioned in the recipe?

  5. Thanks for including the nutrition information! How much is a serving size? I couldn’t find that on the site. ThThe soup is very tasty! Great recipe!

  6. 5 stars
    This is a great go to soup and since our weather turned cool today in Arkansas I am making it…..I canned my own rotel a couple of weeks ago and it tastes wonderful in it…..I also added three different kinds of beans…..can of pinto beans, can of red beans, and can of black beans…..also added another can of diced tomatoes and in addition added a store bought rotel with habaneros……I love the taste so far and I am sure that as it cooks the flavors will all blend together and be even better…..can’t wait to tear into it this afternoon…..in my regular taco soup I always add two pkgs of taco sauce but I think this will be great with only one……thanks again for posting this recipe…..

    1. You’re welcome!! Thanks for sharing what you did. The beans and the homemade rotel all sound amazing. Hope you enjoy the soup! Nothing like a warm bowl of soup when that weather turns cold. 🙂

  7. 5 stars
    We love taco soup and it is so yummy with chicken! This is such a great recipe! I’m planning to make it quite a bit during fall and winter.

  8. 5 stars
    I love how quick and easy this yummy soup comes together. It’s definitely filling enough to be a meal on it’s own!

  9. 5 stars
    Not only is this soup delicious but my favorite part is that it takes no time at all to throw the ingredients in the slow cooker before my busy day gets started. I love quick and easy recipes and this one’s a winner!