Chicken Taco Soup
Chicken Taco Soup is made with tender, chicken, a variety of beans, corn, diced tomatoes, taco seasoning and other spices. A simple, delicious and comforting soup!
AN EASY, ONE POT SOUP RECIPE
Chicken Taco Soup is easily customizable, exploding with flavor and is ready in under a half hour! I love how easy it is to make this taco soup just how you’ll like it. Don’t like jalapeno? Leave it out. Don’t like cumin? Leave it out. Love beans and want to bulk it out some more, toss more in. There’s so much flavor in this soup and it makes quite a bit without breaking the bank. This soup makes 6 generous servings, making sure everyone has a nice and full belly. It’s also great for serving at a party or a gathering.
FREQUENTLY ASKED QUESTIONS:
The tortilla strips can usually be found where the other salad items are located in the grocery store.
Tri color beans are just a mix of pinto, black and red kidney beans. If you can’t find a canned version of them altogether you can use any of your favorite bean – I would probably just pick up a can of pinto beans – not a big deal what you choose. Whatever canned bean you do use, it doesn’t need to be drained. If you want to use the tri-color beans, Walmart has a Great Value canned tricolor bean that is very affordable.
Don’t want to use Rotel because you think it is too spicy? No problem. Just use a regular can of diced tomatoes instead.
Sure. This can be made meatless – just leave out the chicken. Or, if you want to switch out the meat, you can make this with leftover turkey, ground chicken or if you want to make this with ground beef, I have a Crock Pot Taco Soup recipe made with ground beef you can try.
Yes, you can, I would brown the chicken (not fully cook it) first, to give it some color. But if you don’t want to do that, you can just dump everything into the Crock pot, cover it, and cook on low for about 6-8 hours (or until the internal temperature of the chicken reaches 165F degrees.)
After you make this on the stovetop, you can transfer it to a crockpot to keep it warm.
Yes, if the jalapeno is too much, feel free to customize this. You can eliminate or reduce to 1 tablespoon of the jalapeno if you don’t like the heat.
You can keep the leftovers in the fridge for up to 5 days in an airtight container. You can freeze the soup for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- oil
- diced chicken breasts – or chicken thighs can be used if needing to swap it out.
- small yellow onion
- chicken stock – or chicken broth. You can use low or no sodium versions if necessary.
- tri-color beans– these cans are made with kidney, pinto, and black beans. See the FAQ section if you need other options or for a link to the kind that I used.
- black beans – don’t like black beans? Just switch it out to a bean you like.
- diced tomatoes with green chiles– The brand name for this is Rotel. You can use the store brand option for a more affordable choice.
- canned corn– You want to grab the smaller corn but if you like a lot of corn, you can use a larger can. This recipe is super easy to adjust to your tastes.
- salsa – use your favorite brand. I like Herdez brand, but any brand will work.
- lime – this little bit of acid really adds to the overall flavor but if you forgot to pick one up, don’t worry, just skip it.
- chopped jalapeño – if you don’t like jalapeños, feel free to omit, or use less of them.
- packet taco seasoning – or if you prefer, you can use homemade taco seasoning.
- onion powder
- garlic powder
- cumin
HOW TO MAKE CHICKEN TACO SOUP:
In a large skillet or pot over medium heat, add the oil, chicken and onion. Cook over medium heat for 4 minutes. The chicken will not be fully cooked.
Add the chicken stock, tricolor beans, black beans, diced tomatoes, corn, salsa, lime juice, jalapeno,taco seasoning, onion powder, garlic powder, cumin, and black pepper. Bring to a boil over high heat.
Turn down the heat to low to medium heat and simmer for 10 minutes with the lid on top. Soup is ready when the chicken has reached an internal temperature of 165F degrees and everything is warmed through. Add salt to taste, if needed. Stir and enjoy. Top with tortilla strips, chopped cilantro, sour cream and/or shredded cheese.
CRAVING MORE RECIPES?
Chicken Taco Soup
Ingredients
For the soup:
- 1 Tablespoon oil
- 1 pound diced chicken breasts (about 2.5 cups)
- 1 small yellow onion, finely diced
- 2 cups chicken stock (or chicken broth, can use low or no sodium if necessary)
- 15 ounce can tri-color beans (kidney, pinto and black beans) (do not drain or rinse)
- 15 ounce can black beans (do not drain or tinse)
- 14.5 ounce can diced tomatoes with green chiles, undrained (like Rotel)
- 8.75 ounce can corn (smaller can)
- 1 cup salsa (use your favorite, I like Herdez brand(
- 1 lime, juiced
- 2 Tablespoons chopped jalapeno
- 1 ounce packet taco seasoning
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon black pepper
Optional toppings:
- tortilla strips
- chopped cilantro
- sour cream
- shredded cheese
Instructions
- In a large skillet or pot over medium heat, add the oil, chicken and onion. Cook over medium heat for 4 minutes. The chicken will not be fully cooked.
- Add the chicken stock, tricolor beans, black beans, diced tomatoes, corn, salsa, lime juice, jalapeno,taco seasoning, onion powder, garlic powder, cumin, and black pepper.
- Bring to a boil over high heat.
- Turn down the heat to low to medium heat and simmer for 10 minutes with the lid on top. Soup is ready when the chicken has reached an internal temperature of 165F degrees and everything is warmed through. Add salt to taste, if needed.
- Top with tortilla strips, chopped cilantro, sour cream and/or shredded cheese.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Loved it!
Could you cook everything together and then add diced rotisserie chicken after it’s boiled?
Yep! You sure could!
I have never seen a can of tri colored beans!
Yep! Get them at Walmart! I have a link above so you can see what it looks like on the Walmart website 🙂
Can’t wait to try these recipes! Thanks, from my husband. (Wink)