![For a tasty chicken taco soup, gather these items: - 1 lb boneless, skinless chicken breasts, diced - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) corn, drained - 1 can (10 oz) diced tomatoes with green chilies - 1 onion, chopped - 2 cloves garlic, minced - 1 bell pepper (any color), chopped - 1 packet taco seasoning - 4 cups chicken broth - 1 tablespoon olive oil - Salt and pepper to taste - Fresh cilantro, for garnish - Sour cream and shredded cheese, for serving If you cannot find an item, don’t worry! You can use: - Ground chicken or turkey instead of diced chicken. - Any canned beans like kidney or pinto beans. - Fresh corn if you prefer over canned corn. - Add lime juice for a fresh kick. These swaps will still keep your soup yummy. This recipe can fit many diets: - Gluten-Free: Use a gluten-free taco seasoning. - Low-Carb: Swap the corn for zucchini or cauliflower. - Dairy-Free: Skip the sour cream and cheese or use plant-based options. With these tips, you can enjoy this soup no matter your diet! This chicken taco soup is easy to make and so tasty! Start by heating one tablespoon of olive oil in a large pot over medium heat. Add one chopped onion and one chopped bell pepper. Cook these for about 3-4 minutes until they soften. Next, stir in two minced garlic cloves and cook for one more minute. This adds a nice flavor. Now, push the veggies to one side of the pot. In the center, add one pound of diced chicken breasts. Cook the chicken for about 5-6 minutes until it gets a nice brown color. After that, sprinkle one packet of taco seasoning over the chicken. Mix everything well to combine the flavors. Pour in four cups of chicken broth. Then, add one can of black beans, one can of corn, and one can of diced tomatoes with green chilies. Make sure to stir all the ingredients together. Bring the soup to a boil, then lower the heat. Let it simmer for 20-25 minutes. This simmering time helps the flavors mix well. Don’t forget to taste the soup! Adjust the seasoning with salt and pepper to make it perfect for you. For this dish, the total cooking time is about 35 minutes. The prep time is just 10 minutes. Be sure to keep the heat at medium when sautéing the vegetables. This keeps them from burning. When you bring the soup to a boil, watch it closely. Once boiling, lower the heat to let it simmer gently. This helps keep the chicken tender and juicy. When serving, ladle the soup into bowls. Top each bowl with a dollop of sour cream and a sprinkle of shredded cheese. Add a few leaves of fresh cilantro for a pop of color. This not only makes the dish look nice but also adds fresh flavor. Enjoy your chicken taco soup with tortilla chips or crusty bread for a complete meal. For the full recipe, you can refer back to the beginning of this guide. To make the best chicken taco soup, start with fresh ingredients. Use good quality chicken for flavor. I recommend boneless, skinless chicken breasts. Dice them into small pieces for even cooking. Sauté your veggies well. This builds a rich base for your soup. Cook your onions and bell pepper until soft. This takes about 3-4 minutes. Don’t skip the garlic. It adds great taste. Avoid overcooking the chicken. It can turn dry and tough. Cook it just until browned on all sides. Another mistake is not seasoning enough. Always taste your soup before serving. Adjust the salt and pepper to your liking. Lastly, don’t forget to stir in the taco seasoning. This gives your soup that signature flavor. You can boost the flavor of your chicken taco soup in many ways. Add a squeeze of lime juice for brightness. Fresh cilantro adds a nice touch, too. If you like heat, toss in some sliced jalapeños. For extra creaminess, add a dollop of sour cream. Consider using homemade chicken broth for a deeper taste. These tips will elevate your soup from good to great. For the complete recipe, check the [Full Recipe]. {{image_2}} You can make a vegetarian version of chicken taco soup. Replace chicken with diced tofu or jackfruit. Tofu gives protein and has a nice texture. Jackfruit adds a unique flavor with a meaty feel. Use vegetable broth instead of chicken broth for a vegan option. For beans, you can use kidney beans or pinto beans, too. Add spices to boost flavor. Try cumin, smoked paprika, or chili powder. These spices add warmth and depth. You can also mix in fresh jalapeños for heat. Top your soup with avocado, lime wedges, or diced radishes. A sprinkle of cheese or crispy tortilla strips makes it even better. You can use a slow cooker for easy cooking. Just add all ingredients to the pot. Set it on low for 6-8 hours or high for 3-4 hours. For a quick meal, the Instant Pot is great. Cook on high pressure for about 10 minutes, then let it release naturally. Both methods give you a rich and tasty soup. For the full recipe, check out the complete guide. After you enjoy your Chicken Taco Soup, let it cool first. Use a clean, airtight container to store it. This helps keep the soup fresh. Place it in the fridge if you plan to eat it soon. It will last for about 3 to 4 days. Make sure to label the container with the date. If you want to save it for later, freezing is a great choice. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top, as soup expands when frozen. Seal the bags tightly to prevent air from getting in. You can freeze the soup for up to 3 months. Remember to label it with the date. To reheat, you can use the stove or microwave. If using the stove, pour the soup into a pot. Heat it over medium heat, stirring often. This helps it heat evenly. If using the microwave, place your soup in a microwave-safe bowl. Cover it loosely and heat for 2-3 minutes. Stir halfway through to ensure even warming. Always check the temperature before eating, and enjoy your delicious Chicken Taco Soup again! For the full recipe, check the section above. Chicken taco soup is a warm, tasty dish. It mixes chicken, beans, corn, and spices. You can make it in one pot, which makes cleanup easy. The flavors are bold and remind you of tacos but in soup form. It’s perfect for cold days or quick dinners. To thicken chicken taco soup, you have a few options. You can add a cornstarch slurry. Just mix equal parts cornstarch and water, then stir it in. Another way is to let the soup simmer longer. This reduces liquid and thickens the soup naturally. You can also mash some beans in the soup for a creamier texture. Yes, you can make chicken taco soup in advance. It tastes even better the next day as flavors blend. Just let it cool before storing in the fridge. Use an airtight container for best results. Reheat it on the stove or in the microwave when ready to serve. You can serve chicken taco soup with many tasty sides. Try tortilla chips for crunch. Cornbread is another great choice; it pairs well with the soup. You can also add a simple salad or some avocado slices. For a fun twist, offer toppings like sour cream and cheese. This blog post covered everything you need for Chicken Taco Soup. We shared the full ingredient list, tips for substitutions, and dietary options. You learned how to cook it step by step and serve it well. We discussed common mistakes and how to enhance the flavor. You also got ideas for variations and how to store leftovers. Enjoy this easy, tasty soup any night of the week. Now, get cooking!](https://lisadishes.com/wp-content/uploads/2025/07/7b84a5e6-639c-4279-95f6-ed3367e55ae1-250x250.webp)
Chicken Taco Soup
Warm up your mealtime with this zesty chicken taco soup delight that packs a flavorful punch! With tender chicken, hearty black beans, and sweet corn, this easy recipe is perfect for a quick weeknight dinner. In just 35 minutes, you'll have a comforting bowl ready to enjoy. Click through to discover how to make this delicious soup that your family will love, complete with tips for the perfect presentation!