Chicken Taco Soup

8 servings
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Easy Chicken Taco Soup is an easy weeknight dinner with chicken breasts and easy pantry ingredients like chili beans, black beans, corn and green chilies.

Just like our Easy Taco Soup, this new Soup Recipe is sure to be a hit with your family! It’s fast, delicious, full of flavor, and makes weeknight meal planning a breeze.

Chicken Taco Soup in pot with crumbled tortilla chips


Easy stovetop soups are the best weeknight meals when you are short on time. This delicious Mexican chicken soup is packed with flavor and ready in only 30 minutes. Chicken Taco Soup is perfect for a one pot chicken dinner or can be served as a side dish for your next Mexican dinner night!

This delicious Chicken Taco Soup has big list of ingredients but most of them are canned so the fanciest kitchen tool you need is a can opener. Chicken Taco Soup is an inexpensive dinner that feeds a crowd and you can easily double the recipe for leftovers or a freezer meal for later.

Chicken Taco Soup is a great meal to make ahead. Cook the soup completely and shred the chicken. Allow the soup to cool to room temperature, then place in a freezer safe bag or container and freeze for up to 3 months. Simply reheat on the stovetop or in a slow cooker until hot.

One of the best parts of Chicken Taco Soup is how easy it is to swap ingredients and still get a delicious meal. Use pinto beans instead of black beans. Go vegetarian by using more beans and no chicken and swapping veggie broth for chicken broth. There are some more ideas to make this easy recipe your own below.

Chicken Taco Soup is a hearty, one pot meal you can serve with Cornbread, Dinner Rolls, or flour tortillas. Make it a more complete meal with Mexican Rice and Black Beans, or serve as a starter with Chicken Enchiladas. Finish off your Mexican feast with Cinnamon Tortilla Chips and Fruit Salsa.


Chicken Taco Soup in pot close up



  • Meat: This soup can be made with beef stew meat, pork loin, chicken thighs, or ground turkey. If you use beef or pork, brown it first so it locks in flavor and cooks faster.
  • Seasonings: You can add your favorite taco seasonings like cumin and chili powder to give more flavor. Or use 4 tablespoons Homemade Taco Seasoning instead of packets. Add 2 tablespoons Ranch Dressing Mix for more flavor!
  • Spicy: To make your Chicken Taco Soup more spicy, add ground cayenne pepper, red pepper flakes, or fresh jalapeños. If you prefer a milder dish, you can leave out the canned green chiles.
  • Veggies: You can add more vegetables to this soup like bell peppers, green beans, or carrots. Sauté the veggies with the onion to soften them. You can also use frozen whole kernel corn, just thaw and drain before adding.
  • Toppings: Garnish your Chicken Taco Soup with your favorite taco toppings. Diced green onions, sliced avocado, Fresh Salsa, and hot sauce would all be delicious!

Slow Cooker Chicken Taco Soup

  • To make Chicken Taco Soup in the slow cooker, start by heating slow cooker on high for a few minutes. 
  • Sauté the onion and garlic, then turn off heat. 
  • Place the rest of the ingredients besides garnish into the crock pot, stir and cover with lid. 
  • Cook on low for 6 hours. Take the chicken breasts out to shred and then return to crockpot. Mix well and serve.

Instant Pot Chicken Taco Soup

    • Set the Instant Pot to the Sauté function and add oil, onions and minced garlic cloves. Cook until softened and turn off Instant Pot. 
    • Add the remaining ingredients, except for the garnish, and stir to combine. 
    • Cover with lid and turn the pressure valve to sealed position. Set Instant Pot to the Soup function (or Manual High pressure) for 30 minutes. 
    • Quick release the pressure when the timer goes off. Remove the chicken carefully and shred.
    • Return the chicken to the Instant Pot, stir until mixed, and serve with garnishes.



  • Serve: You can keep Chicken Taco Soup at room temperature for up to 2 hours. Pop it in a crockpot and keep warm for up to 4 hours.
  • Store: Cool your Chicken Taco Soup completely before storing in an airtight container and refrigerate for up to 4 days.
  • Freeze: Place cooled Chicken Taco Soup in a sealed container and freeze for up to 3 months.

Chicken Taco Soup scoop in ladle

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Chicken Taco Soup

Easy Chicken Taco Soup is an easy weeknight dinner with chicken breasts and easy pantry ingredients like chili beans, black beans, corn and green chilies.
Yield 8 servings
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Soup
Cuisine American, Mexican
Author Sabrina Snyder


  • 2 pounds chicken breasts , diced (boneless and skinless)
  • 2 tablespoons canola oil
  • 1 yellow onion , chopped
  • 2 cloves garlic , minced
  • 15 ounces canned chili beans , drained and rinsed
  • 15 ounces canned black beans , drained and rinsed
  • 15 ounces canned kernel corn , drained
  • 15 ounces canned tomato sauce
  • 28 ounces canned diced tomatoes
  • 4 ounces diced green chiles , 4 ounces
  • 3 tablespoons taco seasoning mix , 1 packet
  • 3 tablespoons ranch seasoning mix , 1 packet
  • 4 cups chicken broth
  • 2 taco shells , crushed (optional)


  • Add the canola oil to a large dutch oven on medium heat and add the chicken and onions, cooking until the chicken is cooked through and the onions are translucent, about 5-6 minutes.
  • Add the garlic, green chiles, chili beans, black beans, diced tomatoes, tomato sauce, corn, taco seasoning and ranch seasoning mixing well.
  • Add the chicken broth and bring to a boil before reducing to a simmer for 25 minutes.
  • Garnish with crushed taco shells if desired.


Calories: 271kcal | Carbohydrates: 27g | Protein: 27g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 58mg | Sodium: 1524mg | Potassium: 1172mg | Fiber: 7g | Sugar: 8g | Vitamin A: 484IU | Vitamin C: 27mg | Calcium: 80mg | Iron: 4mg
Keyword: Chicken Taco Soup

Chicken Taco Soup collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Your soups sound delish and I can’t wait to try them. I just have one question for you and that is do you use the word crack in your recipes like so many others? I am an addict trying to free myself of this drug and I find it very inappropriate to see the word in recipes. I don’t need pity or help. I’m a big girl but I find using this word to describe food offensive.

    1. I completely understand and in the recipe that is posted using that name, I actually explain that it’s not a term I use but “the internet” sees it as such when people are searching. I commend you on your journey and hope I didn’t offend you.