Chicken Taco Soup

Ingredient Notes

(For the full recipe, scroll down to the recipe card below)

• Chicken: Shredded rotisserie chicken makes this recipe super quick and easy. You can buy the pre-shredded kind or buy a whole rotisserie chicken and shred it yourself. I like to use my stand mixer to quickly shred the chicken.
• Beans: I used a combination of kidney beans and pinto beans, but any other bean you like works too! Just be sure to drain and rinse the beans before adding them to the pot.
• Tomatoes: I used a combination of a can of diced tomatoes and diced tomatoes with green chilies. I’ve made this also with the larger 28 oz. can of crushed tomatoes, and it’s turned out great!
• Taco seasoning: Grab your favorite premade packet of taco seasoning, or see this recipe for my homemade mixture.
• Chicken broth: Regular low-sodium chicken broth works great, but you can swap in chicken bone broth if you’d like an extra boost of protein. I also love using my homemade chicken broth in this recipe to add extra flavor!

Step by Step Directions

(For the full recipe, scroll down to the recipe card below)

Expert Tips

• Let the flavors come together: Even though this soup is quick and easy, letting it sit for a few minutes before serving gives the flavors a little extra time to meld together.
• Don’t skip the toppings: Sour cream, shredded cheese, avocado, tortilla chips, fresh cilantro, and a squeeze of lime take this soup to the next level. Set everything out and let everyone build their own bowl!
• Adjust the consistency: If you prefer a thicker soup, drain your canned beans and corn well. For a thinner consistency, stir in a little extra chicken broth until it reaches your desired texture.
• Make it your own: This recipe is super flexible! Swap the beans, add extra veggies, or stir in some diced jalapeños for a little heat.

More Soup Recipes

I don’t know about you, but when the weather gets colder, all I want to make are delicious, homemade soups. If you’re looking for more soup recipes, I’ve got the perfect Soup Series for you to check out!

Soup Series

Variations / Substitutions

• Make it spicy: Add a diced jalapeño or a few dashes of your favorite hot sauce for an extra kick.
• Swap the protein: Ground beef or ground turkey works great in place of the chicken. After sautéing the onion and garlic, add the ground meat and cook until browned, adding a little more olive oil if needed.
• Use chicken breasts: Have thawed boneless, skinless chicken breasts on hand? Add them right to the soup and cook for 30 minutes, then remove, shred, and stir the chicken back into the pot.
• Switch up the beans: The recipe calls for pinto and kidney beans, but feel free to use whatever you love or have on hand. Black beans, cannellini beans, or even black-eyed peas would all work well.
• Load up on toppings: The toppings really take this soup to the next level, so don’t hold back! Add all your favorites for the ultimate taco soup experience.
• Slow cooker: Add everything to your slow cooker and cook on LOW for 6 hours or HIGH for 3 hours, until heated through and the flavors have had a chance to come together.
• Instant Pot: Use the Sauté function to cook the onion and garlic, then turn off the Instant Pot and add the remaining soup ingredients. Cook on the Soup setting for 15 minutes, allowing about 10 minutes for the pot to come to pressure. Let the pressure naturally release for 10 minutes, then carefully vent any remaining pressure before serving with all your favorite taco toppings.

Storage / Freezing

• Refrigerator: Allow the soup to cool slightly, then transfer it to an airtight container and refrigerate for up to 3–4 days.
• Reheat: Warm individual portions in the microwave, stirring occasionally, or reheat a larger batch in a saucepan over medium-low heat until heated through. Add a splash of chicken broth if the soup has thickened in the fridge.
• Freezer: This soup freezes well! Let it cool completely, then store in freezer-safe containers or bags for up to 3 months. Leave a little room at the top of containers for expansion. Thaw frozen soup overnight in the refrigerator before reheating, or reheat directly from frozen over low heat, stirring occasionally.