Chicken Taco Soup Recipe - LittleSpoonBites

Name: Chicken Taco Soup Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mexican-American
Ingredients: 1 lb. skinless boneless chicken breast (or 2 cups leftover/rotisserie chicken); 1 (1 oz.) packet taco seasoning (see homemade version below); 1 tablespoon olive oil; 1/2 cup beer (substitute with chicken or beef broth, if desired); 2 tablespoons butter; 1 small yellow onion, diced; 1 jalapeno pepper, diced (can substitute with bell pepper); 3 cloves garlic, minced; 1 tablespoon tomato paste; 2 teaspoons brown sugar; 1 teaspoon Worcestershire sauce; 1-2 teaspoons hot sauce; 1 cup salsa (or 1 can Rotel tomatoes, undrained); 1 (15.5 oz.) can black beans, drained and rinsed; 1 (15.25 oz.) can sweet kernel corn, drained (or 1.5 cups frozen corn); 4 cups chicken broth; 1 cup beef broth; 1/3 cup sour cream; 1 1/2 cups cheddar cheese, shredded; Lime wedges; Avocado; Tortilla chips; Cilantro; Sour cream; 1 tablespoon chili powder; 1 1/2 teaspoons ground cumin; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon paprika; 1/2 teaspoon garlic powder

This Chicken Taco Soup recipe is a comfort food classic—a bowlful of bold Tex-Mex flavor that comes together with amazing ease. Imagine tender pieces of chicken swimming in a vibrant, savory broth loaded with salsa, black beans, sweet corn, and a touch of creamy cheddar. Every spoonful brings you hints of smoky spices and zesty toppings, making it totally irresistible. And the best part? It’s speedy and simple—ideal for those busy nights when you need something hearty but don’t want to spend hours in the kitchen. This soup truly delivers on flavor and convenience, making it a go-to for any weeknight!

Why You’ll Love This Recipe

Ready in a Snap: This soup comes together quickly, with most of the cooking time hands-off.
Big Bold Flavors: Smoky taco spices, tangy salsa, rich chicken, and sharp cheddar create an explosion of taste.
Weeknight Friendly: Uses simple pantry staples plus rotisserie or fresh chicken, so you’re never far from a delicious meal.
Ultra Satisfying: Hearty, creamy, and filling—you’ll be reaching for seconds.
Customizable: Toss in your favorite toppings or swap ingredients—this soup can handle it!

Ingredients You’ll Need

Here’s what you’ll gather for your big, bubbling pot of Chicken Taco Soup—and some tips for maximum flavor:

Chicken Breast or Rotisserie Chicken: Choose fresh chicken for searing and tenderness, or save time with shredded rotisserie chicken.
Taco Seasoning: Bring depth and a little heat! Use a packet for speed or whip up your own for total control.
Olive Oil: This gets the chicken beautifully golden and starts the flavor-building process.
Beer: For deglazing and adding subtle malty notes. Don’t worry, you can use more broth instead if you prefer.
Butter: Adds richness and makes the base luxuriously smooth.
Yellow Onion: Diced for sweet, fragrant undertones.
Jalapeño or Bell Pepper: Jalapeño lends a mild kick, but bell pepper keeps it kid-friendly.
Garlic: For aromatic punch and depth.
Tomato Paste: Intensifies the tomato flavor and helps thicken the soup.
Brown Sugar: Balances acidity and rounds out the spices.
Worcestershire Sauce: Adds a deep umami note—trust me, it’s worth it!
Hot Sauce: A splash for layered spiciness, used to taste.
Salsa: The backbone of your soup—adds bright, complex tomato flavor.
Black Beans: For hearty, satisfying bites.
Sweet Corn: Pops of sweetness and crunch. Fresh, frozen, or canned all work.
Chicken Broth & Beef Broth: Using both adds fuller flavor—don’t skip!
Sour Cream: Makes the soup silky and mellow, balancing the spice.
Cheddar Cheese: Stirred in for melty, craveable goodness. Freshly shredded melts best.
Toppings: Go wild—lime wedges, avocado, tortilla chips, cilantro, and more.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Let’s shake things up! Here are some easy tweaks to make this soup your own:

Vegetarian: Omit chicken, swap chicken broth for vegetable, double up on beans or try diced zucchini.
Different Protein: Turkey, ground beef, or even shrimp make excellent alternatives.
Mild Soup: Use bell pepper instead of jalapeño, mild taco seasoning, and skip hot sauce.
Extra Veggies: Add diced bell peppers, carrots, or spinach for a nutrient boost.
Cheese Swap: Try pepper jack, Monterey jack, or a blend for melty variation.
No Beer? Use more chicken or beef broth—easy!

How to Make Chicken Taco Soup

Step 1: Prep the Chicken

Start by slicing your chicken breasts in half lengthwise (thinner pieces cook quicker and get a great crust). Pat dry, then rub with taco seasoning.

Step 2: Sear the Chicken

Heat the olive oil in a big pot over medium-high. Sear chicken on both sides until golden, about 3–4 minutes per side. Rest and shred or dice.

Step 3: Deglaze and Build Flavor

Turn off the heat and pour in the beer. Scrape up all those browned bits—they’re pure flavor! Set the heat back to medium and add the butter, onions, jalapeño (or bell pepper), and garlic. Cook until onions are soft, about 5 minutes.

Step 4: Add Seasonings

Stir in tomato paste, brown sugar, Worcestershire, and hot sauce. Sprinkle in a little more taco seasoning if you like. Sauté together for 1–2 minutes to bloom the spices.

Step 5: Simmer the Soup

Add salsa, black beans, corn, chicken broth, and beef broth. Bring to a boil, then reduce to a gentle simmer.

Step 6: Add the Chicken

Slide the shredded or diced chicken back into the pot. Let everything bubble together for about 15 minutes, melding all those rich flavors.

Step 7: Make It Creamy

Ladle out a bit of hot broth into a bowl, whisk in the sour cream until smooth, then stir back into the soup. This keeps it luscious and creamy without curdling.

Step 8: Finish with Cheese

With the heat on low, slowly stir in the shredded cheddar until melted and velvety.

Step 9: Serve and Top

Pile your bowls high, and don’t forget your favorite toppings: avocado, lime, cilantro, crunchy tortilla chips, an extra dollop of sour cream—whatever makes you happy!

If making in the crock pot, see notes for easy adjustments—no searing required.

Pro Tips for Making the Recipe

Always shred your cheese from a block! It melts into the soup so much better and tastes fresher than bagged.
Deglaze with beer for richer broth, but don’t worry if you skip it—an extra splash of broth does the trick.
Make it ahead: The flavors only get better as the soup sits, so it’s fantastic for meal prep.
Taste as you go: Seasonings are flexible—adjust to your family’s heat preferences.
Leftover magic: This soup reheats perfectly, and you can freeze it for quick meals later.

How to Serve

Chicken Taco Soup loves toppings, and it also pairs beautifully with sides. Ladle it into large bowls and offer an array of garnishes: diced avocado, lime wedges for that zesty kick, fresh cilantro, crunchy tortilla chips, extra sour cream, and shredded cheese. Pair with a crisp green salad or a slice of warm cornbread. For a cozy twist, serve inside bread bowls or with a side of cheesy quesadillas for dunking.

Make Ahead and Storage

Storing Leftovers

Transfer cooled soup into airtight containers. Store in the fridge for up to 4 days—the flavors get better as they mingle.

Freezing

Let soup cool completely before freezing. Place in freezer-safe containers or heavy-duty bags and freeze up to 3 months. Leave out toppings before freezing for best texture.

Reheating

Gently reheat on the stovetop over low heat, or microwave individual portions. Stir frequently to keep it creamy, and add a splash of broth if needed to loosen the soup. Add your favorite fresh toppings just before serving.

FAQs

Can I make this soup ahead of time?

Absolutely! Chicken Taco Soup only gets more flavorful as it sits, making it a perfect make-ahead meal. Store in the fridge and reheat gently when ready to serve.

What can I use instead of beer?

If you’d rather skip the beer, simply use additional chicken or beef broth. The beer adds depth, but the soup is still fantastic without it.

Can I use other types of beans?

Yes—pinto or kidney beans are great substitutes for black beans, or use a mix if you like. Just rinse and drain canned beans before adding.

How do I lower the spice level?

To keep things mild, use mild taco seasoning, substitute bell pepper for jalapeño, and skip the hot sauce. This way, the soup stays flavorful but kid-friendly.

Final Thoughts

Chicken Taco Soup takes all the magic of Taco Tuesday and transforms it into a cozy, comforting meal that comes together with minimal fuss. Packed with flavor, endlessly customizable, and quick enough for the busiest weeknight, it’s the kind of recipe you’ll want to make again and again. Grab your favorite toppings, gather your family, and dig into a bowl of pure weeknight joy!