This chicken taco soup gives you all the flavor of a taco in a quick and easy soup! Chicken breast, fresh veggies, and warming spices all come together to make a filling meal that only takes around thirty minutes to make.

A Healthy Weeknight Meal: Quick and Easy Chicken Taco Soup

It’s my opinion that we need all the easy weeknight dinners we can get and this easy chicken taco soup is a recipe that you need in your life, ok?

It is simple, quick (I’m talking thirty minutes of simmering and you’re done!), and absolutely packed with flavor from spices, garlic, and fresh veggies.

Watch How to Make This Recipe

I love tacos, but let’s be honest, they are not always the easiest thing to pack for lunch the next day. Thankfully, this soup is a great way to get your taco fix for lunch. It is perfect for meal prep and you’ll love the leftovers.What Ingredients Do You Need for Taco Soup?

While simple and easy, this chicken taco soup is packed with flavor thanks to a few key spices and herbs.

chicken taco soup ingredients

Chicken Taco Soup Ingredients

Boneless Skinless Chicken Breast: if you prefer you could use boneless skinless chicken thighs instead.  

Veggies: this recipe uses a combination of red and green bell peppers, onion, fire-roasted tomatoes, and green chilies to pack in all the flavor.  

Spices: you’ll need dried oregano, chipotle powder, paprika, and cumin to spice the soup.

Garlic: if you can, try to use fresh garlic for the most flavor!

Chicken Broth: I always reach for a low-sodium chicken broth so that I can better control the salt level in the soup.

Black Beans: these add a bit of extra protein and make the soup even more hearty. 

Frozen Corn: you’ll add a bit fresh or frozen sweet corn at the end right before serving. 

Lime Juice: a bit of fresh lime juice helps to add even more delicious flavor to this soup. 

veggies being sautéed in pot

Recipe Variations

  • Use a different cut of meat – Swap the boneless skinless chicken breast for boneless skinless chicken thighs instead. 
  • Make it vegetarian – leave out the chicken breast altogether and add an extra can of black beans or kidney beans to the soup instead. 
  • Broth – if you need to make a plant-based version of this soup you can easily use vegetable broth instead of chicken.
  • Add extra veggies – this soup is so easy to customize! have some extra veggies you need to use? add them in! Diced carrot, mushrooms, or zucchini would all be great options!
  • Leave out the beans – not a big fan of black beans? you can swap them for kidney or pinto beans or just leave them out altogether for a beanless version of this soup. 

Helpful Kitchen Tools

chicken breast and broth in pot

How to Make Chicken Taco Soup

Step One: Heat a large pot over medium-high heat. Once hot, add in the avocado or coconut oil. Next, add the diced peppers, onion, and minced garlic to the pot. Saute for 3-4 minutes until the onions start to become translucent.

Step Two: Add the chicken breast, canned tomatoes, canned green chilies, spices, lime juice, and chicken broth to the pot. Stir until well combined. Bring the soup to a rolling boil and then reduce the heat to a simmer. Allow the soup to simmer for 15-20 minutes or until the chicken is fully cooked.

Step Three: Remove the chicken breast from the soup and transfer to a plate. Use two forks to shred the chicken.

Step Four: Add the shredded chicken back to the soup along with the corn and stir until well combined. Let simmer for 2-3 minutes until the corn is heated through.

Step Five: Serve the soup with all your favorite toppings and enjoy!

chicken taco soup in pot

Can You Make This Soup in the Crockpot?

Yes! This chicken taco soup recipe is a great one to make in your slow cooker.

Step One: Add everything, except the corn, to your slow cooker base and cook on high for 2-3 hours or until the chicken is tender and ready to shred.

Step Two: Once the chicken is done, remove it from the slow cooker, shred and set aside.

Step Three: Add the corn and to the soup and let it continue to cook, covered, for 10-15 minutes.

Step Four: Add the shredded chicken back to the soup and stir until well combined. Serve and enjoy!

chicken taco soup in bowl

The Best Toppings for Taco Soup

The topping ideas for this soup are really endless! You can really top the taco soup with whatever toppings you would use on your regular tacos.

Favorite Taco Soup Topping Ideas:

  • Cilantro
  • Green onion
  • Avocado
  • Sour cream
  • Shredded cheddar cheese
  • Tortilla chips
  • Lime wedges or slices

How to Store and Freeze

You can store this soup in the fridge for 3-5 days in an air-tight container. You can also freeze this chicken taco soup! Just let it come to a complete cool and then transfer to a freezer safe container. You can store the soup in the freezer for up to three months. 

chicken taco soup in bowls

More Delicious Soup Recipes to Love

Get all of our best healthy soup recipes, here!

I hope you give this Chicken Taco Soup a try! It’s so easy to make and delicious! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.

Print
soup in bowl

Chicken Taco Soup

  • Author: Ashlea Carver
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 4-6 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free
  • Author: Ashlea Carver
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 4-6 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

  • 1/2 tablespoon avocado or coconut oil
  • 1 small yellow onion, diced
  • 1 small red bell pepper, diced
  • 1 small green bell pepper, diced
  • 5 cloves garlic, minced
  • 1 pound boneless, skinless chicken breast
  • 1 1/2 teaspoons salt (plus more to taste)
  • 1 teaspoon dried oregano
  • 1 teaspoon chipotle powder
  • 1 teaspoon paprika
  • 2 teaspoons cumin
  • 1/4 teaspoon black pepper
  • 115oz can fire roasted diced tomatoes
  • 115oz can low-sodium black beans, drained and rinsed
  • 24.5 oz cans green chilies
  • 1/4 cup fresh lime juice
  • 32 oz low-sodium chicken broth
  • 1 cup fresh or frozen corn
  • chopped cilantro, for serving
  • sour cream or Greek yogurt, for serving
  • diced red onion, for serving
  • lime wedges, for serving
  • shredded cheddar, for serving

Method

  1. Heat a large pot over medium-high heat. Once hot, add in the avocado or coconut oil. Next, add the diced peppers, onion, and minced garlic to the pot. Saute for 3-4 minutes until the onions start to become translucent.
  2. Add the chicken breast, canned tomatoes, black beans, canned green chilies, spices, lime juice, and chicken broth to the pot. Stir until well combined. Bring the soup to a rolling boil and then reduce the heat to a simmer. Allow the soup to simmer for 15-20 minutes or until the chicken is fully cooked.
  3. Remove the chicken breast from the soup and transfer to a plate. Use two forks to shred the chicken.
  4. Add the shredded chicken back to the soup along with the corn and stir until well combined. Let simmer for 2-3 minutes until the corn is heated through.
  5. Serve the soup with all your favorite toppings and enjoy!

Keywords:

healthy taco soup, taco soup, chicken taco soup

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40 Comments

  1. I have read this recipe over and over and I cannot figure out when to add in black beans? Is it with the corn or with the chicken? Thanks!

    1. Ashlea Carver says:

      Thanks for letting me know, Mary! I updated the recipe to fix that. You should add the black beans in step two.

  2. De-lish!! 😊 I added a little organic cream cheese and rice for a hearty twist to an already yummy recipe! For the boys of course! 😁

  3. Can I cook this in crockpot on low settings? And how long?

    1. Ashlea Carver says:

      Hi, April! on low for 4-5 hours would work. I’d check on the chicken after 3 hours and go from there. hope that helps!

  4. Wow this was so delicious. The depth of flavor from the chipotle spice and the lime really kicked this up another level. Will definitely be making this again!

  5. Melissa H says:

    Cannot recommend enough! I was skeptical about a recipe this easy and quick, but this soup was flavorful and beautiful! The cilantro put it over the top.

  6. Samantha Downey says:

    This recipe is amazing – it’s also so easy to modify for what you do or don’t have!

    I make this frequently and always try to freeze some for when I’m lazy and don’t want to cook 🙂

    1. Ashlea Carver says:

      So glad you loved it, Samantha!

  7. This is sooooo delicious and super easy too! I topped mine with avocado, cilantro, and sour cream. I’m on day two of leftovers, but I think I could eat this for days and days. Thanks for another amazing recipe!

    1. Ashlea Carver says:

      So glad you loved it, Emma!

  8. I made this in my Dutch oven and it was very good! Nice flavors. I will say it’s very spicy. Maybe I’ll just had one can green chili’s next time!

    1. Ashlea Carver says:

      I’m so glad you liked it, Shanita!

  9. Ashley Yap says:

    This is so easy and delicious! I have made it many times. Recently I substituted the can of diced green chili with can of chipotle peppers because it’s what I had in hand. It worked beautifully in this soup!

    1. Ashlea Carver says:

      Thank you for sharing, Ashley! I’m so glad you love it!

  10. Julie L Cimbalista says:

    Hey! I love this recipe, I just made it today and can’t wait to make it again. Although, I am only one person, can I freeze it? If so, for how long and what is the best way to reheat it?
    Thanks!

    1. Ashlea Carver says:

      Hi, Julie! You can definitely freeze it. When you are ready to reheat I recommend letting the soup thaw in the fridge before reheating on the stovetop. Hope that helps!

  11. Yum! This was so delicious. Lime juice and fresh cilantro really brought it home for me. I couldn’t resist and topped with sour cream, fresh avocado and tortilla strips.

    1. Ashlea Carver says:

      I’m so glad you enjoyed it, Allison!

  12. I made this with our Thanksgiving leftover turkey! So easy and SO delicious! Hubby told me I could make it every night and he would be happy 😆

    1. Ashlea Carver says:

      That’s the best compliment, Felicia! So glad y’all loved it!