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- Chicken: I use 1 pound of boneless, skinless chicken breasts. Dice them into small pieces for quick cooking and easy eating. - Beans and Corn: This soup has a mix of beans for protein and fiber. I add one can of black beans, one can of kidney beans, and one can of sweet corn. Rinsing the beans helps to reduce sodium. - Aromatics and Broth: I use one medium onion and one bell pepper for flavor. Garlic adds depth, so I include two cloves, minced. For the broth, I use two cups of chicken broth, which can be homemade or store-bought. - Fresh Cilantro: I like to sprinkle fresh cilantro on top for a burst of flavor. - Avocado: Slices of ripe avocado add creaminess and richness to the soup. - Sour Cream: A dollop of creamy sour cream enhances every bowl, making it even more delicious. {{ingredient_image_2}} Sautéing Onion and Bell Pepper Start by heating olive oil in a large pot over medium heat. Add the diced onion and bell pepper. Cook for about five minutes. You want them to be soft and slightly see-through. Adding Garlic Next, stir in the minced garlic. Cook for another minute. This will make your kitchen smell amazing! Incorporating Taco Seasoning Now, it's time to add the diced chicken. Sprinkle the taco seasoning over it. Stir well to coat all the chicken pieces. Ensuring Chicken is Fully Cooked Cook the chicken for about five to seven minutes. It should turn white and lose any pink color. This step is key for safety and flavor. Adding Broth and Vegetables Gradually pour in the chicken broth. Then, add the diced tomatoes with their juices, black beans, kidney beans, and corn. Mix everything together well. Bringing to a Boil Turn up the heat until the mixture starts to boil. This usually takes a few minutes. Cooking Time Once boiling, lower the heat. Let it simmer uncovered for 20 to 25 minutes. This will help the flavors blend nicely. Flavor Adjustments Stir occasionally. Taste the soup and add salt and cracked black pepper as needed. Adjust to your liking. Ladling into Bowls When ready, ladle the hot soup into bowls. Adding Toppings Top each bowl with fresh cilantro, sliced avocado, and a dollop of sour cream. These toppings add great flavor and color! Adjusting Spiciness You can change the heat of your soup easily. Add diced jalapeños for more spice. If you want less heat, skip the chilies in the tomatoes. You can also use mild taco seasoning for a milder taste. Enhancing with Fresh Herbs Fresh herbs can elevate your soup’s flavor. Try adding cilantro or parsley before serving. This adds a bright, fresh taste that balances the richness of the soup. Using a Slow Cooker A slow cooker makes this meal simple. After sautéing the onion and garlic, transfer them into the slow cooker. Add all other ingredients and cook on low for 6-8 hours. This method brings out deep flavors. Making Ahead of Time You can make this soup a day in advance. The flavors will deepen overnight. Store it in the fridge and reheat before serving. This saves time on busy weeknights. Serving in Colorful Bowls Serve your soup in bright, fun bowls. This makes the meal more inviting. The colors in the soup will pop against the bowls, making it look even tastier. Adding Lime Wedges A lime wedge adds brightness. Place one on the side of each bowl. Guests can squeeze lime juice over their soup for extra zest. It enhances the overall flavor and makes each bite exciting. Pro Tips Marinate for More Flavor: If time permits, marinate the diced chicken in the taco seasoning and a splash of lime juice for 30 minutes to an hour before cooking. This will enhance the flavor and tenderness of the chicken. Customize Your Heat: Adjust the spiciness of the soup by choosing mild or hot diced tomatoes with green chilies. You can also add fresh jalapeños or a dash of hot sauce for an extra kick! Make it Creamy: For a creamier consistency, stir in a bit of cream cheese or heavy cream just before serving. It will add richness and smoothness to the soup. Leftovers Delight: This soup tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days, and reheat over low heat, adding a little broth if needed. {{image_4}} To make a vegetarian version of chicken taco soup, replace the chicken with tofu or extra beans. - Tofu: Use firm tofu for a nice texture. Press it to remove excess water. Cut it into cubes and sauté it with the onion and bell pepper. - Beans: You can add more black beans or kidney beans. This keeps the soup hearty and satisfying. This option is rich in protein and works well with the spices. You still get that great taco flavor! You can boost nutrition by adding extra veggies. Spinach and zucchini are excellent choices. - Spinach: Stir in fresh spinach during the last few minutes of cooking. It wilts quickly and adds color. - Zucchini: Dice zucchini and add it with the other beans. It cooks fast and absorbs the flavors well. These additions make the soup more colorful and tasty! If you want a new flavor, try using ground turkey or beef instead of chicken. - Ground Turkey: It’s leaner and works well. Brown it in the pot before adding the veggies and broth. - Ground Beef: Use a lean ground beef for a rich flavor. Cook it until browned, then follow the same steps as for chicken. Both options give a different twist to the classic soup. You can enjoy it in many ways! For the best taste, store your Chicken Taco Soup in the fridge. Use an airtight container to keep it fresh. This soup will stay good for about 3 to 4 days. When you're ready to eat, just heat it up on the stove or in the microwave. Stir well to make sure it warms evenly. If you want to keep your soup longer, freezing is a great option. First, let the soup cool completely. Then, pour it into freezer-safe containers. Leave some space at the top because the soup will expand when frozen. You can freeze it for up to 3 months. When it's time to eat, thaw it in the fridge overnight. Reheat on the stove until it's hot. Chicken Taco Soup has a good shelf life. In the fridge, it lasts about 3 to 4 days. In the freezer, it can last up to 3 months. Always check for signs of spoilage. If the soup has an off smell or strange color, it's best to toss it. Keeping your soup stored properly helps maintain its fresh and flavorful taste. Yes, you can make Chicken Taco Soup in a slow cooker. Start by sautéing the onion, bell pepper, and garlic in a pan. Then, add them to the slow cooker. Next, combine the diced chicken, taco seasoning, broth, tomatoes, beans, and corn in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. This method makes the chicken very tender. To spice up your Chicken Taco Soup, add diced jalapeños or serrano peppers. You can also use spicy taco seasoning. For more heat, stir in hot sauce or chili powder. Another option is to add cayenne pepper to the soup while it cooks. This way, you can control the spice level to fit your taste. Chicken Taco Soup is a healthy choice. It is packed with protein from chicken and beans. The beans also provide fiber, which is good for digestion. The soup has veggies, too, like onion and bell pepper. It is low in calories and can fit well into a balanced diet. Just watch the toppings like sour cream and avocado, as they can add extra calories. You can use canned chicken for this soup. Canned chicken saves time and makes cooking easy. Just drain it well and add it to the pot. However, fresh chicken gives a better flavor and texture. Canned chicken may be softer and less flavorful. If you choose canned, it’s best to add it in the last 10 minutes of cooking. In this post, we explored making Chicken Taco Soup, highlighting key ingredients like chicken, beans, and corn. We broke down steps for preparation, cooking, and serving, offering tips to customize flavors and enhance presentation. You can make variations like vegetarian options or extra veggies. Proper storage is key for freshness, along with meal prep ideas. This soup is easy, tasty, and perfect for any day. Grab your ingredients and enjoy!

Spicy Chicken Taco Soup

A hearty and flavorful soup packed with chicken, beans, and spices, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 300 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, diced into bite-sized pieces
  • 1 can black beans, rinsed thoroughly in cold water and drained (15 oz)
  • 1 can kidney beans, rinsed thoroughly in cold water and drained (15 oz)
  • 1 can sweet corn, drained (15 oz)
  • 1 can diced tomatoes with green chilies (28 oz)
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 bell pepper diced (your choice of red or green)
  • 2 cups chicken broth (homemade or store-bought)
  • 2 tablespoons taco seasoning (store-bought or homemade)
  • 1 tablespoon olive oil
  • to taste salt and freshly cracked black pepper
  • for garnish fresh cilantro leaves, chopped
  • for topping ripe avocado, sliced
  • for serving creamy sour cream

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and bell pepper, cooking them until they are softened and slightly translucent, about 5 minutes. Stir in the minced garlic, sautéing for an additional minute until it becomes fragrant and golden.
  • Incorporate the diced chicken into the pot. Sprinkle the taco seasoning evenly over the chicken pieces and stir to coat them well. Cook the chicken, stirring occasionally, until it turns white and is no longer pink in the center, approximately 5-7 minutes.
  • Gradually pour in the chicken broth, then add the diced tomatoes (with their juices), black beans, kidney beans, and corn. Give everything a good stir, ensuring that the chicken is evenly distributed throughout the mixture.
  • Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low and allow it to simmer uncovered for 20-25 minutes. This simmering time will enable the flavors to meld beautifully. Stir occasionally and taste, adjusting with salt and cracked black pepper as needed.
  • Carefully ladle the piping hot soup into bowls. Top each serving with a generous sprinkle of fresh cilantro, several slices of avocado, and a dollop of creamy sour cream for added richness.

Notes

Serve the soup in vibrant, colorful bowls to enhance its visual appeal. Consider adding a lime wedge on the side for a refreshing and zesty kick.
Keyword chicken, easy, soup, spicy, taco