Easy chicken taco soup loaded with hearty flavors and slow-cooked in a rich, creamy broth. Shredded chicken, diced tomatoes, and spices all come together for this warming bowl of goodness. Discover how to make this soup from scratch today.
This chicken taco soup is loaded with tender shredded chicken breast, slow-cooked in a blend of meaty broth and classic Tex Mex spices. It’s a soup that’s packed full of flavor with every mouthful and is filling enough to last you all day thanks to its hearty vegetables.
This delicious winter warmer couldn’t be easier to put together, and has remained one of our best taco soup recipes for years. Using pre-cooked chicken breast, you can rustle it up in under 30 minutes. Alternatively, you can poach raw chicken breast to enrich the meat with added flavor. And while this will add a couple of hours to your total cooking time, the results are well worth it. Make it in bulk and you’ll have leftovers to last you all week.
Find out the best way to make this easy chicken taco soup recipe from scratch, from chicken shredding to the best spice blends to use. Let’s get into it!
Chicken Taco Soup
- 3 tbsp cooking oil
- 1 medium onion chopped
- 1 red bell pepper chopped
- 2 cans chopped tomatoes
- 1 can black beans
- 1 can sweetcorn
- 1 can kidney beans washed and drained
- 3 cups chicken broth
- 1 tsp garlic powder
- 1 tsp. paprika
- 1 tsp cumin
- 1 cooked chicken breast shredded
- corn tortillas cut into strips
- shredded cheddar cheese
- sour cream
- jalapeño peppers finely chopped
- fresh cilantro roughly chopped
- In a large pot, heat oil over medium heat
- Add the chopped onions and sautée until soft and translucent, 3-4 minutes
- Add the chopped bell pepper, black beans, kidney beans, sweetcorn, chicken broth, and spices. Bring soup to boil.
- Reduce heat to medium-low. Leave to simmer for 5 minutes.
- Add shredded chicken and simmer for a further 5 minutes, stirring occasionally
- Serve hot. Add your choice of shredded cheese, cilantro, sour cream, or tortilla strips.