1. Can I make Chicken Taco Soup in a slow cooker?

Absolutely. To make Chicken Taco Soup in a slow cooker, sauté the onion, pepper, and garlic first for flavor. Then, add all ingredients to your slow cooker and cook on low for 6–8 hours or high for 3–4 hours . Add toppings just before serving.

2. Is Chicken Taco Soup good for meal prep?

Yes, it’s a fantastic meal prep option. This soup stores well in the fridge for up to 4 days and freezes beautifully for up to 3 months. Store in airtight containers and reheat on the stove or microwave when ready to enjoy.

3. Can I use canned chicken or leftover rotisserie chicken?

Definitely. Canned chicken or shredded rotisserie chicken are excellent time-saving alternatives. Simply add the pre-cooked chicken during the simmering step —no need to sauté it at the beginning.

4. How do I make Chicken Taco Soup spicier or milder?

To make it spicier , add diced jalapeños, chipotle peppers, or extra chili powder. For a milder version , use mild taco seasoning and skip the tomatoes with green chilies—opt for plain diced tomatoes instead.

Chicken Taco Soup – Best Easy Recipe You’ll Love

Name: Chicken Taco Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Tex-Mex
Ingredients: 1 lb boneless, skinless chicken breasts, diced; 1 tbsp olive oil; 1 small onion, chopped; 1 bell pepper (any color), chopped; 2 cloves garlic, minced; 1 can (15 oz) black beans, drained and rinsed; 1 can (15 oz) pinto beans, drained and rinsed; 1 can (15 oz) corn kernels, drained; 1 can (14.5 oz) diced tomatoes; 1 can (10 oz) diced tomatoes with green chilies (e.g. Rotel); 1 packet (1 oz) taco seasoning mix; 4 cups chicken broth; Salt and black pepper to taste; Optional toppings: shredded cheese, sour cream, chopped fresh cilantro, sliced green onions, tortilla strips

Description

This Chicken Taco Soup is a flavorful, easy-to-make one-pot meal loaded with tender chicken, beans, corn, and taco seasonings. Perfect for busy weeknights, meal prep, or feeding a crowd, it’s customizable, comforting, and packed with Tex-Mex flair.

Ingredients

Scale

1 lb boneless, skinless chicken breasts, diced
1 tbsp olive oil
1 small onion, chopped
1 bell pepper (any color), chopped
2 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 can (15 oz) corn kernels, drained
1 can (14.5 oz) diced tomatoes
1 can (10 oz) diced tomatoes with green chilies (e.g. Rotel)
1 packet (1 oz) taco seasoning mix
4 cups chicken broth
Salt and black pepper to taste
Optional toppings: shredded cheese, sour cream, chopped fresh cilantro, sliced green onions, tortilla strips

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Instructions

Heat olive oil in a large pot over medium-high heat.
Add diced chicken and cook for 5–7 minutes until no longer pink. Remove from pot and set aside.
In the same pot, sauté onion and bell pepper for 3–4 minutes until tender. Add garlic and cook for 30 seconds.
Return cooked chicken to the pot. Add black beans, pinto beans, corn, diced tomatoes, tomatoes with green chilies, and taco seasoning.
Pour in chicken broth and stir everything together.
Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes.
Season with salt and pepper to taste.
Ladle into bowls and top with desired garnishes like shredded cheese, sour cream, cilantro, green onions, or tortilla strips.

Notes

Use rotisserie chicken for a quicker version.
Freeze leftovers for up to 3 months.
Add jalapeños or cayenne pepper for extra spice.
Swap beans or veggies based on what you have on hand.
Letting the soup sit overnight enhances the flavors.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Stovetop
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 bowl (approx. 2 cups)
Calories: 320
Sugar: 6g
Sodium: 850mg
Fat: 8g
Saturated Fat: 2.5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 8g
Protein: 28g
Cholesterol: 60mg