How taco night became my favorite cozy soup
Growing up in Texas, tacos were basically their own food group in our house, and honestly, not much has changed. I love them so much that one chilly night, I decided to see what would happen if I turned all those flavors into a cozy pot of soup.
Turns out, it might be my favorite way to eat tacos now. This Chicken Taco Soup takes everything you’d pile into a tortilla, seasoned chicken, black beans, corn, and a big scoop of salsa, and simmers it all in one pot until it tastes like taco night in a bowl.
Now, if you’ve made my Chicken Tortilla Soup, you might be wondering how the two are different. The tortilla soup is all about crispy tortilla strips softening into a brothy, Tex-Mex base.
This one is heartier and chunkier, built on beans and corn, and made to be piled high with every taco topping you’d normally reach for.
The best part? You just brown the onion, stir in everything else, and let it simmer while you set out the toppings.
Justin heads straight for the extra cheese and tortilla chips every time. No complaints about tacos for dinner in this house.
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
Chicken: Use thighs or breasts here. Thighs give a richer broth, while breasts are leaner, and extra beans make it vegan.
Broth: Regular chicken broth makes up most of the base. Low-sodium chicken or vegetable broth both work too.
Onion: A finely diced onion is what you want, white for the best flavor. Yellow or sweet works if that’s what you have.
Taco seasoning: Make your own taco seasoning or grab a store-bought packet, either is great.
Salsa: A jar of your favorite roasted tomato salsa works beautifully. Go mild for a gentle soup or medium to bring the heat.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Cook the onion and garlic.
Heat the avocado oil in a large pot or Dutch oven over medium. Add the onion and cook for 3 to 4 minutes, until translucent, then stir in the garlic for about 30 seconds, until it smells amazing.
Build the base.
Add the taco seasoning, salt, salsa, corn, black beans, and chicken broth. Give everything a good stir so the seasoning melts right in.
Control the heat with your salsa. Go mild for a gentle soup, or reach for a hot salsa or a pinch of cayenne if you like it spicy.
Simmer the chicken.
Nestle the chicken into the pot, making sure each piece is covered by the liquid. Bring it to a boil, then reduce the heat and simmer for 20 to 25 minutes, until the chicken is cooked through.
Give it time to simmer. Those 20 to 25 minutes let the flavors meld and the chicken turn perfectly tender.
Shred and finish.
Move the chicken to a cutting board and shred it with two forks. Stir it back into the pot along with the fresh lime juice.
Load it up.
Ladle the soup into bowls and pile on the toppings. Add cheese, tortilla chips, sour cream, green onions, and cilantro, or whatever taco night calls for.
Meal prep and storage
Prep ahead: Chop the green onions and make your salsa and taco seasoning ahead if you’re using homemade versions.
Storage: Keep leftovers in an airtight container in the fridge for 3 to 4 days.
Freezing: Freezes really well since there’s no dairy in the soup. Cool it fully, leave off the toppings, and freeze for up to 6 months.
Reheating: Warm it in the microwave or back on the stove until heated through.
Chicken taco soup FAQs
Can I use rotisserie or leftover cooked chicken?
Absolutely. Since it’s already cooked, skip the simmer step and just stir in about 3 cups of shredded chicken at the end, letting it warm through for a few minutes before serving.
Can I freeze chicken taco soup?
Yes, this one freezes really well since there’s no dairy in the soup itself. Let it cool, leave off the toppings, and freeze it in an airtight container for up to 6 months.
How do I thicken chicken taco soup?
For a thicker, heartier bowl, mash some of the black beans against the side of the pot, or blend a cup or two of the soup and stir it back in. It thickens things up without changing the flavor.
What do you serve with chicken taco soup?
It’s really a full meal on its own, but it’s great with cornbread, a simple green salad, or a side of Mexican rice. Anything you’d want on taco night works here.
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Chicken Taco Soup Recipe
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Ingredients
- 2 tablespoons avocado oil
- 1 medium white onion finely diced
- 2 garlic cloves finely minced
- 3 tablespoons taco seasoning
- ½ teaspoon salt
- 1 (16-ounce) jar salsa mild or medium
- 1 (15.25-ounce) can corn drained
- 1 (15.5-ounce) can black beans drained and rinsed
- 5 cups chicken broth
- 1 ½ pounds boneless skinless chicken thighs
- 1 tablespoon lime juice from 1 lime
For Serving (Optional)
- sour cream
- shredded cheddar cheese
- Tortilla chips crushed
- Green onions green and white parts, thinly sliced
- Fresh cilantro finely chopped
Instructions
- Heat the avocado oil in a large pot or Dutch oven over medium. Add the onion and cook for 3-4 minutes, or until translucent. Add the garlic and continue cooking for an additional 30 seconds, or until fragrant.2 tablespoons avocado oil, 1 medium white onion, 2 garlic cloves
- Add the taco seasoning, salt, salsa, corn, black beans, and chicken broth. Stir to combine.3 tablespoons taco seasoning, 1 (16-ounce) jar salsa, 1 (15.25-ounce) can corn, 1 (15.5-ounce) can black beans, 5 cups chicken broth, ½ teaspoon salt
- Add the chicken to the pot, making sure each piece is completely covered by liquid. Increase the heat to high and bring to a boil. Once boiling, reduce the heat to medium-low and simmer for 20-25 minutes, or until the chicken is cooked through.1 ½ pounds boneless skinless chicken thighs
- Transfer the cooked chicken to a clean cutting board. Shred using two forks, then return it to the pot, along with the lime juice.1 tablespoon lime juice
- Serve the soup with sour cream, shredded cheese, tortilla chips, green onions, and/or cilantro, if desired.sour cream, shredded cheddar cheese, Tortilla chips, Green onions, Fresh cilantro
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Notes
- Spices: This recipe was written using a homemade taco seasoning which includes salt and black pepper. If your seasoning does not contain salt, then you’ll want to add more to taste.
- Prep-Ahead: You can chop the green onions and make your salsa and taco seasoning if you’re using homemade versions.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 to 4 days. To freeze, place cooled soup without toppings in a freezer-safe container for up to 6 months. Warm soup back up in a bowl in the microwave or put it back in a pot on the stove.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with chicken taco soup
This soup is a full meal on its own, but it’s so good piled with fresh toppings. Add sliced avocado, diced green onions, a handful of homemade tortilla chips, and a spoonful of pico de gallo to round it out.
More chicken soup recipes
Once the weather turns, these are the cozy chicken soups I keep coming back to.
