4.7 from 42 votes
Chicken Taco Soup Recipe
Chicken taco soup is a weeknight staple in our house. It's loaded with savory flavors, deliciously filling, and fun to serve. Spice up dinnertime with this easy soup recipe!
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6
Calories: 393 kcal
Course:
Soup
Cuisine:
Mexican
Ingredients
- 2 tablespoons olive oil
- 1 white onion diced
- 3 cloves garlic minced
- 1 Jalapeño diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt plus more to taste
- 1 teaspoon ground black pepper
- 15 ounces crushed tomatoes 1 can
- 15 ounces golden sweet corn 1 can, drained
- 15 ounces black beans 1 can, drained and rinsed
- 6 cups low-sodium chicken broth
- 3 cups cooked and shredded chicken
- Sliced jalapeños, sour cream, diced avocado, guacamole, tortilla strip chips, and freshly chopped cilantro for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until translucent, about 3-5 minutes.
- Add the garlic, jalapeño, cumin, chili powder, salt, and pepper, and cook until the garlic becomes fragrant, about 1 minute.
- Add the crushed tomatoes, corn, beans, and chicken broth. Stir to combine.
- Increase to high heat until the soup comes to a boil. Once boiling, turn the heat to medium-low and let the soup simmer for 30 minutes.
- Stir in the chicken, garnish with sliced jalapeños, sour cream, diced avocado, guacamole, tortilla strip chips, and freshly chopped cilantro, and serve.
Cup of Yum
Notes
- Crockpot instructions:
- Storage: Store soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- Jalapeño seeds are pretty spicy! For a little heat, discard the seeds. For extra heat, add the seeds to the soup, too. For even more heat, add a couple more diced jalapeños to the soup!
- For even more flavor, use Homemade Chicken Broth.
- To make chicken taco soup in a crockpot, use 2 raw chicken breasts instead of pre-cooked chicken. Place everything into the slow cooker and cook on low for 6-8 hours. Once the chicken is cooked, remove it from the pot, shred it, and stir it back in.
Nutrition Information
Calories
393kcal
(20%)
Carbohydrates
43g
(14%)
Protein
33g
(66%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Cholesterol
53mg
(18%)
Sodium
613mg
(26%)
Potassium
1033mg
(30%)
Fiber
10g
(40%)
Sugar
8g
(16%)
Vitamin A
502IU
(10%)
Vitamin C
15mg
(17%)
Calcium
76mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 393
% Daily Value*
| Calories | 393kcal | 20% |
| Carbohydrates | 43g | 14% |
| Protein | 33g | 66% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 53mg | 18% |
| Sodium | 613mg | 26% |
| Potassium | 1033mg | 22% |
| Fiber | 10g | 40% |
| Sugar | 8g | 16% |
| Vitamin A | 502IU | 10% |
| Vitamin C | 15mg | 17% |
| Calcium | 76mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.