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5.0 from 33 votes

Chicken Taco Soup Recipe

Chicken Taco Soup Recipe - So quick and easy, this chicken taco soup recipe is flavorful and delicious! Made with chicken, beans, corn, it is on the table in less than 30 minutes!

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 8 servings
Calories: 78 kcal
Course: Main Course , Soup
Cuisine: American

Ingredients

  • 2 chicken breasts boneless and skinless
  • 1 tablespoon taco seasoning
  • 1-1/2 /2 cups chicken stock or broth
  • 1 (15-ounce) can black beans, drained
  • 1 (15-1/4 ounce) can whole kernel corn, drained
  • 1 (16-ounce) can mild chili beans, undrained
  • 1 (10-ounce) can diced tomatoes with green chiles
  • 1 (14 1/2-ounce) can stewed tomatoes
  • 2 1/2 /2 tablespoons ranch seasoning mix
  • 1 (4-ounce) can green chiles
  • salt and pepper when serving
Optional toppings:
  • tortilla chips
  • sour cream
  • green onions chopped
  • cheddar cheese shredded

Instructions

Stovetop Chicken Taco Soup Recipe
    Cup of Yum
  1. Add the chicken, taco seasoning, chicken stock, broth or water, black beans, corn, chili beans, tomatoes, ranch seasoning, and green chilis to a Dutch oven set over medium heat. Cover and cook until the chicken is cooked through, tender and easily pulls apart with two forks, about 30 minutes. Serve with optional toppings.
Slow Cooker Chicken Taco Soup Recipe
  1. Add chicken to slow cooker. Add taco seasoning, chicken stock, broth or water, black beans, corn, chili beans, tomatoes, ranch seasoning, and the green chilies. Stir until well combined.
  2. Cook on low setting for 6 hours. Serve with tortilla chips, sour cream, chopped green onions, or shredded cheese.
Instant Pot Chicken Taco Soup Recipe
  1. Add the chicken to the Instant Pot. Add the taco seasoning, chicken stock, broth or water, black beans, corn, chili beans, tomatoes, ranch seasoning and green chilis to the Instant Pot. Stir until well combined. 
  2. Secure the lid to the Instant Pot and seal the vent. Cook for 10 minutes on High Setting. Allow the pressure to release naturally for 10 minutes and then carefully release the remaining pressure. Remove the lid of the Instant Pot. Shred the chicken with two forks and serve. Serve with tortilla chips, sour cream, chopped green onions, or shredded cheese. 

Notes

  • Make-Ahead:Store Chicken Taco Soup in an airtight container in the refrigerator for up to 3 days. 
  • Freezer Friendly:Allow the Chicken Taco Soup to cool and then store in a freezer-safe container in the freezer for up to 3 months. 
  • Vegetarian:To make this Chicken Taco Soup vegetarian friendly, omit the chicken from the recipe. Additional black beans or another type of bean may be used in place, if desired. 

Nutrition Information

Calories 78kcal (4%) Carbohydrates 3g (1%) Protein 12g (24%) Fat 1g (2%) Saturated Fat 1g (5%) Cholesterol 36mg (12%) Sodium 444mg (19%) Potassium 209mg (6%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 46IU (1%) Vitamin C 1mg (1%) Calcium 3mg (0%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 78

% Daily Value*

Calories 78kcal 4%
Carbohydrates 3g 1%
Protein 12g 24%
Fat 1g 2%
Saturated Fat 1g 5%
Cholesterol 36mg 12%
Sodium 444mg 19%
Potassium 209mg 4%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 46IU 1%
Vitamin C 1mg 1%
Calcium 3mg 0%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.