Chicken Taco Soup Recipe - A Red Spatula (2024)

This Chicken Taco Soup Recipe could not be easier to make. This is a soup that is big on flavors and perfect for eating when right when you make it or also using it for meal prep. It reheats really well and I think it is even better a few days later!

Other soup recipes

Ingredients

• Chicken breast- you can also use rotisserie chicken, but I really prefer the chicken breast cooked in the broth with the other ingredients.
• Black beans- I used canned to simplify this recipe, but you can also cook your own.
• Corn- another canned food. You can also use frozen if you prefer.
• Chicken broth- Vegetable broth can also be used.
• Minced garlic- I can never leave this out in my soups (or most of my other foods as well) I love it!
• Chili powder, cumin, paprika, oregano, salt, and pepper- These are the spices used for the soup.
• Toppings of choice- I will share some of my recommendations for toppings below.

How To Make Taco Soup

Now, let’s get started. This soup really is so easy. Combine all the ingredients into a large stockpot. I used my Lodge Enameled Dutch Oven, but use whatever you like.

Mix it all together, turn it on high, and let it come to a boil. Once it reaches a boil, reduce heat to medium and let this cook for about an hour. Make sure to stir occasionally to make sure it doesn’t burn on the bottom.

At this point, check for seasoning. I don’t add any other seasoning until it has cooked down.

You can also let this soup cook longer if you like. I really prefer about 1.5-2 hours if possible.

Top as you like. To keep calories down, I like to use sour cream, cilantro, and maybe avocado or red onion.

You can also top with cheese, chips, or even charred tortillas.

Notes

This soup is really simple to make, but let me share a few things that will help it turn out perfectly.

While you can use rotisserie chicken, I really prefer cooking with raw chicken. That way it has the chance to cook in all the flavors and spices of the soup. It tastes much better this way.

If you want to cook this in the pressure cooker, add all ingredients and set for pressure high for 15 minutes. Do the quick release, set to saute, and let it cook another 15-20 minutes on saute.

Maybe you want to cook it in the slow cooker? Add all ingredients and set it to cook for 4 hours on high, or 6 hours on low. Adjust seasoning after it has cooked.

Other Soup Recipes

• Instant Pot Chicken Gnocchi Soup
• Beef Barley
• Creamy Clam Chowder
• Vegetarian Corn Chowder
• Pumpkin and Red Lentil Chowder
• Poblano Corn Chowder

• Soups
• Crockpot