Kickin’ Chicken Taco Soup

If you find yourself impatient to eat supper after finishing up work at the end of the day, one reliably tasty option to turn to is our chicken taco soup recipe, full of protein, color and flavor. Make this delicious soup the next time you need something new and fast to add to your rotation.

Chicken Taco Soup Ingredients

Olive oil
Onion
Garlic cloves
Water
Chicken broth
Canned white kidney or cannellini beans
Canned black beans
Canned diced tomatoes
Canned chopped green chiles
Taco seasoning
Ground cumin
Cubed cooked chicken breast
Fresh cilantro leaves
Optional: Hot pepper sauce and lime wedges

Directions

Step 1: Cook onion and garlic

In a Dutch oven, heat the olive oil over medium-high heat. Add the chopped onion, and cook and stir until tender, about four to five minutes. Add the minced garlic and cook for one minute longer.

Step 2: Add the broth, beans and seasonings

Stir in the water, chicken broth, cannellini and black beans, tomatoes, chiles, taco seasoning and cumin.

Step 3: Bring to a boil and simmer

Bring the soup to a boil; then reduce the heat. Simmer, uncovered, for 20 minutes. Stir in the chicken and cilantro, and heat through.

Step 4: Garnish and serve

Garnish the zesty soup with hot sauce, lime wedges and additional cilantro, if desired.

TMB Studio

How long will leftover chicken taco soup last?

Keep leftover soup in an airtight container in the fridge for three to four days.

Can you freeze chicken taco soup?

Since this soup recipe doesn’t have dairy, you can freeze it without worry. Check out our guide to freezing soup, and then discover more soups that freeze well after your chicken taco soup is (sadly) all eaten up.

Chicken Taco Soup Tips

TMB Studio

Can you use shredded chicken instead of cubed?

Feel free to use rotisserie chicken or cooked chicken breast that you shredded yourself to make chicken taco soup. Check out our guide on how to shred chicken, if you want some guidance.

What toppings can you put on chicken taco soup?

All of the toppings that work well on chicken tortilla soup would translate perfectly to chicken taco soup. A dollop of sour cream (or plain Greek yogurt) would make the soup a little creamier, while tortilla strips or crushed tortilla chips add some crunch. Cubed avocado, extra cheese, sliced jalapenos and chopped green onions are welcome additions, too!

What do you serve with chicken taco soup?

Feel free to pair your soup with a green salad, your favorite cornbread recipe or even beer bread to round out the meal.

Kickin’ Chicken Taco Soup

Prep Time
15 min

Cook Time
30 min

Yield
8 servings (3 quarts).

Ingredients

1 tablespoon olive oil1 medium onion, chopped4 garlic cloves, minced2 cups water4 cups chicken broth1 can (15 ounces) white kidney or cannellini beans, rinsed and drained1 can (15 ounces) black beans, rinsed and drained1 can (14-1/2 ounces) diced tomatoes1 can (4 ounces) chopped green chiles1 envelope taco seasoning1 tablespoon ground cumin2 cups cubed cooked chicken breast1 cup fresh cilantro leaves, roughly choppedOptional: Hot pepper sauce and lime wedges

Directions

In a Dutch oven, heat oil over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Stir in water, broth, beans, tomatoes, chiles, taco seasoning and cumin. Bring to a boil; reduce heat. Simmer, uncovered, 20 minutes. Stir in chicken and cilantro; heat through. Garnish with hot sauce, lime wedges and additional cilantro, if desired.