Name: Easy Chicken Taco Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: American
Ingredients: 3 cups cooked chicken, shredded (rotisserie chicken works great); 20 ounces diced tomatoes & green chilies, undrained (such as Rotel); 2½ cups low-sodium chicken broth or chicken stock; 15.25 ounces pinto beans (1 can), rinsed and drained; 15.25 ounces black beans (1 can), rinsed and drained; 12 ounces frozen corn; 2 to 3 cloves garlic, minced; 4 tablespoons taco seasoning; Juice of 2 limes

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This easy chicken taco soup is a lifesaver on busy weeknights. It’s loaded with shredded chicken, hearty beans, sweet corn, tangy tomatoes, and bold taco seasoning—all simmered together for a satisfying, flavor-packed meal. I love how everything comes together in one pot, making both cooking and cleanup a breeze.

Why You’ll Love This Recipe

I put this chicken taco soup on regular rotation in my kitchen because it checks all the boxes: quick, nourishing, full of flavor, and endlessly customizable. Whether I’m using up leftover chicken or tossing in some last-minute toppings, this dish never disappoints. It’s also perfect for meal prep since it stores and reheats beautifully.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 cups cooked chicken, shredded (rotisserie chicken works great)
20 ounces diced tomatoes & green chilies, undrained (such as Rotel)
2½ cups low-sodium chicken broth or chicken stock
15.25 ounces pinto beans (1 can), rinsed and drained
15.25 ounces black beans (1 can), rinsed and drained
12 ounces frozen corn
2 to 3 cloves garlic, minced
4 tablespoons taco seasoning
Juice of 2 limes

directions

I start by adding the shredded chicken, diced tomatoes with green chilies, chicken broth, pinto beans, black beans, frozen corn, minced garlic, and taco seasoning into a Dutch oven or large pot. I give it all a good stir.
Then, I bring the mixture to a boil over medium-high heat, stirring frequently to keep everything cooking evenly.
Once it reaches a boil, I reduce the heat to medium-low, cover the pot, and let it simmer for 20 to 25 minutes. I stir occasionally during this time.
After simmering, I remove the pot from the heat and stir in the fresh lime juice for a bright finish.
I serve it hot with my favorite toppings like shredded cheese, avocado slices, or a dollop of sour cream.

Servings and timing

This recipe yields 6 servings. It takes just 5 minutes to prep and 30 minutes to cook, for a total time of 35 minutes. Perfect for a quick, wholesome dinner.

Variations

I sometimes swap out the chicken for ground beef or turkey if that’s what I have on hand.
For a vegetarian twist, I skip the meat and add extra beans or even quinoa.
If I want it spicier, I toss in a chopped jalapeño or add more taco seasoning.
I also like adding toppings like tortilla strips, hot sauce, chopped green onions, or fresh cilantro to switch things up.

storage/reheating

Refrigerator: I let the soup cool to room temperature before transferring it to an airtight container. It keeps well in the fridge for 3–4 days.
Freezer: Once cooled, I freeze it in freezer-safe containers for up to 3 months. I like portioning it into individual servings to make reheating easier.
Reheating: If frozen, I thaw it overnight in the fridge. Then, I reheat it on the stovetop over medium heat or in the microwave in intervals. I always add fresh toppings right before serving.

FAQs

How do I make this soup spicier?

I like adding an extra can of diced green chilies, a dash of hot sauce, or a chopped jalapeño to turn up the heat.

Can I make this in a slow cooker?

Yes, I can! I just combine all the ingredients in the slow cooker and cook on low for 4–6 hours or high for 2–3 hours. I add the lime juice at the end.

What toppings go best with this soup?

Some of my favorite toppings include shredded cheese, sour cream, diced avocado, tortilla chips, green onions, and fresh cilantro.

Can I use fresh corn instead of frozen?

Absolutely. I’ve used fresh corn when it’s in season. I just slice it off the cob and toss it in—about 1½ cups works well.

Is this soup gluten-free?

Yes, this recipe is naturally gluten-free, but I always double-check that the taco seasoning and canned ingredients I use are certified gluten-free.

Conclusion

This easy chicken taco soup has become one of my go-to comfort meals. It’s fast, filling, and full of bold flavors that make every spoonful satisfying. I love that it’s easy to adapt based on what I have at home, and it’s always a hit with family or guests. If I need a reliable weeknight dinner that doesn't compromise on taste, this is the recipe I turn to.

Easy Chicken Taco Soup

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Author: Sue
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: 6 servings
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Halal

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Description

A quick, hearty soup with shredded chicken, beans, veggies, and taco seasonings—perfect for busy weeknights and customizable with your favorite toppings.

Instructions

Place the chicken, diced tomatoes & green chilies, chicken broth, pinto beans, black beans, frozen corn, minced garlic, and taco seasoning in a Dutch oven or large pot. Stir until combined.
Bring the mixture to a boil over medium-high heat, stirring frequently.
Reduce the heat to medium-low and cover the pot.
Simmer for 20 to 25 minutes, stirring occasionally, until everything is heated through.
Remove from the heat, stir in the lime juice.
Serve hot with your choice of toppings (cheese, avocado, sour cream, etc.).

Notes

Refrigerator: allow soup to cool to room temperature before transferring to an airtight container. Store up to 3‑4 days.
Freezer: after cooling, freeze in freezer‑safe containers for up to 3 months. It’s helpful to portion into individual servings for easier reheating.
Reheating: thaw overnight in fridge if frozen. Reheat on stovetop over medium heat (or microwave in intervals), adding fresh toppings just before serving.