If you are looking for a hearty, flavorful, and incredibly easy meal to prepare, this Chicken Taco Soup Recipe is an absolute winner. It combines the bold and zesty flavors of taco seasoning with wholesome ingredients like black beans, corn, and chicken breasts, slow-cooked to perfection. This soup is not only comforting but also a fantastic way to bring a festive taco night vibe to your dinner table without the fuss, making it a reliable go-to recipe for busy days or cozy gatherings.
Ingredients You’ll Need
The ingredients for this Chicken Taco Soup Recipe are refreshingly simple yet each plays an essential role in building layers of flavor, texture, and vibrant color that make this dish pop. From the smoky tang of taco seasoning to the natural sweetness of corn, every component is thoughtfully chosen to deliver a wholesome, satisfying soup.
- Seasoned black beans (15 ounces, drained): Adds creamy texture and a protein boost, grounding the soup with hearty goodness.
- Frozen corn (2 cups): Brings a sweet pop of flavor and delightful texture to balance the spices.
- Tomato sauce (8 ounces): Provides a rich base that melds all ingredients into a unified, saucy blend.
- Beer (12 ounces): Infuses a subtle depth and slight bitterness that enhances the taco seasoning.
- Diced tomatoes with green chilies (28 ounces, undrained): Introduces tangy zest and a gentle kick, adding complexity and freshness.
- Chicken broth (½ cup): Lightens the soup while boosting savory notes for a well-rounded flavor profile.
- Taco seasoning (4 tablespoons): The star spice blend that delivers the iconic flavors of your favorite tacos with every spoonful.
- Chicken breasts (3, boneless and skinless): The main protein that becomes tender and shreddable, perfect for absorbing the savory broth.
- Optional toppings: Shredded cheddar cheese, sour cream, chopped cilantro, diced avocado, and crunchy tortilla chips—each adds a finishing touch to personalize your bowl.
How to Make Chicken Taco Soup Recipe
Step 1: Combine Ingredients in Slow Cooker
Start by placing the seasoned black beans, frozen corn, tomato sauce, beer, diced tomatoes with green chilies, chicken broth, and taco seasoning into your slow cooker. Give everything a gentle stir to blend the flavors without breaking apart the ingredients too much. This combination is the base for that rich, comforting soup you’re about to enjoy.
Step 2: Add Chicken Breasts
Next, nestle the chicken breasts on top of the mixture in the slow cooker, pressing them down just enough so they are partially covered by the other ingredients. This ensures the chicken cooks evenly and absorbs all those delicious seasonings while staying moist and tender. Set your slow cooker to low and cover it, letting it work its magic for 8 hours.
Step 3: Shred the Chicken
When the cooking time ends, carefully remove the chicken breasts from the soup and set them aside on a cutting board. Use two forks to shred the meat into bite-sized pieces—it should fall apart easily. Then, return the shredded chicken to the slow cooker and stir it back into the soup, blending everything perfectly just before serving.
Step 4: Final Touches and Serve
Your Chicken Taco Soup Recipe is now ready to be dressed up with your favorite toppings—this is where the fun begins!
How to Serve Chicken Taco Soup Recipe
Garnishes
One of the best parts about this soup is how customizable it is with garnishes. Sprinkle shredded cheddar cheese for a melty, indulgent touch. Add dollops of sour cream to bring creamy coolness that balances the spices. Fresh chopped cilantro adds brightness, diced avocado lends a buttery smoothness, and crunchy tortilla chips create a satisfying contrast with every bite.
Side Dishes
While the soup is hearty on its own, pairing it with warm, soft cornbread or freshly made tortilla chips will elevate your meal to fiesta status. A fresh green salad with lime vinaigrette can also complement the spicy richness of the soup beautifully, offering a refreshing counterpoint.
Creative Ways to Present
For a fun twist, try serving this Chicken Taco Soup Recipe in mini bread bowls or inside large tortilla bowls. These edible containers not only look inviting but add an extra layer of flavor and texture. Alternatively, layering the soup over rice in a shallow bowl transforms it into a taco rice casserole-inspired meal that’s just as delightful.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the fridge for up to 4 days. Store it in an airtight container to maintain freshness and prevent the flavors from fading. When you’re ready to enjoy it again, give it a good stir before reheating to redistribute the ingredients evenly.
Freezing
Chicken Taco Soup Recipe freezes wonderfully, making it ideal for meal prep. Portion the soup into freezer-safe containers or heavy-duty zip-lock bags, leaving some room for expansion. It will keep in the freezer for up to 3 months, ready to thaw and warm up anytime you crave a simple, comforting dinner.
Reheating
Reheat the soup gently on the stove over medium heat, stirring occasionally to prevent sticking and ensure even warming. If reheated from frozen, allow it to thaw overnight in the fridge for best results. Microwave reheating works well too—just stir frequently to avoid hot spots and retain that cozy soup texture.
FAQs
Can I make this Chicken Taco Soup Recipe without beer?
Absolutely! If you prefer not to use beer, substitute it with an equal amount of additional chicken broth or a non-alcoholic beer for a similar depth of flavor without the alcohol.
What if I don’t have a slow cooker? Can I use a stovetop?
Yes, you can make this soup on the stovetop. Combine all ingredients in a large pot and simmer on low heat for about 1.5 to 2 hours, until the chicken is cooked through and tender enough to shred.
Is this recipe spicy? Can I adjust the heat level?
The heat level depends largely on your taco seasoning and diced tomatoes with green chilies. To lower the spice, use mild taco seasoning and omit the chilies. If you like it spicier, add some chopped jalapeños or a few dashes of hot sauce.
Can I use pre-cooked or rotisserie chicken?
Yes, using pre-cooked chicken is a great shortcut. Simply add shredded chicken to the soup during the last 15-20 minutes of cooking or stir it in right before serving once the soup is hot.
What are some vegan tweaks for this Chicken Taco Soup Recipe?
For a vegan version, replace chicken with jackfruit or extra beans, use vegetable broth instead of chicken broth, and skip the cheese and sour cream or use vegan alternatives. The slow cooker will still bring out amazing flavor!
Final Thoughts
This Chicken Taco Soup Recipe is one of those magical dishes that feels like a warm hug in a bowl. It’s simple to make, packed with bold flavors, and endlessly adaptable to your tastes and pantry staples. Whether you’re serving it for a weeknight family dinner or a casual get-together with friends, this soup is sure to become a cherished favorite. Give it a try—you might just find your new comfort food crush!
Print
Chicken Taco Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Description
This flavorful Chicken Taco Soup is a hearty and comforting slow-cooked meal combining seasoned black beans, sweet corn, diced tomatoes with green chilies, and tender shredded chicken breasts, simmered with taco seasoning and beer for a rich, zesty twist. Perfect for a cozy dinner, it’s simple to prepare in a slow cooker and customizable with your favorite toppings like cheddar cheese, sour cream, and avocado.
Ingredients
Soup Ingredients
- 15 ounces seasoned black beans, drained
- 2 cups frozen corn
- 8 ounces tomato sauce
- 12 ounces beer
- 28 ounces diced tomatoes with green chilies, undrained
- ½ cup chicken broth
- 4 tablespoons taco seasoning
- 3 boneless, skinless chicken breasts
Optional Toppings
- Shredded cheddar cheese
- Sour cream
- Chopped cilantro
- Diced avocado
- Tortilla chips
Instructions
- Combine Ingredients: In the slow cooker, add the drained black beans, frozen corn, tomato sauce, beer, diced tomatoes with green chilies (including the juice), chicken broth, and taco seasoning. Stir the mixture gently to combine all ingredients evenly.
- Add Chicken: Place the boneless, skinless chicken breasts on top of the mixture, pressing them down slightly so they are just covered by the other ingredients. This ensures even cooking and infusion of flavors.
- Cook Soup: Cover the slow cooker and set it to low heat. Allow the soup to cook for 8 hours, during which the chicken will become tender and the flavors will meld beautifully.
- Shred Chicken: Once cooking is complete, carefully remove the chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
- Mix & Serve: Return the shredded chicken to the slow cooker and stir it thoroughly into the soup. Serve hot, garnished with your choice of shredded cheddar cheese, sour cream, chopped cilantro, diced avocado, and tortilla chips for added texture and flavor.
Notes
- You can substitute beer with additional chicken broth if you prefer a non-alcoholic version.
- Adjust taco seasoning amount depending on your preferred spice level.
- Use low-sodium broth and beans to reduce sodium content.
- For a thicker soup, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
- Leftovers taste great reheated and can be stored in the refrigerator for up to 3 days.
