I must admit I make the best chicken taco soup. Not bragging, just fact! I can honestly say that because I have tried SO many Chicken Taco Soup recipes! I’ve been tweaking them until I now have my own and best version of this scrumptious Tex Mex winner. Soups on at my blog today!
There are lots of ways to make Chicken Taco Soup so why do you need another one.
Again, because my kitchen is like a test kitchen and I’ve been working and working to make this great soup not only easy but just so totally delicious!
And I’m a huge fan of Mexican and Tex Mex food! And I know great Mexican food when I eat it!
MAKING THIS SOUP ON A STOVETOP
I usually make Chicken Taco Soup on the stove in a big pot and double the recipe. We eat it for dinner and it’s so nice to have it in the frig for lunches.
You CAN dump all the ingredients in a pot and cook it, no problem.
But I think it tastes best if you take a little time to get the most out of all the flavors in the soup!
I find that when I cook the onions until they are translucent and the peppers until they are slightly soft and the garlic for a minute they taste much better and bring their yumminess to the soup!
Also, I like to stir the spices into the onion/pepper/garlic mix and heat it up to let their flavors develop too!
CAN YOU MAKE CHICKEN TACO SOUP IN THE SLOW COOKER?
The short answer is yes! And you can dump all the ingredients together and let it cook on low for 6-8 hours. It really is that easy!
But, if you have the time you might want to cook the onions, peppers, garlic, and seasoning using the technique above. Then dump everything in the slow cooker.
THIS SOUP IS NOT ROCKET SCIENCE
I love Chicken Taco Soup because it is not rocket science. Add more of this and less of that depending on your taste!
I often will add another half of a packet of taco seasoning and another jar of salsa to our soup.
And most of the time I add an extra chicken breast.
Other ideas for making this soup…
- use rotisserie chicken instead of cooking the chicken breasts
- add a can of green chilies to the soup
- if you like it spicy, chop a chipotle pepper from a can and drizzle in some of the adobo sauce (this will give the soup a BIG kick)
- use red kidney beans instead of black or pinto beans
- instead of cutting onions and peppers use frozen bagged veggies and forgo the sauteeing- just add them to the soup the way they are
- make air fryer tortilla chips (like those shown in the images)
- add 4 oz. of cream cheese to make the soup creamy and rich
YUMMY SIDE DISHES TO SERVE WITH CHICKEN TACO SOUP
Soup is really a meal for us! A big bowl is so satisfying! But sometimes you might want a little something more!
Here are some great paring for this soup…
- Tex Mex Salad
- multi-grain artisan bread
- garlic bread
- cheddar cheese biscuits
- chips and salsa
- chips and queso
- Mexican street corn
- Mexican pizza
ABOUT FREEZING THE CHICKEN TACO SOUP
This tasty soup freezes well. Cool the soup and ladle it into freezer containers leaving enough head room for the soup to expand as it freezes.
I like to freeze it in 2 cup portions for a couple lunches.
LET’S MAKE SOUP
This is such an easy recipe and I know you will love this soup.
EASY CHICKEN TACO SOUP
A delicious Tex Mex Soup that is easy and eats like a meal!
- 1 TBS olive oil
- 1 large yellow onion, chopped
- 2 sweet peppers, chopped
- 1 tsp salt
- 2 cloves garlic, crushed
- 1 packet taco seasoning mix
- 1 32 oz box of chicken stock
- 1 15.5 oz jarred salsa- hot, medium, or mild
- 1 14.5 oz can of fire roasted diced tomatoes
- 2 15.5 oz cans of black beans, rinsed
- 1 15.5 oz can of pinto beans, rinsed
- 3 large chicken breasts, boneless skinless
- 1 12 oz bag frozen baby corn
- shredded cheese- cheddar, jack or other hard cheese
- sour cream
- lime wedges
- tortilla strips or chips
- sliced green onions
- cubed guacamole
- chopped cilantro or parsley
Add 1 TBS olive oil to a large dutch oven and turn on med-low heat. When the oil is hot add the onions and the peppers. Cook for 1 minute and then add the salt and stir. Cook onions and peppers, stirring occasionally until the onions are translucent and the peppers are a little soft. About 5 minutes.
Add the crushed garlic to the dutch oven and stir. Cook for 1 minute. Add the taco seasoning and stir into the onion mixture. Cook for 1 minute.
Add the box of chicken stock, salsa, diced tomatoes, beans, and chicken to the pot. Stir.
Bring the soup to a slow boil and turn the heat to low and let it simmer with the lid cracked for 20 minutes or until the chicken breasts are cooked through.
Remove the chicken to a cutting board.
Add the corn to the soup and turn the heat to medium and then lower to a simmer. Cook for 5 minutes.
While the corn is cooking shred the chicken with two forks.
Return the shredded chicken back to the soup.
Serve with Tex Mex toppings.
HERE ARE OTHER SOUPS YOU WILL ENJOY TOO
I make a lot of soup! Here are just a few! It’s my goal this fall and winter to make a virtual cookbook of soooooo good soups and share them with you!
And don’t miss FALL HARVEST SOUP BAR to give you lots of ideas for serving soup for any gathering!