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A close-up bowl of hearty chicken taco soup topped with melted cheese, fresh avocado chunks, a dollop of sour cream, and cilantro.

Simple Chicken Taco Soup

An easy, comforting chicken taco soup made with pantry staples and bold Tex-Mex flavors. Perfect for a quick weeknight dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Soup
Cuisine: Tex-Mex
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken breast shredded
  • 1 tbsp olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 packet taco seasoning
  • 1 can diced tomatoes 15 oz
  • 1 can black beans 15 oz, drained and rinsed
  • 1 can corn kernels 15 oz, drained
  • 4 cups chicken broth
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • salt and pepper to taste
  • fresh cilantro chopped, optional for serving
  • lime wedges optional for serving

Equipment

  • Large Pot

Method
 

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the diced onion and sauté for 3–4 minutes until soft and translucent.
  3. Stir in the minced garlic and cook for 30 seconds until fragrant.
  4. Add the shredded chicken and season with taco seasoning, cumin, paprika, salt, and pepper.
  5. Pour in the diced tomatoes, black beans, corn, and chicken broth. Stir to combine.
  6. Bring to a gentle boil, then reduce heat and simmer for 20–25 minutes.
  7. Taste and adjust seasoning as needed.
  8. Serve hot, garnished with fresh cilantro and a squeeze of lime if desired.

Notes

This soup pairs well with tortilla chips or a dollop of sour cream for extra richness.