You’re going to love this 30 Minute Chicken Taco Soup. Easy ingredient list, fast cooking time, and tons of flavor! Chicken, beans, corn, tomatoes, and a flavorful tomato broth. This is a quick dinner everyone in the family will happily devour.

Anyone else grow up eating Taco Soup? I loved it as a kid and that love affair has never ended. In fact it’s one of the very first recipes I ever mastered in adulthood. Now I serve up my own version, this 30 Minute Chicken Taco Soup, to my family. It looks a little different than what I grew up with but that big flavor is still very much there. In fact I think it’s even better!

One of the best parts of a classic taco soup is that it includes lots of shelf stable ingredients. So if you have a craving for it or just need a super fast meal at the last minute, you can likely make it without running to the grocery store. In fact the only ingredient that’s not shelf stable is the chicken. I tend to keep chicken breasts in the freezer just for moments like this though.

This yummy entree is a must for your family’s taco night. Who says you need traditional tacos? Let’s get all that great taco flavor in a soup, shall we?

For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):

  • Chicken stock or broth
  • Tomato paste
  • Chicken breasts
  • Kidney or black beans
  • Corn
  • Canned diced tomatoes
  • Canned green chiles
  • Seasoning

Add all ingredients to the pot. Bring to a boil on high heat. Then cover and reduce to a simmer at medium heat for 20 to 25 minutes or until chicken is cooked through. Carefully remove the chicken and shred or chop it. Add it back to the soup. Stir and serve!

How to top this soup

This soup is loaded with flavor and delicious as is. But OH THE TOPPINGS you can add! A few of my favorites are:

  • Cilantro
  • Sliced green onions
  • Diced red onion
  • Fresh jalapeno slices
  • Sliced avocado
  • Shredded cheddar
  • Sour cream
  • Tortilla chips, fritos, or Homemade Croutons

Can you use ground beef or turkey instead of chicken?

Yes! Simply brown the ground meat in the bottom of the soup pot (or in a separate skillet) first. Then add the other ingredients to the pot with the meat. Simmer for 10 to 15 minutes on medium heat until everything is warmed through. You won’t need to cook it longer since your meat is already cooked.

Can you use fresh or frozen corn?

Absolutely. I include canned corn because a classic taco soup (and the one I grew up eating) including lots of shelf stable ingredients. This means that it’s something you can pretty much always make because you’ll always have the ingredients on hand! I wanted to keep that tradition alive with my version too. If you have fresh or frozen corn kernels feel free to use those instead.

How to make this soup in the slow cooker

Add everything to your slow cooker. Cover. Cook for 6 to 8 hours on low or 4 hours on high. You’ll know it’s done when chicken shreds easily with a fork. Shred chicken and place back in the soup. Ladle into bowls and add desired toppings.

Does this soup freeze well?

Oh yes it does! This soup freezes, thaws, and reheats beautifully. Just add it to a pot on the stove over low to medium-low heat, stirring frequently. You can also reheat in the microwave after thawing. Feel free to double this recipe so you have plenty to freeze.

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30 Minute Chicken Taco Soup

You're going to love this 30 Minute Chicken Taco Soup. Easy ingredient list, fast cooking time, and tons of flavor! It's a quick dinner everyone in the family will happily devour.

Ingredients 

  • 32 oz chicken stock, can use broth
  • 6 oz tomato paste
  • 1.5 lbs chicken breasts, boneless and skinless
  • 15 oz canned kidney beans or black beans, rinsed and drained
  • 15 oz canned corn, drained
  • 15 oz diced tomatoes, I prefer fire roasted when available
  • 4.5 oz green chiles, canned, can omit to keep it mild
  • 1 1/2 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp pepper
  • 1/4 tsp paprika
  • 1/4 tsp cumin

Instructions

  • Add all ingredients to the pot. Bring to a boil on high heat. Then cover and reduce to a simmer at medium heat for 20 to 25 minutes or until chicken is cooked through.
  • Carefully remove the chicken breasts from the pot. Shred or chop. Add the chicken back to the soup and stir. Taste and add extra salt or pepper if you like. Ladle into bowls and serve as is or with suggested toppings.

Nutrition

Serving: 1cup, Calories: 265kcal, Carbohydrates: 30g, Protein: 26g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 57mg, Sodium: 922mg, Potassium: 1012mg, Fiber: 6g, Sugar: 9g, Vitamin A: 735IU, Vitamin C: 16.1mg, Calcium: 50mg, Iron: 2.8mg
Did you make this recipe?Tag @thewholecook and hashtag it #thewholecook on Instagram.

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