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Overhead bowl of chicken taco soup with avocado, cheese, cilantro and tortilla chips

Easy Chicken Taco Soup

A hearty, dump-and-go soup loaded with shredded chicken, beans, corn, and bold taco spices. Ready on the stovetop in 30 minutes or left to simmer in the crockpot all day.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 bowls
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken breasts (or thighs)
  • 1 tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) black beans, drained
  • 1 can (15 oz) pinto beans, drained
  • 1 can (15 oz) corn, drained
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 can (8 oz) tomato sauce
  • 3 cups chicken broth
  • 3 tbsp taco seasoning (1 packet)
  • 1 tsp ground cumin
  • 4 oz cream cheese (optional, for a creamy version)

Method
 

Stovetop
  1. Heat the olive oil in a large pot over medium heat and cook the onion until soft, about 4 minutes. Add the garlic and cook 30 seconds more.
  2. Add the chicken, all the drained cans, tomatoes, tomato sauce, broth, taco seasoning, and cumin. Stir well.
  3. Bring to a boil, then reduce to a simmer and cook 25–30 minutes, until the chicken is cooked through to 165°F (74°C).
  4. Remove the chicken, shred it with two forks, and return it to the pot. For a creamy version, stir in the cream cheese until melted.
  5. Taste, adjust salt, and serve with your favorite toppings.
Crockpot
  1. Add everything except the cream cheese to the slow cooker. Cook on low 6–7 hours or high 3–4 hours.
  2. Shred the chicken, return it, and stir in the cream cheese during the last 30 minutes if using.

Notes

For a 7-can shortcut, skip the raw chicken and stir in 2 cups cooked shredded or canned chicken, then simmer 20 minutes. Great toppings: avocado, cilantro, lime, shredded cheese, and tortilla chips. Freezes well for up to 3 months (leave out the cream cheese if freezing).