Let me start this post by telling you a very important fact about myself: I love soups. I always have, and I always will. There’s really nothing more I want for lunch on a chilly winter day than a warm bowl of soup! But part of living in Utah means reckoning with the fact that “soup weather” is limited to our frigid winter months, give or take a few weeks.
Related: These 11 Soup Hacks Are Good To The Last Drop
It’s not necessarily a problem, but it does present one interesting conundrum that I have yet to solve. Because while I dig into my collection of soup recipes frequently during the winter, I always seem to misplace at least a few of those recipes over the summer! (The obvious solution to this problem is for me to be a bit better organized, but that doesn’t really help me in the short term.)
But I did recently rediscover one of my soup recipes I thought I’d lost for good, and I’m happy I did because now I get to share it with you here! :-) Before the recipe vanished, this Chicken Taco Soup used to be in my regular dinner rotation.
It’s delicious, flavorful, and so dang easy! Just open a few cans, shred up some rotisserie chicken, and you’ll be well on your way towards a comforting bowl of soup. What could be better? (Especially during the wintertime when the energy to cook can be hard to come by.)
Okay, so now that I’ve officially made myself incredibly hungry, let’s cut to the chase, shall we? Here’s how you can make this super simple and delicious Chicken Taco Soup at home.
How To Make The Easiest Chicken Taco Soup Recipe
Ingredients:
- 2 14.5-ounce cans chicken broth (or 3-1/2 cups of homemade chicken stock)
- 1 15-ounce can whole-kernel corn, drained
- 1 15-ounce can black beans, drained and rinsed
- 1 14-ounce can petite diced tomatoes
- 1 4-ounce can diced green chiles
- 1 tsp cumin
- salt to taste
- 1 lb. rotisserie chicken meat, shredded
Directions:
Pour the broth, drained corn, drained and rinsed beans, tomatoes, and green chilis into a large pot (or your Instant Pot), then add the cumin, salt, and cooked chicken.
Simmer over medium heat until the soup and chicken are heated through, or for up to one hour for a more developed flavor.
If you’re making this in the Instant Pot, you can bring the ingredients up to a simmer using the “saute” function, or for more developed flavor, pressure cook for up to 15 minutes.
Related: 20 Quick Recipes You Can Make With Rotisserie Chicken
What Toppings Should I Put On Chicken Taco Soup?
While the best thing about this soup is how quick and easy it is to make, that’s not the only good thing about it. Personally, one of my favorite things about this soup is loading it up with delicious toppings, including the following:
- Shredded cheese*
- Tortilla strips*
- Chopped cilantro*
- Sour cream
- Diced avocado
- Guacamole
- Pico de gallo
- Corn chips
- Lime wedges
*For me, these are non-negotiable.
More Ideas You'll Love
Serve the soup warm with the toppings of your choice (see above).
Do you have a favorite soup to make when it’s cold outside?
Chicken Taco Soup
Ingredients
- 2 14.5-ounce can chicken broth
- 1 15-ounce can whole-kernel corn drained
- 1 15-ounce can black beans drained and rinsed
- 1 14-ounce can petite diced tomatoes
- 1 4-ounce can diced green chiles
- 1 tsp cumin
- salt to taste
- 1 lb. rotisserie chicken meat shredded
Instructions
- Pour broth, corn, black beans, tomatoes, and chiles into a large pot.
- Add cumin, salt, and chicken. Stir.
- Simmer over medium heat until chicken is heated through, or up to one hour.
- Serve with shredded cheese, tortilla strips, and chopped cilantro (or your toppings of choice).
Instant Pot Directions
- Put all ingredients in the Instant Pot. Bring to a simmer using the "saute" function, or for more developed flavor, pressure cook for up to 15 minutes.
When I’m grocery shopping I love looking for clearance food. Often times I’ll find a clearance rotisserie chicken or two. I snatch them up and take them home. Pull all the meat off the bones and throw it in my stand mixer to help shred. Half of that meat goes into quart size Food Saver bags to be frozen and the rest I turn into meals for the week. This recipe has officially gone into my rotation. Thank you Jillee!
Please log in or create a free account to comment.Loved it lots. Drained last leftovers, doctored them up and used as filling for tacos. Loved those too. Great recipe, thanks.
Please log in or create a free account to comment.Yum – great idea!
Please log in or create a free account to comment.I made this last night and it was delicious!!! Thank you!! I did use homemade chicken stock and I did add rice to make it a bit heartier. They loved it! Thank you!
Please log in or create a free account to comment.Just 1 thing: the entire post was so long and so verbose with way too many pics of exactly the same thing, that it made the whole title and point, moot.
I do love you and I read you religiously every day! I am a busy NY woman who works in and out of the house and if you could just hire someone to do a bit of editing for you; I think you’d have a lot more followers. I love you and keep up the great and creative and positive and helpful work!!
I’m glad you liked the soup!
Please log in or create a free account to comment.I made this last night and was also confused about the amount of broth to add. The picture had two cans, but the recipe stated only one can. I started with 14.5 ounces of broth, but it didn’t look like enough so I added another 14.5 ounces. I should have tripled it. There wasn’t enough broth when we finished. I have left overs and I’ll add more broth to that. Also, I was much more heavy handed with the spices because we like it like that.
I’d definitely make this again, but with more broth. Thanks for this recipe!
Please log in or create a free account to comment.Hi Monica – so sorry for the confusion! The recipe calls for 2 cans, but feel free to add an extra! It is a thicker soup. :-)
Please log in or create a free account to comment.Good to know! We like broth-y soups, so I usually start with a 32 oz box of no-sodium chicken broth for soups and sometimes add a couple of 14.5oz cans to some..like for Mulligatawny (Best Mulligatawny by Victor online blog is yum!!) Just finished off a pot of Chicken Cordon Bleu soup, so Taco would be a good for a variety follow-up. Love soup! Even when it’s broiling hot outside. Lentil chili is delicious too!!
Hi jilly how are you thanks lot for yore recipes and more &more creative new things.
Please log in or create a free account to comment.Regards
Krishnaraj
I add package dry ranch and a package of taco seasoning to mine.
Please log in or create a free account to comment.yummy. its getting cool tonight (florida) so i will make this tomorrow. thanks.
Please log in or create a free account to comment.I have a question. Your picture of ingredients for the Taco soup shows two cans of broth but your written recipe calls for one. Which should it be? Thanks!
Please log in or create a free account to comment.Thank you for pointing that out Sally – it should be two cans! I’ve updated the recipe :-)
Please log in or create a free account to comment.I saw your comment and thought the same thing. I added two, but three would have been better. We had lots of chicken, beans, and corn leftover, but not enough broth. I’ll add broth to the leftovers.
Please log in or create a free account to comment.I don’t buy rotisserie chicken however I do cook up chicken breasts in Instapot and shred with a couple of forks – will try soup recipe with a couple of modifications
Please log in or create a free account to comment.In Mexico they call this “Soupa-de-Lima”, only without the beans and corn and you squeeze some lime before serving. I live in Tx and have tried many tortilla soups (TX name for it) and this looks like a GOOD one. Can’t wait to try it.YUUUUM!! And I know, I misspelled “soupa”.
Please log in or create a free account to comment.I LOVE easy-to-cook food & the “taco” part sounds different & yummy! Thank you for this! I’m actually just about to try that two-ingredient dough right now. Fingers crossed!
Please log in or create a free account to comment.Enjoy Lisa!
Please log in or create a free account to comment.Could you provide the nutritional information for this recipe? Not just calories but carbohydrate and sodium content.
Please log in or create a free account to comment.Hi Kim! You can click here for some more info about this recipe: https://jillee.co/2tjUb5t
Unfortunately, the “recipe card” that I use on the site just doesn’t include sodium or carbohydrates. I’ll look into adding these options, but I’m not sure that I can. You can always use the website that I linked to above to find out for yourself :-)
Please log in or create a free account to comment.I make Soup all year long. This is a favorite for easy nights and we Love it. It’s a must have on our meal planner because of the simplicity and flavor. I also add a pinch of shredded cabbage cubes, chopped green onions, and chopped radishes for extra crunch. Yummmm Think I need some soup today. :-)
Please log in or create a free account to comment.Love chicken taco soup! It’s nice to have simple recipes like these for busy (or tired!) evenings. I have made something similar using canned chicken; I drain it and cook it a bit in the pan with seasonings before adding the other ingredients to improve the flavor. I also make a large batch of spicy chicken in my crockpot using about 4# frozen chicken breasts (thawed at least slightly), a package of taco or chili seasoning and a jar of salsa verde. We eat it shredded over chips with all the good toppings, and I freeze the leftovers, which would also be great in this soup! Since it is already seasoned with the salsa verde and chili/taco seasoning, could leave out or reduce other seasonings and green chilis if desired. Thanks for all you do!
Please log in or create a free account to comment.Can you please include the carbohydrates in the nutritioal breakdown? Thanks!
Please log in or create a free account to comment.Yes, i would like to see the Carb count for this recipe too.
Please log in or create a free account to comment.Hi Rose! You can click here for some more info about this recipe: https://jillee.co/2tjUb5t
Unfortunately, the “recipe card” that I use on the site just doesn’t include sodium or carbohydrates. I’ll look into adding these options, but I’m not sure that I can. You can always use the website that I linked to above to find out for yourself :-)
Please log in or create a free account to comment.Jillee, I’m from Coastal South Carolina where it’s gets really hot during the summer and the humidity is also in the 80% or higher range. Folks there believe that eating soup, any kind, but mostly okra or split pea, helps cool you from the inside out. Does seem to work. We love and eat soup all year and often make a soup similar to this one. Soup is one of the most versatile meals anyone can fix and you don’t need a recipe.
Thanks for such a great blog and do try soup in the summer, you might be surprised at how good it taste.
Please log in or create a free account to comment.Thanks for the tip Claire!
Please log in or create a free account to comment.This is also my “go to” soup when I am short on time. I’ve been making it for years and probably got the recipe from you <3 I do also add a can of Cannellini Beans and other spices like oregano, bay leaf, and ancho chili powder for some spice.
Please log in or create a free account to comment.Here’s my philosophy when my husband asks how I can eat chili in the summer. My house stays at 65 degrees year round. I don’t care what the outside temp is. If I want soup, we eat soup.
Please log in or create a free account to comment.How do you maintain a chilly 65, living in fl I doubt my a/c could attain that!lol I often eat soup in warm weather. It generally happens when I make homemade chicken broth!
Please log in or create a free account to comment.Being a Texan, Taco Soup is a staple:
Doubles easily and perfect for crockpot.
1 lb. ground beef cooked with 1 onion, chopped. (I cook the meat the night before)
Add 1 can each:
2 cans Mexicorn (do not drain)
Kidney beans (do not drain)
Pinto beans (do not drain)
Black beans (rinsed/drained)
Rotel
Chicken broth
Mix in 1 pkg. taco seasoning ***(make your own taco seasoning for even better flavor)
1 pkg Ranch dressing.
Cook slowly or in crock-pot. Serve with tortilla chips, Cilantro, shredded cheese, avocado, jalapenos, sour cream, etc.
***taco seasoning:
Please log in or create a free account to comment.1 T chili xxx
1/4 tsp each:
garlic & onion xxx
crushed red pepper
oregano
paprika
1.5 tsp cumin
1 tsp ea: salt, pepper
Homemade soup in Scotland does not come out of a can.
Take 2 pints of cold water and add leeks, parsley, carrots, lentils and potatoes. The amounts of each vegetable is a personal choice. Add 2 stock cubes of your choice OR meat ( chicken, or ham, or beef etc.
Bring to the boil and simmer for 20 minutes if veg only. If using meat then simmer covered for at least an hour.
(Don’t forget to wash your vegetables thoroughly especially the leeks as soil will be found inside all the layers. Cut leeks in half top to bottom).
Please log in or create a free account to comment.When the soup is ready add salt and pepper to taste, pour into a cup or bowl, curl up in your favourite chair and enjoy.
That looks delicious thank you Jillee, and yes, my favourite winter soup is red lentil and ham, made using a ham hock boiled (on the stove) for a few hours, then take all the meat off the bone, keep to one side, add some carrots and lentils to the stock (I’ve been doing it so long that I do it by eye) then blitz with a hand blender add the ham and heat through…my mouth is watering! I keep thinking that I must try Gaspacho in the summer.
Please log in or create a free account to comment.Jilliee: Do you have a favorite soup to make when it’s cold outside?
Please log in or create a free account to comment.Yes – Chicken veggie or noodle.
Yes to all the above us too. And for 2019 we now have approx. 150 recipes to work with and more on the way if you will. We now have all recipes sorted by ”soups”, ”pasta”, ”vegies”, ”fish”, ”vegies”, ”baking”, ”beef”, ”misc” and ”cookies” then made a ”index page” for each. Example: pasta- pa-1, pa-2, pa-3, pa-4 ect…. we wrote this at the top right of the recipe for us to find and then cook or bake. This works wonders as far as finding any tried and tested recipe for our family.
Please log in or create a free account to comment.The best part of this system is we can make notes to improve over time on the recipe.
Thanks for continuing to be creative with us.
I make a soup that has tomato sauce, beef broth, corn, noodles,onion, green pepper , hamburger and top it with Parmesan cheese. It came from my diet book but is delicious.
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