This chicken taco soup is great for busy weeknights! It is packed with flavor, creamy, can be spicy if you want, and works great as leftovers for lunch.
This past year I was so busy what with traveling, surgeries, and side jobs that I haven’t had as much time to cook as I would like. I used to cook every day – sometimes multiple times. Now I think I’m getting takeout more than ever.
But I am trying to get back on track. Being busy is a bad excuse for not cooking – especially if you’re a food blogger. So I’m going back to my all-time favorite food group. Soup.
Haha, I know soup isn’t a food group but it should be. It’s great for lunch and dinner and if you make it at night, you can eat the leftovers the next day. It’s also a great way to use up odd ingredients you may have laying around.
Chicken Taco Soup Recipe
This recipe for creamy chicken taco soup is so delicious and so easy to make on the stove top. You can substitute the chicken breast for rotisserie chicken if you want. You can also add more or less taco seasoning depending on how spicy you want it to be.
What are good taco soup toppings?
I love to top off a big bowl with some sour cream, avocado slices and shredded cheese. Maybe even a jalapeño slice or two because I like my food spicy!
Here are some taco soup topping options:
- diced tomatoes
- tortilla chips
- green onions
- cilantro
- sour cream
- avocado slices
- shredded cheese
- jalapenos
- hot sauce
Can I make this recipe in a slow cooker?
Yes, you can turn this into a slow cooker chicken taco soup recipe.
Add all ingredients, except the cooked chicken and the cream, to your crock pot. Set your slow cooker to low and cook the soup for 3 hours. Add the chicken and the cream, stir and bring everything back up to serving temperature.
Add a small amount of the cream at first – it may curdle if the temperature is too warm. If it is too hot, let it cool slightly before adding the cream.
What should I serve with chicken taco soup?
So many options!
Lemon parsley rice would be a great side dish; so would Texas caviar. If you’re serving this soup as a starter, my chicken fajita mac and cheese for your main course. And my favorite – seasoned black beans.
Looking for more soup recipes?
Try these:
- Stuffed Pepper Soup Recipe – Easy to Make!
- Potato Kielbasa Soup Recipe (Cheesy Sausage Soup)
- Easy 3-Ingredient Bean Soup Recipe
Ingredients
- 1 teaspoon extra virgin olive oil
- 1 cup diced onion
- 1 clove garlic minced
- 3 tablespoons taco seasoning 1 packet
- 31 ounces diced tomatoes with chiles
- 2 cups chicken stock
- 15 ounces black beans drained and rinsed
- 15 ounces pinto beans drained and rinsed
- 3 cups chicken breast cooked and diced
- ½ cup heavy cream
- salt to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 1-2 minutes, or until the onion becomes translucent.
- Add the taco seasoning, diced tomatoes, chicken stock, black beans, and pinto beans to the pot. Increase heat to medium-high and bring to a boil. Add the chicken breast and reduce heat to medium.
- Cook for 10 minutes. Add the heavy cream and cook until back to serving temperature. Add salt to taste.
Michelle
Monday 27th of August 2018
I've made this over and over! It's my favorite soup. I add tortilla strips, cheese, and avocado slices to it at the end.
Miz Helen
Monday 6th of November 2017
We love Taco Soup and your recipe looks delicious! Thanks so much for sharing with us at Full Plate Thursday this week. Hope you are having a great week and come back to see us real soon! Miz Helen
a
Thursday 2nd of November 2017
sounds very tasty I love soup and different styles in the fall and winter time. In fact on my menu mondays is for soup and sandwich come see us at http://shopannies.blogspot.com