Chicken Taco Soup Recipe

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Chicken Taco Soup

Raven Leck


My husband loves this soup, and it is a staple during colder months.

This is a thicker soup, and rather filling. Instead of adding the tortilla chips to the soup while cooking, I let everyone add it to their own afterward. My husband and I like ours still crunchy, so this works best. However, if you like your tortilla chips soft, add to the last 15 min of cooking. I also used canned white meat chicken instead of the chicken breasts, and the meal was ready in under 30 minutes. Also, it's a one pot meal, so clean up is easy!


★★★★★ 1 vote


2 Tbsp
olive oil
1 c
chopped onion (1 medium sized onion)
2 clove
sliced garlic (medium sized cloves)
14 oz
chicken broth
1 can(s)
chili beans, undrained
1 can(s)
black beans, undrained
1 can(s)
corn, drained
2 can(s)
diced tomatoes with green chiles, drained
16 oz
chicken breast halves, skinless and boneless, cut into bite-sized pieces
2 Tbsp
taco seasoning mix
1 c
tortilla chips, crushed


1Place the olive oil in a large soup pot over medium heat. Add the onion and garlic and cook, stirring, until softened but not brown, about 3 minutes. Add the chicken broth, chili beans, black beans, corn, tomatoes, chicken breasts, and taco seasoning, and stir to combine. Increase the heat to medium-low and let the soup simmer, covered, until the chicken has cooked through, 40-45 minutes. Remove the pot from the heat and transfer the chicken to a plate to cool for 15 minutes.
2When the chicken is cool enough to handle, shred it and return it to the pot. Add the crushed tortilla chips and stir to mix. Cook the soup, uncovered, over medium heat until it thickens and the chips soften, about 15 minutes. Spoon the soup into bowls.
3Serving suggestions: Additional tortilla chips, sour cream, jalepeno peppers, and shredded cheese. This is a very versatile recipe that can be made many different ways.

About this Recipe

Course/Dish: Chicken Soups, Bean Soups