This Chicken Taco Soup Recipe is made with chicken breasts, taco seasoning, beans, corn, Rotel, and broth for a cozy, craveable crockpot meal.

I’m not gonna lie—this Chicken Taco Soup Recipe has saved my butt more times than I can count. Like that one Tuesday, when I swore I had dinner planned but somehow found myself standing in the kitchen at 3 PM with zero clue what I was doing. The fridge was half-empty (how?), the kids were “starving” (aren’t they always?), and I’d already hit my emotional limit for the day thanks to a spilled smoothie and a broken crayon meltdown.

So I did what any rational adult would do: dumped some stuff in the crockpot and hoped for the best.

Somewhere between the canned corn, taco seasoning packet, and a lonely chicken breast I found in the freezer, a little magic happened. When dinner rolled around, it smelled like I’d been simmering away in the kitchen for hours with love and care… when in reality, I had taken a nap and yelled at the dog for licking the floor.

And you know what? Everyone loved it. Even the picky one. That soup earned a permanent spot on our “make this again” list—and if you’ve got picky eaters, you know that’s practically a culinary miracle.

Why You’ll Love This Chicken Taco Soup Recipe?

Okay, yes—it’s soup. But don’t let the simplicity fool you. This Chicken Taco Soup is bold and cozy and a little bit spicy (but not in a scary way). It tastes like chili’s more fun cousin who shows up with tortilla chips and always brings the good salsa.

And it checks all the boxes:

One pot. No mess, no pre-cooking. Just dump and go.
Pantry-friendly. Cans of beans, corn, broth? You’re probably halfway there already.
Flexible. Spice it up, swap the beans, add rice, leave out the chicken… it plays nice with all kinds of changes.
Freezes like a dream. Trust me, future-you will be grateful.

It’s also naturally gluten-free (as long as your seasoning and broth are GF), and it’s one of those meals that feels like comfort food but doesn’t leave you in a post-dinner coma.

Ingredient Notes:

This soup is all about using what you’ve got—no fancy ingredients, no trips to the store in pajama pants.

1 lb Chicken Breasts: I usually throw them in whole and shred after cooking. Less work = better mood.
1 Packet Taco Seasoning: I love the smoky store-bought stuff, but if you have a homemade blend, even better.
1 Can Rotel (Undrained): It adds a little heat and tang. If you hate spice, swap for plain diced tomatoes.
1 Can Corn (Drained): Sweet, juicy, and honestly underrated.
1 Medium Onion (Chopped): Adds flavor depth. If you’re lazy (me, often), frozen chopped onion totally works.
2 tsp Minced Garlic: More garlic = more soul.
1 Can Black Beans + 1 Can Kidney Beans (Drained): Two is better than one. If you only have one kind, that’s fine.
2 Cups Chicken Broth (Fat Free): Or whatever’s in your pantry. Vegetable broth works, too.

How To Make Chicken Taco Soup?

Let’s be real, this is one of the least complicated recipes you’ll ever make. You can do it before coffee. (I’ve tested this. Twice.)

Step 1: Layer the goods.
Put your chicken in the crockpot first. Add chopped onions and corn on top.

Step 2: Dump and stir.
Add the beans, Rotel, garlic, broth, and taco seasoning. Give it all a good stir. No need to get precise here—just make sure nothing’s hiding in a clump.

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Step 3: Cook on low for 6 hours.
Walk away. Go live your life. Read a book, fold some laundry (or pretend to), yell at your kids to stop wrestling in the living room. The soup won’t mind.

Step 4: Shred and return.
Pull the chicken out, shred it with two forks (or be chaotic and use your hands if it’s cool enough). Toss it back in the pot and stir it all together.

Step 5: Serve it hot.
Ladle into bowls. Add cheese, sour cream, tortilla chips, avocado—whatever makes your heart happy.

Storage Options:

Fridge:
Toss leftovers into a container with a tight lid and refrigerate for up to 4 days. It’ll taste even better tomorrow, pinky promise.
Freezer:
Freeze in individual portions (or one big batch if you’re wild like that). Lasts 3 months, easy.
Reheat:
Microwave or stovetop—just add a splash of broth if it thickened while sitting.

Variations and Substitutions:

You really can’t mess this up. But in case you want to shake it up:

Swap chicken for beef or turkey. Brown it first if you’re using ground meat.
Go vegetarian. Double the beans and skip the chicken.
Too thick? Add broth. Too thin? Toss in some rice or crushed tortilla chips.
Make it creamy. Stir in cream cheese at the end for a creamy taco soup twist.

What to Serve with Chicken Taco Soup?

You can eat it on its own, but if you’re feeling extra:

Cornbread muffins (sweet and spicy together? Yes, please)
Tortilla chips or scoops
Guac or sliced avocado
Side salad (if you feel like pretending to be balanced)
Cold beer or a limey margarita (just being honest)

Frequently Asked Questions:

Can I use frozen chicken?
Totally. Just add an extra hour to cook time on low.

Can I make this on the stovetop?
Yes! Sauté the onions and garlic first, then throw everything in a big pot and simmer until chicken is done. Shred and enjoy.

Can I double it?
Absolutely. Just make sure your crockpot can handle the load!

So there you have it: a Chicken Taco Soup Recipe that’s easy, comforting, and endlessly flexible. It’s the kind of soup that doesn’t ask much but gives back big—and we could all use more of that in our lives, right?

Try it, tweak it, top it with too much cheese (I won’t judge), and let me know—team crispy tortilla chips or soft bread on the side? Let’s talk soup rituals.

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Planning to try this recipe soon? Pin it for a quick find later!

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

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