Chicken Taco Soup

The onion and red pepper should be soft before the garlic goes in; that short head start keeps the garlic from scorching while the vegetables are still firm. From there, everything simmers together in one pot, and the chicken cooks right in the seasoned broth. That’s how I make chicken taco soup hearty enough to eat as a meal without adding another pan or a separate cooking step.

Leaving the chicken breasts whole while they cook makes the timing easy to judge and gives you tender pieces to shred back into the soup. The canned tomatoes go in with their juices, while the beans and corn are drained, so the broth stays flavorful without getting overloaded with extra canning liquid. Once the shredded chicken warms through, each spoonful has a little of everything: tender chicken, beans, corn, and a tomato-chile broth.

Why the Canned Tomatoes Stay Undrained While the Beans Don’t

Those cans bring very different things to the pot. The tomatoes with green chiles contribute both their pieces and their seasoned juices, so draining them would take away part of the soup’s tomato-chile base. The beans and corn, on the other hand, are drained before they go in. That keeps excess canning liquid from diluting the broth or leaving a starchy, cloudy taste.

This balance matters because the soup is broth-based, not a thick chili that needs to reduce for a long time. The chicken, beans, and vegetables make it substantial, while the broth stays loose enough to ladle easily. Keep the tomatoes undrained and drain the other canned vegetables as noted; changing that liquid balance is an easy way to end up with a pot that tastes either watered down or heavier than intended.

What the Chicken and Seasoning Bring to This Taco Soup

• Chicken breasts — Boneless, skinless breasts are lean and easy to shred once they’re cooked through. Keep them whole during the simmer so they’re simple to lift out and check; cutting them into small pieces first makes them easier to overcook. Chicken thighs cook differently, so I stick with breasts for this timing.
• Taco seasoning — The packet supplies the familiar blend of taco spices in one step, while the extra cumin gives the broth a deeper, earthy note. Packet brands vary in saltiness and heat, so choose a seasoning you already like; the cumin won’t replace the full seasoning blend on its own.
• Black and pinto beans — Using both gives the soup a mix of color and texture without needing a thickener. Drain and rinse them well so the bean liquid doesn’t cloud the broth. If one kind is what you have on hand, the variations below explain how to use it in place of the other.
• Yellow onion, red bell pepper, and garlic — These form the savory base before the broth goes in. Dice the onion and pepper to similar sizes so they soften at about the same pace, and mince the garlic so it disperses quickly. Fresh garlic gives the clearest flavor; the onion and pepper just need to be fresh and firm, not specialty varieties.
• Chicken broth — This is the main liquid, so a broth you enjoy drinking makes a noticeable difference. A basic store-brand broth works well here; a more expensive one isn’t necessary. If your broth and seasoning packet are both salty, look for a lower-sodium version of the same chicken broth to keep the finished soup balanced.
• Corn and diced tomatoes with green chiles — Canned corn is convenient and holds its shape through the simmer, while the tomatoes give the broth its tangy, chile-forward character. Drain the corn, but keep the tomato liquid with the tomatoes. The tomatoes’ green chiles also mean the soup has some warmth even when the taco seasoning is mild.

From Softened Vegetables to Shredded Chicken

Soften the Onion and Pepper Before Adding Garlic

Warm the olive oil in a 6-quart pot over medium heat, then add the diced onion and red bell pepper. Cook for 4 to 5 minutes, stirring occasionally, until they’ve softened; they should look glossy and give easily when stirred, not browned or crisp. Add the minced garlic and cook for 30 seconds. Garlic goes in last because it needs only a brief cook before the liquid is added.

Bring the Soup to a Boil, Then Keep the Simmer Gentle

Add the chicken broth, undrained tomatoes, drained and rinsed black and pinto beans, drained corn, whole chicken breasts, taco seasoning, and cumin. Stir to combine so the seasoning spreads through the broth, then bring the pot to a boil over medium-high heat. Cover it and lower the heat to maintain a gentle simmer for 20 to 25 minutes. Check the thickest part of each breast with a thermometer; the chicken is ready when it reaches 165°F.

Shred the Chicken and Warm It Back Through

Transfer the cooked breasts to a cutting board and shred them with two forks. If the chicken resists pulling apart, check that it has cooked through rather than trying to force it into shreds. Return the chicken to the pot and simmer uncovered for 2 to 3 minutes, until it’s heated through. The finished soup should still have plenty of broth around the chicken, beans, and corn.

Easy Changes That Keep the Soup’s One-Pot Feel

Questions That Come Up When Making Chicken Taco Soup

Chicken Taco Soup

Chicken taco soup simmers chicken breasts with beans, corn, tomatoes, and taco seasoning in a savory broth. Shred the tender chicken and return it to the pot for a hearty, easy-to-serve soup.

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Prep Time 10 minutes mins

Cook Time 31 minutes mins

Total Time 41 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Tex-Mex

Calories: 430

Ingredients Method Notes

Ingredients

  

• 1 tbsp olive oil
• 1 yellow onion medium, diced
• 1 red bell pepper medium, diced
• 2 cloves garlic minced
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes with green chiles undrained
• 1 can (15 oz) black beans drained and rinsed
• 1 can (15 oz) pinto beans drained and rinsed
• 1 can (15 oz) corn drained
• 1.5 lb chicken breasts boneless, skinless
• 1 packet (1 oz) taco seasoning
• 1 tsp ground cumin

Method

 

1. Heat the olive oil in a 6-quart pot over medium heat.
2. Add the onion and bell pepper and cook for 4 to 5 minutes, stirring occasionally, until softened.
3. Add the garlic and cook for 30 seconds.
4. Add the chicken broth, tomatoes, black beans, pinto beans, corn, chicken breasts, taco seasoning, and cumin, and stir to combine.
5. Bring to a boil over medium-high heat.
6. Cover and simmer over low heat for 20 to 25 minutes, until the chicken reaches 165°F in the thickest part.
7. Transfer the chicken to a cutting board.
8. Shred the chicken with two forks.
9. Return the chicken to the pot and simmer uncovered for 2 to 3 minutes until heated through.

Notes

For tender chicken, check the thickest part for 165°F before shredding. Refrigerate leftovers for 3 to 4 days or freeze them for up to 3 months. Low-sodium chicken broth is a useful swap if you prefer less salt.