Easy chicken taco soup recipe-so easy and so delicious!
A hot bowl of soup filled with chicken, beans, corn, spices, and of course the tortilla strips on it! You will love this hearty and delicious chicken taco soup, which you can enjoy all year round-especially in autumn!
This soup recipe is very similar to our Creamy Crockport Taco Soup, and we like it as much as our classic Taco Soup recipe, which is filled with ground beef.
I like another version for a long time
I love all the colors in this delicious and simple chicken taco soup-oh yes, and all the flavors! So many flavors are combined to make the most delicious chicken taco soup.
We have the classic Taco soup that we have used for many years, but it is more like an “ready to eat” soup made entirely from canned ingredients. You can add chicken to the soup, but I like that this version is a bit different and another great taco soup.
With spices, beans, corn, shredded chicken and tortilla strips, the soup really has everything you need!
As simple as 1-2-3
Can we talk about how easy this Taco Chicken Soup is to make? It’s all made in a slow cooker! There are literally 3 steps.
- Cook and chop your chicken (for all tips and tricks for making shredded chicken, please visit here).
- Put onion powder, beans, corn, tomato sauce, broth, diced tomatoes, taco seasoning and chicken shreds in a slow cooker. Mix them all together.
- Turn down the slow cooker and cook for 4 hours.
notes: Have you chopped the chicken with a stand mixer? This is a game changer! Try it next time you need to chop up a bunch of chicken breasts. Just throw them into the bowl, turn down the paddle attachment of the mixer, and it will cut them perfectly in about 10 seconds.
Alternative cooking methods
The slow cooker is high. If you need to cook the soup faster, you can also cook it in a slow cooker High 1-2 hours.
stove. If you need it faster, you can also cook it in a large pot on the stove for 30 minutes. Just heat it until it’s all heated and ready to eat.
Pleasing the crowd
You will like this soup-I promise. Do you know who else would like it? No matter who you do it for!
We like to make this soup when we have friends or family members over for dinner. It can make a lot of soup, if you need to make more soup, you can double the recipe.
Serving the crowd is great, because everyone can scoop themselves a bowl and put any taco toppings they like on it. We like to use: Sour cream, corn tortilla strips, coriander, cheese, etc.
This soup was also great the next day. The taste is as good as leftovers! Put leftovers in an airtight container. Store in the refrigerator for 3-4 days or freeze for 2-3 months.
If you don’t have enough time or the quantity is small, you can reheat it in the microwave in 30-second increments, stirring in between, until it gets hot. If you have time or a lot, you can also reheat it on the stove or in a crock pot, stirring occasionally until it gets hot.
Make it into a freezer meal
TonAco soup is a great freezer meal. Mix all ingredients except cheese and sour cream, pour into an airtight container, and freeze for 3 months.
When cooking, take it out of the refrigerator and put it directly in a crock pot, high for 4 hours or low for 8 hours, or until it is hot and the flavors are mixed. You can also defrost the soup overnight and heat it up according to the recipe instructions.
We hope you enjoy this recipe as much as we do. 😀
For more chicken soup, please check:
Preparation time 15 minutes
Cooking time 4 hours
Total time 4 hours 15 minutes
Calories 176 kcal
Author Little Luna
- 1 teaspoon onion powder
- 1 can chili beans 16 ounces
- 1 can black beans 15oz
- 1 can whole corn, drained 15 ounces
- 1 can tomato paste 8 ounces
- 1/2 cup chicken broth
- 2 cans diced tomatoes with green chilies 10 oz
- 1 package taco seasoning
- 2 cups shredded chicken
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1 8oz chopped cheddar cheese
- Sour cream optional
Put onion powder, beans, corn, tomato sauce, broth, diced tomatoes, taco seasoning and chicken shreds in a slow cooker and mix over low heat. Cover the lid and cook for 4 hours (or 1-2 hours at high temperature).
Serve hot. If needed, other ingredients may include cheddar cheese, sour cream, and crumbled corn flakes.
*It can also be boiled in a soup pot on the stove. Heat for 30 minutes until all ingredients are hot and thoroughly mixed.
Adapted from allrecipes.com
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