The Cozy Cookbook is here! 
This Chicken Taco Soup combines the bold, flavorful essence of tacos with the cozy qualities of soup! It’s got classic Taco Seasonings in a savory broth with juicy chicken, corn, black beans, salsa, sour cream, cheese, and more!
Be sure to try my Chicken Enchiladas and Steak Fajitas next!
Chicken Taco Soup
I have quite a collection of Soup Recipes here at The Cozy Cook, but this Chicken Taco Soup is one that I tend to crave the most! It’s got a flavorful broth, juicy chicken, corn, black beans, salsa, cheese, sour cream, and more. But be warned, it’s really hard to stop eating it.
Don’t forget to serve with a side of avocado and some tortilla chips, and be sure to check out my PRO tips below!
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Rub chicken with taco seasoning and sear in a soup pot until a golden crust has developed. Remove and set aside. Deglaze the pot with beer.
Add butter, onions, and garlic and cook until softened. Stir in tomato paste, brown sugar, Worcestershire sauce, hot sauce, more taco seasoning, salsa, black beans, corn, and broth. Bring to a boil, then reduce to a simmer.
Add the chicken back and simmer gently for 15 minutes or so. Stir in sour cream and cheese, then serve!
Pro Tips
- Chicken: If using leftover/rotisserie chicken, add it in step 9 when the diced/shredded chicken is added back to the soup.
- Beer: I love deglazing the pot with beer (I usually just go for Bud Light). Corona or a Pale Ale work well too! Chicken or beef broth can be used instead if you prefer not to use beer.
- Salsa: An undrained can of Rotel tomatoes can be used instead of salsa if needed. (But the salsa flavor is great if possible!) Try my easy homemade salsa recipe!
- Cheese: Shred the cheese from a block, it’ll melt/taste better than packaged shredded cheese. Other varieties that can be used include pepper jack and Monterey jack. Feel free to use a combination of cheeses.
- Tomato Paste: I use tubes of tomato paste that I can keep in the fridge to measure customized amounts!
- Heat Level: This recipe has a little kick to it. To eliminate some heat, use a packet of mild taco seasoning, use bell peppers instead of jalapeno, and omit the hot sauce.
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This Soup freezes/reheats very well!
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- 4.5-Quart Dutch Oven– this is the one I use the make this soup.
- Box Cheese Grater– Shredding from a block tastes and melts much better than packaged cheese.
- Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
- Pinch Bowls– for measuring out seasonings ahead of time.
- Soup Ladle
- 16 oz. storage containers I use these to store/freeze my soups. They have 8 oz. sizes as well. They’re stackable, leak proof, and dishwasher/microwave safe.
Try These Next
Get My Free Meal Plan
I’ve got a Free Meal Plan with 7 of my super popular recipes (complete with grocery list)! Sign up for my email list and I’ll send it over now along with weekly dinner recipes!
And follow me on Facebook, Instagram, and Pinterest!
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Chicken Taco Soup
This Chicken Taco Soup has all of the bold, savory flavors of a delicious Taco in soup form! It's easy to make on the stove top or in the crock pot with black beans, corn, salsa, and more!
Ingredients
- 1 lb. skinless boneless chicken breast, or 2 cups leftover/rotisserie chicken
- 1 (1 oz.) packet Taco seasoning, see notes for homemade version
- 1 tablespoon olive oil
- ½ cup beer, see notes
- 2 tablespoons butter
- 1 small yellow onion, diced
- 1 jalapeno pepper, diced (can sub bell pepper)
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 teaspoons brown sugar
- 1 teaspoon Worcestershire sauce
- 1-2 teaspoons hot sauce
- 1 cup salsa
- 1 (15.5) oz. can black beans, drained and rinsed
- 1 (15.25) oz. can sweet kernel corn, drained. (Or 1.5 cups frozen corn)
- 4 cups chicken broth
- 1 cup beef broth
- 1/3 cup sour cream
- 1 ½ cups cheddar cheese, shredded
For Serving
- Lime Wedges, Avocado, Tortilla Chips, Cilantro, Sour Cream, etc.
Instructions
- Combine taco seasoning ingredients (if using homemade).
- Cut the chicken in half lengthwise to create thinner slices. Pat dry and rub 1 tablespoon of taco seasoning over the surface of the chicken.
- Heat olive oil over medium-high heat. Add the chicken and sear on each side for 3-4 minutes, until a golden crust has developed. Remove and let rest for 10 minutes, then dice or shred. (It’s okay if the middle isn’t 100% cooked through yet.)
- Turn heat off. Add the beer and then set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the pot, this will give the broth more flavor.
- Add the butter, onions, jalapeno, and garlic. Soften the onions for 5 minutes.
- Add the tomato paste, brown sugar, Worcestershire sauce, and hot sauce. Stir to combine and cook for 1-2 minutes.
- Add 1 tbsp. taco seasoning and add remaining seasoning to taste toward the end if desired. (I normally use it all, but go with your taste preference!)
- Add the salsa, black beans, corn, and broth. Bring to a boil, then reduce to a simmer.
- Return the chicken back to the soup and simmer gently for 15 minutes or so.
- Ladle some of the broth into a small bowl. Add the sour cream and stir until well-combined. Transfer it to the soup and stir to combine.
- Reduce heat of the soup to low and gradually stir in the cheese. Remove from heat and serve with diced avocado, lime wedges, and/or tortilla chips.
Notes
Homemade Taco Seasoning
Pro Tips
Crock Pot Method *Note: To save a step, don’t sear the chicken/deglaze with beer, instead just add them to the crock pot in step 2 below.
Storage
Nutritional information is an estimate and is per serving. This recipe makes 6 servings.
- 1 tablespoon chili powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon salt
- ½ teaspoon EACH: pepper, paprika, garlic powder, onion powder, oregano
- 1/8 teaspoon cayenne pepper
Pro Tips
- Chicken: If using leftover/rotisserie chicken, add it in step 9 when the diced/shredded chicken is added back to the soup.
- Beer: I love deglazing the pot with beer (I usually just go for Bud Light). Corona or a Pale Ale work well too! Chicken or beef broth can be used instead if you prefer not to use beer.
- Salsa: An undrained can of Rotel tomatoes can be used instead of salsa if needed. (But the salsa flavor is great if possible!) Try my easy homemade salsa recipe!
- Cheese: Shred the cheese from a block, it’ll melt/taste better than packaged shredded cheese. Other varieties that can be used include pepper jack and Monterey jack. Feel free to use a combination of cheeses.
- Tomato Paste: I use tubes of tomato paste that I can keep in the fridge to measure customized amounts!
- Heat Level: This recipe has a little kick to it. To eliminate some heat, use a packet of mild taco seasoning, use bell peppers instead of jalapeno, and omit the hot sauce.
Crock Pot Method *Note: To save a step, don’t sear the chicken/deglaze with beer, instead just add them to the crock pot in step 2 below.
- Rub 1 tbsp. taco seasoning over the chicken, reserve a 2nd tbsp. for the soup. (You will have some seasoning left, you can add that to taste at the end if desired.)
- Place all ingredients in the crock pot except for the corn, black beans, sour cream, shredded cheese, and garnishes. Nestle the chicken in the liquid until it’s just covered.
- Cook on low for 6 hours.
- Remove the chicken, shred it, and add it back to the soup along with the corn and black beans.
- Ladle some of the broth into a small bowl. Add the sour cream and stir until well-combined. Transfer it to the soup and stir to combine.
- Turn off heat. Gradually mix in the shredded cheese and stir to incorporate.
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This Soup freezes/reheats very well!
Nutritional information is an estimate and is per serving. This recipe makes 6 servings.
Nutrition
Calories: 503kcal, Carbohydrates: 44g, Protein: 34g, Fat: 22g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 97mg, Sodium: 1757mg, Potassium: 970mg, Fiber: 10g, Sugar: 10g, Vitamin A: 1412IU, Vitamin C: 14mg, Calcium: 271mg, Iron: 3mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
My husband and I LOVED this soup❤️. Your recipes are amazing.!
Thanks so much for your support Michelle, I’m so happy you guys are enjoying the recipes!💗
This soup was excellent, love the flavor and texture of the soup. I used a rotisserie chicken. I really love the recipes you put together. Today I will be making your lasagna, I know it will be awesome.
I’m so happy your enjoying the recipes Jennifer, thanks so much for your support!💗 I can’t wait for you to try the lasagna, enjoy!
Really hit the spot on a cold winter’s day like today. Great flavor and easy to make. I left out the jalepeno because of my wimpy husband but I think it could have definitely used the little extra heat.
Lol, in my family I’m the wimp when it comes to heat. I’m happy to hear you enjoyed this one Sandy, thanks so much for the review!❤️
I am going to make this tonight. U am using shredded chicken I have already. Do I throw some taco seasoning on this? The chicken is rubbed with it when starting with raw si not sure how to get that same result with cooked chicken in step 9. Thanks!
Hi Mary Beth! You don’t have to season the cooked/shredded chicken with the taco seasoning. Just season the soup with it, to taste! 🙂 I hope you love it!
Excellent recipe!
Chose to leave out the peppers, but otherwise followed exactly!
Served with corn chips and my family gobbled it up!
I’m so happy the family gobbled it right up Mary, nice work! Thanks for the review!❤️
What kind of hot sauce do you use in this?
I personally like Frank’s😋
Is there a way to thicken it up a little??
You could take some black beans and broth and pulse them a little bit with an immersion blender (or regular blender), and then add it back to the soup, but this soup isn’t meant to have a thick broth. ❤️
This soup is delicious! My husband and kids all raved about it. So flavorful and we made a whole mexican night with chips and guac, sour cream, and your nacho cheese! The kids had friends over so they all had plenty to eat and my son asked for the whole meal again for his birthday next month. Thank you!
That sounds like such a fun night with the kiddos Franchesca! Thanks so much for the great review, I’m so happy everyone enjoyed the soup!❤️
Wow I mean it was heavenly! I just loved it!!!! 😍 the chicken chili is my old favorite idk I think this is my new favorite!!!!❤️
Hey Tonilu!! I am soooo happy to hear that, you made my day! Thank you so much!!
So delicious and easy to make! My husband said this is one of the best soups I’ve made!
Yayyy! Thanks Dawn, I’m so happy your husband loved it!😀
Oh my! I just cooked this tonight, and it is delicious! I will definitely cook this again and again!!
I’m so happy it was such a success Dawn, nice work! Thanks so much for taking the time to leave a review!😀