Let Me Tell You About My Favorite, Messy Chicken Taco Soup

If you’ve ever wanted dinner in a bowl that feels like a cozy high-five, buckle up for this: Chicken Taco Soup. I started making it years ago on, well, a total whim, after a long (spectacularly bad) workday. The idea was basically, “What if all the good taco stuff crashed into my soup pot?” Did I have all the right ingredients? Ha. Not a chance. But, you know, sometimes being a little lazy is exactly the secret sauce. Now, my family basically circles the kitchen whenever they notice the big pot’s out—like sharks at feeding time. And hey, it’s almost impossible to mess up (even though, yes, I’ve tried). Oh, and there’s a time I tried adding pickled jalapeños and accidentally made it too spicy for baby Sam—but that’s another story.

Why This Soup Gets Made Over and Over

Honestly? I whip this up when I’ve got leftover rotisserie chicken staring me down; my bunch tends to think it’s even better the next day, but the real miracle is that it usually never survives that long. It’s the sort of thing I crave after a day that went sideways (you know the ones). My husband dives back in for seconds (and thirds, once—I had to stop him), and the kids actually eat the veggies without grimacing. The best part? You throw it in one pot, and, aside from the occasional ingredient snowball fight when I try to open a can too aggressively, it’s as straightforward as cooking gets. I mean, some days I just can’t deal with 14 pans.

Here’s What You Need (And What You Can Totally Swap)

2 cups shredded cooked chicken (but, I’ll use any leftover roast or even store-bought rotisserie—last time, I used grilled chicken thighs and honestly preferred it!)
1 (15 oz) can black beans, drained and rinsed (sometimes I go for pinto beans—it’s up to you—but my grandma would gasp at anything but Goya brand… I say use whatever you have in the pantry)
1 (15 oz) can corn, drained (frozen corn is absolutely fine, and sometimes I skip it altogether if I forget)
1 (15 oz) can diced tomatoes (with green chiles if you like it spicy; if not, plain works. Once I even used fresh chopped tomatoes, but I won’t pretend it was a game-changer)
1 small onion, chopped (or a big handful of frozen chopped onions ‘cause who has time to cry over onions…)
2 cloves garlic, minced (pre-minced in a jar works in a pinch)
4 cups chicken broth (boxed, homemade, bouillon cubes and hot water—it all works. I like the low-sodium kind so I can control the salt)
1 packet taco seasoning (or make your own: a mix of cumin, chili powder, paprika, garlic powder, and a pinch of salt—I just dump and taste as I go, honestly)
1 teaspoon olive oil

Let’s Make This (It’s Easier Than Pie—Actually, It’s Soup)

Heat up a big soup pot over medium heat, pour in the olive oil, then toss in your onion. Sauté until it softens a bit—about 3-5 minutes—give or take. (Sometimes I wander off, and it gets a little brown. Still tastes good!)
Add the garlic, stir for about 30 seconds, and then dump in your chicken, beans, corn, and tomatoes. If you’re like me and sometimes forget to drain the beans, it’ll just be a little thicker. Not a disaster.
Now, pour in the chicken broth and sprinkle over the taco seasoning. Give it a big stir. If it looks weird and clumpy, don’t panic—it always looks a bit sketchy before it simmers.
Bring everything up to a boil, then drop the heat to a lazy simmer. Let it hang out for at least 15 minutes—20 minutes is better if you’ve got the time. This is where I usually sneak a taste (and burn my tongue, so maybe let it cool first).
Give it a final taste. Need more spice? Toss in some chili powder. Too thick? Splash in a bit more broth or water. It’s your show.
Ladle into bowls, pile on whatever toppings suit your fancy (see further down)—I favor diced avocado, shredded cheese, and a plop of sour cream. Sometimes I just eat it straight from the pot, but don’t tell anyone.

A Few Notes from the (Occasionally Clueless) Home Cook

I used to add the chicken raw and try to poach it in the soup—you can do that, but I find it’s easier (and less stringy) just to stir in cooked chicken at the end. Live and learn.
If you leave it simmering too long, you might end up with soup that’s more stew-like—not the end of the world! But maybe add extra broth if you like it runnier.
Once, I tried adding quinoa to make it “healthier” but it turned the soup to mush. Not my proudest experiment.

Variations I’ve Tried (and the One I Wish I Hadn’t)

No chicken? I’ve used leftover turkey, roast beef, and, weirdly, even a can of chickpeas. The turkey version was actually lovely, roast beef was weirdly sweet though.
Vegetarian? Skip the meat, double the beans, and toss in some sautéed peppers. Not exactly taco flavor but still good.
I once tried cubing up potatoes and throwing them in… but it sort of felt like a confused stew (I probably wouldn’t do it again).

What You’ll Need (And What to Do If You Don’t Have It)

A large soup pot (mine is a battered Dutch oven—seen many a wild night). If all you have is a deep frying pan, just halve the liquid and it’ll be fine.
Big spoon or ladle (sure, a ladle is “nice” but I’ve used a coffee mug when all my spoons were in the dishwasher. Not proud, but it worked!)

How I Store Leftovers (If There Are Any…)

Pop leftovers in an airtight container, toss it in the fridge—for about 3 days, though honestly, it never makes it to day two around here. I don’t recommend freezing, because sometimes the beans get oddly grainy (but, if you must, double-wrap it to keep out the weird freezer smells).

This Is How We Eat It (But You Do You)

Big bowls, loads of shredded cheese, handfuls of tortilla chips crunched on top (my son gets fussy if there aren’t enough!). Sometimes we do a build-your-own bar with cilantro, lime wedges, diced onions, or hot sauce. It’s kind of chaotic but way more fun. On Sundays I’ll make cheese quesadillas to go on the side—it’s our little tradition and, well, sometimes cheese solves everything.

Learned Things I Probably Should’ve Known (Pro Tips… Kinda)

Don’t rush the sautéing of onions; I tried once and they were basically raw and overpowering. Not the mellow base you want.
If you dump all the taco seasoning in at once and forget to stir, it can clump up. Stir it in slowly (or add a splash of broth first).
Oh, and if you’re serving to kids, taste before adding hot stuff. Voice of experience over here.

Questions I Get (or Ask Myself, Halfway Through Making It)

Can I do this in a slow cooker? Yep. Dump everything but the chicken in, let it go on low for 4-6 hours, add chicken in the last hour or so. I actually like this method when I’m running errands all afternoon (here’s a good resource if you want exact times).
Do I have to use canned beans? Not at all. Cook your own if you’ve got the time and patience—I sometimes do if I’m feeling fancy (I use this guide from Serious Eats). But canned beans are just fine.
How spicy is this? Totally up to you. I use mild taco seasoning, but you can crank up the heat with jalapeños or extra chili powder… or keep it tame like I usually do. I’ve seen folks add chipotles in adobo (tried it, way too smoky for me, but hey—might be your thing!).
Is this actually healthy? Well, it’s loaded with beans and veggies, so I think so (not a doctor, just hungry). Portion size helps. I do tend to eat two bowls, whoops.
Weirdest thing you’ve added? Honestly? Crushed-up corn chips as a thickener. It worked… sort of. Gave it a Tamworth twist, which my aunt thought was sacrilegious.

Oh, by the way, if you’re looking for a really in-depth, science-y breakdown on homemade taco seasoning blends, I’d recommend reading this little gem from Simply Recipes. Sometimes it’s nice to know why things taste good, even if I rarely follow all the rules.

Anyway, hope this soup brings a bit of joy to your weeknight dinner grind or your lazy Sundays—either way, if you try it and discover a new twist (or disaster), drop me a note. I love hearing about culinary experiments gone right—or off the rails. Happy cooking! Oh, and don’t forget to double-check your pantry before you start… I once had to make this with kidney beans and, well, it was a meal.

Chicken Taco Soup Recipe: Real-Life Flavor for Easy Nights