There’s nothing better than warm soup on a cold winter weeknight, especially when it’s a quick dump and go recipe like this chicken taco soup. Honestly the most difficult part of getting this great family meal on the table is cutting the onion, which is why it’s in regular rotation for Taco Tuesday!
You’ll appreciate that this quick and easy chicken taco soup can be made two different ways – in a slow cooker with about a pound and a half of raw, boneless chicken breasts or on the stovetop with some rotisserie chicken. Either option will provide a large hearty meal that’s packed full of flavor.
Since Costco is less than five minutes away from my house it’s hard to pass up the ease (and great savings) associated with using one of their ready-to-go birds in this chicken taco soup recipe, so that’s typically the way I roll. I’ve just got to coach myself to skip over the impulse buys when I go in for the chicken.
Chicken Taco Soup
The prep for chicken taco soup is pretty minimal. It takes me about 5-10 min. tops, depending on how long it takes me to shred half a rotisserie chicken and dice half an onion, which is why it’s great for busy weeknights.
Once everything is prepped and ready to go, it’s all about throwing the ingredients into a large pot and leaving it for 20-30 min. to cook up. While the pot of chicken taco soup is warming on the stove, you’ll have plenty of time to get the toppings out and set the table. 
Any time I can get a healthy dinner on the table in about 30 min. I consider it a real win! Having said that, it gets better…
By adding another box of chicken stock, some water and the remainder of the rotisserie chicken you can easily stretch this recipe to feed a crowd. Depending on your stove, you may or may not have to increase the cook time. I just adjust the temperature for a bigger pot and cook it for the same amount of time.
This chicken taco soup also freezes well, which makes for easy future meals too.
This quick + easy chicken taco soup only takes 10-15 min. prep. It’s the perfect meal on a cold winter day!
Ingredients
- 1/2 rotisserie chicken, shredded and set aside or 1.5 lbs raw, boneless chicken breast
- 1 tblsp butter
- 1/2 yellow onion, diced
- 1 32oz box chicken stock
- .5 tsp paprika
- 1 tsp chili powder
- 1.5 tsp cumin
- 1 can diced chilis
- 1 14.5 oz can diced tomatoes
- 1 14 oz. can black beans, drained
- 1 14 oz. can corn, drained
- 2 c. rice, cooked
- 2 avocados
- sour cream
- shredded Montery Jack cheese
- green onions, diced
- 1 bunch cilantro, chopped
- corn tortilla chips
Instructions
- Heat butter in a large pot.
- Add onoins to butter, simmer for a few minutes until the onions have softened up a bit.
- Stir in paprika, chili powder and cumin.
- Add chicken stock, diced tomatoes and chilis.
- Bring the pot to a boil.
- Reduce to a simmer and cook for 20 minutes, stirring occasionally.
- When the twenty minutes are up, add in the black beans, chicken, corn and rice. Stir to combine and leave on the stove for another 10 min.
- Top with avocado, sour cream, cheese, green onions, cilantro and tortilla strips as desired.
- To stretch the soup, add an additional box of chicken stock, water and chicken.
- To make this soup in the crock pot, place 1.5 lbs raw chicken in the base of the pot. Add in other ingredients on top. Simmer for 8 hours. Shred chicken.
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