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When you are craving chicken tacos but a little lighter, I can't think of a better solution than this rotisserie chicken taco soup recipe.
Easy Rotisserie Chicken Taco Soup
This chicken taco soup is a satisfying and delicious meal you can whip up with simple ingredients when you're short on time. Using rotisserie chicken in soups adds flavor and reduces the amount of time spent in the kitchen. From start to finish, this soup is ready to serve in less than 30 minutes.
If you don't have a rotisserie chicken but a pound of chicken that needs to be cooked, you can make this same chicken taco soup recipe in the Instant Pot.
Ingredients
This soup is made with simple pantry staples like canned beans (I use black and red kidney beans, but you can use your favorites), corn (canned or frozen), petite diced tomatoes (or regular diced tomatoes), salsa, and taco seasoning. To make them a satisfying soup, you’ll add shredded rotisserie chicken (or leftover turkey) and chicken broth.
How to Make Chicken Taco Soup
As I’ll show you in the recipe card video, you start browning the beans, corn, and taco seasoning in a large Dutch oven until the veggies are softened. Then, add the salsa, tomatoes, chicken, and chicken broth. Save yourself some time and shred the chicken beforehand. Let it simmer for 20 minutes, and the soup will be done!
Freezing & Reheating This Soup
This chicken taco soup freezes great, without taking on any weird texture. Once the soup has fully cooled down to room temperature, ladle it out into quart or gallon-size zip bags. Place the bags on a baking sheet and freeze for 2 hours or until frozen solid. Remove the baking sheet and store the taco soup for up to 3 months in the freezer.
To reheat, remove the desired amount of soup from the freezer, defrost it in the freezer overnight, and reheat it on the stovetop.
More Chicken Soup Recipes
Can't get enough of chicken soup these days? I get it. I'm certain your family will also love this old-fashioned chicken and rice soup, this chicken Parmesan soup, and this slow cooker chicken stew.
Quick Chicken Taco Soup
Watch how it’s made:
Ingredients
- 1 tablespoon olive oil
- 15 ounce can black beans, rinsed and drained
- 15 ounce can red kidney beans, rinsed and drained
- 15 ounce can corn, rinsed and drained
- 3 tablespoons taco seasoning
- 1 cup mild salsa
- 15 ounce can petite diced tomatoes
- 2-3 cups rotisserie chicken, shredded
- 2 cups low-sodium chicken broth
Instructions
Brown the veggies:
- In a large Dutch oven or soup pot, heat the oil over medium-high heat. Add the beans, corn, and taco seasoning. Brown until the veggies are softened.
Simmer:
- Add the salsa, tomatoes, chicken, and chicken broth. Bring to a boil before reducing the heat and simmering for 20 minutes.
Serve:
- Remove from heat and serve in bowls topped with sour cream and avocado.
Jeannie says
Absolutely delicious!!
Thanks again!!
Stella Miller says
I would serve this recipe with warm pita bread. My family would love it.
Deborah says
This was delicious and so easy. I did double the amount of chicken broth. Thank you so much!
Laura Fuentes says
Thank you for sharing how much you enjoyed this taco soup!
Lucy says
Amazing chicken taco soup! So delicious!
Esa Chica says
This quick chicken taco soup was actually quick, and actually good! I was tied up with something later than usual, we had someone over for dinner unexpectedly, and this recipe made it all work out — even when I forgot about the oil heating on the stove and filled the kitchen with smoke! So glad I had seen this. I’m going to add it to my normal rotation so that I’ve always got the ingredients on hand. Thanks, Laura!
Laura Fuentes says
Thank you for sharing you enjoyed it!