Chicken Taco Soup Recipe (+VIDEO) - The Girl Who Ate Everything (2024)

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posted by Christy Denneyon Mar 11, 2024 (updated Apr 24, 2024) 105 comments »

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Chicken Taco Soup is a quick and easy taco soup recipe for a cold night! One of our favorite crock pot meals that can be made in the slow cooker or on the stove top. Some people call this a 7 can chicken taco soup recipe. Serve this with some sweet cornbread and a guacamole salad!

Chicken Taco Soup Recipe (+VIDEO) - The Girl Who Ate Everything (1)


I was Dorothy for Halloween probably four years in a row as a little girl. Being the sweet freak then as well as now I would eat my Halloween candy as I trick or treated.

Or maybe I knew my mom was going to hide most of it when I got home so I was trying to consume all I could while I had control over my goods.

By the time I came home I would have a massive stomach ache and would belly up my little pigtails to the bar while my mom fixed me warm chicken noodle soup to balance all that sugar.

Chicken Taco Soup Recipe (+VIDEO) - The Girl Who Ate Everything (2)


My sister-in-law Kristy gave me this easy recipe and it has turned into a tradition to have it on Halloween every year as our Post Trick or Treating meal. I love new traditions (p.s. we’ve been making this chicken recipe every year since I first made it) and after a “chilly” night in Florida it is perfect.

You can make it a few different ways – in the slow cooker or on the stove. It is a quick dinner when it comes to prep and a family favorite.


  • CHILI BEANS – Some chili recipes use kidney beans but we are using chili beans in this recipe.
  • DICED TOMATOES WITH GREEN CHILIES – You can use fire-roasted tomatoes with green chiles for a little kick.
  • TACO SEASONING – You can definitely make your own Homemade Taco Seasoning if you want!
  • BONELESS SKINLESS CHICKEN BREASTS – We use breasts but you can use boneless chicken thighs as well. If you have leftover rotisserie chicken you can stir that in at the end if you want.


  1. Stir onion, beans, corn, tomato sauce, dice tomatoes, and taco sauce into a slow cooker.

  2. Set slow cooker to low heat, cover, and cook for 3-4 hours on low if your chicken is thawed. May take 4-5 hours on low if your chicken is frozen.

  3. Remove chicken breasts from the soup and shred. Stir shredded chicken back into the soup.

  4. Top with shredded cheese, sour cream, and crushed tortilla chips. Store leftovers in an airtight container.


Simmer on the stove for 30 minutes or until chicken is done.


To shred the chicken, remove chicken breasts from the chili, placed in a bowl, and beat the chicken breasts with a hand mixer or stand mixer. It shreds it perfectly even and fine. Don’t overshred it though!


  • Lime juice
  • Corn chips
  • Sour cream
  • Cheddar cheese
  • Diced tomatoes
  • Avocado


Yes. You can freeze this taco soup before or after cooking. You can freeze this in gallon freezable bags which make it easier for thawing and reheating. The perfect freezer meal.


  • Panera Broccoli Cheese Soup
  • Mom’s White Chicken Chili
  • Buffalo Chicken Chili
  • Chicken Tortilla Soup
  • Healthy Spicy Black Bean and Beef Chili
  • Spicy Chicken Enchilada Soup
  • Slow Cooker Chicken Quinoa Chili
  • Green Enchilada Pork Chili

Chicken Taco Soup Recipe (+VIDEO) - The Girl Who Ate Everything (3)

Chicken Taco Soup

4.49 from 424 votes

Chicken Taco Soup - spicy and warm for a cold night! One of our favorite crockpot meals that can be made in the slow cooker or on the stove top. Some people call this 7 can chicken taco soup.


Prep Time: 10 minutes mins

Cook Time: 4 hours hrs

Total Time: 4 hours hrs 10 minutes mins

Servings: 12


  • 1 white onion, chopped finely
  • 1 (16 oz.) can chili beans
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (15 oz.) can whole kernel corn, drained
  • 1 (8 oz.) can tomato sauce
  • 2 (14.5 oz.) cans diced tomatoes with green chiles, undrained
  • 1 (1.25 oz.) package taco seasoning
  • 3 whole skinless, boneless, chicken breasts, thawed or frozen


  • Stir onion, beans, corn, tomato sauce, diced tomatoes, and taco seasoning into a slow cooker. *I sautee the onion before to make sure that they are not crunchy. Lay the chicken breast on top of the mixture, pressing down slightly so that it gets covered by other ingredients. Set slow cooker to low heat, cover, and cook for 3-4 hours on low if your chicken is thawed. May take 4-5 hours on low if your chicken is frozen.

  • Remove chicken breasts from the soup and shred. Stir shredded chicken back into the soup. You can add some water if you like it a little thinner.

  • Top with shredded cheese, sour cream, and crushed tortilla chips.



Simmer on the stove for 30 minutes over medium heator until chicken is done.

Serving: 1g, Calories: 125kcal, Carbohydrates: 15g, Protein: 13g, Fat: 2g, Polyunsaturated Fat: 1g, Cholesterol: 26mg, Sodium: 683mg, Fiber: 4g, Sugar: 3g

Cuisine: Mexican

Author: Christy Denney

All Recipes Beans Chicken Cinco De Mayo Crockpot Crockpot Chicken Recipes Freezer Meals Main Dishes Mexican No-Bake Main Dishes Slow Cooker Soup Recipes Super Easy Recipes

originally published on Mar 11, 2024 (last updated Apr 24, 2024)

105 comments Leave a comment »

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105 comments on “Chicken Taco Soup”

  1. Michelle Reply

    This is the best chicken taco soup recipe! Every time I make it, people ask for the recipe. The only thing I do different is I make my own taco seasoning. This recipe is easy and healthy! I can’t believe something so easy can be so good.

    • Christy Denney Reply

      Aww thank you!

  2. Crystal Finney Reply

    I’m making this for the third time tonight and I just LOVE IT! It’s so super easy and delicious. My whole family loves it. We’ll be munching on it all weekend since I doubled the recipe as usual…even though there’s only 3 of us lol. Yeah we love it. Thanks for sharing!

    • Christy Denney Reply

      You’re welcome!

  3. Florence Reply

    Can hominy be substituted for corn?

    • Christy Denney Reply

      Yes that would be great

  4. Kendra Reply

    I just put this soup in my slow cooker. Had been gone ALL weekend at a soccer tournament and hadn’t been to the store. With just a couple of minor substitutions for things I didn’t have on hand (sweet corn relish for the can of corn, a lonely frozen chicken thigh in place of a breast, and some leftover taco sauce instead of tomato sauce), I was able to have dinner going before I sat down to work my actual job. It’s already smelling amazing, and I LOVE recipes where I can get nearly everything from the dollar store, AND it’s pantry/freezer stable. Thank you!

    • Christy Denney Reply

      You’re welcome!

  5. Julie Reply

    Can you substitute ground beef in place of chicken?

    • Christy Denney Reply

      Yes of course!

  6. Deborah Reply

    I make my Taco Soup almost exactly like yours. But for a little more flavor I add a 10 oz. can of enchilada sauce. I can’t eat spicy anymore. I have become allergic to the capsaicin in peppers. I have to use green peppers and just add extra flavor in different ways. I’m so glad everyone has come out the mild, such as season packets, sauces, and so many other things, so I can enjoy things like I used to. A little cilantro sprinkled on top is also very good. Thank you for posting this recipe because I misplaced my copy I had. The beauty of this soup is you really can make it in about 45 minutes or take your time and use the slow cooker.

    • Christy Denney Reply

      Thank you!

  7. Christine @ Reply

    This soup made for a perfect healthy and filling lunch! I made a batch of it, and then put it in individual serving size containers to store in the fridge. Then throughout the week, I would just grab one for lunch and re-heat in the microwave. I love that it calls for standard pantry staples and that it’s cooked in the crock pot, making this super easy to prepare. If you need it quicker than the crock pot can make it, those stove top directions within the recipe is a wonderful bonus. I prepared mine in the crock pot. The chicken breasts I buy are HUGE to say the least, therefore I only needed 1 of them for this soup. I would say about 1 pound to 1 ½ pounds of chicken breast is perfect.

  8. Brenda Reply

    Do people really need you to hold their hands on making simple changes?

    • Christy Denney Reply

      haha yes

  9. Krystal Burningham Reply

    What is the serving size? On the recipe it says 1…could you please clarify? Thank you!

    • Christy Denney Reply

      It yields 12 servings so I would divide the soup by 12. You could weigh the soup and take 1/12

  10. Barb Reply

    When you say 3 whole chicken breasts, do you mean 3 halves or 6 halves? Also, if you wanted to use already cooked chicken how many cups would you use?

    Thank you, looking forward to trying this recipe.

  11. Jodi Reed Reply

    This is my favorite taco soup. I have made this recipe at least a dozen times. I like to saute the onion as well. My kids love it too. Thanks for the great recipe!

    • Christy Denney Reply

      So happy to hear this!

    • Brandon Reply

      Our families favorite meal and it’s easy to make! I also sauté the onions before adding them. You won’t be disappointed.

  12. Kathy Reply

    There is no liquid or chicken broth in this recipe?

    • Christy Denney Reply

      No. It’s a thick soup but you can add some to thin it out.

    • Kimberly Dahl Reply

      I add one can of beer in mine. If you don’t have that then use chicken broth.

  13. Deanna D Reply

    Is there a way to make this a lightened up version by using low sodium chicken broth in lieu of the tomato sauce?

    • Christy Denney Reply


    • Angie J Reply

      I made my own taco seasoning, added some water. did not need chicken broth,

  14. Ann Pendleton Reply

    Are the black beans and chili beans drained? I usually do but noticed the corn says drained but not he beans. Freezes great in 2 cup containers for a quick lunch.

    I love the soup and great as I am gluten intolerant. Thanks.

    • Christy Denney Reply

      Yes, you should drain and rinse them

  15. Cin Reply

    Your instructions sayStir onion, beans, corn, tomato sauce, dice tomatoes, and taco sauce into a slow cooker. Yet in the ingredient list of the recipe I don’t see taco sauce listed. Could you clarify this please?

    • Christy Denney Reply

      Sorry it was supposed to be taco seasoning which is listed right after the diced tomatoes.

  16. Jaci Reply

    Can you make this in the instant pot?

    • Christy Denney Reply

      Yes! I don’t have exact time on it but I think 15 to 20 should work. I’ll test it and get back to you.

      • Julie Lorentzon Reply

        Yes please on the instant pot time! I want to try is ASAP 🙂

  17. DL Reply

    Very good recipe. I added the juice of one small lime at the end to add brightness. I cooked it on my stove top for about 30 minutes, shredded the chicken and then simmered on low for about another 15.

    • Christy Denney Reply

      So glad you liked it!

  18. Jodi Reed Reply

    I absolutely love this recipe! I make it 1-2 times a month. I’m making it again today and I’m going to saute the onions first. I normally am lazy and just throw them in. Feeding 4 kiddos can be challenging, but this one is a winner. Thanks for this recipe!

  19. Cheryl Reply

    Hi There,
    Can I used leftover cooked chicken and just cook the other ingredients on stove

    • Christy Denney Reply


  20. Mindy Reply

    Can I make this a day ahead and then reheat for a party?

    • Christy Denney Reply

      Yes, absolutely!

  21. Christy Bergeron Reply

    Hi Christy. I made this for the Saints game yesterday & it was a big hit! keep the great recipes coming. 🙂

    • Christy Denney Reply

      Woo hoo! go saints! Glad you made it.

  22. T K Reply

    I had a similiar recipe that also put in 3 cups of chicken broth. YUMMY!

    • Christy Denney Reply

      Yes you can definitely add more liquid if you want.

  23. Tina Reply

    I have one family member who doesn’t like tomatoes. What would you suggest in lieu of the tomatoes with green chili’s?

    • Tina Reply

      I came up with a solution. I put the tomatoes with green chili’s in the blender first. Turned out great and no complaints from anyone. Only compliments! Great recipe.

    • Christy Denney Reply

      Sorry Tina that I didn’t see this sooner.

  24. Beth Reply

    What are chili beans?

    • Tina Reply

      You should be able to find chili beans in the canned bean section. It is chili seasoned pinto beans.

  25. Sara K Reply

    What are chili beans?

    • Addy Reply

      Pro tip: you can not double this in a crockpot.
      I looked at all the ingredients I got out and said nope not gonna fit, but my mom reassured me it would definitely fit. She was wrong. Very messy experience but really great soup!
      Only had a whole small chicken cut up so had to debone and shred but it still turned out great. We cooked for 6 hrs. Will use again!

  26. Lisa A Keuhlen Reply

    How long does it cook on stove top, if not going with crockpot option?

    • Christy Denney Reply

      I would say about 25 minutes.

  27. Savannah Reply

    How much soup is one serving?

    • Christy Denney Reply

      Probably around one cup.

  28. Macy Reply

    Could you cook this on high if you’re in a hurry? Or could it burn? (I’m an awful cook!)

    • Christy Denney Reply

      Nope. It won’t burn. You can do that.

    • Jeanene Reply

      How long would you cook on high

  29. Jamie Piatt Reply

    Can I use bone in chicken breast? They had a huge sale at my store yesterday

    • Christy Denney Reply

      Of course!

  30. Nicole Reply

    Without any chicken broth, how does this turn into a soup consistency?

  31. Patricia Reply

    I want you to know I’ve been making this soup/chili for about 3 years now. My boys LOVE it. I revisit your page again and again for the recipie even though it’s pretty much memorized now . 😁 Thank you for sharing!

    • Christy Denney Reply

      Well thank you for coming back over and over again Patricia!!

  32. Helen mahony Reply

    Just wondering how much weight should the chicken be

    • Christy Denney Reply

      About 1 pound should do.

  33. Donna Carlson Reply

    Going to make this for a soup cook off so hope its as good as everyone says and I win!

  34. Karl McKinney Reply

    If you have a stand mixer. Shredding that chicken is even easier !
    Great recipe gonna try it this weekend. Thanks

    • Christy Denney Reply

      Yes, for sure!

  35. LipstickLady Reply

    Do you drain the chili beans?

    • Christy Denney Reply

      Nope! Just pour them in.

  36. Rhonda Walker Reply

    This looks so goodt lol that I decided to make it for Sunday dinner Winter time it will be good thank you oh yeah first time marking it and eating it pray that I do a wonderful job!!!!!

    • Christy Denney Reply

      So glad you like this soup.

  37. Hannah Reply

    So yummy! I used 2 taco seasoning and ranch dressing mix. I also added 3 small cans of tomato sauce since we like it more soupy.

  38. Lisa Spencer Reply

    I make this all year round! I love me some in a bowl with crushed tortilla chips, shredded cheddar cheese, sour cream and a few splashes of Franks hot sauce.
    I love it!!!

    • Christy Denney Reply

      Ooh yum!

  39. Syl Reply

    I like is recipe but always forget the timing in the above post is way too low. I went to shred my chicken after three hours on high and the chicken was still raw on the inside.

    • Christy Denney Reply

      Guess it all depends on your slow cooker. Some are stronger than others so you may have to cook longer.

  40. Jessica Reply

    Hi Christy! Long-time fan, first-time commenter. I have been making this recipe for years by substituting vegan chicken strips for actual chicken. I really love this recipe which inspired my own vegan version and made a post about it on my blog here ->
    I credit you with a direct link here in the recipe description.

    • Christy Denney Reply

      Thank you! I’m glad you were able to adjust it to your liking. Sounds great!

  41. elizabeth Reply

    Where is the chili pizza recipe??? Everytime I try &get it the ta o recipe come up.I really would like the pizza chili recipe. I even bgt your cookbook, but no pizza chili recipe. Thanks .

    • Christy {The Girl Who Ate Everything} Reply

      Shoot! I’m sorry. Here’s the link:

  42. Grace Reply

    Thanks! I actually made it on the stovetop in about 40 minutes for last week’s football playoff party, and it was a big hit. Do you think it will freeze well? I might share it with a couple of friends for our make ahead meal exchange tomorrow.

    • Christy {The Girl Who Ate Everything} Reply

      I think it would freeze well! Good luck!

    • Christy {The Girl Who Ate Everything} Reply

      I think it would freeze well! Good luck!

  43. Candace Farfa*glia Reply

    This soup is great and so easy! It is always requested when I need to bring a meal to work for a potluck. I have shared your recipe and blog many times.

    • Christy {The Girl Who Ate Everything} Reply

      Thanks for sharing Candace!

  44. MIsti Reply

    Love this soup! We also add a packet of Hidden Valley Spicy Ranch which gives it an awesome kick!

  45. dee Reply

    It was so easy, just added some crushed tortilla chips, shreded cheese and my son wanted some sour cream on it. The guys ate the whole pot, they were amazed. Good stuff The scredding chicken was so simple thanks !!!

  46. Dee Reply

    I’m trying this tomorrow, this looks great. !! Thanks for the tip on schredding chicken ’cause I couldn’t quite get it done with forks. 🙂

  47. Jennifer Reply

    Love this soup. I also love the trick to shredding chicken.

  48. Mitzi Reply

    You could also use a pkg of ranch dressing seasoning and the rotisserie chicken from walmart it’s already seasoned just have to pick it all off the bone, this gives it more flavor. I make chicken taco soup at least 2-3 times a month.

  49. keenpetite Reply

    Your site is absolutely fantastic , lots of flavorful recipes everyone enjoys & usually asks for seconds as well as for the recipe.
    Few years ago we had a work day @ congregation we belong to, everyone considers me a good cook & was asked to serve a main dish. I made that recipe but without the taco seasoning, it was gone in less than 5 minutes, friends rename it as Carmen’s Delicious Southwest Chicken ( serve with Spanish Rice,as filling for burros or in a flour tortilla shell over rice & topped with guacamole, a frequent request to ALL gatherings) I rename it ” Carmen’s Houdini chicken” (it’s gone so quickly) .
    I make my salsa from scratch with roasted tomatoes & garlic plus freshly ground spices (no onion) to desired heat level, most of our friends are Anglo but actually crave my mexican food (LOL)or as a close friend put it , “Carmen, I enjoy hot salsa but yours rocks, lots of flavor (not just hot) & gets better with age,great with chicken, tacos,steak, whatever you’re eating”
    Thanks for great,easy. nutritious recipes.
    Southeast Arizona

    • Christy {The Girl Who Ate Everything} Reply

      I could go for some of your salsa right now!

  50. Donna Reply

    I have the same recipe but, I add juce from 1 lime and cilantro.

  51. Hilary Reply

    I love taco soup, i can’t wait to try your version. I are mine with V8juice instead of tomato sauce and put a splash of ranch dressing in it. It is to die for!

  52. ny escorts Reply

    Appreciation to my father who stated to me concerning this weblog,
    this blog is genuinely awesome.

  53. JyLnC Reply

    This looks like a terrific winter time soup and I love the chicken shredding tip. I deleted the comment above since it was the wrong id for my recipe searching.

    Great blog!

  54. TheIndyExpress Reply

    This comment has been removed by the author.

  55. Melody Reply

    Oh my word. That tip on shredding chicken is AMAZING. I often cook up 8-10 chicken breasts at a time in the crock pot and then dread shredding them before putting them into ziplocks in the freezer. This tip is great! I can’t wait to try it!
    Oh, and the soup looks yummy too!

  56. buy cialis Reply

    This is something similar to a recipe I tasted when I went to Mexico city, but that meal was called “Sopa Azteca” and its flavor was incomparable, I’d add a little bit of avocado too.m10m

  57. Mary Reply

    Oh yum yum yum! Bookmarked! Now that fall is here this is perfect!

    GREAT blog! So happy I found you!

    Mary xo
    Delightful Bitefuls

  58. Anonymous Reply

    This looks SO good! Can’t wait to try this!!!

  59. Tara Reply

    I saw this on Kristy’s blog and tried it – it’s SO good and easy. Taco soup is one of my favorites!

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