Chicken Taco Soup Recipe

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!

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. My sister-in-law

Chicken Taco Soup

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: 10min

Total: 250min

Serving Size: 1 g

Nutrition Facts: servingSize 1 g, calories 125 kcal, Carbohydrate 15 g, Protein 13 g, Fat 2 g, Cholesterol 26 mg, Sodium 683 mg, Fiber 4 g, Sugar 3 g, unSaturated Fat 1 g

Ingredients:

• 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

Instruction:

1. 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.
2. 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.
3. Top with shredded cheese, sour cream, and crushed tortilla chips.

Chicken Taco Soup

This chicken taco soup recipe has a flavorful Rotel tomato cream cheese broth, black beans, corn, and plenty of tender chicken. It’s fast and easy to make in just 35 minutes!

Prep: 5min

Total: 35min

Serving Size: 1 serving

Nutrition Facts: calories 366 kcal, Carbohydrate 27 g, Protein 21 g, Fat 20 g, Saturated Fat 9 g, Cholesterol 77 mg, Sodium 966 mg, Fiber 7 g, Sugar 4 g, servingSize 1 serving

Ingredients:

• 1 tablespoon olive oil
• 1/2 medium onion (chopped)
• 1/2 red bell pepper (chopped)
• 2 (10 fluid ounce) cans Ro-tel diced tomatoes & green chilies (with juices)
• 3 cups chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 tablespoon chili powder
• 1 (12 fluid ounce) can corn (drained)
• 1 (14 fluid ounce) can black beans (drained & rinsed)
• 1 (8 ounce) block of cream cheese (I used Philly) (softened)
• 2 cups cooked/rotisserie chicken (shredded)
• Salt & pepper (to taste)
• Toppings (optional): shredded Tex-Mex cheese blend, avocado, cilantro, tortilla strips, etc.

Instruction:

1. Take the cream cheese out of the fridge at least an hour ahead of time to let it soften up, or microwave it for 20-30 seconds until it’s soft.
2. Add the oil and onion to a soup pot and sauté over medium-high heat for 5 minutes.
3. Add all the remaining soup ingredients to the pot except for the cream cheese, chicken, and salt & pepper.
4. Increase the heat to high and bring the soup to a boil. Turn down the heat so it’s simmering gently (uncovered) for 5 minutes. While the soup cooks, prep your toppings.
5. Cut the cream cheese into smaller pieces and add it to the soup. Let it melt in (you may have to stir it a fair bit until it’s fully incorporated).
6. Stir in the chicken and cook for another 5-7 minutes or so until it’s warmed through.
7. Season the soup with salt & pepper and serve with toppings as desired.

Easy Chicken Taco Soup

This Easy Chicken Taco Soup Recipe is so delicious! Make it in your instant pot, crock pot or on the stove for a quick, healthy dinner!

Prep: 10min

Total: 45min

Yield: 4

Serving Size: 1.5 cups

Nutrition Facts: servingSize 1.5 cups, calories 327 kcal, Carbohydrate 39 g, Protein 33 g, Fat 5 g, Saturated Fat 1 g, Trans Fat 1 g, Cholesterol 73 mg, Sodium 444 mg, Fiber 13 g, Sugar 6 g, unSaturated Fat 3 g

Ingredients:

• 1 teaspoon olive oil
• 1 cup onion (chopped (1 medium onion)
• ½ tablespoon garlic (minced (about 4 cloves))
• 1 lb chicken breasts
• 1 14 oz can tomato sauce (low or no salt)
• 1 quart chicken broth (low or no salt)
• 1 teaspoon paprika
• ½ teaspoon pepper
• 1 teaspoon chili powder
• ½ teaspoon cumin
• 1 15 oz can black beans (drained & rinsed – low or no salt)
• 1 cup frozen corn (thawed)

Instruction:

1. Stir to combine & enjoy!
2. Stir to combine & enjoy!
3. Stir to combine & enjoy!

Easy Chicken Taco Soup

Easy Chicken Taco Soup tastes just like chicken tacos. It’s hearty and healthy, and this stovetop version is incredibly easy to make!

Prep: 20min

Total: 40min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 440 kcal, Carbohydrate 46 g, Protein 47 g, Fat 9 g, Saturated Fat 2 g, Cholesterol 110 mg, Sodium 1774 mg, Fiber 13 g, Sugar 9 g, Trans Fat 0.02 g, unSaturated Fat 5 g, servingSize 1 serving

Ingredients:

• 2 tablespoons olive oil
• 3 cloves garlic (minced)
• 1 cup onions (approx. 1 small onion, diced )
• 1 green bell pepper (diced)
• 3 chicken breasts (cut into bite sized pieces)
• 14 ounces crushed tomatoes
• 1 ½ cups chicken broth
• 1 cup frozen corn
• 15 ounces canned black beans (drained and rinsed)
• 1 package taco seasoning mix (or 3 tablespoons homemade)
• Salt to taste

Instruction:

1. Heat olive oil in a large dutch oven or heavy-bottomed pot over medium-high heat.
2. Add garlic, onions, and bell peppers, and cook for 3-4 minutes or until the onions are translucent and soft.
3. Add chicken, crushed tomatoes, chicken broth, frozen corn, black beans, and taco seasoning.
4. Bring the mixture to a boil, then reduce the heat to medium-low and let the soup simmer for 15 minutes or until the chicken is cooked through.
5. Taste the soup and season with salt if desired.

30 MInute Chicken Tortilla Soup

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