Let’s be real: sometimes you want all the taco flavor—zesty, spicy, comforting—but you don’t want to do the whole “taco night” routine. Enter shredded chicken taco soup. It’s the easiest way to turn leftover chicken (or a rotisserie from the store!) into a crowd-pleasing dinner that everyone will be happy to see on the table.
Trust me, this is the kind of recipe you’ll make once, and suddenly every cold, rainy night (or busy weeknight) will have a new favorite. Taco Tuesday? Try Taco Soup-urday for a change. 😉
Why Shredded Chicken Taco Soup Is So Good
- Super easy: Most of the work is opening cans and stirring.
- Customizable: Make it spicy or mild, chunky or smooth, loaded with beans or all about the meat.
- Meal-prep gold: Tastes even better the next day and freezes beautifully.
- Healthy and filling: Protein, fiber, and tons of flavor in one cozy bowl.
What’s in Shredded Chicken Taco Soup? (And How to Make It Yours)
You don’t need anything fancy—just pantry staples and some shredded chicken. Here’s a base recipe to get you started:
- Shredded cooked chicken (rotisserie, leftover, or poached)
- Onion (yellow or white, diced)
- Garlic (because flavor)
- Bell pepper (any color, diced)
- Canned tomatoes (diced, with green chilies if you like it spicy)
- Corn (frozen or canned)
- Black beans (or pinto or kidney beans, drained and rinsed)
- Chicken broth
- Taco seasoning (homemade or store-bought)
- Olive oil
- Lime juice (for brightness)
- Salt & pepper
Optional add-ins: jalapeño, chipotle in adobo, zucchini, diced green chilies, or even a scoop of cooked rice for a heartier soup.
Step-by-Step: How to Make Shredded Chicken Taco Soup
1. Sauté Your Veggies
- Heat 1 tbsp olive oil in a large pot over medium heat.
- Add diced onion and bell pepper. Cook 3–4 minutes, until soft.
- Stir in minced garlic and 2–3 tbsp taco seasoning. Cook 1 minute, until fragrant.
2. Build the Soup
- Add 1 can diced tomatoes (with juice), 1 can corn, and 1 can black beans.
- Pour in 4 cups chicken broth.
- Add 2–3 cups shredded chicken.
- Bring to a simmer, cover, and cook for 15–20 minutes to let the flavors mingle.
3. Finish and Serve
- Squeeze in the juice of 1 lime.
- Taste, adjust seasoning, and add more broth if you like it thinner.
- Ladle into bowls and pile on toppings!
Best Toppings for Chicken Taco Soup
Here’s where you can make it your own (and, IMO, have the most fun):
- Crushed tortilla chips or strips
- Sliced avocado or guacamole
- Sour cream or Greek yogurt
- Shredded cheese (cheddar, Monterey Jack)
- Fresh cilantro
- Diced red onion
- Extra lime wedges
- Sliced jalapeños
Pro tip: Let everyone build their own bowl—guaranteed happy eaters!
Nutrition Facts Table: Shredded Chicken Taco Soup
Here’s an average breakdown per serving (based on 6 servings):
| Ingredient | Calories | Carbs (g) | Protein (g) | Fat (g) |
|---|---|---|---|---|
| Chicken (3 oz) | 140 | 0 | 27 | 3 |
| Black beans (1/3 cup) | 80 | 14 | 5 | 0.3 |
| Corn (1/3 cup) | 40 | 9 | 1 | 0.5 |
| Tomatoes (1/2 cup) | 15 | 3 | 0.7 | 0 |
| Onion & pepper | 10 | 2 | 0.3 | 0 |
| Olive oil (1 tsp) | 40 | 0 | 0 | 4.5 |
| Chicken broth (1 cup) | 10 | 1 | 1 | 0 |
| Total per serving | 335 | 29 | 35 | 8.3 |
Key takeaway:
This soup is high in protein, loaded with fiber, and relatively low in fat. It’s filling, satisfying, and gives you all the taco flavor—no tortilla required!
Make It in the Slow Cooker (Or Instant Pot!)
- Slow cooker: Sauté the onion, pepper, and garlic first for best flavor, then dump everything into the crockpot. Cook on LOW for 6–7 hours or HIGH for 3–4 hours. Add lime at the end.
- Instant Pot: Use Sauté for veggies, then add everything else. Pressure cook on High for 8 minutes, quick release, and stir in lime.
Side Note: Common Mistakes (and How to Dodge Them)
- Soup too thick? Add more broth.
- Chicken dry? Add it at the end, just to heat through.
- Too bland? More taco seasoning or a pinch of salt/lime will save the day.
- Beans not soft? Make sure they’re fully cooked before adding, or use canned.
Why Shredded Chicken Taco Soup Is a Meal Prep Win
- Stays tasty for days in the fridge (flavors get better!).
- Freezes well for up to 3 months (leave off toppings until serving).
- Works as leftovers: Great in a thermos for lunch or poured over rice for a hearty dinner.
Real-Life Story: Taco Soup for the Win
True story—this soup saved me last week when my dinner plans fell apart. Fifteen minutes, a can of beans, leftover chicken, and a lot of toppings later, and my family was genuinely impressed (and full). Even my “I don’t like soup” spouse went back for seconds. If that’s not a win, I don’t know what is.
FAQ: Shredded Chicken Taco Soup
Q: Can I use rotisserie chicken?
A: Absolutely! It’s the quickest way to get dinner done.
Q: Can I make it vegetarian?
A: Yes! Skip the chicken, double the beans, and use veggie broth.
Q: How spicy is it?
A: It’s up to you—add more jalapeño or chipotle for heat, or use mild taco seasoning.
Q: How long does it keep?
A: 4–5 days in the fridge, or up to 3 months in the freezer.
Q: Can I thicken it?
A: Mash some of the beans, or add a scoop of cooked rice for extra heartiness.
More Resources & Inspiration
- Easy Homemade Taco Seasoning – Allrecipes
- Chicken Soup Nutrition – Harvard School of Public Health
- How to Shred Chicken – Kitchn
Final Thoughts: Time for Soup Night!
If you’re craving something hearty, healthy, and seriously satisfying, shredded chicken taco soup is your new best friend. Try it out and let me know your favorite toppings or spicy add-ins! Soup season never tasted so good—let’s hear your best bowl stories below. 🌮🥣
