Some people call this chicken enchilada soup, but in our house we call it chicken taco soup. I've been making this recipe for years. It works great on the stove top or in the crockpot and it's something my whole family can agree on, which makes things easier for me come dinner time. Plus it's naturally gluten free (check your packaged ingredients) and dairy free, so every one can enjoy it.
With black beans, corn and chicken all in a rich tomato broth, I feel great about serving this to my family for an easy weeknight dinner. It goes great with corn chips or our favorite gluten free corn muffins.
We love eating soups and stews during the colder months, if you do too then check out my complete collection of gluten-free soup recipes.
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Why You'll Love this Chicken Taco Soup Recipe
- EASY - It comes together on the stove in less than an hour, making it a perfect weeknight meal.
- HEARTY - It's filled with vegetables, beans and chunks of chicken making it a full meal all in one bowl.
- It's gluten free and dairy free.
- It makes great leftovers and freezes well too!
- Olive Oil - The oil is used to saute the vegetables to create a soup base. I like Extra Light Virgin Olive Oil, but you can use your favorite cooking oil here.
- Onion & Red Bell Pepper - These two ingredients are crucial to create the rich soup base flavor.
- Garlic - Enhances the flavor of the soup. I personally love garlic, but feel free to customize the amount you use to your taste.
- Chili Powder, Cumin, Paprika, Oregano and Red Pepper Flakes - The combination of these spices bring the earthy and complex flavors of taco seasoning to this dish. If you don't have the individual spices on hand, you can use 5 teaspoons of gluten free taco seasoning.
- Tomatoes - The canned tomatoes combine with the chicken broth to create a rich broth. Anytime you're using canned tomato products make sure they're gluten free, if you're following a gluten free diet.
- Black Beans - To add some protein and heartiness to the soup. You can use kidney beans or white beans if you prefer. If you're using canned beans, make sure they are gluten free. I like Bush's brand.
- Corn - Corn niblets just give a little extra southwest flare to this dish. If you don't like corn or can't eat it, you can leave them out.
- Gluten Free Chicken Broth - Storebought chicken broth is an ingredient which often contains hidden gluten. If you're following a gluten free diet, make sure to check the packaging. I like Pacific Foods brand chicken broth.
- Cooked Chicken - You can prepare your own, use leftover chicken or even a rotisserie chicken here. Either breasts or thighs will work fine.
See the recipe card below for the complete ingredient list with measurements.
Substitutions & Variations
- Protein Swap - If you're not a fan of chicken or prefer a different protein, you can use ground turkey, ground beef, or even plant-based options like tofu or tempeh.
- Vegetarian/Vegan Option - To make this soup completely vegetarian or vegan, omit the chicken and use vegetable broth instead of chicken broth. You can also add more beans for extra protein.
- Spice Level: Adjust the spice level to your preference. If you like it milder, reduce the chili powder and red pepper flakes. For extra heat, add a diced jalapeno when you add the garlic.
- Tomato Variations - You can use diced tomatoes or tomato sauce instead of crushed tomatoes for a slightly different texture and flavor.
- Bean Choices - Feel free to experiment with different types of beans like kidney beans, pinto beans, or navy beans instead of black beans.
- Corn Alternatives - If you're not a fan of corn, consider using peas, diced carrots, or zucchini for a colorful veggie mix.
- Gluten-Free Pasta - For a heartier soup, you can add gluten-free pasta like rice or corn pasta. Cook it separately and add it just before serving.
How to Make Chicken Taco Soup
STEP 1: Add the olive oil to your soup pot over medium heat. Add in the diced red bell pepper and onions. Cook for 5-7 minutes until softened.
STEP 2: Add the minced garlic and cook while stirring constantly for one minute more.
STEP 3: Add the spices and continue to cook for 2 minutes more while stirring.
STEP 4: Add the crushed tomatoes, corn, black beans and chicken broth to the pot. Stir well. Bring to a simmer then cover and cook for 25 minutes.
STEP 5: Add the cooked chicken to the soup. Continue to cook for 5-10 minutes more until the chicken is warmed through.
How to make this soup in a slow cooker
Make this soup even easier by cooking it in the slow cooker. My favorite way to do it is to put all of the ingredients along with a few uncooked chicken breasts into the slow cooker and allow it to cook on high for 4 hours or low for 6-8 hours. Remove the chicken breasts and shred them, then put the meat back into the soup and serve.
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat to 165 degrees before serving.
You can also freeze this soup for later. I love using souper cubes to make perfectly portioned frozen soup. Freeze the cubes, then place them inside a freezer bag and store for up to 3 months.
Yes, this soup freezes very well. Wait until it's completely cooled and store it in a freezer safe container. Freeze for up to 3 months. When you're ready to eat, thaw the soup overnight in the refrigerator then reheat to 165 degrees before serving.
Yes. Place the uncooked chicken in the pot when you add the broth. Simmer the soup until the chicken is cooked through. Remove the chicken, shred it and return it to the pot before serving.
Easy Chicken Taco Soup
- 2 Tablespoons Olive Oil
- 1 Cup Yellow Onion diced
- 1 Cup Red Bell Pepper diced
- 4 Cloves Garlic minced
- 2 teaspoons Chili Powder
- 1 teaspoon Salt
- 1 ½ teaspoon Cumin
- 1 teaspoon Paprika
- ½ teaspoon Oregano
- ½ teaspoon Black Pepper
- ¼ teaspoon Red Pepper Flakes
- 1 can Crushed Tomatoes 15 ounce can
- 2 can Black Beans 15 ounce cans, drained
- 1 Cup Frozen Corn
- 5 Cups Gluten Free Chicken Broth
- 4 Cups Cooked Chicken
- Heat the olive oil in a large soup pot over medium heat. Add the diced onion and red pepper to the pot and cook until softened, about 5-7 minutes.2 Tablespoons Olive Oil, 1 Cup Yellow Onion, 1 Cup Red Bell Pepper
- Add the garlic and cook for another minute, stirring constantly.4 Cloves Garlic
- Add the chili powder, salt, cumin, paprika, oregano, black pepper and red pepper flakes and cook while stirring for 2 more minutes.2 teaspoons Chili Powder, 1 teaspoon Salt, 1 ½ teaspoon Cumin, 1 teaspoon Paprika, ½ teaspoon Oregano, ½ teaspoon Black Pepper, ¼ teaspoon Red Pepper Flakes
- Add the canned tomatoes, black beans, corn and chicken broth. Stir well. Bring to a simmer, cover and reduce the heat to medium low. Simmer for 25 minutes.1 can Crushed Tomatoes, 2 can Black Beans, 1 Cup Frozen Corn, 5 Cups Gluten Free Chicken Broth
- Remove the lid and stir in the cooked chicken. Continue to cook until the chicken is heated through for about 5-10 minutes.4 Cups Cooked Chicken
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.