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A bowl of chicken taco soup topped with shredded cheese and sliced jalapenos.
5 from 2 votes

Easy Chicken Taco Soup

This flavorful chicken taco soup is both delicious and easy to make. It's a satisfying and hearty dinner you'll want to make again and again.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6
Calories: 392 kcal

Ingredients

  • 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

Instructions

  • 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

Notes

FOR UNCOOKED CHICKEN: Add 2-3 large chicken breasts into the pot when the broth is added.  Simmer the soup until the chicken is cooked through.  Remove the cooked chicken, shred it and return it to the soup before serving.
SLOW COOKER INSTRUCTIONS: 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.
STORAGE: Store leftover soup in an airtight container in the refrigerator for up to 4 days.  Reheat to 165F degrees before serving.