Soup season is upon us, and as the temps get colder, I get lazier. This taco chicken soup with pantry staples is the easiest soup I’ve ever made. It’s a dump-and-go recipe that’s incredibly simple and so flavorful. Using undrained canned beans, corn, and tomatoes, plus packaged taco and ranch seasonings, this soup gets incredible flavor with so little effort. It’s a one-pot wonder my whole family loves!
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When my freezer stores of soup are dwindling, I turn to this quick and easy taco chicken soup recipe. There’s no need to fuss when it comes together so quickly and easily– I swear it takes more time to defrost frozen soup than it does to make this recipe. Just sauté, dump, and simmer!
What’s in This Taco Chicken Soup Recipe?
- Oil: I like vegetable oil for its high smoke point and neutral flavor, but any oil will work.
- Onion: Yellow onion adds a sweet and earthy flavor to the soup.
- Jalapeño Peppers: Add a touch of spice to the soup.
- Garlic: Enhances the savory flavor of the soup.
- Shredded Cooked Chicken: Using leftover chicken makes this soup super easy to throw together. In a pinch, a store-bought rotisserie chicken also works well.
- Beans: Canned red beans, black beans, and pinto beans add creaminess and bulk to the soup. I recommend leaving them undrained for the thickest, creamiest soup.
- Corn: Canned corn adds a pop of sweetness to the soup. I also did not drain the corn, as it added extra flavor and texture.
- Petite-Diced Tomatoes: Add rich tomato flavor to the soup. Again, don’t drain!
- Taco Seasoning: Adds classic Mexican flavor to the soup.
- Ranch Seasoning: Adds a touch of tanginess to the soup.
Tips for Success
- The flavors in this soup get stronger the more it sets – I always like to make it the day before!
- I’ve said it before, and I’ll say it again, don’t drain any of the canned ingredients. Their juices add so much flavor and texture!
- Make the chicken taco soup in a Dutch oven or heavy-bottom pan. They will distribute the heat more evenly so that the bottom is less likely to burn.
How to Store and Reheat
Store leftover taco chicken soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw the soup in the fridge overnight before reheating it on the stovetop. Take care to only reheat the soup once as it contains chicken.
Serving Suggestions
This taco chicken soup is wonderfully hearty and is a great well-balanced meal. You can serve it as a dinner, or in smaller portions for a lunch. Personally, taco soup is all about the toppings! I like to add tortilla chips, sour cream, and shredded cheese. Try it with guacamole, sliced jalapenos, pico de gallo, or drizzle some taco sauce on top!
Taco Chicken Soup Recipe with Pantry Staples
Equipment
Ingredients
- 2 tablespoons vegetable oil
- 1 medium yellow onion diced
- 2 jalapeño peppers seeds and ribs removed, diced
- 2 cloves garlic minced
- 3-4 cups shredded cooked chicken
- 15 ounces canned red beans (1 can)
- 15 ounces canned black beans (1 can)
- 15 ounces canned pinto beans (1 can)
- 30 ounces canned corn (2 (15-ounce) cans)
- 58 ounces petite-diced tomatoes (4 (14.5-ounce) cans)
- 2.5 ounces taco seasoning (2 (1.25-ounce) envelopes)
- 1 ounce ranch seasoning (1 envelope)
- Kosher salt and freshly ground black pepper to taste
- Chopped fresh cilantro optional, for topping
Instructions
- In a Dutch oven or very large saucepan, add the oil, diced onion, and jalapeño. Cook over medium heat, stirring often, until the onion is translucent and the vegetables have softened, about 5 minutes. Add the minced garlic and cook for an additional 30 seconds, stirring continuously.2 tablespoons vegetable oil, 1 medium yellow onion, 2 jalapeño peppers, 2 cloves garlic
- Add the chicken, beans, corn, and tomatoes, stir well, and bring to a low boil.3-4 cups shredded cooked chicken, 15 ounces canned red beans, 15 ounces canned black beans, 15 ounces canned pinto beans, 30 ounces canned corn, 58 ounces petite-diced tomatoes
- Reduce heat to low and simmer 15 minutes.
- Taste the soup and season with taco seasoning and ranch seasoning. Add salt and pepper if needed.2.5 ounces taco seasoning, 1 ounce ranch seasoning, Kosher salt and freshly ground black pepper
- Simmer for an additional 15 minutes over low heat.
- Sprinkle with fresh cilantro and serve with tortilla chips, crackers or toasty bread.Chopped fresh cilantro
Video
Becky’s Tips
- All canned ingredients are used without draining in this recipe.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Taco Chicken Soup Step by Step
Sauté the Veggies: In a Dutch oven or very large saucepan, add 2 tablespoons of vegetable oil, 1 diced yellow onion, and 2 seeded and diced jalapeño peppers. Cook over medium heat, stirring often, until the onion is translucent and the vegetables have softened, about 5 minutes. Add 2 minced cloves of garlic and cook for an additional 30 seconds, stirring continuously.
Add the Meat: Add 3-4 cups of shredded cooked chicken, 15 ounces (1 can) of red beans, 15 ounces (1 can) of black beans, 15 ounces (1 can) of pinto beans, 30 ounces (2 cans) of corn, and 58 ounces (4 cans) of petite-diced tomatoes, stir well, and bring to a low boil. Reduce heat to low and simmer for 15 minutes.
Season the Soup: Taste the soup and season 2.5 ounces (2 envelopes) of taco seasoning and 1 ounce (1 envelope) of ranch seasoning. Add salt and pepper if needed. Simmer for an additional 15 minutes over low heat.
Serve the Soup: Sprinkle with fresh cilantro and serve with tortilla chips, crackers, or toasty bread.
