This hearty, spicy tomato-based chicken taco soup features chicken, beans, corn, jalapenos, onions, and spices. While it cooks, debone and chop the rotisserie chicken, and you can have this meal ready in less than an hour.
Quick and Easy Chicken Taco Soup Recipe
This recipe is similar to my Slow Cooker Chicken Tortilla Soup. However, this quick-cooking soup uses a rotisserie chicken and cooks for about 30 minutes on the stovetop.
Using Rotisserie Chicken
Did you know you should add rotisserie chicken after the soup cooks? Rotisserie chicken is so tender that it doesn’t need any additional cooking. Add it just before this soup is ready. The short cooking time will heat the chicken without overcooking it.
Sauté the Onion, Jalapeno, and Garlic
Begin by sautéing the onions, jalapeño, and garlic in a splash of olive oil until they soften and become aromatic. This step is not only essential for enhancing your soup’s flavor, but is also conveniently done in the same pan you will cook the soup in.
Serve Chicken Taco Soup with Garnishes
My favorite things to serve with this soup are chips, sour cream, and cheese. They add extra flavor to the soup since it is not a cream-based soup with sour cream and cheese already in it.
Also, don’t forget to have hot sauce on hand for those who like a spicier soup. Cilantro and green onions also add a little extra flavor, and the green color makes a pretty presentation when serving this soup to guests. Enjoy!
Other Chicken Soup Recipes
Here are some other Chicken Soup recipes you might like. Click each name to link to the recipe.
- White Chicken Chili
- Cream of Chicken Soup
- Green Chili Chicken Enchilada Soup
- Chicken Orzo Soup
- Cheesy Chicken Vegetable Soup
- Chicken Noodle Soup
Chicken Taco Soup
Ingredients
- 1 medium onion, chopped
- 1 medium jalapeno, minced
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 15 ounces pinto beans, drained and rinsed (15-ounce can)
- 15 ounces black beans, drained and rinsed (15-ounce can)
- 11 ounces corn, drained (11-15 ounce can)
- 20 ounces diced tomatoes with green chilies (two 10-ounce cans)
- 8 ounces tomato sauce
- 3 cups chicken stock
- 1 tablespoon Chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ¼ teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 small rotisserie chicken, cut into bite-sized pieces
- cheddar cheese for garnish
- sour cream for garnish
- chopped cilantro for garnish
- hot sauce for garnish
- tortilla chips
Instructions
- Add the olive oil to a Dutch oven or large pot and heat. Add the onion and jalapeno and cook until wilted. Add the garlic and cook until fragrant, about 20-30 seconds.
- Add the beans, corn, tomatoes, tomato sauce, chicken stock, chili powder, cumin, paprika, oregano, salt, and pepper. Stir.
- Simmer for 30 minutes. Then add the rotisserie chicken and cook for 5 minutes. Serve with garnishes such as cheddar cheese, sour cream, green onions, cilantro, hot sauce, and chips.