Let Me Tell You Why I Keep Coming Back to This Soup

Okay, so picture this: it’s one of those kinda dreary Tuesdays, nowhere to go, nothing in the fridge but the usual odds and ends—plus maybe, if luck is on my side, some leftover rotisserie chicken. That’s my signal. Taco soup night! I stumbled onto making this soup after a way-too-busy day when I totally forgot to do any real meal prep (I know, right?) The first time, I just tossed a whole bunch of stuff into my pot, and, honestly, expected disaster. But when my son said, “Wait, is there more?” I felt like a kitchen rockstar with basically zero effort. Now it’s my go-to when I want comfort food minus the fuss. (And hey, who doesn’t love an excuse to use up half-open bags of tortilla chips?)

Why You’ll Love This Soup (Or, Why I Make It All the Time)

I make this when I basically want the flavors of taco night without the mess of assembling a million tiny bowls of toppings. My family goes absolutely bananas for it—especially because it’s cheesy, hearty, and actually, they seem to think I slaved for hours (let’s just keep that our secret, cool?). It also saves my sanity on those “what’s for dinner” panic nights. Best part: it handles mixtmatch ingredients like a champ. Oh! And if you hate chopping onions as much as I do—big win: you don’t even have to be fancy, just break ’em up rough and toss them in.

The Ingredients List (And How I Mess Around With It)

2-3 cups cooked chicken (leftover roast works, or I’ve even used frozen grilled strips in a pinch; rotisserie is my fast-track hero)
1 yellow onion, diced (I’ve skipped it before when I ran out, still fine but less oomph)
1 can black beans, drained & rinsed (sometimes I swap with pinto beans, my cousin swears by kidney beans for extra ‘bite’)
1 can corn, drained (or a handful frozen straight from the freezer – my grandmother always insisted on Green Giant but any’ll do)
1-2 cloves garlic, minced (pre-minced in a jar is not a crime, I promise)
1 can diced tomatoes (fire-roasted if you’ve got ’em—adds a nice extra pop)
2-3 cups chicken broth (home-made or store-bought or, let’s be honest, a bouillon cube with hot water)
1 packet taco seasoning (try making your own—here’s a solid homemade taco seasoning mix—if you’re feeling motivated)
Optional: 1 small can green chilies for zing (mild or hot, your call)
Optional: 1 tsp smoked paprika (I add this if I want it to feel fancier, or if the weather’s extra gloomy)
Handful fresh cilantro, chopped (or skip—it’s love or loathe, no in between!)
Toppings: shredded cheddar or Monterey Jack, sour cream, avocado slices, tortilla chips (crushed or whole)

How I Throw It All Together (Don’t Worry—It’s Really Hard to Mess Up)

Start with the Aromatics: Grab your biggest soup pot; splash in a smidge of oil (tablespoon or so). Toss in onion with a pinch of salt and, if you remember, the garlic. Let it soften about 4 minutes, stirring when you remember. Don’t freak if some bits start sticking—it actually boosts flavor.
Dump & Stir: (This is the fun part) Throw in beans, corn, diced tomatoes—juice and all—plus the green chilies, if you’re spicy-inclined. Stir ’em around for a mo’.
Chicken, Broth, & Seasonings: In goes the shredded chicken, chicken broth (enough to make it soup-y, not stew-y, but there are no soup police). Sprinkle over the taco seasoning. Add paprika if you feel fancy. Give everything a good stir.
Simmer to Hungriness: Bring to a low bubble (cover helps but I always lose lids). Drop the heat, and let it putter for about 15 minutes. This is where I usually sneak a taste, and sometimes get impatient and start prepping toppings too early. Sometimes I add more broth if it looks thick—just go with your gut.
Finish with Flair: Taste for salt. Add chopped cilantro if your crowd’s into it. Dish up, heap with cheese and crunchy bits, and plop in a dollop of sour cream. Or don’t. But do, because it’s better.

Friendly Notes (Aka, Stuff I Figured Out the Hard Way)

Once I forgot the taco seasoning and dumped in fajita seasoning instead; still pretty awesome, if a little smoky!
Honestly, this soup forgives just about anything. I’ve burned the onions, and nobody noticed.
I actually think it tastes better the next day, but my son usually proves me wrong by eating it all on day one.
If you like it thicker, mash some beans against the side of the pot—my aunt’s trick—works every time.

Variations I’ve Tried (and Which Ones Didn’t Quite Pan Out)

Veggie Version: Sub chicken for extra beans, or diced sweet potato. We’ve even snuck in kale—no one noticed, but maybe don’t tell them first.
Beef-y Taco Soup: Brown some ground beef instead of chicken. One word: YUM.
Spicy Soup Fail: I once did 2 cans of green chilies and regretted it halfway through dinner. (My mistake. Don’t copy me, unless you love sweaty brows at the table.)

Equipment (And What To Do Without It)

Big soup pot or Dutch oven (My old stockpot works, unless it’s AWOL—which happens more often than it should)
Ladle? If you don’t have one, I sometimes use a big mug and hope for the best.
Cutting board and knife, or, in a rush, just rip apart stuff with hands – honestly therapeutic

How to Store It (Though, Yeah, Good Luck Making It Last)

I stick mine in a big old container in the fridge, and it keeps easily for three days. Freezing works too—just cool it first. But, to be honest, it’s rare for leftovers to survive a whole day around here. (Little midnight snack never hurt, right?)

Serving It Up (Our Not-So-Secret Traditions)

We go full-top-your-own, like a taco bar, but soup form. Crushed tortilla chips (sometimes the bottom bits from bags, always a win), dollop of sour cream, extra cheese and maybe a squeeze of lime. My husband stirs in hot sauce until he’s nearly sweating, but that’s just him. Homemade guacamole and warm corn tortillas on the side, if I’m feeling fancy or it’s the weekend.

Bite-Size Pro Tips (Or, Yeah, Things I’ve Learned the Messy Way)

Do let it simmer long enough; I tried rushing once and the flavors just didn’t come together. Not worth saving five minutes.
If you forget to rinse your beans first, don’t stress. Just expect a little extra thickness, maybe a touch more salt.
Actually, I find it works better if you taste after toppings—some cheese is super salty, weird but true.

Real-Life FAQ (Actual Questions I’ve Heard…)

Can I use raw chicken?: Sure thing—just chop it small and simmer it in the soup until cooked through. That’s what I did the first time, but watch it doesn’t get dry. Or poach it first if you’re feeling patient, though honestly, who’s got time for that most nights?
No taco seasoning; what now?: I’ve eyeballed it with chili powder, cumin, a little paprika, and oregano with a pinch of sugar. Not exact, but close enough. This DIY taco spice recipe looks good if you’re into making stuff from scratch.
Can I make this in a slow cooker?: Oh yeah, totally. Chuck everything in (except maybe the cheese), set on low for 4 hours or so. Chicken gets extra tender that way. I once left mine on warm for an extra two hours and all was still right with the world.
Freezes fine?: Yep, though sometimes beans break up a little—no harm, just makes it thicker next time you reheat it. Actually kind of like it that way.
Is there a vegetarian way to do it?: Absolutely—skip the chicken, double up on beans. I’ve tried red lentils in a pinch (on second thought, maybe stick with beans… lentils got a bit too mushy for my taste).

So there you have it—pretty much everything I know about my favorite easy chicken taco soup. Not flawless, but never boring, and always, always brings smiles to the table. Drop me a line if you try it your way; I’m always up for soup chat (or at least swapping kitchen kludges).

Easy Chicken Taco Soup