If chicken soup is for the soul, then Spicy Chicken Taco Soup is for your entire existence. Tender chicken and chunky vegetables in a smoky, spicy, and oh-so-slurpable broth is the perfect antidote to cold days or the common cold. Easily made in one pot in around 30 minutes and it freezes beautifully? Taco Tuesdays never had it so good.
Whoever said there’s no cure for the common cold clearly never had homemade chicken soup. Soothing and hearty and warm and (aw, yeah) salty. If chicken soup hasn’t almost instantly made you feel better when you were sick, then either you – or someone who claims to love you – has been feeding you the canned stuff. (Ask for receipts!)
I know people like to get all cutesy about saying things are made with love (Awwww!) but I’m not cynical enough to think that doesn’t play a part in why chicken soup makes us feel so good. Frankly, it’s a damn good relationship test – if someone makes you (or to be fair, brings you, cause not everyone is cut out to cook, but at least they search out someone else who can) chicken soup when you’re sick and you don’t feel better, run for the hills!
Far be it from me to mess with my own mama’s (and grandmama’s and grandmama’s mama’s) “cure,” but in my house, love = tacos, so I decided to spice things up for the next generation. This chicken taco soup still has everything that soothes (chicken, carrots, celery), but it’s also got enough punch to knock out almost anything making you feel bad… 2020 notwithstanding.
How to make chicken taco soup
One-pot taco soup is exactly what you’ll want to make when your taste buds are calling for big flavor but your brain is begging for little effort and maximum comfort.
- Sauté onion, celery and carrot until the onion is soft.
- Add garlic, poblano peppers, and jalapeno peppers; sauté just until the aroma from the garlic is strong, about a minute.
- Add the remaining ingredients: taco seasoning, crushed tomatoes, canned beans, and broth.
- Add the chicken whole and poach in the soup broth.
- Shred the chicken and return to the pot.
- Add lime juice, then adjust the seasoning with more acid, salt and pepper until it tastes just right.
- Ladle into soup bowls and garnish away!
Tips for making this recipe perfectly
- Make it faster: substitute 4 heaping cups shredded rotisserie chicken.
- Make it less spicy: omit the jalapeno and use 1 tbsp chili powder.
- Use canned beans with their canning liquid – the starchy liquid adds both flavor and body to the broth.
- Wait to season with additional salt until the end – both the taco seasoning and canning liquid from the beans have salt, so it’s easy to over-season.
How to shred chicken
- Two forks: transfer the chicken to a shallow bowl, then use 2 forks to shred.
- Electric or Stand Mixer: place the poached chicken into a mixing bowl or the bowl of a stand mixer. For the stand mixer, use the paddle attachment and process on low speed for 10-20 seconds. For a hand mixer, set the speed to low for best control, then process for 15-30 seconds.
Can I make chicken taco soup in the slow cooker?
Yes! Combine all ingredients except the olive oil, chicken, and lime juice in the slow cooker. Give everything a good stir, then nestle the chicken breasts on top. Cook on high for 4 hours. Remove the chicken, shred, then return to the crockpot. Add the lime juice and cilantro, taste for seasoning and adjust as needed, then serve.
Storing and Freezing Spicy Chicken Taco Soup
Cameron ate this soup for days! It’s perfect for meal prep and/or freezer stash.
Leftovers: store in a tightly sealed container for up to 4 days. Microwave in 30-second intervals, stirring in-between.
Freezer: cool, then portion into a freezer-safe container; we like to store soups flat in gallon Ziploc freezer bags. Label, then freeze for up to 2 months. Defrost in the fridge overnight. Reheat in a soup pot over a medium flame until warmed through.
More quick, flavorful soup recipes
- Ground Beef Taco Soup
- Hamburger Soup
- Italian Sausage and White Bean Soup
- Pumpkin Chicken Chili
- Swedish Meatball Soup
Did you make this chicken taco soup? I’d love to know how it turned out! Leave a comment and a rating below 
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Spicy Chicken Taco Soup
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Ingredients
- 2 tbsp olive oil
- 1 large sweet onion, diced
- 3 stalks celery, sliced
- 3 medium carrots, thinly sliced
- 2 poblano peppers
- 1-2 jalapeno peppers, optional
- 4 cloves garlic
- 1 portion taco seasoning
- 14- oz can crushed tomatoes
- 1 can beans, red, pinto, or black
- 4 c chicken broth
- 1.5 lb boneless skinless chicken, breast and/or thigh
- 1 tbsp lime juice
- 2 tbsp cilantro
Taco Seasoning
- 1 tbsp chili powder
- 1 tbsp cumin
- 2 tsp paprika
- 1 tsp salt
- 1 tsp pepper
- 1 tsp coriander
- 1 tsp garlic powder
- Pinch oregano
Toppings
- chopped cilantro
- diced avocado
- sour cream
- shredded cheddar cheese
Instructions
- Make the taco seasoning. Combine the chili powder, cumin, paprika, salt, pepper, coriander, garlic powder, and oregano in a small bowl or lidded jar. Stir or shake until well-combined.
- Heat a dutch oven or soup pot over medium high heat; add the oil and heat until it shimmers. Add onion, celery, and carrot, then toss to coat in the fat. Saute, stirring occasionally, until the onion turns translucent, about 10 minutes
- Add the poblano peppers, jalapeno peppers, and garlic and toss with the mirepoix. Saute 1 minute, stirring continuously.
- Add the taco seasoning, tomatoes, beans, and broth. Give everything a good stir, then place the chicken into the pot. Bring the liquid to a simmer, then adjust the heat to maintain a brisk simmer. Cover and cook until the chicken is cooked through and the internal temperature reads 165°F using an instant read thermometer, about 7 minutes from the time the liquid starts to simmer.
- Remove the chicken using tongs, shred, then return to the pot.
- Stir in the lime juice and cilantro, then taste for seasoning. Adjust with salt, pepper, or more lime juice. Portion into bowls and garnish with desired toppings.
Notes
- Make it faster: substitute 4 heaping cups shredded rotisserie chicken.
- Make it less spicy: omit the jalapeno and use 1 tbsp chili powder.
- Leftovers: store in a tightly sealed container for up to 4 days. Microwave in 30-second intervals, stirring in-between.
- Freezer: cool, then portion into a freezer-safe container; we like to store soups flat in gallon Ziploc freezer bags. Label, then freeze for up to 2 months. Defrost in the fridge overnight. Reheat in a soup pot over a medium flame until warmed through.
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