Chicken Taco Soup Recipe

chicken taco soup recipe

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This rich, hearty Mexican soup features chicken, black beans, corn, tomatoes, cheese and more, for an authentic south of the border meal. You can serve extra tortillas on the side or simply serve this soup as is. The rice and chicken make it satisfying enough, without the need for side dishes.


  • 2 quarts (2 liters) chicken broth
  • 1 cup (250ml) water
  • 2 big chicken breasts
  • 4 chopped garlic cloves
  • 1 tablespoon dried oregano
  • 14 oz (400g) can corn kernels
  • 1 chopped yellow onion
  • 1 tablespoon oil
  • 2 tablespoons chili powder
  • ½ cup (15g) chopped cilantro (fresh coriander)
  • 2 teaspoon ground cumin
  • 14 oz (400g) can black beans or kidney beans
  • 3 corn tortillas (or flour if you prefer)
  • ½ cup (100g) uncooked white rice
  • 2 de-seeded, finely diced jalapenos
  • 1 cup (85g) shredded cheese (Cheddar or Mexican blend works)
  • Small pot of sour cream
  • Oil for frying, as needed


  1. Sauté the onions in a tablespoon of oil for a couple of minutes.
  2. Add the garlic and sauté for 1 more minute.
  3. Pour in the water and broth.
  4. Stir in the rice and bring the mixture to a simmer.
  5. Add the drained corn, drained black beans, jalapeno, and seasonings.
  6. Add ¾ of the cilantro.
  7. Simmer for 30 minutes.
  8. Chop the chicken breasts and sauté them in oil in another pan until they are cooked.
  9. Shred the chicken and add it to the soup.
  10. Slice the tortillas into thin strips and fry them in oil until they are golden and crispy.
  11. Drain them on paper towels.
  12. Divide the soup between 6 bowls and add cheese and tortilla strips to each one.
  13. Garnish with the sour cream and remaining cilantro.


  • Adjust the spices if you want it less spicy or more spicy
  • This is good with avocado slices on top

Keywords: taco soup recipe, chicken taco soup recipe, Mexican soup recipes, Mexican soups, Mexican chicken soup