Chicken Taco Soup Recipe

Chicken Taco Soup Recipe

I have been making this DELICIOUS Chicken Taco soup for a while now. It is so easy and hearty to make on busy days. Your family will want this every week!
This soup recipe is a combination of 7 cans of food plus a few Southwest spices all dumped into a crockpot. Cook on low for 4 hours or on high for 2 hours.
Reallly the hardest part is opening the cans. It is the perfect dinner when you are short on time and the family needs dinner, like, RIGHT NOW.
Serve with tortilla chips, cheese, and sour cream. You won't believe how yummy & easy it is.
2 Cans of red kidney beans
Diced tomatoes 
Can of sweet corn
 2 (12.5 oz) cans of chicken
Chicken broth…we love Better Than Boullion.
Mild Salsa
Taco seasoning
Ground black pepper
Shredded cheddar cheese
Sour cream
Diced avocados
Grab your can opener and and lets make a pot of this soup.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Soup
Cuisine Mexican
Servings 6


  • 2 cans kidney beans
  • 1 16 ounce mild salsa
  • 1 can petite diced tomatoes (undrained)
  • 1 can sweet corn with juice
  • 2 cans chicken breast (drained & flaked)
  • 6 cups low-sodium chicken broth
  • 1 tbsp  cumin
  • 1 tbsp taco seasoning


  • Combine all ingredients into a large soup pot and bring to a boil over medium-high heat. Once boiling reduce heat to low and let simmer for at least 15 minutes. Stirring occasionally.
  • Serve with tortilla chips, shredded cheese, sour cream, and avocado!
Keyword chicken soup, chicken taco soup, crockpot