There’s something so comforting about a warm bowl of soup, especially when it’s packed with all the flavors of your favorite tacos. That’s exactly what you get with this amazing Taco Soup recipe. It’s a hug in a bowl, really.
Honestly, this has become a staple in my house for busy weeknights. It’s so simple to throw together, and the best part is how you can customize it with all sorts of toppings. Everyone gets to make their bowl just the way they like it. Let’s make some soup!
Jump To:
Why You’ll Love This Recipe
First off, the simplicity is a huge win. For the slow cooker or Instant Pot versions, you pretty much just add the ingredients and let the machine do all the work. It’s a true set it and forget it kind of meal.
The flavor is just fantastic. It’s rich, savory, and has that classic taco taste we all love, but in a warm and satisfying soup form. The red enchilada sauce gives it a wonderful depth that makes it taste like it’s been simmering for hours, even when it hasn’t.
Another great thing is how versatile this Taco Soup is. It’s great for meal prepping. Make a big batch on Sunday and you have delicious lunches for a few days. It’s also a crowd pleaser, so it’s a great option for a casual get together or game day.
And let’s talk about the toppings. This is where the fun really begins. You can set up a little toppings bar with cheese, avocado, cilantro, and crunchy tortilla chips. Everyone can build their own creation, which is always a hit with kids and adults alike.
Ingredients
Here’s what you’ll need to make this delicious soup. The list is simple, and you probably have most of these ingredients already. It’s a very pantry friendly recipe.
- 1 yellow onion, diced
- 2 jalapeños, seeded and chopped
- 2 cloves garlic, chopped
- 1 pound boneless, skinless chicken breast or thighs
- 2 teaspoons cumin
- 2 to 3 teaspoons taco seasoning
- kosher salt and black pepper
- 3 cups red enchilada sauce
- 3 to 4 cups low sodium chicken broth
- 1 to 2 cups cooked white or brown rice
- juice of 1 lime
- 1/2 cup fresh cilantro, chopped
- tortilla chips, for serving
- yogurt, shredded cheddar, avocado, mango salsa, and green onion, for serving
Step-By-Step Instructions
One of the best things about this recipe is that you can make it three different ways. Whether you love your slow cooker, your Instant Pot, or just a good old soup pot, I’ve got you covered.
The Crockpot Method
This is my favorite hands off method. Using the slow cooker makes the chicken incredibly tender. This Taco Soup Recipe Crockpot version is a lifesaver on busy days.
First, layer your onion, jalapeños, and garlic in the bottom of your crockpot. This creates a flavorful base for everything else.
Next, place the chicken on top of the vegetables. Sprinkle it with the cumin, taco seasoning, and a little salt and pepper. Don’t be shy with the seasonings!
Pour the enchilada sauce and 3 cups of the chicken broth over everything. Give it a gentle stir just to make sure the chicken is submerged.
Now for the easy part. Cover the crockpot and cook on low for 6 to 7 hours, or on high for 4 to 6 hours. Your house will start to smell amazing.
Once the chicken is cooked through, take it out and shred it with two forks. It should fall apart very easily. Return the shredded chicken to the crockpot.
Finally, stir in the cooked rice, fresh cilantro, and the juice of one lime. This brightens up all the flavors of the Taco Soup right at the end.
The Stove Top Method
If you’re short on time, the stove top method is your friend. You can have this soup ready in about 30 minutes from start to finish.
Start by heating a couple of tablespoons of olive oil in a large soup pot or Dutch oven over medium heat. Add the onion, jalapeños, and garlic and cook for about 5 minutes until they soften.
Add the chicken to the pot, then sprinkle on the cumin, taco seasoning, salt, and pepper. Pour in the enchilada sauce and 3 cups of broth.
Bring the soup to a simmer and let it cook for about 15 minutes, or until the chicken is fully cooked. The timing can vary a bit depending on the thickness of your chicken.
Remove the chicken from the pot, shred it, and then add it back in. Just like with the crockpot method!
To finish, stir in the cooked rice, cilantro, and fresh lime juice. Your stove top Taco Soup is now ready to serve.
The Instant Pot Method
The Instant Pot is fantastic for getting that slow cooked flavor in a fraction of the time. It’s a super speedy way to get dinner on the table.
Just like the crockpot version, you’ll start by layering the onion, jalapeños, and garlic in the bowl of your Instant Pot.
Place the chicken on top and season it with cumin, taco seasoning, salt, and pepper. Then pour over the enchilada sauce and 3 cups of broth.
Secure the lid, make sure the steam valve is sealed, and cook on high pressure for 10 minutes. It will take a little time to come to pressure first.
Once the cooking time is up, carefully release the steam. Once the pin drops, you can open the lid. The chicken will be perfectly cooked.
Shred the chicken with two forks and return it to the pot. Stir in the cooked rice, cilantro, and lime juice to complete your delicious soup.
How To Store Leftovers
If you have leftover Taco Soup, you’re in luck because it tastes even better the next day. The flavors really have a chance to meld together.
Simply let the soup cool down to room temperature. Then, store it in an airtight container in the refrigerator. It will stay fresh for up to 4 days.
When you’re ready to reheat it, you can warm it up on the stove over medium low heat or simply microwave a bowl until it’s hot. The rice might soak up some of the broth, so you can add a little more chicken broth if you’d like to thin it out.
Tips
Here are a few tips to help you make this the Best Taco Soup Recipe for you and your family.
Want to try a different protein? This recipe works wonderfully as a Turkey Taco Soup. Just substitute the chicken with a pound of ground turkey. Brown it with the onions first before adding the other ingredients.
You can also easily adjust the spice level. If you prefer a milder soup, use a mild enchilada sauce and omit the jalapeños. For more heat, you can leave some of the jalapeño seeds in or add a pinch of red pepper flakes.
For a creamier soup, try adding a few ounces of softened cream cheese at the end of cooking. Stir it in until it’s completely melted and incorporated. It adds a lovely richness to the soup.
Don’t have cooked rice on hand? You can cook the rice separately while the soup simmers. Or, for a lower carb option, you can skip the rice altogether and add some black beans or corn instead.
Conclusion
And there you have it! A simple, flavorful, and incredibly satisfying Taco Soup that you can make any night of the week. It’s a recipe that’s sure to become a family favorite.
The combination of tender chicken, zesty seasonings, and all the wonderful toppings makes this soup a real winner. I hope you enjoy making and eating this delicious dish as much as I do. It’s comfort food at its best.
FAQ
Can I Make This With Ground Beef Or Turkey?
Absolutely! This recipe is very adaptable. To make Turkey Taco Soup, simply brown one pound of ground turkey with the onions and garlic before adding the liquids and seasonings. The same method works great for ground beef as well.
Is This Taco Soup Spicy?
The spice level is easy to control. The main sources of heat are the jalapeños and the enchilada sauce. For a milder soup, use a mild enchilada sauce and remove all the seeds from the jalapeños, or leave them out entirely.
Can I Freeze This Soup?
Yes, this Taco Soup freezes very well. Let it cool completely, then store it in a freezer safe container for up to 3 months. I recommend freezing it without the rice, as rice can sometimes become a bit soft upon reheating. You can add fresh cooked rice when you warm it up.
What’s The Best Way To Serve This?
The best way to serve this soup is with a variety of toppings so everyone can customize their own bowl. Some popular choices include shredded cheddar cheese, a dollop of yogurt or sour cream, diced avocado, fresh cilantro, and a handful of crushed tortilla chips for crunch.
Comforting Chicken Taco Soup
This comforting Taco Soup is a flavorful, easy-to-make meal perfect for busy weeknights. Packed with classic taco taste and tender chicken, it can be prepared in a slow cooker, Instant Pot, or on the stovetop. Customize with your favorite toppings for a satisfying family-friendly dish.
Requirements
Ingredients
Instructions
- Heat a large soup pot or Dutch oven over medium heat. Add diced onion, jalapeños, and chopped garlic; cook until softened, about 5 minutes.
- Add chicken, cumin, taco seasoning, salt, and pepper to the pot. Stir to coat.
- Pour in the red enchilada sauce and 3 cups of chicken broth. Bring the soup to a simmer.
- Cook for about 15 minutes, or until the chicken is fully cooked through.
- Remove chicken, shred with two forks, then return shredded chicken to the pot.
- Stir in the cooked rice, fresh cilantro, and the juice of one lime.
- Serve hot with your favorite toppings like shredded cheddar, avocado, and tortilla chips.
Notes
This recipe can also be made in a slow cooker or Instant Pot for hands-off cooking. Refer to the article for specific timings for each method.
Customize the spice level by adjusting the amount of jalapeños or using a mild enchilada sauce for a gentler flavor.
For a creamier soup, stir in a few ounces of softened cream cheese at the end of cooking until fully melted.
If you prefer a lower-carb option, omit the rice and add black beans or corn instead.
Nutrition
Calories
Sugar
Fat
Carbs
