Have you ever wanted a meal that feels like a warm hug in a bowl? Something that is both comforting and exciting? Well, you have come to the right place. This Taco Soup recipe is all that and more. It is a family favorite for good reason.

It packs all the delicious flavors of a taco into a simple, hearty soup. We are talking about savory chicken, sweet corn, and rich black beans swimming in a beautifully seasoned tomato broth. It is the kind of dish that makes everyone happy at the dinner table.

Jump To:

Why You’ll Love This Recipe

First off, this recipe is incredibly easy to make. Seriously. Most of the work involves opening cans and chopping a few fresh vegetables. It is a true one pot wonder, which means less time cleaning up and more time enjoying your meal. What is not to love about that?

The flavors are just so satisfying. The combination of chili powder, cumin, and paprika creates a warm and inviting base. Using fire roasted tomatoes adds a wonderful smoky depth that makes the soup taste like it has been simmering for hours, even though it comes together fast.

This is also a wonderfully Healthy Taco Soup. It is loaded with protein from the chicken and beans, plus plenty of fiber and vitamins from the vegetables. It is a meal you can feel good about serving to your loved ones any night of the week.

Another great thing is how versatile it is. You can customize the toppings to your heart’s content. Think shredded cheese, a dollop of sour cream, fresh avocado, or some crunchy tortilla strips. Everyone can build their own bowl just the way they like it.

Ingredients

Here is what you will need to gather to create this amazing Taco Soup. The list might seem long, but many items are pantry staples you probably already have on hand. It is simpler than it looks.

For The Soup

6 small corn tortillas (six inch)
2 tablespoons extra virgin olive oil
1 medium sweet onion, finely diced
1 medium yellow bell pepper, finely diced
4 medium cloves garlic, finely minced
1 tablespoon dried oregano
1 tablespoon sweet paprika
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
8 cups low sodium chicken broth
2 cans (14.5 ounce each) diced fire roasted tomatoes
1 cup finely chopped cilantro, stems and leaves
1 tablespoon brown sugar
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
4 to 5 cups diced rotisserie chicken
1 bag (10 ounce) frozen tiny corn
2 cans (15 ounce each) black beans, rinsed and drained
2 tablespoons fresh lime juice

For The Crispy Tortilla Strips

6 small corn tortillas (six inch)
1 ½ tablespoons extra virgin olive oil
½ teaspoon kosher salt

Step By Step Instructions

Ready to get cooking? Let’s make this Taco Soup Stove Top recipe together. Just follow these simple steps for a delicious result every time.

Step 1: Prepare The Tortillas For The Soup

First, take six of the corn tortillas and stack them neatly. Cut the whole stack in half. Then, place one half on top of the other. Slice these stacked halves very thinly. Run your knife through the strips a few times to chop them into smaller pieces. These little bits will act as a natural thickener for our soup. Set them aside for now.

Step 2: Sauté The Aromatics

Grab a large Dutch oven or a heavy duty soup pot. Heat your olive oil over medium heat. Add the diced onion and bell pepper. Let them cook for about three to four minutes until they become soft and you can see through them. Now, add the minced garlic, oregano, both paprikas, cumin, and chili powder. Cook for one more minute. Your kitchen will start to smell amazing.

Step 3: Simmer The Soup Base

Pour in the chicken broth and the fire roasted tomatoes. Add the chopped cilantro, the tortilla pieces you prepared earlier, the brown sugar, salt, and pepper. Give everything a good stir. Bring the mixture to a medium boil over medium high heat. Once it is boiling, reduce the heat, cover the pot, and let it cook for 30 minutes. This gives the flavors time to meld together.

Step 4: Add The Final Ingredients

After 30 minutes, uncover the pot. It is time to add the good stuff. Stir in the diced rotisserie chicken, frozen corn, black beans, and fresh lime juice. Put the cover back on the pot and turn off the heat. Let the soup rest for another 10 minutes. This allows the chicken and corn to heat through without overcooking. Before serving, taste it and add more salt or pepper if you think it needs it.

Step 5: Make The Crispy Tortilla Strips

This part is optional but highly recommended. Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with foil. Prepare the other six tortillas the same way as before, but this time slice them into strips about a quarter inch thick.

Place the strips on your prepared baking sheet. Drizzle them with olive oil and sprinkle with salt. Use your hands to toss them gently until every strip is lightly coated. Spread them out in a single layer. Bake for about eight minutes, then toss them with a spatula. Continue baking and tossing every eight to ten minutes until they are golden and crisp. This usually takes 20 to 30 minutes total. Watch them closely near the end to prevent burning.

More Spicy Recipes

Healthy Taco Soup Crock Pot with Chicken

January 15, 2026

Best Sriracha Glazed Chicken Breast Recipes

November 27, 2025

Easy White Chicken Chili Slow Cooker with Cream Cheese

November 13, 2025

See All Recipes…

How To Store Leftovers

Storing leftover Taco Soup is super simple. First, let the soup cool down to room temperature. You do not want to put a hot pot directly into the fridge. Once cooled, transfer the soup to an airtight container.

It will keep well in the refrigerator for up to four days. The flavors actually get even better the next day. Keep in mind that the tortillas in the soup will continue to absorb liquid, making it thicker over time. When you reheat it, you might want to add a splash of chicken broth to get it back to your desired consistency.

You can reheat it on the stove top over medium low heat or simply microwave a bowl until it is hot.

Tips

Want to make your soup experience even better? Here are a few friendly tips. Do not be afraid to play with the toppings. Sliced avocado, shredded cheddar cheese, a spoonful of sour cream or Greek yogurt, and fresh jalapeños are all fantastic choices.

If you are short on time, using rotisserie chicken is a great shortcut. However, you can also use any leftover cooked chicken you have. If you prefer, cooked ground beef or turkey works wonderfully too. Just brown it with the onions at the beginning.

For a variation, try making a 7 Can Taco Soup Recipe Easy style. Use canned chicken, canned corn, and canned beans along with your tomatoes and broth. This makes prep work even faster for those extra busy nights. It is a great pantry meal.

You can easily adjust the spice level. If you like it hotter, add a pinch of cayenne pepper or some diced jalapeños along with the onions. If you prefer it milder, you can reduce the amount of chili powder.

Conclusion

And there you have it. A delicious, comforting, and incredibly easy Taco Soup that is sure to become a staple in your home. It is the kind of recipe that brings everyone together and proves that homemade meals do not have to be complicated.

Whether you are making it for a weeknight dinner or a casual get together, this soup delivers big on flavor without a lot of fuss. I hope you and your family love this recipe as much as mine does. Happy cooking.

FAQ

Can I Use Ground Beef Instead Of Chicken?

Absolutely. To use ground beef, simply brown one pound of it in the pot after cooking the onions and peppers. Drain off any excess fat before you add the garlic and spices. Then just continue with the recipe as written.

Is This Taco Soup Spicy?

This recipe has a mild level of spice that is generally friendly for the whole family. The heat comes from the chili powder. If you are sensitive to spice, you can reduce the amount. If you love heat, feel free to add a little extra chili powder or even a dash of hot sauce.

Can I Make This In A Slow Cooker?

Yes, you can adapt this for a slow cooker. Sauté the onion, pepper, and garlic on the stove top first. Then transfer them to the slow cooker along with the broth, tomatoes, spices, cilantro, and tortilla pieces. Cook on low for about four to six hours. Add the chicken, beans, corn, and lime juice during the last 30 minutes of cooking.

What Are The Best Toppings For This Soup?

Toppings are the best part. Some popular choices include shredded cheddar or Monterey Jack cheese, sour cream, plain Greek yogurt, diced avocado, chopped fresh cilantro, sliced jalapeños, and of course, the crispy tortilla strips. A squeeze of fresh lime juice is also nice.