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A ladle pouring chicken taco soup into a bowl, garnished with cheese and cilantro.

Spark Recipes Chicken Taco Soup – Easy One-Pot Meal

ZikoWilson
This Spark Recipes Chicken Taco Soup is a quick, one-pot meal packed with bold Tex-Mex flavors, tender shredded chicken, black beans, and zesty taco seasoning. It’s perfect for busy weeknights, meal prepping, and cozy dinners. Whether you prefer cooking it on the stovetop, slow cooker, or Instant Pot, this recipe is easy to customize and incredibly satisfying!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course, Soup
Cuisine Mexican-Inspired, Tex-Mex
Servings 6 servings
Calories 320 kcal

Equipment

  • Large soup pot or Dutch oven
  • Slow cooker (if using)
  • Instant Pot (if using)
  • Wooden spoon for stirring
  • Tongs or forks for shredding chicken

Ingredients
  

Main Ingredients:

  • 2 boneless skinless chicken breasts (or 2 cups cooked shredded chicken)
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 14.5 oz can diced tomatoes with green chiles (e.g., Rotel)
  • 1 15 oz can black beans, drained and rinsed
  • 1 15 oz can corn, drained
  • 1 4 oz can green chiles
  • 4 cups low-sodium chicken broth
  • 1 packet or 2 tablespoons taco seasoning
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt adjust to taste
  • ½ teaspoon black pepper

Optional Toppings:

  • 1 cup shredded cheddar or Monterey Jack cheese
  • ½ cup sour cream or Greek yogurt
  • 1 avocado sliced
  • Fresh cilantro chopped
  • Lime wedges
  • Tortilla strips or crushed tortilla chips
  • Jalapeño slices for extra spice

Instructions
 

Stovetop Method:

  • Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add diced onions and garlic, cooking until fragrant (about 3 minutes).
  • Build the flavors: Stir in taco seasoning, cumin, smoked paprika, salt, and pepper, letting them toast for 30 seconds.
  • Add main ingredients: Pour in chicken broth, diced tomatoes, green chiles, black beans, and corn. Stir well.
  • Cook the chicken: Place chicken breasts into the pot, ensuring they are submerged. Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until chicken reaches 165°F (74°C).
  • Shred and return: Remove chicken, shred with two forks, and return it to the soup. Stir to combine.
  • Serve and garnish: Ladle into bowls and top with your favorite toppings like cheese, cilantro, avocado, or tortilla chips.

Slow Cooker Method:

  • Add all ingredients to the slow cooker (except toppings).
  • Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
  • Remove chicken, shred, and return to the soup.
  • Serve hot with your favorite toppings.

Instant Pot Method:

  • Use Sauté Mode to cook onions, garlic, and spices for 2 minutes.
  • Add all remaining ingredients, including raw chicken.
  • Seal and cook on High Pressure for 12 minutes.
  • Quick-release, shred the chicken, and stir before serving.

Notes

Nutrition Information:

SERVING: 235g | CALORIES: 520kcal | PROTEIN: 36g | CARBS: 45g | FAT: 14g | SATURATED FAT: 4g | FIBER: 10g | SUGAR: 6g | SODIUM: 780mg | CHOLESTEROL: 75mg

Recipe Notes & Variations

  • Low-Carb Version: Skip the black beans and corn, and add extra diced bell peppers or zucchini.
  • Spicy Variation: Add chipotle peppers in adobo sauce or extra chili powder.
  • Creamy Version: Stir in ½ cup cream cheese or heavy cream for a richer texture.
  • Storage & Freezing:
    • Store in an airtight container in the fridge for up to 4 days.
    • Freeze for up to 3 months in freezer-safe containers.
Keyword chicken taco soup, easy taco soup, healthy chicken soup, meal prep soup, one-pot soup recipe, slow cooker chicken taco soup, Tex-Mex soup
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