By Becky Hardin
Published Mar 30, 2020
Soup season is upon us, and as the temps get colder, I get lazier. This taco chicken soup with pantry staples is the easiest soup I’ve ever made. It’s a dump-and-go recipe that’s incredibly simple and so flavorful. Using undrained canned beans, corn, and tomatoes, plus packaged taco and ranch seasonings, this soup gets incredible flavor with so little effort. It’s a one-pot wonder my whole family loves!
When my freezer stores of soup are dwindling, I turn to this quick and easy taco chicken soup recipe. There’s no need to fuss when it comes together so quickly and easily– I swear it takes more time to defrost frozen soup than it does to make this recipe. Just sauté, dump, and simmer!
What’s in This Taco Chicken Soup Recipe?
- Oil : I like vegetable oil for its high smoke point and neutral flavor, but any oil will work.
- Onion : Yellow onion adds a sweet and earthy flavor to the soup.
- Jalapeño Peppers: Add a touch of spice to the soup.
- Garlic: Enhances the savory flavor of the soup.
- Shredded Cooked Chicken : Using leftover chicken makes this soup super easy to throw together. In a pinch, a store-bought rotisserie chicken also works well.
- Beans: Canned red beans, black beans, and pinto beans add creaminess and bulk to the soup. I recommend leaving them undrained for the thickest, creamiest soup.
- Corn: Canned corn adds a pop of sweetness to the soup. I also did not drain the corn, as it added extra flavor and texture.
- Petite-Diced Tomatoes: Add rich tomato flavor to the soup. Again, don’t drain!
- Taco Seasoning : Adds classic Mexican flavor to the soup.
- Ranch Seasoning: Adds a touch of tanginess to the soup.
Tips for Success
- The flavors in this soup get stronger the more it sets – I always like to make it the day before!
- I’ve said it before, and I’ll say it again, don’t drain any of the canned ingredients. Their juices add so much flavor and texture!
- Make the chicken taco soup in a Dutch oven or heavy-bottom pan. They will distribute the heat more evenly so that the bottom is less likely to burn.
How to Store and Reheat
Store leftover taco chicken soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw the soup in the fridge overnight before reheating it on the stovetop. Take care to only reheat the soup once as it contains chicken.
Serving Suggestions
This taco chicken soup is wonderfully hearty and is a great well-balanced meal. You can serve it as a dinner, or in smaller portions for a lunch. Personally, taco soup is all about the toppings! I like to add tortilla chips, sour cream, and shredded cheese. Try it with guacamole , sliced jalapenos, pico de gallo , or drizzle some taco sauce on top!
Ingredients1x2x3x
- ▢ 2 tablespoons vegetable oil
- ▢ 1 medium yellow onion diced
- ▢ 2 jalapeño peppers seeds and ribs removed, diced
- ▢ 2 cloves garlic minced
- ▢ 3-4 cups shredded cooked chicken
- ▢ 15 ounces canned red beans (1 can)
- ▢ 15 ounces canned black beans (1 can)
- ▢ 15 ounces canned pinto beans (1 can)
- ▢ 30 ounces canned corn (2 (15-ounce) cans)
- ▢ 58 ounces petite-diced tomatoes (4 (14.5-ounce) cans)
- ▢ 2.5 ounces taco seasoning (2 (1.25-ounce) envelopes)
- ▢ 1 ounce ranch seasoning (1 envelope)
- ▢ Kosher salt and freshly ground black pepper to taste
- ▢ Chopped fresh cilantro optional, for topping
Video
Instructions
- In a Dutch oven or very large saucepan, add the oil, diced onion, and jalapeño. Cook over medium heat, stirring often, until the onion is translucent and the vegetables have softened, about 5 minutes. Add the minced garlic and cook for an additional 30 seconds, stirring continuously. 2 tablespoons vegetable oil, 1 medium yellow onion, 2 jalapeño peppers, 2 cloves garlic
- Add the chicken, beans, corn, and tomatoes, stir well, and bring to a low boil. 3-4 cups shredded cooked chicken, 15 ounces canned red beans, 15 ounces canned black beans, 15 ounces canned pinto beans, 30 ounces canned corn, 58 ounces petite-diced tomatoes
- Reduce heat to low and simmer 15 minutes.
- Taste the soup and season with taco seasoning and ranch seasoning. Add salt and pepper if needed. 2.5 ounces taco seasoning, 1 ounce ranch seasoning, Kosher salt and freshly ground black pepper
- Simmer for an additional 15 minutes over low heat.
- Sprinkle with fresh cilantro and serve with tortilla chips, crackers or toasty bread. Chopped fresh cilantro
Equipment
- Dutch Oven
Becky’s Tips
- All canned ingredients are used without draining in this recipe.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Taco Chicken Soup Step by Step
Sauté the Veggies: In a Dutch oven or very large saucepan, add 2 tablespoons of vegetable oil, 1 diced yellow onion, and 2 seeded and diced jalapeño peppers. Cook over medium heat, stirring often, until the onion is translucent and the vegetables have softened, about 5 minutes. Add 2 minced cloves of garlic and cook for an additional 30 seconds, stirring continuously.
Add the Meat: Add 3-4 cups of shredded cooked chicken, 15 ounces (1 can) of red beans, 15 ounces (1 can) of black beans, 15 ounces (1 can) of pinto beans, 30 ounces (2 cans) of corn, and 58 ounces (4 cans) of petite-diced tomatoes, stir well, and bring to a low boil. Reduce heat to low and simmer for 15 minutes.
Season the Soup: Taste the soup and season 2.5 ounces (2 envelopes) of taco seasoning and 1 ounce (1 envelope) of ranch seasoning. Add salt and pepper if needed. Simmer for an additional 15 minutes over low heat.
Serve the Soup: Sprinkle with fresh cilantro and serve with tortilla chips, crackers, or toasty bread.
More Soup Recipes to Try!
Creamy Chicken Soup
Creamy Chicken Tortilla Soup
Hash Brown Potato Soup
Beer Cheese Soup (Made in 15 Minutes!)
Taco Chicken Soup Recipe with Pantry Staples
Equipment
- Dutch Oven
Ingredients
- 2 tablespoons vegetable oil
- 1 medium yellow onion diced
- 2 jalapeño peppers seeds and ribs removed, diced
- 2 cloves garlic minced
- 3-4 cups shredded cooked chicken
- 15 ounces canned red beans (1 can)
- 15 ounces canned black beans (1 can)
- 15 ounces canned pinto beans (1 can)
- 30 ounces canned corn (2 (15-ounce) cans)
- 58 ounces petite-diced tomatoes (4 (14.5-ounce) cans)
- 2.5 ounces taco seasoning (2 (1.25-ounce) envelopes)
- 1 ounce ranch seasoning (1 envelope)
- Kosher salt and freshly ground black pepper to taste
- Chopped fresh cilantro optional, for topping
Instructions
- In a Dutch oven or very large saucepan, add the oil, diced onion, and jalapeño. Cook over medium heat, stirring often, until the onion is translucent and the vegetables have softened, about 5 minutes. Add the minced garlic and cook for an additional 30 seconds, stirring continuously. 2 tablespoons vegetable oil, 1 medium yellow onion, 2 jalapeño peppers, 2 cloves garlic
- Add the chicken, beans, corn, and tomatoes, stir well, and bring to a low boil. 3-4 cups shredded cooked chicken, 15 ounces canned red beans, 15 ounces canned black beans, 15 ounces canned pinto beans, 30 ounces canned corn, 58 ounces petite-diced tomatoes
- Reduce heat to low and simmer 15 minutes.
- Taste the soup and season with taco seasoning and ranch seasoning. Add salt and pepper if needed. 2.5 ounces taco seasoning, 1 ounce ranch seasoning, Kosher salt and freshly ground black pepper
- Simmer for an additional 15 minutes over low heat.
- Sprinkle with fresh cilantro and serve with tortilla chips, crackers or toasty bread. Chopped fresh cilantro
Video
Notes
- All canned ingredients are used without draining in this recipe.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
