Taco Chicken Soup Recipe with Pantry Staples

4.56 from 29 votes

This taco chicken soup with pantry staples is the easiest soup I've ever made! A dump-and-go recipe that's simple and so flavorful.

Step-by-step photos can be seen below the recipe card.

Prep Time5

Cook Time45

Total Time50

Course: Soup

Cuisine: American, Mexican

Servings: bowls

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