Chicken Taco Soup

Ingredients

• 227 g (8 oz)cooked chicken, shredded or diced
• 530–591 ml (18–20 oz)beef or chicken broth
• 2 tspvinegar
• 1 tspcumin
• 1 tspchilli powder
• 1 tsp, optionalhot sauce
• 1 tspgarlic
• ½ tsporegano
• ½ tspsalt

Instructions

1. 1

   Simmer the soup

   Put all the ingredients in a pot and simmer for at least 20 minutes. If starting with raw chicken, dice it and simmer for at least 30–40 minutes instead. Bone-in chicken can be used for extra flavour; simmer it for closer to an hour.

What is chicken taco soup?

Chicken taco soup takes inspiration from the bold seasoning associated with American-style tacos and serves it in a broth-based bowl. This version keeps the ingredient list short, using cumin, chilli powder, oregano and garlic to flavour chicken and broth.

The method is straightforward: everything simmers together, giving the seasonings time to infuse the broth. Using already-cooked chicken also makes it a practical choice for a quick meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 205 calories, 46g protein, 2g carbs, 4g fat.

Chicken provides most of the protein, while the broth and seasonings contribute relatively little carbohydrate or fat. Broth can be a major source of sodium, so check its label and balance the bowl with vegetables or a side salad.

Choosing the chicken and broth

Cooked chicken: Shredded or diced chicken both work; smaller pieces distribute easily through the soup. The recipe gives a longer simmer for raw chicken and bone-in chicken.

Broth: Choose beef or chicken broth according to the flavour you prefer. Its saltiness can vary, so taste the soup before adding any extra salt.

Build the seasoning

Warm spices: Cumin, chilli powder and oregano make up the main seasoning, while garlic adds savoury depth. Vinegar brings a sharp note to the broth.

Heat: Hot sauce is optional, so leave it out for a milder soup or add it if you want more kick.

Get the simmer right

Cooked chicken: Simmer the combined ingredients for at least 20 minutes so the flavours have time to mingle. Keep the heat low enough for a gentle simmer rather than a vigorous boil.

Raw or bone-in chicken: Follow the longer times in the method—30–40 minutes for diced raw chicken, or closer to an hour for bone-in chicken. Check that the chicken is cooked through before serving.

Check the flavour before serving

Taste the broth once the soup has simmered, then adjust the seasoning if needed. The broth, salt and hot sauce can all affect how salty or spicy the finished soup tastes.

Serve it hot in bowls. If you like, offer additional hot sauce at the table so each person can adjust the heat.

Make it a fuller meal

For a more substantial bowl, serve the soup with rice, warm tortillas or crusty bread. These sides complement the seasoned broth and make the meal more filling.

A simple salad or a side of vegetables can add freshness alongside the warm, spiced soup.

Recipe notes & tips

• Cut or shred the chicken into evenly sized pieces for an easy-to-eat soup.
• Use a gentle simmer to avoid reducing the broth too quickly.
• Taste before adding extra salt, especially if your broth is already salty.
• Add the hot sauce gradually if you are unsure how spicy you want the soup.
• For bone-in chicken, allow closer to an hour of simmering as the method recommends.

Variations

• Choose the broth: Use beef or chicken broth to suit the flavour you prefer.
• Adjust the heat: Leave out the hot sauce for a milder bowl.
• Start with raw chicken: Dice it and simmer for at least 30–40 minutes.
• Use bone-in chicken: Simmer closer to an hour for extra flavour.
• Add a side: Serve with rice or tortillas to make the meal more substantial.

Common mistakes to avoid

• Rushing the simmer: Give cooked chicken at least 20 minutes so the broth can take on the seasonings.
• Using raw chicken for only 20 minutes: Simmer diced raw chicken for at least 30–40 minutes instead.
• Stopping bone-in chicken too soon: Allow closer to an hour, as the method advises.
• Adding salt without tasting: Check the broth first, since its saltiness varies.
• Overdoing the hot sauce: Start with less or omit it, then adjust to taste.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat in a saucepan until piping hot, adding a splash of broth or water if needed.

Frequently asked questions