5 Ingredient Chicken Taco Soup Recipe

Name: 5 Ingredient Chicken Taco Soup
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8
Ingredients: 2 cans (15.5 ounce) reduced-sodium black beans, rinsed and drained; 1 jar 1lb thick and chunky salsa; 4 cups cooked rotisserie chicken - skinned, boned, and meat shredded; 1 (32 fluid ounce) container low sodium chicken broth; 1 14.4 oz bag frozen tri-colored pepper and onion medley

Cook Time: 10 minutes

Ingredients

This recipe yields 8 servings. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

2 (15.5 ounce) cans reduced-sodium black beans, rinsed and drained, divided
1 (1 lb.) jar thick and chunky salsa, divided
4 cups cooked rotisserie chicken, skinned, boned, and shredded
1 (32 ounce) low-sodium chicken broth
1 (14.4 ounce) bag frozen tri-colored pepper and onion medley

Directions

Place one can of black beans and jar of salsa into a blender. Blend until smooth.
In a large pot, combine the black bean mixture with the remaining can of black beans, the remaining salsa, shredded chicken, frozen pepper and onion medley, and chicken broth.
Set the pot over medium-high heat. Bring the mixture to a soft simmer and cook for about 10 minutes, or until heated through.

Nutrition Facts (per serving)

Amount Per Serving	Calories	% Daily Value
Calories	343
Total Fat	10g	13%
Saturated Fat	3g	13%
Cholesterol	91mg	30%
Sodium	734mg	32%
Total Carbohydrate	33g	12%
Dietary Fiber	11g	38%
Total Sugars	3g
Protein	32g	63%
Vitamin C	1mg	2%
Calcium	98mg	8%
Iron	4mg	24%
Potassium	959mg	20%

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

The Rich Story Behind 5 Ingredient Chicken Taco Soup

5 Ingredient Chicken Taco Soup is more than just a quick and convenient mealit carries a story rooted in the blending of Mexican and Tex-Mex culinary traditions. Taco soup, in its simplest form, emerged in the United States during the late 20th century, when home cooks sought ways to transform traditional taco flavors into a hearty, one-pot dish. Using accessible ingredients like canned beans, rotisserie chicken, and salsa, this soup allowed busy families to enjoy the bold, spicy essence of Mexican cuisine without spending hours in the kitchen.

Regional Variations

While taco soup is widely popular across the U.S., certain regions have added unique twists. In Texas, the soup often incorporates chili powder and corn to enhance its Southwestern roots, while in the Midwest, some versions lean towards a creamier texture with added cheese or sour cream. California recipes sometimes include fresh avocado or cilantro as garnish, reflecting the state's emphasis on fresh produce. Despite these regional variations, the base of chicken, beans, and salsa remains consistent, making it a flexible and adaptable dish.

How It Differs From Similar Dishes

Though it shares flavor elements with chili and traditional Mexican tacos, 5 Ingredient Chicken Taco Soup stands out for its simplicity and soup-like consistency. Unlike chili, which often requires slow-cooked meat, multiple spices, and sometimes ground beef, taco soup focuses on a lighter, broth-based approach that highlights the natural flavors of chicken and beans. Unlike tacos, which are handheld with tortillas, this soup offers a comforting, spoonable version of the same flavors in a single bowl.

Where Its Commonly Served

This soup is a staple at casual family dinners, potlucks, and community gatherings. Its simplicity makes it ideal for busy weeknights, and it is often paired with tortilla chips, shredded cheese, or sour cream for added texture and flavor. Some restaurants in Southwestern U.S. towns serve taco soup as part of lunch specials, while home cooks often enjoy it with fresh bread or over rice for a filling meal.

Fun and Interesting Facts

Despite its name, taco soup is not an authentic Mexican dish but a Tex-Mex creation designed for convenience and flavor.
The use of rotisserie chicken revolutionized taco soup by drastically reducing preparation time, making it accessible for weeknight cooking.
Blending half of the beans and salsa creates a smooth, rich base that contrasts with the chunky vegetables and shredded chicken, a technique borrowed from traditional pureed soups.
Taco soup can be easily customizedadding corn, bell peppers, or even a dash of hot sauce allows each cook to adjust the flavor profile without complicating the recipe.
Its rise in popularity coincided with the 1990s boom in convenience cooking, when busy families were seeking meals that were fast, flavorful, and satisfying.

FAQ about 5 Ingredient Chicken Taco Soup Recipe

Leftover Chicken Taco Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. If you want to store it for a longer period, consider freezing it in a freezer-safe container for up to 3 months. When reheating, add a little extra chicken broth if the soup has thickened.

Yes, you can use freshly cooked chicken. Just cook and shred about 4 cups of chicken breast or thighs. You can also use leftover chicken from a previous meal as an alternative.

Yes, you can substitute black beans with other types like pinto beans, kidney beans, or even garbanzo beans. However, keep in mind that the flavor and texture of the soup may change slightly.

Yes, you can make the soup vegetarian by omitting the chicken and using vegetable broth instead of chicken broth. You could also add extra beans or vegetables to compensate for the protein.

This soup pairs well with tortilla chips, a side of cornbread, or a fresh salad. You can also top the soup with shredded cheese, sour cream, or sliced avocado for added flavor.

Yes, you can adjust the spice level by choosing a mild or hot salsa, or by adding spices like cumin, chili powder, or cayenne pepper to taste. You can also remove seeds from peppers to reduce the heat.

If you'd like a thicker soup, you can blend a portion of the soup (such as some of the beans) before adding it back to the pot. Alternatively, add more beans or a small amount of cornstarch or masa harina to thicken it up.

Yes, you can make this soup in a slow cooker. Combine all the ingredients in the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours until it's heated through. Be sure to blend the beans before adding them if you prefer a smoother texture.

If you can't find the frozen pepper and onion medley, you can use fresh bell peppers and onions, or substitute with frozen mixed vegetables. Just chop the vegetables into bite-sized pieces before adding them to the soup.

Yes, this Chicken Taco Soup is naturally gluten-free as long as you ensure your chicken broth and salsa do not contain gluten. Always check labels to confirm if you're following a strict gluten-free diet.