Chicken Black Bean Taco Soup is a quick 20-minute dinner recipe with rotisserie chicken. Simple & easy- BONUS- it can also be made in the slow cooker. Mmm!
My friends- have I got the best dinner recipe for you! I’m so excited about this Chicken Black Bean Taco Soup!
It was a long day of bouncing between projects & the office & I was needing something quick & easy for dinner. My son had to run out the door for work soon & I really needed something hearty but super fast.
Chicken Soup Recipes
This post was sponsored by S&W Beans as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
I started pulling leftovers out of the fridge & realized that putting them all together would make the best soup. Sometimes the best recipes are created by accident like that.
I literally just started tossing ingredients in the pot, starting with the leftovers of shredded chicken we had from tacos & a rotisserie chicken pieces from the freezer.
I love picking those up, pulling all the meat off & freezing it just for occasions like these. Having a baggie of already cooked chicken that I can toss in the pot quickly is such a time saver.
Plus it’s already seasoned & they cost less than $5. That convenience is worth every penny.
For this recipe, I used Black Chili Beans & Kidney Beans from S&W Beans. It was the perfect combination for this taco soup.
Did you know that they have an entire line of 50% less sodium and organic options? Great right?
I stick with S&W beans because they have the highest standards in the industry – delivering premium quality for over 120 years.
Black Bean Taco Soup
As you know, I’m all about the presentation when it comes to my meals. I love S&W Beans because they also believe in the “looks great, tastes great” when it comes to quality.
That makes it easy for me to deliver a gorgeous & delicious meal for my family. Plus it’s just super convenient to pop open a can for a quick addition to so many recipes.
Now with as simple as this all is to just toss it all in the pot & simmer for 15-20 minutes, you can also make this in the slow cooker. Just add all the ingredients into the cooker & set on low for 3-4 hours.
It makes dinner so easy. I like this method when we have so many things happening that not all of us can make it to dinner at the same time.
Chicken Taco Soup
I can just have it hot in the cooker & when people are ready to eat they can help themselves. Now that’s a win!
Here are some commonly asked questions
Can this recipe be doubled?
You can, just make sure you have a very large pot. This recipe is great for fall gatherings outside. Keeps all your guests warm and cozy.
How many can this serve?
This will depend on portions and the size of the appetites. But in general, this should serve at least 8 adults.
HOW DO YOU MAKE Chicken Taco Soup?
- Add chicken, crushed tomatoes, corn, tomato sauce, black beans, kidney beans, diced green chiles, taco seasoning, and onion to the stockpot.
- Simmer on medium for about 15-20 minutes, stirring occasionally until hot.
- **Or you can toss the ingredients in a slow cooker & set on low for 3-4 hours.
- Serve with tortilla chips, sour cream, cheese, chives, parsley, or any other taco topping you love.
What is the best way to store leftover taco soup?
Place any remaining soup in a shallow airtight container and keep refrigerated for up to 4 days.
Why use a shallow container to store the leftovers?
Well, when the container is shallow, the contents chill faster than if you were to use a large, deep container. Ideally, you don’t want it to take too long for the leftovers to get to their chilled/stored temperature.
As I mentioned, if the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria starts to grow.
To make Chicken Taco Soup you will need…
- cooked-shredded chicken or rotisserie chicken
- crushed tomatoes
- corn
- tomato sauce
- black chili beans drained and rinsed
- kidney beans
- diced green chilis
- mild taco seasoning mix
- onion chopped – or dried minced onions
- tortilla chips
- Other taco toppings you like cheese, sour cream, avocado, etc
If you love quick & easy dinners that are ready in less than 30-minutes, This will be your new favorite!
Can I change the type of beans?
You bet. If there are other types of beans you prefer, you can definitely swap them out to your liking.
Can I make this with fresh chicken?
You will still need to cook the chicken before hand or add a few cups of water to the mix and cook on med–high heat until the chicken has cooked through.
Then remove the chicken, shred it and return it back to the pot. I would recommend cutting the fresh chicken into smaller pieces so that it doesn’t take so long to cook.
Products I love when making chicken taco soup…
This chicken taco soup recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have most of these items on hand OR maybe you have never made soup before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this quick dinner recipe.
- Stock Pot
- slow cooker
- crushed tomatoes
- corn
- tomato sauce
- black chili beans
- kidney beans
- diced green chilies
- mild taco seasoning mix
- minced onions
- tortilla chips
If you love this Easy Taco Soup recipe, you’re going to love these other diners too. Please click each link below to find the easy, printable recipe!
Slow Cooker White Chicken Chili
Creamy Chicken Verde Pinwheels
If you love this recipe for Chicken Taco Soup as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Chicken Black Bean Taco Soup
Ingredients
- 2-3 cups cooked-shredded chicken or rotisserie chicken
- 28 oz crushed tomatoes
- 2 cups corn
- 16 oz tomato sauce
- 16 oz black chili beans drained and rinsed
- 16 oz kidney beans
- 4 oz diced green chilis
- 1 envelope mild taco seasoning mix
- 1 medium onion chopped – or 2-3 tbsp dried minced onions
- tortilla chips
- Other taco toppings you like cheese, sour cream, avocado, etc
Instructions
- Add chicken, crushed tomatoes, corn, tomato sauce, black beans, kidney beans, diced green chiles, taco seasoning, and onion to the stockpot.
- Simmer on medium for about 15-20 minutes, stirring occasionally until hot.
- **Or you can toss the ingredients in a slow cooker & set on low for 3-4 hours.
- Serve with tortilla chips, sour cream, cheese, chives, parsley or any other taco topping you love.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Tamar Strauss-Benjamin says
Perfect for fall and winter!
Karly says
Oh, this has to happen. Looks SO good, and is such a great, bold addition to the fall dinner portfolio. Would be great for a game day party too!
Love from Munchkintime.com says
OMG!!! This soup look amazing, pinning to make it later today! Can’t wait to try it! Yumm
Leslie says
Confession: Most of our dinners are some kind of frankenstein meal, and I love it. They really are the best, and you learn so much about cooking that way. This sounds so tasty with the black beans and the taco seasoning. Thanks so much for sharing at the #happynowlinkup!