Healthy Taco Soup

This Taco Soup just may be the easiest soup recipe you ever make! It can be made in your crockpot or cooked in just thirty minutes on the stovetop with all the flavor of a traditional taco soup, but packed with nutritious ingredients!

When you need something quick, healthy, and universally loved - this taco soup is the answer! Either dump everything in the slow cooker before heading to work or whip it up on the stove in just 30 minutes.

Why We Love This Healthy Taco Soup

• Nutritious and filling:this soup is made with lean chicken breast, fresh veggies, beans, and a homemade taco seasoning. It's packed with protein, fiber, and nutrients that will keep you full and satisfied.
• Versatile: This soup can be made with chicken breast, chicken thighs, ground turkey, ground chicken, or ground beef. Make it vegetarian with just beans. Use any type of beans and add any veggies you like. Then choose whatever toppings you like - baked tortilla chips, shredded cheese, avocado, cilantro, sour cream, and more. It's the ultimate pantry meal.
• Meal Prep and Freezer Friendly: Taco soup only gets better after a night in the refrigerator and it can be kept in the freezer for up to 3 months.

We also love this Easy White Chicken Chili and Ground Turkey Chili for cozy soup recipes.

Ingredients and Swaps

Here is everything you will need for this easy taco soup recipe!

• Chicken: Chicken breast is most often used in taco soup, but much like tacos - you can use all types of proteins. Use any type of chicken, ground meat, pork, or even a chuck roast or beef round. Just adjust the cooking time depending on the protein you are using. For ground meat, always brown it first.
• Onions and garlic: These aromatics are important to build flavor in the soup. You could swap in onion powder and garlic powder, but the flavor won't be as deep. For a faster option, use frozen diced onions (or onions and peppers) and minced garlic.
• Beans: Any type of bean works in this recipe but make sure it is canned. Black beans, pinto beans, kidney beans, and chili beans are the most common. If you use chili beans, adjust the seasoning since they are pre-seasoned.
• Corn: Canned, frozen, and fresh corn all work in this soup.

• Diced tomatoes: This is an easy place to adjust the soup to your personal preference. Like things spicy? Use Rotel tomatoes, diced tomatoes with green chiles, or diced tomatoes with jalapenos. Like things smoky? Use fire-roasted tomatoes.
• Taco seasoning: Taco seasoning is a combination of chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper. Use a packet, make your own, or simply add in the individual spices.
• Chicken broth: Normally I use low-sodium chicken broth since the soup is slightly high in sodium from the canned products and taco seasoning. Vegetable broth or beef broth also can be used.
• Toppings: This is one of the best parts of serving this soup. Set up toppings for everyone to customize their bowl. Favorite toppings include chopped fresh cilantro, sour cream or Greek yogurt, tortilla chips, shredded cheddar or jack cheese, avocado, sliced jalapenos, and radishes.

For a full list of ingredients and amounts, see the recipe card at the bottom of the post.

Ways to Customize this Taco Soup

There are so many ways to customize this healthy taco soup by using different proteins, beans, and vegetables. Check out some of our favorite options below. 

• Protein: You can use chicken breast, ground chicken breast, or lean ground turkey. You could also use chicken thighs, ground beef, ground turkey sausage, or vegetarian ground meat.
• Vegetarian option: Leave out the meat and use a combination of pinto beans and black beans.
• Taco seasoning: Store-bought taco seasoning is fast but it is packed with sodium. Consider making a homemade version to cut back on the sodium in this recipe.

• Cut back on sodium: Look for low-sodium beans, diced tomatoes, and chicken broth to cut back on the sodium levels in the recipe. Also, make the homemade taco seasoning referenced above.
• Veggies: You can definitely add lots of extra veggies to this recipe. Bell peppers are a good option. I have also added zucchini, spinach, and cauliflower. You can also double the diced tomatoes.
• Traditional Taco Soup with ranch: Many people also like to add a packet of ranch seasoning to their taco soup. Feel free to add that as well if that is how your family enjoys it. Here is an easy homemade ranch seasoning to add.
• Thicker soup: To thicken up the broth, consider adding an extra can of refried beans. It will make the soup thick and creamy. You can also stir in sour cream or Greek yogurt.

Cooking Options

This soup can be made in the slow cooker, instant pot, or on the stovetop. It is a really versatile recipe. My personal preference is the slow cooker since the flavors have the most time to combine and deepen, but they all work great.

• Slow Cooker / Crockpot: This can be made in the slow cooker and cooked on low for 4-8 hours. The longer it cooks, the deeper the flavor will be.
• Instant Pot: To cook this in the Instant Pot, just use the soup setting (8 minutes) and then let the pressure release naturally.

• Stovetop: It takes about 30 minutes to cook this taco soup on the stove top but it can simmer much longer than that to deepen the flavors. Just make sure to remove the chicken breast so it doesn't overcook.

Storage and Leftovers

This soup keeps very well in the fridge and freezer. Make sure to let it fully cool before storing the leftovers. Keep in the fridge for 4-5 days. Freeze it for up to 3 months. Naturally, defrost overnight in the fridge or defrost slowly in a large soup pot on the stove.