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This chicken noodle taco soup is made with rotisserie chicken, beans, egg noodles, corn, and salsa. It’s so flavorful and incredibly easy to make!
I love to serve it with hot sauce, lime wedges, and cheesy garlic bread.
This soup is super delicious and can be made in under 30 minutes. I just know you’re going to love it! For more of my favorite soup recipes, check out this crockpot lentil soup, easy chicken noodle soup, and broccoli cheese soup.
INGREDIENT NOTES & SUBSTITUTIONS
See the recipe card below for ingredient quantities and complete instructions.
- Chicken – I used a whole rotisserie chicken and diced it up. Feel free to shred it instead, just make sure to discard the skin and bones.
- Taco Seasoning – If you don’t have taco seasoning on hand, season the soup with the spices of your choice.
- Salsa– I recommend using a mild chunky salsa for this recipe.
- Corn – Fresh, frozen, or canned corn works. If using canned, make sure to drain it.
- Beans – Make sure to drain and rinse the beans before adding it to the soup.
TOP TIPS
- I suggest using pre-cooked rotisserie chicken for this recipe. But if you want to start from scratch with raw chicken, add it to the pot after putting in the chicken stock. Cook the chicken breasts for about 20 minutes until they reach 165 degrees F inside. Take out the cooked chicken, shred or dice it, and put it back in the pot.
- Want to make it spicy? Use a hot salsa instead of mild, and don’t discard the jalapeno seeds.
- Don’t overcook the chicken or the noodles. I like to add them last and allow them to cook for 5-6 minutes.
- Feel free to serve the soup with avocado, sour cream, and shredded cheddar cheese for maximum flavor!
LEFTOVERS
Place any leftovers in an air-tight container and refrigerate for up to 3 days. When you’re ready to eat it, add more chicken stock and taco seasoning because the noodles soak up a lot of the liquid.
To warm it up, just use the microwave or heat it on the stovetop until it’s heated through.
Tried this chicken noodle taco soup recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Chicken Noodle Taco Soup
Ingredients
- 2 cups cooked chicken , diced or shredded
- 6 cups chicken stock
- 1 cup salsa, I like to use mild chunky salsa
- 1 onion, finely diced
- 1 jalapeno, finely diced
- 3 garlic cloves, finely minced
- 1 tablespoon taco seasoning
- 1 15 ounce can black beans, drained and rinsed
- 1 8 ounce can corn , drained
- 1 cup egg noodles
- salt and pepper to taste
- olive oil
For Serving
- shredded cheddar cheese
- avocado
- sour cream
- fresh cilantro
- hot sauce
- limes
Instructions
- Heat about 2 tablespoons of oil over medium heat in a large pot.
- Add the onions and jalapenos and cook for 3-4 minutes or until the onions become translucent.
- Stir in the garlic and cook for 15 seconds.
- Add the remaining ingredients except for the chicken and noodles and bring to a boil.
- Once the soup comes to a boil, add the cooked chicken and noodles and cook for 5 minutes or until the noodles are fully cooked through.
- Check for seasoning and add more taco seasoning or salt, if needed. Serve immediately and enjoy!
Notes
- I suggest using pre-cooked rotisserie chicken for this recipe. But if you want to start from scratch with raw chicken, add it to the pot after putting in the chicken stock. Cook the chicken breasts for about 20 minutes until they reach 165 degrees F inside. Take out the cooked chicken, shred or dice it, and put it back in the pot.
- Want to make it spicy? Use a hot salsa instead of mild, and don’t discard the jalapeno seeds.
- Don’t overcook the chicken or the noodles. I like to add them last and allow them to cook for 5-6 minutes.
- Feel free to serve the soup with avocado, sour cream, and shredded cheddar cheese for maximum flavor!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
