Why You’ll Love This Recipe
One-Pot Chicken and Beef Taco Soup is a hearty, flavorful, and satisfying meal that combines the best of both worlds: tender chicken and savory ground beef. Packed with beans, corn, tomatoes, and a perfect blend of taco seasonings, this soup is a quick, easy, and comforting dinner option. Using just one pot makes cleanup a breeze, and its bold, zesty flavors make it a crowd-pleaser for family dinners or casual gatherings.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 pound boneless, skinless chicken breasts, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 4 cups chicken broth
- 1 (1 oz) packet taco seasoning or 2 tablespoons homemade taco seasoning
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- Optional toppings: shredded cheese, sour cream, chopped cilantro, sliced jalapeños, avocado
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Cook the Meat:
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add ground beef and diced chicken. Cook until browned and cooked through, about 6-8 minutes.
- Remove excess fat if necessary.
- Sauté Vegetables:
- Add diced onion and minced garlic to the pot. Sauté for 2-3 minutes until softened and fragrant.
- Add Remaining Ingredients:
- Stir in diced tomatoes, black beans, kidney beans, corn, chicken broth, taco seasoning, chili powder, cumin, paprika, salt, and black pepper.
- Simmer the Soup:
- Bring the soup to a boil, then reduce heat to low.
- Cover and simmer for 20-25 minutes, stirring occasionally, to allow flavors to meld.
- Serve:
- Ladle soup into bowls and garnish with shredded cheese, sour cream, chopped cilantro, sliced jalapeños, or avocado as desired.
Servings and Timing
- Servings: 6-8
- Total time: 40 minutes
- Prep time: 10 minutes
- Cook time: 30 minutes
Variations
- Spicy Version: Add diced green chilies or 1/2 teaspoon cayenne pepper to the soup.
- Vegetarian Option: Omit the chicken and beef, and add extra beans, bell peppers, and zucchini.
- Slow Cooker Version: Brown the meat first, then transfer all ingredients to a slow cooker and cook on low for 4-6 hours.
- Cheesy Taco Soup: Stir in shredded cheese into the soup before serving for a creamy, cheesy twist.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat on the stovetop over medium heat until warmed through.
- Freezing: Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
1. Can I use only chicken or only beef?
Yes, you can use just one type of protein if preferred. Adjust seasoning slightly to taste.
2. Can I make this soup spicier?
Yes, add diced jalapeños, green chilies, or cayenne pepper to increase heat.
3. Can I use canned or frozen vegetables?
Yes, canned or frozen vegetables work well; adjust cooking time if needed.
4. Can I make this in a slow cooker?
Yes, brown the meat first and then cook all ingredients on low for 4-6 hours.
5. How do I store leftovers?
Keep in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.
6. Can I make this gluten-free?
Yes, just ensure your taco seasoning and broth are gluten-free.
7. Can I add rice or pasta to the soup?
Yes, but add cooked rice or pasta near the end to prevent overcooking and becoming mushy.
8. Can I make this soup ahead of time?
Yes, it can be made a day in advance; flavors improve after sitting overnight in the refrigerator.
9. How can I make it creamier?
Add a splash of heavy cream, half-and-half, or stir in some shredded cheese before serving.
10. Can I adjust the thickness of the soup?
Yes, add more broth for a thinner soup or let it simmer uncovered to reduce for a thicker consistency.
Conclusion
One-Pot Chicken and Beef Taco Soup is a hearty, comforting, and flavorful meal that’s perfect for busy weeknights or casual gatherings. Packed with protein, vegetables, and bold taco spices, it’s easy to prepare, versatile, and satisfying. With endless topping options and variations, this soup is sure to become a go-to recipe in your kitchen.
Print
One-Pot Chicken and Beef Taco Soup
- Total Time: ≈35 minutes
- Yield: 6 servings
Description
Hearty taco soup powered by both ground beef and shredded chicken, loaded with beans, veggies, and savory Mexican spices—everything cooks in one pot for flavor with minimal cleanup.
Ingredients
- 1/2 lb ground beef
- 3 oz shredded cooked chicken (rotisserie or pre-cooked)
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can cannellini or kidney beans, drained and rinsed
- 1 (15 oz) can corn, drained (or 1½ cups frozen)
- 1 (14–15 oz) can diced tomatoes (optional: with green chilies/Ro-Tel)
- 4 cups chicken broth (or mix chicken + beef broth)
- 2 Tbsp taco seasoning (or homemade blend with chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt)
- Salt and pepper, to taste
- Optional toppings: shredded cheese, avocado, sour cream, tortilla strips, cilantro, lime wedges
Instructions
- In a large pot or Dutch oven over medium heat, brown the ground beef with onion and bell pepper until beef is no longer pink and veggies are softened (~5–7 min).
- Add garlic and cook until fragrant (~1 min).
- Stir in taco seasoning, then add broth(s), diced tomatoes, beans, corn, and shredded chicken. Bring to a boil, then reduce to simmer.
- Simmer uncovered for 15–20 minutes to let flavors meld.
- Season with salt and pepper to taste.
- Ladle into bowls and serve with your favorite toppings.
Notes
- This recipe combines elements from single‑meat taco soups—simple chicken versions ([Simple Healthy Kitchen](https://simplehealthykitchen.com/one-pot-chicken-taco-soup/)) and beef-based ones ([Simply Recipes stovetop](https://www.simplyrecipes.com/stovetop-taco-soup-recipe-6748350)).
- Using both proteins adds depth—ground beef for richness, shredded chicken for texture and lean protein.
- You can adapt cooking method: use slow cooker by dumping all ingredients and cooking on low for 4–6 hrs, or Instant Pot on high pressure for 5 mins plus natural release. ([Tastes Better From Scratch](https://tastesbetterfromscratch.com/taco-soup/) guidance).
- Store leftovers in the fridge for up to 4–5 days or freeze for up to 3 months. Reheat over low heat, adding broth if needed. ([Tastes Better From Scratch](https://tastesbetterfromscratch.com/taco-soup/), [Jar of Lemons](https://www.jaroflemons.com/chicken-taco-soup/)).
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Category: Soup / Main Course
- Method: One‑pot stovetop (adaptable to slow cooker or pressure cooker)
- Cuisine: Mexican‑inspired
Nutrition
- Serving Size: 1 bowl (approx. 1 cup)
- Calories: ≈320 kcal
- Sugar: ≈5 g
- Sodium: ≈600 mg
- Fat: ≈10 g
- Saturated Fat: ≈3 g
- Unsaturated Fat: ≈5 g
- Trans Fat: 0 g
- Carbohydrates: ≈30 g
- Fiber: ≈7 g
- Protein: ≈22 g
- Cholesterol: ≈45 mg
