Why do you add marinara to chicken taco soup?

I know marinara sauce in a Mexican-flavored soup sounds odd, but it's a delicious way to easily add a deep flavor, without spending hours to let it simmer and let the flavors come together. Once I started doing this, I never looked back and I also discovered that I prefer the texture of the marinara over diced tomatoes as well. Give it a try! Just be sure to use a plain marinara and nothing too flavored.

Can I make this a creamy chicken taco soup?

Yes, it's easy to make this a creamy chicken taco soup. When the soup is done cooking, turn off the heat and stir in 1/2-1 cup of heavy cream. Start with a 1/2 cup and then add more if desired.

Our Favorite Easy Chicken Taco Soup (Easy, One-Pot Meal!)

Name: Chicken Taco Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 Tbsp. vegetable oil; 1 medium onion, diced; 1 lb. chicken breast tenders; 1/4 tsp. sea salt; 1/8 tsp. black pepper; 2 Tbsp. taco seasoning; 24 oz. marinara sauce (not Italian or basil); 4 cups chicken broth (or bone broth or vegetable broth); 1 15-oz. can black beans (rinsed); 2 cups frozen corn; sliced green onions; shredded cheddar cheese; lime wedges; fresh cilantro; diced avocado; tortilla chips

Description

This chicken taco soup is loaded with flavor and ready in 40 minutes! A hearty one-pot meal with tender chicken, beans, and taco seasonings.

Ingredients

Units Scale

Soup:

1 Tbsp. vegetable oil
1 medium onion, diced
1 lb. chicken breast tenders
1/4 tsp. sea salt
1/8 tsp. black pepper
2 Tbsp. taco seasoning
24 oz. marinara sauce (not Italian or basil)
4 cups chicken broth (or bone broth or vegetable broth)
1 15-oz. can black beans (rinsed)
2 cups frozen corn

Toppings:

sliced green onions
shredded cheddar cheese
lime wedges
fresh cilantro
diced avocado
tortilla chips

Instructions

Prep ingredients:
Dice onion.
Cut chicken into 1″ pieces.
Heat oil in soup pot or dutch oven over medium-high heat. Add onion to pan, saute for 2-3 minutes.
Add chicken to pot, season with salt and pepper and cook for about 3-4 minutes. Stir in taco seasoning and stir to coat the chicken.
Pour marinara sauce and chicken broth into the pot and bring to a boil.
Stir in black beans and frozen corn and lower heat to low and gentle simmer for 20 minutes.
While the soup is simmering, prep toppings: slice green onions, cut lime into wedges, chop cilantro, dice avocado, shred cheese.
Serve soup with toppings as desired.

Notes

Storage: Store this easy taco soup recipe in an airtight container in the refrigerator for 4-5 days. Reheat in the microwave or on the stovetop until heated through.
Ingredient notes: Rotisserie chicken saves significant time, but any cooked leftover chicken works perfectly.
Prep ahead: Make the full soup up to 2 days ahead and reheat when ready to serve for even better flavor.
Helpful tools: A large pot or Dutch oven works best for cooking everything together comfortably.
Serve with: Fresh toppings, cornbread, quesadillas, tortilla chips, or warm flour tortillas for a complete Mexican-inspired meal.
Looking for more dinner ideas? Check out Everyday Weeknight Dinners for everything you need to simplify mealtimes.