The Ultimate Easy Chicken Noodle Taco Soup: Your New Favorite Weeknight Meal

Warm up your weeknights with this incredibly flavorful and easy-to-make **Chicken Noodle Taco Soup**! Combining the comforting essence of classic chicken noodle soup with the vibrant, zesty flavors of your favorite tacos, this recipe is a true game-changer. Featuring tender rotisserie chicken, hearty beans, sweet corn, savory salsa, and delicate egg noodles, it’s a wholesome meal that comes together in under 30 minutes. Perfect for busy evenings, this soup is destined to become a staple in your kitchen.

I love serving this delightful soup with a dash of hot sauce, fresh lime wedges for a burst of citrus, and a side of crispy cheesy garlic bread. It’s a combination that truly elevates the meal to a new level of comfort and satisfaction!

Indulge in a bowl of this comforting Chicken Noodle Taco Soup tonight!

This chicken noodle taco soup isn’t just delicious; it’s a testament to how quick and simple home-cooked meals can be. With minimal prep and a speedy cook time, you’ll have a heartwarming dinner on the table in no time. If you’re looking for more quick and easy soup inspiration, be sure to check out my recipes for crockpot lentil soup, easy chicken noodle soup, and my creamy broccoli cheese soup.

Why You’ll Love This Chicken Noodle Taco Soup

This isn’t just another soup recipe; it’s a culinary hug in a bowl! Here’s why this Chicken Noodle Taco Soup will quickly become a household favorite:

Unbeatable Flavor: It perfectly blends the savory depth of chicken noodle soup with the zesty, slightly spicy kick of Tex-Mex cuisine. Every spoonful is a delightful surprise!
Lightning Fast: Thanks to the genius of using pre-cooked rotisserie chicken, this entire dish can be ready from start to finish in less than 30 minutes. It’s the ultimate solution for busy weeknights when you crave something homemade but don’t have a lot of time.
Packed with Goodness: Loaded with lean protein from the chicken, fiber from black beans, and vitamins from corn and fresh aromatics, it’s a nutritious meal that doesn’t compromise on taste.
Incredibly Versatile: Easily customize it to your taste. Want more spice? Add it! Prefer different beans or vegetables? Go for it! This soup is highly adaptable.
Family-Friendly: The mild base flavor (if you choose mild salsa and deseed your jalapeño) appeals to most palates, making it a hit with both kids and adults.

Essential Ingredients & Smart Substitutions

Crafting the perfect Chicken Noodle Taco Soup starts with quality ingredients. Here’s a deeper dive into what you’ll need and how you can easily adapt the recipe to your pantry or preferences.

Chicken: The star of the show! I highly recommend using a whole **rotisserie chicken**, diced or shredded, for maximum convenience and flavor. It’s a fantastic time-saver. If you prefer to cook from scratch, boneless, skinless chicken breasts or thighs can be boiled or pan-cooked, then shredded or diced. Approximately 2 cups of cooked chicken are needed.
Chicken Stock: The base of our soup. Use a good quality chicken stock or broth. Low-sodium options are great if you’re watching your salt intake, allowing you to adjust seasoning more precisely.
Taco Seasoning: This is where the “taco” flavor really shines! A store-bought blend works perfectly for speed and consistency. Alternatively, you can create your own mix with spices like cumin, chili powder, paprika, garlic powder, onion powder, and a pinch of cayenne for heat. Adjust to taste!
Salsa: I prefer a **mild chunky salsa** for this recipe as it adds texture and a balanced flavor without overwhelming heat. Feel free to use medium or hot salsa if you like things spicier. Pico de gallo can also be a fresh, vibrant alternative.
Corn: Fresh, frozen, or canned corn all work wonderfully here. If using canned corn, remember to drain it thoroughly before adding it to the pot to avoid excess liquid. Frozen corn can be added directly without thawing.
Beans: **Black beans** are my go-to for their earthy flavor and creamy texture. Always drain and rinse your canned beans thoroughly to remove excess sodium and improve digestibility. Pinto beans or kidney beans would also be delicious alternatives.
Onion & Jalapeño: These aromatics build the foundational flavor. Finely dicing them ensures they blend seamlessly into the soup. For less heat, remove the seeds and membranes from the jalapeño. For more, leave some in!
Garlic: Freshly minced garlic provides an essential aromatic depth. Don’t skip it!
Egg Noodles: These classic noodles absorb the broth beautifully and add a delightful chewiness. They cook quickly, which is perfect for a fast soup. If you don’t have egg noodles, small pasta shapes like ditalini, elbow macaroni, or even broken spaghetti can work, though cooking times may vary slightly.
Olive Oil: For sautéing the aromatics. Any neutral cooking oil will do.
Salt and Pepper: To season the soup to perfection. Always taste and adjust before serving!

Gather your ingredients and get ready to create this incredible soup!

Top Tips for the Best Chicken Noodle Taco Soup

Achieving soup perfection is easy with these helpful tips:

**Rotisserie Chicken is Your Best Friend:** While you can cook raw chicken, a pre-cooked rotisserie chicken truly makes this a 30-minute meal. It’s already seasoned and tender, adding a wonderful depth of flavor. Just shred or dice it and you’re good to go.
**Cooking Raw Chicken (If Preferred):** If starting with raw chicken breasts, add them to the pot after you’ve sautéed your aromatics and added the chicken stock. Simmer the chicken breasts for about 15-20 minutes, or until they reach an internal temperature of 165°F (74°C). Remove the chicken, shred or dice it, then return it to the pot just before adding the noodles. This ensures perfectly cooked chicken.
**Control the Spice:** To kick up the heat, opt for a hot salsa instead of mild, and consider leaving some of the seeds and membranes in your diced jalapeño. For an even spicier kick, a pinch of cayenne pepper or a dash of your favorite hot sauce can be added to the pot or individually at serving.
**Avoid Overcooking Noodles:** Egg noodles cook very quickly. Add them in the last 5-6 minutes of cooking to ensure they are perfectly al dente and not mushy. Overcooked noodles can become bloated and lose their desirable texture.
**Taste and Adjust Seasoning:** Always taste your soup before serving. Depending on the saltiness of your chicken stock and taco seasoning, you might need to add a bit more salt, pepper, or even a touch more taco seasoning to achieve your desired flavor balance. A squeeze of fresh lime juice at the end can also brighten all the flavors.
**Don’t Skimp on Toppings:** Toppings are key for maximum flavor and texture! Offer a variety of options like fresh avocado slices, a dollop of sour cream or Greek yogurt, shredded cheddar or Monterey Jack cheese, fresh cilantro, tortilla strips or crushed tortilla chips, and extra lime wedges.

Follow these simple steps for a perfect bowl of soup every time!

Storing and Reheating Leftovers

This Chicken Noodle Taco Soup makes fantastic leftovers, perfect for a quick lunch or another easy dinner. Proper storage ensures you can enjoy its deliciousness for days!

Refrigeration: Place any leftover soup in an **air-tight container** and refrigerate promptly. It will keep well for up to **3 days**.
The Noodle Effect: It’s important to note that egg noodles tend to soak up a lot of liquid as the soup sits. When you’re ready to enjoy your leftovers, you’ll likely find the soup thicker than when it was freshly made.
Reheating & Refreshing: To warm it up, you can either use the microwave (heating in 1-2 minute intervals, stirring in between) or gently heat it on the stovetop over medium-low heat until it’s heated through. Crucially, I recommend adding a **splash of extra chicken stock or broth** (about ¼ to ½ cup per serving) to thin it back to your desired consistency. You might also want to add a little more taco seasoning, salt, or pepper to refresh the flavors, as they can mellow out overnight.
Freezing: While technically possible, freezing this soup with the egg noodles is not ideal. The noodles can become mushy and break down when thawed and reheated. If you plan to freeze, I recommend cooking and freezing the soup *without* the noodles, then cooking the noodles fresh and adding them when you reheat the soup. This will ensure the best texture.

Creative Variations & Customizations

One of the best things about this Chicken Noodle Taco Soup is its adaptability. Feel free to get creative and tailor it to your family’s tastes or whatever ingredients you have on hand.

Make it Vegetarian/Vegan: Easily transform this into a meat-free meal! Replace chicken with extra black beans, pinto beans, or even some crumbled plant-based ground “meat.” Use vegetable broth instead of chicken stock.
Add More Veggies: Boost the nutritional value and flavor with extra vegetables. Diced bell peppers (any color), zucchini, carrots, or even a handful of fresh spinach added at the end would be fantastic additions. You could also stir in a can of diced tomatoes (undrained) for more tomato flavor.
Different Proteins: Not a fan of chicken? You can substitute with ground beef or ground turkey (browned and drained before adding to the soup base), or even cooked shredded pork.
Creamy Twist: For a richer, creamier soup, stir in about ¼ to ½ cup of heavy cream, half-and-half, or even some cream cheese (softened) during the last few minutes of cooking.
Pasta Alternatives: If you don’t have egg noodles, don’t worry! Small pasta shapes like elbow macaroni, ditalini, or even broken vermicelli or spaghetti can be used. Just be mindful of their cooking times. For a gluten-free option, use gluten-free pasta or swap noodles for rice (cook rice separately and add to bowls, or add about ½ cup uncooked rice to the soup and simmer until tender, adjusting liquid as needed).
Smoky Flavor: Add a pinch of smoked paprika or a dash of liquid smoke for a deeper, smoky flavor profile.
Herbacious Touch: Fresh cilantro is a must for serving, but you could also add dried oregano or bay leaves during the simmering process for extra aromatics (remember to remove bay leaves before serving).

Frequently Asked Questions (FAQ)

Here are some common questions about making this delicious Chicken Noodle Taco Soup:

Can I use raw chicken instead of rotisserie chicken?: Yes, absolutely! While rotisserie chicken is great for speed, you can use raw chicken. Add boneless, skinless chicken breasts or thighs to the pot after you’ve sautéed your onions and jalapeños and added the chicken stock. Simmer for about 15-20 minutes, or until cooked through (165°F/74°C internal temperature). Remove, shred or dice, then return to the soup when you add the noodles.
What kind of noodles are best for this soup?: Egg noodles are highly recommended for their classic comforting texture and quick cooking time. However, small pasta shapes like ditalini, elbow macaroni, or even broken spaghetti can work as substitutes. Just keep an eye on their cooking times to prevent them from becoming mushy.
How can I make this soup thicker or thinner?: If your soup is too thick, simply add more chicken stock or water until it reaches your desired consistency. If it’s too thin, you can let it simmer uncovered for a bit longer to reduce, or you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir this slurry into the simmering soup until it thickens.
Can I make this soup ahead of time?: Yes, you can! However, the noodles will absorb a lot of the liquid over time. If making ahead, you might consider cooking the soup without the noodles, then cooking the noodles separately and adding them to individual bowls just before serving. If you cook the noodles in the soup ahead of time, be prepared to add extra chicken stock or broth when reheating.
Is this soup freezer-friendly?: It’s generally not recommended to freeze this soup with the noodles already in it, as the noodles can become mushy and lose their texture upon thawing and reheating. If you plan to freeze, prepare the soup without the noodles, then freeze the broth and solids. When ready to serve, thaw, reheat, and cook fresh egg noodles to add to each bowl.

5 from 1 vote

Chicken Noodle Taco Soup

By
Julie Maestre

This chicken noodle taco soup is made with rotisserie chicken, beans, corn, and salsa. It’s so flavorful and incredibly easy to make!

Prep:
10 minutes

Cook:
25 minutes

Total:
35 minutes

Servings:
6

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Ingredients

2 cups cooked chicken , diced or shredded (rotisserie chicken works great!)
6 cups chicken stock
1 cup salsa, mild chunky recommended
1 onion, finely diced
1 jalapeno, finely diced (seeds removed for less heat)
3 garlic cloves, finely minced
1 tablespoon taco seasoning
1 15 ounce can black beans, drained and rinsed
1 8 ounce can corn , drained (or 1 cup fresh/frozen corn)
1 cup egg noodles
salt and pepper to taste
olive oil , for sautéing

For Serving (Optional)

shredded cheddar cheese
avocado, diced or sliced
sour cream , or Greek yogurt
fresh cilantro , chopped
hot sauce
limes , wedges for serving
tortilla chips or strips

Instructions

In a large pot or Dutch oven, heat about 2 tablespoons of olive oil over medium heat.
Add the finely diced onions and jalapeños to the pot. Sauté for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.
Stir in the minced garlic and cook for another 15 seconds until fragrant. Be careful not to burn the garlic.
Add the chicken stock, salsa, taco seasoning, drained and rinsed black beans, and drained corn to the pot. Bring the mixture to a boil over medium-high heat.
Once the soup is boiling, add the cooked, diced or shredded chicken and the egg noodles. Reduce the heat to a simmer and cook for 5-6 minutes, or until the egg noodles are tender and fully cooked through. Stir occasionally to prevent noodles from sticking.
Taste the soup and adjust seasoning as needed, adding more salt, pepper, or taco seasoning if desired. Serve immediately with your favorite toppings and enjoy your comforting, flavorful Chicken Noodle Taco Soup!

Notes

I suggest using pre-cooked rotisserie chicken for this recipe to save time. If using raw chicken, add chicken breasts to the pot after the chicken stock and simmer for about 20 minutes until cooked through (165°F internal temperature). Remove, shred or dice, then return to the pot before adding noodles.
Want to make it spicier? Use a hot salsa instead of mild, and consider leaving the seeds and membranes in the diced jalapeño. A pinch of cayenne pepper can also be added.
To ensure perfectly textured chicken and noodles, be careful not to overcook them. Add them last and allow only 5-6 minutes for the noodles to cook.
Enhance your soup with delicious toppings like fresh avocado, a dollop of sour cream or Greek yogurt, shredded cheddar cheese, fresh cilantro, hot sauce, and lime wedges.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author:
Julie Maestre

Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

Course:
Entree

Cuisine:
Mexican American, Tex-Mex

Servings:
6

Calories:
213

Keyword:
chicken noodle taco soup, chicken taco soup, tex mex soup, easy chicken noodle soup, quick taco soup, weeknight dinner

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