Easy Chicken Taco Soup Recipe

Introduction

This easy chicken taco soup is a flavorful and comforting meal that combines fresh herbs, vegetables, and tender tortellini for a satisfying dinner. Whether you use a slow cooker, Instant Pot, or stove-top, this versatile recipe comes together with minimal effort and maximum taste.

Ingredients

• 1/4 cup extra virgin olive oil
• 1 yellow onion, chopped
• 2-4 cloves garlic, minced or grated
• 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1-2 teaspoons fennel seeds, to taste
• 1 teaspoon smoked paprika
• 1 pinch crushed red pepper flakes
• Kosher salt and black pepper
• 2 tablespoons tomato paste
• 6 carrots, chopped
• 4 celery stalks, chopped
• 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
• 6 cups low sodium vegetable broth
• 4-6 cups roughly chopped kale
• 1/2 cup whole milk or heavy cream
• 1/3 cup grated parmesan cheese, plus more for serving
• 1 pound fresh cheese tortellini

Instructions

Slow Cooker Method

1. Step 1: Heat olive oil in a large pot over medium heat. When shimmering, add onion, garlic, thyme, basil, oregano, fennel, paprika, and a pinch each of salt and pepper. Cook for 5 minutes until fragrant. Remove from heat and transfer mixture to the slow cooker.
2. Step 2: Stir in tomato paste, carrots, and celery in the slow cooker.
3. Step 3: Add wine, vegetable broth, and a pinch of red pepper flakes. Cover and cook on low for 6-8 hours or on high for 4-5 hours.
4. Step 4: During the last 15 minutes of cooking, stir in kale, cream, parmesan, and tortellini. Finish cooking until tortellini is tender.
5. Step 5: Serve topped with extra parmesan and fresh oregano, if desired.

Instant Pot Method

1. Step 1: Select sauté mode on the Instant Pot. Add olive oil, onion, carrots, celery, garlic, thyme, basil, oregano, fennel, paprika, and a pinch of salt and pepper. Cook for 5 minutes until fragrant. Stir in tomato paste and turn off sauté.
2. Step 2: Add wine, vegetable broth, and a pinch of red pepper flakes. Close the lid and cook on high pressure for 6 minutes.
3. Step 3: Use natural or quick release to release pressure. Set Instant Pot to sauté again and stir in kale, cream, parmesan, and tortellini. Cook until kale wilts and tortellini is tender, about 10 minutes. Turn off the Instant Pot.
4. Step 4: Serve with extra parmesan and fresh oregano as desired.

Stove-Top Method

1. Step 1: Heat olive oil in a large pot over medium heat. When shimmering, add onion and cook 5 minutes until golden. Add carrots, celery, garlic, thyme, basil, oregano, fennel, paprika, and a pinch of salt and pepper. Cook another 5 minutes until fragrant. Stir in tomato paste.
2. Step 2: Add wine, vegetable broth, and a pinch of red pepper flakes. Simmer for 20-30 minutes until carrots are tender.
3. Step 3: About 10 minutes before serving, stir in kale, cream, parmesan, and tortellini. Cook until kale wilts and tortellini is tender.
4. Step 4: Serve topped with extra parmesan and fresh oregano if you like.

Tips & Variations

• For a richer soup, use heavy cream instead of whole milk.
• Fresh herbs enhance flavor but dried herbs work well in a pinch.
• Swap cheese tortellini with spinach or mushroom tortellini for different tastes.
• Add cooked shredded chicken if you want more protein and a heartier soup.
• If you prefer a spicier kick, increase crushed red pepper flakes to taste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to prevent separation. Tortellini may absorb broth over time, so add a splash of broth or water when reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, this soup is naturally vegetarian if you use vegetable broth and cheese tortellini without meat. You can also add beans or lentils for extra protein.

Can I freeze this soup?

Freezing is not recommended due to the cream and tortellini, which can change texture when thawed. To freeze, omit the cream and tortellini, then add them fresh when reheating.

Easy Chicken Taco Soup Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 121 reviews

This Easy Chicken Taco Soup Recipe is a flavorful and hearty soup that combines aromatic herbs, fresh vegetables, tender tortellini, and a creamy finish with parmesan cheese. Designed for versatility, it can be prepared using a slow cooker, Instant Pot, or stovetop, making it a convenient and comforting meal option perfect for any season.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 30 minutes stovetop, 6-8 hours slow cooker low, 6 minutes Instant Pot high pressure plus sauté time
• Total Time: 45 minutes stovetop, 6-8 hours slow cooker, approx. 30 minutes Instant Pot including sauté and pressure cook
• Yield: 6–8 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Base Ingredients

• 1/4 cup extra virgin olive oil
• 1 yellow onion, chopped
• 2–4 cloves garlic, minced or grated
• 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1–2 teaspoons fennel seeds, to taste
• 1 teaspoon smoked paprika
• 1 pinch crushed red pepper flakes
• Kosher salt and black pepper, to taste
• 2 tablespoons tomato paste

Vegetables & Liquids

• 6 carrots, chopped
• 4 celery stalks, chopped
• 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 6 cups low sodium vegetable broth
• 4–6 cups roughly chopped kale

Dairy & Pasta

• 1/2 cup whole milk or heavy cream
• 1/3 cup grated parmesan cheese, plus more for serving
• 1 pound fresh cheese tortellini

Instructions

1. Prepare Aromatics: Heat the olive oil in a large pot over medium heat until shimmering. Add the chopped onion, garlic, thyme, basil, oregano, fennel seeds, smoked paprika, and a pinch each of salt and pepper. Cook for about 5 minutes until fragrant. If using the slow cooker or stovetop method, stir in the tomato paste at this step. For Instant Pot, add tomato paste after sautéing.
2. Combine Ingredients: For slow cooker: Transfer the sautéed aromatics into the crockpot and add the carrots, celery, white wine, vegetable broth, and crushed red pepper flakes. For Instant Pot: Add carrots, celery, wine, broth, and red pepper flakes to the pot after sautéing aromatics. For stovetop: After adding tomato paste, add wine, broth, carrots, celery, and red pepper flakes to the pot.
3. Cook the Soup: Slow Cooker: Cover and cook on low for 6-8 hours or on high for 4-5 hours. Instant Pot: Seal and cook on high pressure for 6 minutes, then release pressure naturally or quickly. Stovetop: Simmer uncovered over medium heat for 20-30 minutes until carrots are tender.
4. Add Greens and Pasta: During the last 15 minutes of cooking in the slow cooker, or after pressure cooking in the Instant Pot (set to sauté), or about 10 minutes before the end of stovetop cooking, stir in the chopped kale, cream or milk, grated parmesan, and fresh tortellini. Cook until kale is wilted and tortellini is tender (about 10-15 minutes). For Instant Pot, this is done during the sauté mode after pressure release.
5. Serve: Ladle the soup into bowls and top with additional parmesan cheese and fresh oregano if desired. Enjoy warm as a comforting and hearty meal.

Notes

• You can substitute chicken tortellini with cheese or spinach tortellini for a vegetarian option.
• Adjust the amount of crushed red pepper flakes to control the spiciness.
• Use low sodium vegetable broth to better control the salt content of the soup.
• Fresh herbs can be substituted with dried, but reduce quantities by half for potency.
• This soup stores well in the refrigerator for up to 3 days and freezes nicely without the cream; add cream when reheating.

Keywords: chicken taco soup, easy soup recipe, comfort food, slow cooker soup, Instant Pot soup, vegetarian tortellini soup