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Chicken Taco Soup Boats

Chicken Taco Soup Boats

These fun and tasty Chicken Taco Soup Boats make the perfect dinner for the whole family! They're super quick and easy to make, and a bit more exciting than the traditional taco.
Course Main Course
Cuisine Mexican
Keyword best taco soup recipe, chicken taco soup, chicken taco soup recipe, easy taco soup, easy taco soup recipe, how to make taco soup, mexican dinner idea, taco soup recipe, taco soup recipe with chicken
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 servings
Calories 439kcal


  • Oven


  • 3 tablespoons extra virgin olive oil
  • 1 cup chopped white onion
  • 2 tablespoons minced garlic
  • 2 cups cooked shredded chicken
  • 4 cups chicken broth
  • 2 tablespoons Old El Paso Taco Seasoning
  • 2 Tablespoons ground cumin
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup chopped fresh cilantro
  • 6 Old El Paso Flour Tortilla Taco Boats
  • 1 cup shredded cheddar cheese


  • Preheat oven to 350 degrees F. and heat oil in large skillet or pot over medium heat. Saute chopped onions and minced garlic until softened, about 5 minutes, stirring often.
  • Add chicken, broth, seasonings, sour cream and cilantro to pot. Stir to combine and reduce heat to low to simmer.
  • place taco boats onto a cookie sheet and bake for 15 minutes, until crisp. Remove and top with shredded cheese. Return to over for 5 minutes to melt. Spoon soup into crisp taco boats and serve warm. Garnish tops with additional shredded cheese if desired.


Calories: 439kcal | Carbohydrates: 21g | Protein: 27g | Fat: 26g | Saturated Fat: 8g | Cholesterol: 79mg | Sodium: 1123mg | Potassium: 457mg | Fiber: 1g | Sugar: 2g | Vitamin A: 450IU | Vitamin C: 15.4mg | Calcium: 220mg | Iron: 4mg