Dill Pickle Chicken Taco Soup

Few soups surprise and delight quite like this Dill Pickle Chicken Taco Soup. Blending the comfort of Tex-Mex flavors with the bright, briny tang of dill pickles, this dish reimagines taco night in a single, satisfying bowl.

The combination of tender chicken, creamy beans, sweet corn, and zesty enchilada sauce forms a hearty base—while the unexpected twist of chopped pickles and their juice adds a punch of flavor that keeps each spoonful vibrant and fresh. Perfect for anyone craving something bold yet soul-warming, this soup is as fun to make as it is to eat.

Whether you serve it at a family dinner or bring it to a potluck, prepare for everyone to ask for seconds—and the recipe.

Why People Will Love This Dill Pickle Chicken Taco Soup:

Unique flavor profile: The tangy brightness of dill pickles paired with the savory richness of chicken, beans, and taco spices creates an unforgettable combination that stands out from ordinary soups.

Comforting and hearty: With beans, corn, shredded chicken, and a bold, flavorful broth, this soup is both filling and soul-satisfying—perfect for cozy dinners or chilly days.

Unexpected twist: The addition of pickle juice and chopped pickles brings a lively, briny kick that surprises the palate and keeps each spoonful interesting.

Easy to prepare: Made mostly with pantry staples and canned ingredients, this soup is a breeze to throw together, making it accessible even on busy weeknights.

Highly customizable: Serve it with cheese, chips, lime wedges, or extra pickles to let everyone tailor their bowl—making it a crowd-pleaser for families and gatherings.

Great for leftovers: The flavors deepen and meld as it sits, so it’s just as delicious (if not more so) the next day—perfect for meal prep or quick lunches.

Key Ingredients:

Dill pickles and pickle juice: These ingredients don’t just add tang; they infuse the entire soup with a bracing, craveable acidity that elevates every bite and creates layers of bold flavor not found in classic taco soups.

Shredded chicken: Tender, protein-rich chicken acts as the hearty base, soaking up all the briny, spicy, and savory notes of the broth, making each mouthful substantial and deeply satisfying.

Black beans and pinto beans: These two types of beans provide earthy substance, contrasting textures, and a gentle creaminess that balances the soup’s acidity and spice.

Green enchilada sauce: This secret weapon brings a smooth, peppery richness and vibrant green chile flavor, tying together the Tex-Mex essence of the soup.

Taco seasoning and warm spices: A blend of cumin, garlic, and onion powder lays down a savory foundation, deepening the broth’s complexity and making it truly taste like a taco in soup form.

Corn and tomatoes: Sweet corn kernels and juicy tomatoes bring bursts of natural sweetness, color, and freshness, rounding out the bold flavors with balance and brightness.

Expert Tips:

Balance the Tang: Start with the recommended amount of pickle juice, but add more only at the end, tasting as you go. The acidity intensifies as the soup simmers, and too much too soon can overpower the other flavors. A squeeze of lime at serving can add a fresh, controlled zing.

Use Rotisserie or Poached Chicken: For maximum flavor and tenderness, shred leftover rotisserie chicken or gently poach your own chicken breasts in seasoned broth before adding to the soup. This not only saves time but ensures the chicken stays juicy and never stringy.

Layer Your Seasonings: Don’t just rely on the taco seasoning packet. Toast the cumin, garlic powder, and onion powder briefly in the dry pot before adding liquids. This step “blooms” the spices, unlocking deeper, more aromatic flavors that permeate the soup.

Add Beans Last for Texture: For beans with a firmer bite, stir them in during the final 10 minutes of simmering instead of from the beginning. This prevents them from getting overly soft, especially if you plan to reheat leftovers.

Garnish Generously: The toppings are not just decoration—they transform the dish! Add sharp cheddar for creaminess, fresh dill or cilantro for brightness, tortilla chips for crunch, and extra chopped pickles for a punchy contrast in every bite.

Dill Pickle Chicken Taco Soup

Ingredients

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) pinto beans, rinsed and drained

1 can (14.5 oz) petite diced tomatoes, with juices

1 can (15 oz) whole kernel corn, drained

1 can (12.5 oz) chicken breast, drained and shredded (or substitute 2½ cups cooked shredded chicken)

1 can (28 oz) green enchilada sauce

1 can (14 oz) chicken broth

½ cup dill pickles, finely chopped

2 tablespoons dill pickle juice (from the pickle jar)

1 packet (about 2 tablespoons) taco seasoning

½ teaspoon ground cumin

½ teaspoon garlic powder

½ teaspoon onion powder

Salt and black pepper, to taste

For Serving (Optional):

Shredded sharp cheddar cheese

Fresh lime wedges

Chopped fresh dill or cilantro

Tortilla chips

Extra chopped dill pickles for garnish

Instructions:

Assemble the Soup:

In a large soup pot, add the black beans, pinto beans, diced tomatoes, sweet corn, shredded chicken, green enchilada sauce, chicken broth, chopped dill pickles, pickle juice, taco seasoning, cumin, garlic powder, and onion powder.

Bring to a Boil:

Stir the mixture to combine all ingredients evenly. Place the pot over medium-high heat and bring the soup to a boil, stirring occasionally.

Simmer for Flavor:

Once boiling, reduce the heat to medium-low. Let the soup simmer uncovered for 20–25 minutes, stirring every so often, until it’s hot and the flavors have melded together.

Classic Italian Pastina

Manicotti

Italian Beef Braciole

Taste and Adjust:

Taste the soup and add salt, pepper, or extra pickle juice if you want a more pronounced tang.

Serve:

Ladle the soup into bowls while hot. Top each serving with shredded cheddar cheese, a squeeze of lime, fresh dill or cilantro, crunchy tortilla chips, and extra diced pickles for extra zip.

Important Notes When Making Dill Pickle Chicken Taco Soup:

Pickle Juice is Powerful: The pickle juice brings a unique tang that sets this soup apart, but it’s easy to overdo. Always add gradually and taste as you go, especially if using a strongly flavored or artisanal pickle brine. Different brands can vary widely in saltiness and acidity.

Green Enchilada Sauce is Key: The sauce not only adds mild heat and savory depth but also acts as the soup’s flavor backbone. Use a good-quality or homemade sauce for best results, and if you prefer less heat, opt for a mild version.

Canned Chicken for Convenience: While canned chicken is quick and easy, the soup is even more flavorful with home-cooked or rotisserie chicken. If you use canned, be sure to drain and flake it well to avoid a metallic aftertaste.

Toppings Make the Experience: The recommended garnishes—sharp cheddar, lime, fresh dill/cilantro, and tortilla chips—aren’t just optional. Each adds an essential layer of flavor, crunch, or creaminess, creating a soup that’s lively and satisfying in every spoonful.

Leftovers and Storage: The soup keeps well for up to 3 days in the refrigerator, but the flavors continue to develop. The beans may soften further, so if you prefer a firmer texture, add them closer to serving. The soup also freezes beautifully—just hold off on garnishes until serving fresh.

How to Enjoy Dill Pickle Chicken Taco Soup After Cooking:

Let It Rest for Full Flavor:

Allow the soup to rest for about 10–15 minutes after simmering. This gives the flavors time to meld and deepen, especially the tangy pickle notes and taco seasoning.

Choose the Right Bowl:

Use a deep soup bowl to help retain heat and make it easy to load up on toppings without spillage.

Topping Time!

Cheese: Sprinkle a generous handful of sharp cheddar cheese over each hot bowl so it melts into the soup.

Crispy Tortilla Chips: Serve with a side of crunchy tortilla chips for dipping or crumble them right on top for texture.

Fresh Elements: Add chopped fresh dill or cilantro for brightness and a burst of green.

Extra Pickle Power: Garnish with extra chopped pickles for those who love more tang.

A Squeeze of Lime: Just before eating, squeeze fresh lime juice over the bowl for a hit of acidity that lifts all the flavors.

Serve With…

A simple green salad with a creamy dressing for balance.

Warm flour or corn tortillas if you want to scoop up the soup or turn it into a taco filling.

Great for Leftovers:

Reheat leftovers gently on the stovetop or in the microwave. The soup may thicken after refrigeration—just add a splash of broth or water as needed. Garnish fresh each time for the best texture.

Make it a Meal:

Pair with a cold, crisp drink such as sparkling water, Mexican soda, or a light lager. For a cozy night in, serve alongside a tray of fresh veggie sticks for dipping.

Share and Savor:

Enjoy this soup with friends or family—its fun, lively flavors and interactive toppings make it a perfect dish for gatherings or casual dinners.

Nutrition Information:

For one serving of Dill Pickle Chicken Taco Soup (assuming 6 servings per recipe, without optional toppings):

Frequently Asked Questions:

Can I use fresh cooked chicken instead of canned chicken for this soup?

Absolutely! You can substitute 2½ cups of shredded or diced cooked chicken breast or rotisserie chicken for the canned chicken. Just make sure it’s well shredded or chopped so it blends evenly into the soup.

How can I make this soup less salty or lower in sodium?

Opt for low-sodium or no-salt-added canned beans, corn, and chicken broth. Rinse all canned beans and corn well before adding. You can also reduce or skip the added salt and adjust the amount of pickle juice to taste.

Is there a way to make this soup vegetarian or vegan?

Yes! Replace the chicken and chicken broth with extra beans (such as chickpeas or more pinto/black beans) and use vegetable broth. You can also add plant-based “chicken” or tofu for extra protein if desired.

How spicy is this soup, and can I adjust the heat level?

The base recipe is mildly zesty from the taco seasoning and pickle juice. For more heat, add diced jalapeños, extra chili powder, or a dash of hot sauce. For less spice, use mild taco seasoning and cut back on the pickle juice.

How long does this soup keep, and can I freeze it?

This soup stores well in the refrigerator for up to 4 days in an airtight container. It also freezes beautifully—just let it cool completely, then portion into freezer-safe containers and freeze for up to 2–3 months. Thaw in the fridge overnight and reheat gently on the stove.

Can I make this soup in a slow cooker or Instant Pot instead of on the stovetop?

Yes! For a slow cooker, combine all the ingredients (except cheese and fresh toppings) and cook on low for 4–6 hours or high for 2–3 hours. For an Instant Pot, use the “Soup” or “Manual” function for 10 minutes, then quick release. Stir well before serving.

What’s the best way to chop or shred the chicken for this soup?

If using canned chicken, drain well and use two forks to shred it finely. For rotisserie or cooked chicken breast, pull the meat into bite-sized pieces or use a stand mixer on low for quick shredding. Uniform shreds blend best into the soup and pick up more flavor.

Can I prepare this soup ahead of time for a party or meal prep?

Absolutely! You can make the soup 1–2 days ahead—just let it cool and refrigerate in a sealed container. Reheat gently on the stovetop, stirring in extra broth if it thickens. Add fresh toppings just before serving for best texture.

How do I adjust the soup if it’s too thick or too thin?

If your soup is too thick after simmering, add a splash of chicken broth or water to loosen it up. If it’s too thin, let it simmer uncovered a bit longer, or mash some beans and stir them back in for a creamier texture.

Can I customize the vegetables or beans in this recipe?

Definitely! Swap out pinto or black beans for kidney or garbanzo beans, or use a different type of corn (like fire-roasted or fresh off the cob). You can also toss in extra veggies, such as diced bell peppers or zucchini, for more color and nutrition.