Easy Chicken Taco Soup Recipe

Easy Chicken Taco Soup: A Hearty, Flavor-Packed Bowl of Comfort 🌮🍲🔥

1. Introduction

When you need a meal that’s both comforting and packed with bold flavors, this Easy Chicken Taco Soup recipe is the answer to your dinner dilemmas. As someone who’s always looking for quick yet satisfying meals, I can confidently say this recipe has become a staple in my kitchen. The combination of tender chicken, zesty spices, and wholesome ingredients creates a symphony of flavors that will have everyone asking for seconds. What makes this easy chicken taco soup recipe truly special is how effortlessly it comes together – in under 30 minutes, you’ll have a steaming pot of deliciousness ready to serve. Whether you’re meal prepping for the week or need a last-minute dinner solution, this versatile soup never disappoints.

2. Ingredients

One of the best things about this easy chicken taco soup is that it uses simple, pantry-friendly ingredients. Here’s what you’ll need to create this flavorful dish:

• 1 tbsp olive oil – For sautéing our aromatics to perfection
• 1 medium onion, diced – Adds sweetness and depth of flavor
• 3 cloves garlic, minced – Essential for that aromatic base
• 1 lb boneless, skinless chicken breasts – Lean protein that absorbs all the delicious flavors
• 1 packet taco seasoning (or 2 tbsp homemade) – The flavor powerhouse of this soup
• 1 (15 oz) can black beans, drained and rinsed – Adds protein and fiber
• 1 (15 oz) can corn, drained – For sweetness and texture
• 1 (10 oz) can diced tomatoes with green chilies – Provides acidity and mild heat
• 4 cups chicken broth – The liquid base for our soup
• 1 tsp cumin – Enhances the earthy, warm flavors
• Salt and pepper to taste – For seasoning perfection
• Optional toppings: shredded cheese, avocado, sour cream, cilantro, lime wedges – These take the soup to the next level!

For those looking for alternative versions of this classic, I recommend checking out this delicious chicken taco soup recipe that offers a slightly different take on the dish.

3. Step-by-Step Instructions

Step 1: Sauté the Aromatics

Begin by heating olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add your diced onions and sauté them for 3-4 minutes until they become translucent and fragrant. This step is crucial as it builds the flavor foundation of our easy chicken taco soup. Next, stir in the minced garlic and cook for just about 30 seconds – be careful not to burn it! The aroma at this point will have your kitchen smelling absolutely amazing.

Step 2: Add Chicken and Seasonings

Now, place your chicken breasts directly into the pot with the sautéed aromatics. Sprinkle the taco seasoning and cumin evenly over the chicken – this ensures every bite will be packed with flavor. Pour in the chicken broth, making sure the chicken is fully submerged. Bring the mixture to a gentle boil, then immediately reduce the heat to a simmer. Cover the pot and let it cook for about 15 minutes. The chicken should be cooked through and reach an internal temperature of 165°F when done.

Step 3: Shred Chicken and Add Remaining Ingredients

Using tongs, carefully remove the cooked chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces – this technique creates the perfect texture for our easy chicken taco soup. Return all the shredded chicken to the pot, along with the drained black beans, corn, and diced tomatoes with green chilies. Give everything a good stir to combine all the ingredients evenly. At this point, your soup is starting to look incredibly appetizing!

Step 4: Simmer and Serve

Allow the soup to simmer uncovered for 5-10 minutes. This final simmering stage is important as it allows all the flavors to meld together beautifully. Taste your creation and adjust the seasoning with salt and pepper as needed. When serving this easy chicken taco soup, don’t skimp on the toppings! They add wonderful texture and freshness to each bowl. I love setting up a toppings bar so everyone can customize their own bowl just the way they like it.

4. Cooking Tips

After making this easy chicken taco soup countless times, I’ve gathered some valuable tips to help you achieve the best results:

• Time-saving trick: Use pre-cooked rotisserie chicken instead of raw chicken breasts. Simply shred the cooked chicken and add it during the last 10 minutes of cooking.
• Heat adjustment: If you prefer spicier flavors, add a diced jalapeño along with the onions, or include a pinch of cayenne pepper with the other spices.
• Meal prep advantage: This soup freezes exceptionally well for up to 3 months. Portion it into freezer-safe containers for quick future meals.
• Texture tip: For a thicker, heartier soup, mash about 1/4 of the beans before adding them to the pot.
• Flavor boost: Letting the soup sit for 30 minutes before serving allows the flavors to develop even more.

5. Serving Suggestions

While this easy chicken taco soup is delicious on its own, pairing it with the right sides can elevate your meal to restaurant-quality status. Here are some of my favorite ways to serve it:

• Crunchy element: Serve with a side of tortilla chips or strips for dipping and added texture
• Fresh garnish: Top with fresh cilantro leaves and a generous squeeze of lime juice for brightness
• Bread option: Warm flour tortillas or homemade cornbread make excellent accompaniments
• Creamy addition: A dollop of Greek yogurt or sour cream adds richness
• Salad pairing: Serve with a simple side salad for a complete, balanced meal

For more meal inspiration, check out these delicious meal ideas that would pair wonderfully with our easy chicken taco soup.

6. Storage Instructions

One of the many benefits of this easy chicken taco soup recipe is how well it stores. Here’s how to keep it fresh:

• Refrigeration: Store cooled soup in airtight containers in the refrigerator for up to 4 days. The flavors actually improve after a day!
• Reheating: Warm on the stovetop over medium heat, stirring occasionally. If the soup has thickened, add a splash of chicken broth to reach your desired consistency.
• Freezing: This soup freezes beautifully for up to 3 months. Leave about an inch of space at the top of containers to allow for expansion.
• Thawing: Defrost frozen soup overnight in the refrigerator before reheating.

7. Nutritional Information

This easy chicken taco soup isn’t just delicious – it’s also quite nutritious! Here’s the breakdown per serving (without toppings):

• Calories: 280 – A satisfying yet light meal option
• Protein: 25g – Excellent protein content to keep you full
• Carbohydrates: 30g – Balanced energy source
• Fiber: 7g – Nearly 25% of your daily fiber needs
• Fat: 6g – Mostly heart-healthy fats from the olive oil
• Sodium: Will vary based on broth and seasoning used

8. Variations

The beauty of this easy chicken taco soup recipe lies in its versatility. Here are some delicious variations to try:

• Vegetarian Version: Simply omit the chicken and use vegetable broth. Add extra beans or tofu for protein.
• Creamy Twist: Stir in 1/2 cup of cream cheese or heavy cream at the end for a richer texture.
• Slow Cooker Method: Add all ingredients (except toppings) to your slow cooker and cook on low for 6 hours or high for 3 hours.
• Instant Pot Adaptation: Use the sauté function for the first step, then pressure cook on high for 10 minutes with quick release.
• Seafood Variation: Substitute shrimp or white fish for the chicken, adding it during the last 5 minutes of cooking.
• Beef Alternative: Use ground beef or shredded beef instead of chicken for a different flavor profile.

9. Conclusion

This easy chicken taco soup recipe has earned its place as one of my all-time favorite weeknight meals. It’s the perfect combination of convenience, nutrition, and incredible flavor that satisfies the whole family. What I love most is how adaptable it is – you can make it as mild or as spicy as you like, load it up with your favorite toppings, or even change up the proteins based on what you have on hand. Whether you’re cooking for a cozy night in or need to feed a crowd, this soup delivers every time. The leftovers (if you’re lucky enough to have any!) taste even better the next day, making it ideal for meal prep. I encourage you to try this recipe soon – it might just become your new go-to comfort food like it has for me!

Easy Chicken Taco Soup Recipe

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• Total Time: 30 minutes
• Yield: 6 servings 1x

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Description

This Easy Chicken Taco Soup combines tender shredded chicken, black beans, corn, and tomatoes with green chilies in a flavorful broth seasoned with taco spices. Ready in under 30 minutes, it’s a hearty and comforting meal perfect for busy weeknights.

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Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 pound boneless, skinless chicken breasts
• 1 packet taco seasoning (or 2 tablespoons homemade)
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can corn, drained
• 1 (10-ounce) can diced tomatoes with green chilies
• 4 cups chicken broth
• 1 teaspoon cumin
• Salt and pepper to taste
• Optional toppings: shredded cheese, avocado, sour cream, cilantro, lime wedges

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Instructions

1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced onions and sauté for 3-4 minutes until translucent and fragrant. Stir in minced garlic and cook for an additional 30 seconds.
2. Place chicken breasts into the pot with the sautéed aromatics. Sprinkle taco seasoning and cumin evenly over the chicken. Pour in chicken broth, ensuring the chicken is fully submerged. Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for about 15 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F.
3. Carefully remove the cooked chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot.
4. Add drained black beans, corn, and diced tomatoes with green chilies to the pot. Stir to combine all ingredients evenly.
5. Allow the soup to simmer uncovered for an additional 5 minutes to heat through and meld the flavors. Season with salt and pepper to taste.
6. Serve hot, garnished with optional toppings such as shredded cheese, avocado slices, sour cream, fresh cilantro, and lime wedges.

Notes

• For a spicier soup, use hot taco seasoning or add a pinch of cayenne pepper.
• To make this soup in a slow cooker, combine all ingredients except toppings and cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
• This soup pairs well with tortilla chips or warm cornbread.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican-American

Nutrition

• Serving Size: 1 bowl
• Calories: 320
• Sugar: 5g
• Sodium: 850mg
• Fat: 8g
• Saturated Fat: 1.5g
• Unsaturated Fat: 5.5g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 10g
• Protein: 30g
• Cholesterol: 65mg

Keywords: chicken taco soup, easy taco soup, Mexican soup recipe, quick chicken soup, taco soup with chicken