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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- Add drained black beans, corn, and diced tomatoes with green chilies to the pot. Stir to combine all ingredients evenly.
- 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.
- 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