Description
This Easy Chicken Taco Soup is a flavorful and hearty Mexican-inspired dish, perfect for a quick weeknight meal. Made with shredded chicken, beans, corn, and seasoned with classic taco spices, this comforting soup comes together in just 40 minutes and is topped with your favorite taco fixings for a deliciously satisfying bowl.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound cooked chicken breast, shredded
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 4 cups chicken broth
- 1 packet taco seasoning
- 1 teaspoon chili powder (optional, for extra heat)
- Salt and pepper, to taste
Toppings
- Shredded cheese
- Sour cream
- Tortilla chips
- Avocado
- Fresh cilantro
Instructions
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Combine Ingredients: Add the shredded chicken, drained black beans, kidney beans, corn kernels, diced tomatoes with green chilies, and chicken broth to the pot. Stir everything together thoroughly.
- Season: Sprinkle the taco seasoning and optional chili powder into the soup. Stir to combine all the spices evenly throughout the mixture.
- Simmer: Bring the soup to a boil, then reduce the heat to low. Let it gently simmer for 20 minutes to allow the flavors to meld and the soup to thicken slightly.
- Taste and Adjust: Taste the soup and season with salt and pepper as needed to enhance the flavors.
- Serve: Ladle the soup into bowls and top with your favorite toppings such as shredded cheese, sour cream, tortilla chips, avocado slices, and fresh cilantro.
Notes
- For a spicier soup, add extra chili powder or a dash of hot sauce.
- You can substitute cooked rotisserie chicken if you’re short on time.
- Make this soup vegetarian by omitting the chicken and using vegetable broth instead.
- Leftovers store well and can be refrigerated for up to 3 days or frozen for up to 2 months.
- To make it gluten-free, verify that your taco seasoning is gluten-free or make your own blend at home.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
