Description
A hearty and flavorful Easy Chicken Taco Soup recipe that is perfect for a quick and satisfying meal. This one-pot soup is filled with tender shredded chicken, black beans, corn, and a blend of Mexican-inspired spices. Top it off with your favorite toppings for a delicious and comforting meal.
Ingredients
Scale
Ingredients:
- 1 tablespoon olive oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 pound cooked shredded chicken
- 1 (15 oz) can black beans (rinsed and drained)
- 1 (15 oz) can corn (drained)
- 1 (14.5 oz) can diced tomatoes
- 1 (10 oz) can diced tomatoes with green chilies
- 1 (1 oz) packet taco seasoning
- 1 teaspoon ground cumin
- 3 cups chicken broth
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado, cilantro, tortilla chips
Instructions
- Heat olive oil: In a large pot, heat olive oil over medium heat.
- Cook onion and garlic: Add diced onion and cook until softened. Stir in garlic and cook until fragrant.
- Add remaining ingredients: Add shredded chicken, black beans, corn, diced tomatoes, diced tomatoes with green chilies, taco seasoning, cumin, and chicken broth. Stir to combine.
- Simmer: Bring the soup to a simmer, then reduce heat and let it simmer for 15–20 minutes.
- Adjust seasoning and serve: Taste the soup and adjust seasoning with salt and pepper if needed. Serve hot with desired toppings.
Notes
- This soup is great for using leftover rotisserie chicken.
- It freezes well for meal prep and future meals.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 5g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg
