Description
Chicken Taco Soup is a deliciously simple and hearty one-pot meal that combines tender shredded chicken, beans, corn, and a flavorful taco-spiced broth. It’s a comforting, protein-packed soup that’s easy to customize and perfect for weeknight dinners or meal prep. Top it with your favorite taco garnishes for a satisfying dish the whole family will love!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound cooked chicken, shredded (rotisserie chicken works well)
- 1 (14.5 oz) can diced tomatoes
- 1 (10 oz) can diced tomatoes with green chilies
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 4 cups chicken broth
- 1 packet (1 oz) taco seasoning (or homemade equivalent)
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder (optional, for extra spice)
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt (or to taste)
- Juice of 1 lime
- Optional toppings: shredded cheese, sour cream, avocado slices, tortilla chips, fresh cilantro
Instructions
- Sauté the aromatics:
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes, until softened. Stir in the garlic and cook for another minute until fragrant.
- Combine the base ingredients:
- Add the shredded chicken, diced tomatoes, tomatoes with green chilies, black beans, kidney beans, corn, and chicken broth to the pot. Stir to combine.
- Season the soup:
- Mix in the taco seasoning, cumin, chili powder (if using), smoked paprika, and salt. Stir well to ensure the spices are evenly distributed.
- Simmer:
- Bring the soup to a gentle boil, then reduce the heat to low. Let it simmer uncovered for 20-25 minutes to allow the flavors to meld together.
- Finish the soup:
- Stir in the lime juice and adjust the seasoning with additional salt or spices if needed.
- Serve:
- Ladle the soup into bowls and top with your favorite taco-inspired garnishes, such as shredded cheese, sour cream, avocado slices, tortilla chips, or fresh cilantro. Serve hot.
Notes
- For a spicier soup, add a diced jalapeño or extra chili powder.
- You can substitute chicken with ground beef, turkey, or even tofu for a variation.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or microwave.
- This soup freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup, Main Dish
- Method: Stovetop
- Cuisine: Mexican-inspired