Description
Warm up with this easy and flavorful chicken taco soup recipe. A Tex-Mex inspired dish that is hearty, comforting, and perfect for a weeknight dinner.
Ingredients
Scale
For the soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts or thighs, cut into chunks or shredded
- 1 packet taco seasoning (or 2 tablespoons homemade)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (15 oz) diced tomatoes with green chilies
- 1 can (8 oz) tomato sauce
- 3 cups chicken broth
- Salt and pepper to taste
For toppings:
- Shredded cheese
- Sour cream
- Tortilla chips
- Avocado
- Cilantro
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and garlic and sauté for 2–3 minutes until fragrant. Add chicken and cook until lightly browned on the outside. Stir in taco seasoning.
- Add black beans, corn, diced tomatoes with green chilies, tomato sauce, and chicken broth. Stir to combine and bring to a boil.
- Reduce heat and simmer for 20–25 minutes, or until the chicken is cooked through and the flavors are well combined. If using whole chicken breasts or thighs, remove them after cooking and shred with two forks, then return to the pot.
- Taste and adjust seasoning with salt and pepper if needed.
- Ladle into bowls and serve hot with your favorite toppings.
Notes
- To make this even easier, use rotisserie chicken and reduce simmering time to 10 minutes.
- Leftovers freeze well for meal prep.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 330
- Sugar: 6g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 60mg
