Description
This Easy Chicken Taco Soup is a flavorful and comforting one-pot meal that comes together quickly. Loaded with shredded chicken, beans, corn, and bold Mexican-inspired flavors, it’s perfect for a satisfying weeknight dinner.
Ingredients
Scale
For the soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 pound cooked shredded chicken (rotisserie or leftover)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (15 oz) can diced tomatoes
- 1 (10 oz) can diced tomatoes with green chiles (like Rotel)
- 1 (4 oz) can diced green chiles
- 1 packet taco seasoning
- 4 cups chicken broth
- Salt and pepper to taste
Optional toppings:
- Shredded cheese
- Sour cream
- Avocado
- Tortilla chips
- Chopped cilantro
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook until softened, about 3–4 minutes.
- Add shredded chicken, black beans, corn, diced tomatoes, diced tomatoes with green chiles, green chiles, taco seasoning, and chicken broth. Stir to combine and bring to a boil.
- Reduce heat and simmer uncovered for 15–20 minutes to allow flavors to meld.
- Taste and adjust seasoning with salt and pepper if needed.
- Serve hot with your favorite toppings.
Stir in garlic and cook for 30 seconds until fragrant.
Notes
- You can use raw chicken breasts or thighs—simply simmer in the soup for 25–30 minutes and shred before serving.
- This soup freezes well and is perfect for meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1½ cups
- Calories: 310
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 60mg
