Description
This Easy Chicken Taco Soup is a delicious one-pot meal that is perfect for a quick weeknight dinner. Packed with flavor from tender chicken, beans, corn, and a blend of Mexican-inspired spices, this soup is sure to become a family favorite. Top with your favorite garnishes like cheese, avocado, and cilantro for a satisfying meal.
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
- Heat the Olive Oil: In a large pot or Dutch oven, heat olive oil over medium heat.
- Cook Onion and Garlic: Add diced onion and cook until softened, about 3–4 minutes. Stir in garlic and cook for 30 seconds until fragrant.
- Add Ingredients: Add shredded chicken, black beans, corn, diced tomatoes, diced tomatoes with green chiles, green chiles, taco seasoning, and chicken broth. Stir to combine.
- Simmer: Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes.
- Season and Serve: Taste and adjust seasoning with salt and pepper if needed. Serve hot with optional toppings.
Notes
- You can use raw chicken breasts or thighs—just 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
