Description
This Easy Chicken Taco Soup is a flavorful and hearty one-pot meal perfect for a quick weeknight dinner. Made with tender chicken, black beans, corn, and a blend of taco seasonings, it’s a delicious Mexican-American inspired dish that’s both satisfying and wholesome. Serve it with your favorite toppings like shredded cheese, sour cream, avocado, and tortilla chips for added richness and texture.
Ingredients
Scale
Soup Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts or thighs
- 1 packet taco seasoning
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (15 ounces) diced tomatoes with green chiles
- 1 can (8 ounces) tomato sauce
- 3 cups chicken broth
- Salt and pepper to taste
Optional Toppings
- Shredded cheese
- Sour cream
- Avocado
- Tortilla chips
- Cilantro
Instructions
- Heat the Oil and Sauté Onion: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened, stirring occasionally to prevent burning.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds until fragrant, careful not to let it brown.
- Add Chicken and Spices: Add the chicken breasts or thighs to the pot along with the taco seasoning, ground cumin, and chili powder. Cook for 2 to 3 minutes, stirring to coat the chicken evenly with the spices.
- Combine Remaining Ingredients: Pour in the black beans, corn, diced tomatoes with green chiles, tomato sauce, and chicken broth. Stir well to combine all ingredients thoroughly.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 20 to 25 minutes, or until the chicken is cooked through and tender.
- Shred the Chicken: Remove the chicken pieces from the soup with tongs or a slotted spoon. Use two forks to shred the chicken finely.
- Return Chicken to Soup and Adjust Seasoning: Add the shredded chicken back into the soup. Stir well and season with salt and pepper to taste.
- Serve: Ladle the hot soup into bowls and serve with your choice of optional toppings like shredded cheese, sour cream, avocado, tortilla chips, and cilantro.
Notes
- For a quicker version, use pre-shredded rotisserie chicken and reduce the cook time to 10 minutes.
- This soup freezes well for up to 3 months — allow to cool before freezing in airtight containers.
- You can adapt this recipe for the slow cooker by cooking on low for 6 to 7 hours.
- Alternatively, prepare it in an Instant Pot on high pressure for 10 minutes for a faster option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
