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Easy Chicken Taco Soup Recipe

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Chicken Taco Soup is a hearty, flavorful, and easy-to-make dish that’s perfect for busy weeknights or a cozy weekend meal. Packed with tender chicken, beans, corn, tomatoes, and taco spices, this one-pot recipe combines the best flavors of tacos in a comforting soup. Top it with your favorite garnishes like cheese, sour cream, or tortilla chips for a satisfying meal.

 

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts or thighs
  • 1 (14.5 oz) can diced tomatoes
  • 1 (10 oz) can diced tomatoes with green chilies (e.g., Rotel)
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (15 oz) can corn, drained
  • 4 cups chicken broth
  • 1 (1 oz) packet taco seasoning
  • 1 teaspoon chili powder (optional for extra heat)
  • 1 teaspoon cumin
  • Salt and black pepper, to taste

Optional Garnishes:

  • Shredded cheese
  • Sour cream
  • Sliced jalapeños
  • Fresh cilantro
  • Diced avocado
  • Tortilla chips or strips
  • Lime wedges

Instructions

  • Sauté the aromatics:
    • Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes. Add the garlic and cook for another minute until fragrant.
  • Add the chicken and ingredients:
    • Place the chicken breasts or thighs into the pot. Add the diced tomatoes, tomatoes with green chilies, black beans, kidney beans, corn, chicken broth, taco seasoning, chili powder, and cumin. Stir to combine.
  • Simmer the soup:
    • Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for 20-25 minutes, or until the chicken is cooked through and tender.
  • Shred the chicken:
    • Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup and stir to combine.
  • Season and serve:
    • Taste the soup and adjust the seasoning with salt and pepper as needed. Ladle the soup into bowls and add your favorite garnishes.

Notes

  • For a spicier soup, use hot diced tomatoes with green chilies or add more chili powder.
  • This soup can be made in a slow cooker by combining all ingredients and cooking on low for 6-8 hours or high for 3-4 hours. Shred the chicken before serving.
  • Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Keywords: Chicken Taco Soup, taco soup recipe, Mexican soup, easy chicken soup, one-pot soup, taco flavors, healthy soup recipe, chicken and bean soup, comforting dinner, gluten-free soup.

Find it online: https://masonrecipes.com/easy-chicken-taco-soup-recipe/