Description
This Chicken Taco Soup is a hearty and flavorful dish that’s perfect for any day of the week. Packed with tender chicken, beans, corn, and bold spices, it’s like a taco in a comforting bowl of soup. Easy to make in one pot, this recipe will quickly become a family favorite!
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 pound boneless, skinless chicken breasts (or thighs)
- 4 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes
- 1 (10-ounce) can diced tomatoes with green chilies (e.g., Rotel)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 cup frozen or canned corn, drained
- 1 (8-ounce) can tomato sauce
Spices and Seasoning:
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper to taste
For Serving:
- Shredded cheddar or Mexican cheese blend
- Sour cream or plain Greek yogurt
- Tortilla chips
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Sauté Aromatics:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 3–4 minutes until soft. Stir in the minced garlic and cook for an additional 30 seconds until fragrant. - Add Chicken and Liquids:
Place the chicken breasts in the pot, then pour in the chicken broth, diced tomatoes, diced tomatoes with green chilies, and tomato sauce. Stir to combine. - Add Beans, Corn, and Spices:
Add the black beans, kidney beans, corn, chili powder, cumin, smoked paprika, oregano, onion powder, and cayenne pepper (if using). Stir everything together, and season with salt and pepper to taste. - Simmer:
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, or until the chicken is cooked through and tender. - Shred the Chicken:
Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup and stir well. - Final Adjustments:
Taste the soup and adjust the seasoning, adding more salt, pepper, or spices if desired. - Serve:
Ladle the soup into bowls and garnish with your favorite toppings, such as shredded cheese, a dollop of sour cream, crushed tortilla chips, chopped cilantro, and a squeeze of lime.
Notes
- Substitutions: You can use rotisserie chicken or leftover cooked chicken to save time; just add it during the last 5 minutes of simmering.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Slow Cooker Option: Combine all ingredients (except toppings) in a slow cooker and cook on low for 6–8 hours or on high for 3–4 hours. Shred the chicken before serving.
- Spice Level: Adjust the heat by adding more or less cayenne pepper or using mild/medium diced tomatoes with green chilies.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Calories: 280
- Sugar: 4g
- Sodium: 850mg
- Fat: 7g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g