Name: Easy Chicken Taco Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 1 pound boneless, skinless chicken breasts, diced into bite-sized pieces; 1 small onion, chopped; 1 bell pepper (any color), chopped; 2 cloves garlic, minced; 1 can (15 ounces) black beans, drained and rinsed; 1 can (15 ounces) pinto beans, drained and rinsed; 1 can (15 ounces) corn kernels, drained; 1 can (14.5 ounces) diced tomatoes; 1 can (10 ounces) diced tomatoes with green chilies (like Rotel); 1 tablespoon olive oil; 1 packet (1 ounce) taco seasoning mix; 4 cups chicken broth; Salt and black pepper to taste; Shredded cheese; Sour cream; Chopped fresh cilantro; Sliced green onions; Tortilla strips

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Introduction

This Easy Chicken Taco Soup is a flavorful and comforting dish perfect for busy weeknights. Packed with tender chicken, beans, corn, and a kick of taco seasoning, it’s a one-pot meal that’s both hearty and delicious.

A white bowl filled with a creamy soup containing three main layers: at the bottom a light orange broth, on top medium-sized pieces of bright orange carrots and small green broccoli florets with leafy greens, and scattered throughout curved, pale yellow pasta pieces. Some finely grated white cheese is sprinkled over the center, melting slightly. The bowl is set on a dark wooden board on a white marbled surface, surrounded by folded pale beige bread pieces on the left, fresh green herbs in the background, and a silver spoon with more herbs on the right. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound boneless, skinless chicken breasts, diced into bite-sized pieces
1 tablespoon olive oil
1 small onion, chopped
1 bell pepper (any color), chopped
2 cloves garlic, minced
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) pinto beans, drained and rinsed
1 can (15 ounces) corn kernels, drained
1 can (14.5 ounces) diced tomatoes
1 can (10 ounces) diced tomatoes with green chilies (like Rotel)
1 packet (1 ounce) taco seasoning mix
4 cups chicken broth
Salt and black pepper to taste
Optional toppings: shredded cheese, sour cream, chopped fresh cilantro, sliced green onions, and tortilla strips

Instructions

Step 1: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced chicken pieces and cook until they are no longer pink, about 5-7 minutes. Remove the cooked chicken from the pot and set it aside.
Step 2: In the same pot, add the chopped onion and bell pepper. Sauté for about 3-4 minutes until tender and fragrant. Add the minced garlic and cook for an additional 30 seconds.
Step 3: Return the cooked chicken to the pot with the sautéed vegetables. Add the black beans, pinto beans, corn kernels, diced tomatoes, diced tomatoes with green chilies, and taco seasoning mix. Pour in the chicken broth and stir everything together.
Step 4: Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 20-25 minutes to allow the flavors to meld and the chicken to become tender. Stir occasionally to prevent sticking.
Step 5: Taste the soup and adjust seasoning with salt and black pepper as desired.
Step 6: Ladle the soup into bowls and serve with optional toppings such as shredded cheese, sour cream, chopped cilantro, sliced green onions, and tortilla strips.

Tips & Variations

For a spicier kick, add diced jalapeños along with the bell pepper or use a spicy taco seasoning mix.
Make it vegetarian by omitting chicken and using vegetable broth instead of chicken broth.
Use leftover cooked chicken to save time and skip the initial sauté step.
Fresh lime juice added just before serving brightens the flavors beautifully.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. This soup also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white bowl filled with a creamy orange broth containing tortellini pasta, bright orange carrot chunks, and small green broccoli florets, all mixed with some fresh green spinach leaves. The soup is topped with a light sprinkle of white shredded cheese and fresh parsley leaves. Around the bowl on a white marbled surface, there are rolled thin white crepes and scattered bright green parsley leaves, with a silver spoon placed nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but be sure to thaw the chicken completely before dicing and cooking to ensure even cooking and food safety.

Is it possible to make this soup in a slow cooker?

Absolutely! Brown the chicken and sauté the vegetables first, then combine all ingredients in the slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours until the chicken is tender.