Easy Chicken Taco Soup Recipe
This Easy Chicken Taco Soup is a hearty, flavorful, and comforting dish packed with tender chicken, beans, corn, and tomatoes seasoned with classic taco spices. Perfect for a quick and satisfying meal, it combines sautéed chicken and vegetables simmered in a savory broth, finished with your favorite taco toppings for a delicious, family-friendly dinner.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
Protein
- 1 pound boneless, skinless chicken breasts, diced into bite-sized pieces
Vegetables and Beans
- 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)
Seasonings and Liquids
- 1 tablespoon olive oil
- 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
- Tortilla strips
Instructions
- Sauté the Chicken: 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.
- Sauté the Aromatics: In the same pot, add the chopped onion and bell pepper. Sauté them for about 3-4 minutes until they become tender and fragrant. Add the minced garlic and cook for an additional 30 seconds.
- Combine Ingredients: 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 give everything a good stir.
- Simmer to Perfection: Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes to allow the flavors to meld and the chicken to become tender. Stir occasionally to prevent sticking.
- Season and Serve: Taste the soup and adjust the seasoning with salt and black pepper to your liking.
- Serve with Toppings: Ladle the Chicken Taco Soup into bowls. Top each serving with shredded cheese, a dollop of sour cream, chopped fresh cilantro, sliced green onions, and tortilla strips, as desired.
Notes
- You can substitute chicken thighs if preferred for more flavor and juiciness.
- To make it spicier, add diced jalapeños or extra chili seasoning.
- For a vegetarian version, omit chicken and use vegetable broth.
- Leftovers keep well refrigerated up to 3 days and freeze well for up to 2 months.
- Adjust toppings based on dietary preferences to keep the dish lighter or richer.
Keywords: Chicken taco soup, easy chicken soup, Mexican chicken soup, taco soup recipe, weeknight dinner, hearty soup
Find it online: https://nayabaker.com/easy-chicken-taco-soup-recipe/
