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Chicken Taco Soup
Catherine

Chicken Taco Soup

 

This hearty chicken taco soup is packed with bold flavors and easy to make in just one pot! Perfect for a cozy weeknight dinner, it’s loaded with chicken, beans, corn, and zesty taco seasoning.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Mexican-American
Ingredients Method Notes

Ingredients
  

  • 🐔 2 cups cooked shredded chicken
  • 🧅 1 small onion chopped
  • 🌽 1 cup corn fresh, frozen, or canned
  • 🫘 1 can 15 oz black beans, drained and rinsed
  • 🍅 1 can 15 oz diced tomatoes with green chilies
  • 🌮 1 packet taco seasoning or homemade
  • 🫗 4 cups chicken broth
  • 🧄 2 cloves garlic minced
  • 🫑 1 small bell pepper chopped (optional)
  • 🧂 Salt and pepper to taste
  • 🥑 Optional toppings: shredded cheese sour cream, avocado, tortilla chips, cilantro

Method
 

  1. In a large pot, sauté the onion, bell pepper, and garlic over medium heat until softened (about 3 minutes).
  2. Stir in the taco seasoning and cook for another minute to release the flavors.
  3. Add the chicken broth, diced tomatoes, black beans, and corn. Stir well.
  4. Add the shredded chicken and bring the soup to a simmer. Cook for 20 minutes, stirring occasionally.
  5. Taste and season with salt and pepper if needed.
  6. Serve hot with your favorite toppings like shredded cheese, avocado, and tortilla chips.

Notes

  • Use rotisserie chicken for a quick option.
  • Add a can of kidney beans for extra heartiness.
  • Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.