Looking for a cozy, comforting soup that’s packed with flavor and perfect for busy nights? This Chicken Taco Soup is a winner! With tender chicken, savory spices, and all the taco fixings, it’s a deliciously easy meal that the whole family will love!
Ingredients:
1 lb boneless, skinless chicken breasts (or thighs)
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn kernels, drained
1 can (10 oz) diced tomatoes with green chilies (Rotel or similar)
1 packet taco seasoning (or homemade seasoning blend)
1 can (4 oz) diced green chilies (optional, for extra heat)
1 cup chicken broth
1 cup water
1 small onion, diced
2 cloves garlic, minced
1 tsp cumin
1 tsp chili powder
Salt and pepper, to taste
1 tbsp olive oil
Toppings: Sour cream, shredded cheese, tortilla chips, avocado, cilantro, lime wedges, etc.
Instructions:
Cook the chicken: In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, cooking for 2-3 minutes until softened. Add the chicken breasts (whole) to the pot, and season with cumin, chili powder, salt, and pepper. Cook for 5-7 minutes on each side until the chicken is browned and cooked through.
Shred the chicken: Remove the chicken from the pot and set it aside to cool slightly. Once cooled, shred the chicken using two forks or chop it into bite-sized pieces.
Make the soup: In the same pot, add the black beans, corn, diced tomatoes with green chilies, green chilies (if using), chicken broth, and water. Stir to combine, then bring to a simmer over medium heat. Add the taco seasoning and more salt and pepper if needed.
Simmer: Once the soup is simmering, return the shredded chicken to the pot. Let the soup cook for 10-15 minutes to allow the flavors to meld together.
Serve: Ladle the soup into bowls and top with your favorite taco toppings—sour cream, shredded cheese, tortilla chips, avocado, cilantro, and a squeeze of fresh lime juice.