Description
A hearty and flavorful Chicken Taco Soup that combines tender chicken, beans, corn, and diced tomatoes with classic taco seasonings. This comforting soup is perfect for an easy weeknight meal and can be customized with your favorite toppings like shredded cheese, sour cream, and avocado.
Ingredients
Scale
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes (with green chilies if preferred)
- 1 can (4 oz) diced green chilies
- 1 packet taco seasoning (1 oz)
- 4 cups chicken broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Optional Toppings
- Shredded cheese
- Sour cream
- Avocado
- Cilantro
- Lime wedges
- Tortilla chips
Instructions
- Sauté the onion: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add garlic: Add the minced garlic to the pot and cook for an additional 1-2 minutes, stirring frequently to avoid burning.
- Prepare the chicken: While the onion and garlic cook, cut the chicken breasts into bite-sized pieces or leave whole if preferred.
- Cook the chicken: Add the chicken pieces to the pot and cook until they are no longer pink on the outside, about 3-4 minutes.
- Add taco seasoning: Stir in the taco seasoning, ensuring the chicken is well coated.
- Add remaining ingredients: Add the rinsed black beans, kidney beans, corn, diced tomatoes, diced green chilies, and chicken broth. Stir everything together to combine.
- Simmer the soup: Bring the soup to a boil, then reduce heat to low. Cover and let simmer for about 30 minutes, stirring occasionally.
- Shred the chicken: After 30 minutes, check that the chicken is cooked through. If the chicken is whole, remove it and shred with two forks before returning it to the soup.
- Season the soup: Taste and adjust seasoning with salt and pepper as needed.
- Serve: Serve the soup hot, garnished with your choice of optional toppings such as shredded cheese, sour cream, avocado, cilantro, lime wedges, or tortilla chips.
Notes
- You can use rotisserie chicken for a quicker version to skip cooking raw chicken.
- Adjust the level of spiciness by selecting mild or spicy diced tomatoes with green chilies.
- Leftovers store well in the refrigerator for up to 4 days and can be frozen for up to 2 months.
- To make it gluten-free, double-check the taco seasoning packet ingredients.
- For a thicker soup, mash some of the beans before adding to the pot or let the soup simmer uncovered briefly.
