CHICKEN TACO SOUP
This Chicken Taco Soup is a hearty, flavorful one-pot meal with tender chicken, beans, corn, and a zesty taco seasoning. Perfect for weeknight dinners, game days, or cozy meals with family and friends.
Ingredients
For the Soup:
- 1 pound cooked chicken shredded
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz corn, drained
- 1 can 14.5 oz diced tomatoes
- 1 can 10 oz diced tomatoes with green chilies
- 1 small onion diced
- 2 cloves garlic minced
- 4 cups chicken broth
- 2 tablespoons taco seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
Optional Toppings:
- Shredded cheese
- Sour cream
- Tortilla chips
- Fresh cilantro
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add onion and garlic; sauté until soft.
- Add Chicken & Vegetables: Stir in shredded chicken, black beans, corn, diced tomatoes, and diced tomatoes with chilies.
- Season & Simmer: Add taco seasoning, salt, pepper, and chicken broth. Stir well.
- Cook: Bring to a boil, reduce heat, and simmer for 15–20 minutes to allow flavors to meld.
- Serve: Ladle into bowls and top with cheese, sour cream, tortilla chips, or cilantro if desired.
Notes
- Make Ahead: Soup can be stored in the fridge for 3 days or frozen for up to 2 months.
- Customizing the Flavor: Add jalapeños, bell peppers, or a squeeze of lime for extra zest.
- Serving Suggestions: Serve with cornbread, rice, or tortilla chips.
- Allergy-Friendly Options: Use dairy-free toppings for a dairy-free version.
- Storage Tips: Store in an airtight container and reheat gently on the stovetop.