Description
This Easy Chicken Taco Soup is a hearty, flavorful, and quick recipe packed with shredded chicken, beans, corn, and bold taco spices. Perfect for busy weeknights or meal prep, this comforting soup is customizable with your favorite toppings like cheese, avocado, and tortilla chips. A nutritious, protein-rich, gluten-free dish everyone will love!
Ingredients
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 pound cooked chicken breast, shredded
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) corn kernels, drained
1 can (14.5 oz) diced tomatoes with green chilies
4 cups chicken broth
1 packet taco seasoning
1 teaspoon chili powder (optional, for extra heat)
Salt and pepper, to taste
Toppings: shredded cheese, sour cream, tortilla chips, avocado, cilantro
Instructions
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3-4 minutes until translucent. Stir in garlic and cook for 30 seconds.
- Combine Ingredients: Add shredded chicken, black beans, kidney beans, corn, diced tomatoes, and chicken broth. Stir well.
- Season: Sprinkle in taco seasoning and chili powder (if using). Mix to combine.
- Simmer: Bring the soup to a boil, then reduce heat to low. Let it simmer for 20 minutes, allowing the flavors to meld.
- Taste and Adjust: Add salt and pepper to taste.
- Serve: Ladle soup into bowls and top with cheese, sour cream, tortilla chips, avocado, and fresh cilantro.
Notes
For a thicker soup, blend a portion of the soup and stir it back in, or add a cornstarch slurry.
Use rotisserie chicken for a quicker option.
Ensure your taco seasoning and toppings are gluten-free if needed.
Make it dairy-free by using non-dairy alternatives for the toppings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmer
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 6 servings
- Calories: 280 kcal
