Chicken Taco Soup
This hearty Chicken Taco Soup is bursting with Tex-Mex flavor, featuring tender shredded chicken, black beans, corn, tomatoes, and a rich blend of spices. It’s a one-pot comfort meal that’s quick to make, customizable with your favorite toppings, and perfect for busy weeknights or meal prep.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 3 garlic cloves minced
- 1 pound boneless skinless chicken breasts
- 1 15 oz can black beans, rinsed and drained
- 1 15 oz can corn, drained
- 1 15 oz can diced tomatoes, undrained
- 1 4 oz can green chilies (optional)
- 4 cups chicken broth
- 1 packet taco seasoning or homemade
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Juice of 1 lime
- Optional toppings: shredded cheese sour cream, tortilla chips, avocado, cilantro, jalapeños
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until soft, then stir in garlic.
- Add chicken, taco seasoning, cumin, chili powder, salt, and pepper.
- Stir to coat. Pour in beans, corn, tomatoes, green chilies, and broth.
- Bring to a boil, then reduce to simmer for 20–25 minutes until chicken is cooked through.
- Remove chicken, shred it, and return to the pot.
- Stir in lime juice, taste, and adjust seasoning.
- Serve hot with toppings of your choice.
Notes
Use rotisserie chicken for a quicker version. Add cream cheese for a creamy texture or extra chili powder for more heat. Leftovers keep up to 4 days in the fridge or 3 months in the freezer. Serve with tortilla chips, rice, or a side salad for a complete meal.