Chicken Taco Soup
A hearty and flavorful one-pot soup featuring seasoned shredded chicken, beans, corn, and tomatoes with a kick of taco spice. Perfect for a quick weeknight dinner.
Servings: 6
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 15 minutes
Total: 45 minutes
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 packet taco seasoning 1 oz
- 1 can black beans, drained and rinsed 15 oz
- 1 can kidney beans, drained and rinsed 15 oz
- 1 can corn, drained 15 oz
- 1 can diced tomatoes 15 oz
- 1 can diced tomatoes with green chilies 10 oz, such as Rotel
- 4 cups chicken broth
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
Preparation Steps
- Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until softened, about 5 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Add chicken breasts, taco seasoning, cumin, salt, and pepper. Stir to coat the chicken.
- Pour in chicken broth, diced tomatoes, tomatoes with green chilies, black beans, kidney beans, and corn. Stir to combine.
- Bring the soup to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, or until chicken is cooked through.
- Remove chicken from the pot and shred it using two forks. Return shredded chicken to the soup and stir.
- Simmer for an additional 5 minutes to blend flavors. Taste and adjust seasoning if needed.
- Serve hot with desired toppings such as shredded cheese, sour cream, avocado, cilantro, or crushed tortilla chips.
Notes
Optional toppings: shredded cheese, sour cream, avocado, cilantro, tortilla chips.