Description
This Chicken Taco Soup is a hearty, flavorful dish packed with tender chicken, beans, and bold taco spices. Quick to prepare and perfect for any night of the week, it’s a cozy meal that will warm you up in no time!
Ingredients
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- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 lb cooked chicken (shredded or diced; rotisserie chicken works well)
- 1 packet taco seasoning (or 2 tbsp homemade taco seasoning)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (14.5 oz) diced tomatoes with green chilies (like Rotel)
- 4 cups chicken broth
- 1 cup tomato sauce
- 1 tsp chili powder (optional, for extra heat)
- Salt and black pepper, to taste
Optional Toppings:
- Shredded cheese
- Sour cream or Greek yogurt
- Chopped cilantro
- Sliced avocado
- Tortilla chips or strips
- Lime wedges
Instructions
1. Sauté the Aromatics:
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and sauté for 3-4 minutes, until softened.
- Stir in the garlic and cook for another minute until fragrant.
2. Build the Soup:
- Add the shredded chicken, taco seasoning, black beans, pinto beans, corn, diced tomatoes with green chilies, chicken broth, and tomato sauce to the pot.
- Stir well to combine.
3. Simmer:
- Bring the soup to a boil, then reduce the heat to low and simmer for 20-25 minutes, allowing the flavors to meld together.
- Taste and adjust seasoning with additional salt, pepper, or chili powder as needed.
4. Serve:
- Ladle the soup into bowls and add your favorite toppings, such as shredded cheese, sour cream, cilantro, or tortilla chips.
Notes
- Make It Creamy: Stir in 1/2 cup of heavy cream or cream cheese at the end for a creamy version.
- Slow Cooker Option: Add all ingredients to a slow cooker and cook on low for 4-6 hours or on high for 2-3 hours.
- Leftovers: Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.