Description
Discover the ultimate comfort food with this Chicken Taco Soup recipe. Packed with bold flavors, a healthy blend of ingredients, and a cozy, hearty texture, this soup is perfect for any weeknight dinner or meal prep. Learn the three secrets to making this soup a crowd favorite: the right seasoning, perfectly cooked chicken, and the perfect balance of flavors. Easy, quick, and satisfying—this recipe will become a staple in your kitchen!
Ingredients
Scale
- 1 lb boneless, skinless chicken breast
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 can (10 oz) green chilies
- 1 packet taco seasoning
- 4 cups chicken broth
- 1 cup corn kernels (frozen or fresh)
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro, lime wedges
Instructions
- Cook the Chicken: In a large pot, heat the olive oil over medium heat. Add the chicken breasts and cook until golden brown on both sides (about 6-8 minutes per side). Remove the chicken, shred it with two forks, and set aside.
- Sauté Vegetables: In the same pot, add the chopped onion and garlic. Cook for 3-4 minutes until the onion softens and becomes translucent.
- Combine Ingredients: Add the taco seasoning, cumin, diced tomatoes, green chilies, black beans, corn, and chicken broth to the pot. Stir to combine.
- Simmer: Bring the mixture to a simmer, then reduce heat and cook for 15-20 minutes to allow the flavors to meld together.
- Add Chicken: Add the shredded chicken back into the pot, stir, and let it simmer for another 5 minutes.
- Serve: Ladle the soup into bowls and top with your choice of shredded cheese, sour cream, cilantro, and a squeeze of lime juice.
Notes
- For added heat, you can stir in some jalapeños or a dash of hot sauce.
- This soup can be made in advance and stored in the refrigerator for up to 4 days, or frozen for up to 3 months.
- If you prefer a creamier texture, add a dollop of cream cheese or sour cream while simmering the soup.
- Prep Time: PT10M
- Cook Time: PT30M
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 300 kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 55mg
Keywords: chicken taco soup, healthy soup, easy taco soup, quick chicken soup, weeknight dinner