Description
Chicken Taco Soup is a comforting, flavor-packed dish loaded with tender shredded chicken, black beans, sweet corn, tomatoes, and warm taco spices. It’s a one-pot meal that’s easy to make, filling, and perfect for busy weeknights. Serve it with shredded cheese, sour cream, and fresh lime for the ultimate bowl of deliciousness.
Ingredients
2 cups cooked shredded chicken (rotisserie works great)
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (14.5 oz) diced tomatoes
1 can (10 oz) diced tomatoes with green chilies
3 cups chicken broth
1 packet taco seasoning (or 2 tablespoons homemade taco seasoning)
1 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and black pepper to taste
Fresh chopped cilantro (for garnish)
Optional Toppings
Shredded cheddar cheese
Sour cream
Sliced avocado
Lime wedges
Tortilla chips
Instructions
Sauté the vegetables:
Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3–4 minutes until softened. Add minced garlic and cook for another 30 seconds.
Add the ingredients:
Stir in black beans, corn, diced tomatoes, tomatoes with green chilies, shredded chicken, chicken broth, taco seasoning, cumin, and chili powder.
Simmer:
Bring the soup to a boil, then reduce heat and let it simmer for 20–25 minutes, allowing the flavors to blend together.
Adjust seasoning:
Taste and add salt and black pepper as needed.
Serve:
Ladle into bowls and top with shredded cheese, sour cream, fresh cilantro, and a squeeze of lime. Serve warm.
Tip: This soup tastes even better the next day after the flavors develop more!
If you’d like, I can also make a slow cooker or keto version for you