Description
This Easy Chicken Taco Soup is a flavorful one-pot meal that’s perfect for a quick and satisfying dinner. Packed with tender shredded chicken, beans, corn, and a variety of spices, this soup is a comforting and delicious option for any night of the week.
Ingredients
Scale
For the soup:
- 1 tablespoon olive oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 pound cooked shredded chicken
- 1 packet taco seasoning
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (15-ounce) can black beans (drained and rinsed)
- 1 (15-ounce) can corn (drained)
- 1 (15-ounce) can diced tomatoes
- 1 (10-ounce) can Rotel (diced tomatoes with green chilies)
- 3 cups chicken broth
- 1 tablespoon lime juice
Optional toppings:
- shredded cheese
- sour cream
- avocado
- tortilla chips
- chopped cilantro
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft, about 3–4 minutes.
- Stir in garlic and cook for 1 minute more.
- Add shredded chicken, taco seasoning, cumin, chili powder, paprika, salt, and pepper. Mix well to coat the chicken in the spices.
- Stir in black beans, corn, diced tomatoes, Rotel, and chicken broth. Bring to a boil, then reduce heat and let simmer for 20 minutes to allow flavors to meld.
- Stir in lime juice before serving. Serve hot with your favorite toppings like shredded cheese, sour cream, avocado, tortilla chips, or chopped cilantro.
Notes
- For extra heat, add a chopped jalapeño or a dash of hot sauce.
- You can use rotisserie chicken for convenience.
- This soup freezes well—cool completely before storing in freezer-safe containers.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 310
- Sugar: 5g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 60mg
