This Easy Chicken Taco Soup is a hearty, flavorful, and comforting dish that comes together quickly and effortlessly. Packed with tender chicken, zesty taco seasoning, and a medley of beans and vegetables, this soup is perfect for busy weeknights or meal prep. Itโs a delicious way to warm up your evenings!
Why Youโll Love This Recipe
- Quick and Easy: This recipe requires minimal prep and is perfect for weeknights.
- Healthy and Filling: Loaded with protein, fiber, and wholesome ingredients, itโs a nutritious one-pot meal.
- Customizable: Adjust the spices, add toppings, or switch up the beans to suit your preferences.
- Great for Meal Prep: It reheats beautifully, making it ideal for leftovers.
Ingredients
(Tip: Youโll find the full list of ingredients and measurements in the recipe card below.)
- Chicken (shredded or cubed)
- Taco seasoning
- Diced tomatoes (with green chilies, if preferred)
- Black beans
- Pinto beans
- Corn kernels
- Chicken broth
- Onion
- Garlic
- Olive oil
- Optional toppings: shredded cheese, sour cream, cilantro, lime wedges
Directions
- Sautรฉ Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, cooking until fragrant.
- Add Chicken and Seasoning: Stir in the shredded chicken and taco seasoning, coating evenly.
- Combine Ingredients: Pour in the chicken broth, diced tomatoes, black beans, pinto beans, and corn. Stir well to combine.
- Simmer: Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes to blend the flavors.
- Serve: Ladle the soup into bowls and top with your favorite toppings like shredded cheese, sour cream, or fresh cilantro.
Servings and Timing
- Servings: 6 servings
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Protein Swap: Use ground beef, turkey, or even a plant-based protein instead of chicken.
- Spicy Kick: Add chopped jalapeรฑos or extra chili powder for more heat.
- Vegetarian Option: Omit the chicken and use vegetable broth for a meat-free version.
- Different Beans: Swap in kidney beans or chickpeas for variety.
- Slow Cooker Method: Combine all ingredients in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Storage/Reheating
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze the soup in portion-sized containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat on the stovetop over medium heat or in the microwave until warmed through.
FAQs
1. Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken is a great time-saving option. Just shred the meat and add it to the soup.
2. Can I make this soup in advance?
Absolutely! This soup tastes even better the next day as the flavors meld.
3. Is this soup gluten-free?
Yes, as long as you use gluten-free taco seasoning and ensure no cross-contamination.
4. Can I use fresh tomatoes instead of canned?
Yes, you can use fresh diced tomatoes. You may need to add extra seasoning to compensate for the lack of canned tomato juices.
5. How can I make the soup creamier?
Add a splash of heavy cream or a dollop of cream cheese for a creamier texture.
6. What toppings work well with this soup?
Try shredded cheese, sour cream, avocado slices, crushed tortilla chips, or chopped green onions.
7. Can I add rice or quinoa to the soup?
Yes, cooked rice or quinoa can be stirred in before serving for added heartiness.
8. How spicy is this soup?
The spice level depends on the taco seasoning and any additional chilies or peppers you add. Adjust to your taste.
9. Can I double the recipe?
Yes, this recipe scales well. Use a larger pot to accommodate the extra ingredients.
10. What side dishes pair well with chicken taco soup?
Serve with a side of cornbread, tortilla chips, or a simple green salad for a complete meal.
Conclusion
This Easy Chicken Taco Soup is a versatile and crowd-pleasing recipe thatโs perfect for any occasion. Whether youโre feeding a hungry family or prepping meals for the week, this soup delivers on flavor, nutrition, and simplicity. Enjoy the comforting warmth of this delicious dish, and donโt forget to get creative with the toppings!
PrintEasy Chicken Taco Soup
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Gluten Free
Description
This Easy Chicken Taco Soup is a comforting, hearty, and flavorful meal thatโs perfect for busy weeknights! Made with tender chicken, beans, corn, and a zesty taco seasoning blend, this soup comes together in just one pot. Serve it with your favorite toppings for a crowd-pleasing dish.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 pound cooked, shredded chicken (rotisserie chicken works well)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can sweet corn, drained
- 1 (14.5-ounce) can diced tomatoes
- 1 (10-ounce) can diced tomatoes with green chilies (e.g., Rotel)
- 4 cups chicken broth
- 1 packet taco seasoning (about 1 ounce)
- 1 teaspoon chili powder (optional, for extra heat)
- Salt and pepper, to taste
- Juice of 1 lime
Optional Toppings:
- Shredded cheese
- Sour cream
- Sliced jalapeรฑos
- Fresh cilantro
- Crushed tortilla chips
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 3โ4 minutes. Add the minced garlic and sautรฉ for 1 minute until fragrant.
- Stir in the shredded chicken, black beans, kidney beans, corn, diced tomatoes, diced tomatoes with green chilies, and chicken broth.
- Sprinkle in the taco seasoning, chili powder (if using), and a pinch of salt and pepper. Stir well to combine.
- Bring the soup to a boil, then reduce the heat to low. Simmer for 15โ20 minutes, stirring occasionally, to let the flavors meld together.
- Stir in the lime juice before serving. Taste and adjust seasoning if needed.
- Serve hot with your favorite toppings. Enjoy!
Notes
- For a creamier version, stir in 1/2 cup of heavy cream or cream cheese at the end of cooking.
- This soup freezes well for up to 3 months. Let it cool completely before transferring to freezer-safe containers.
- You can also make this soup in a slow cooker by combining all the ingredients and cooking on low for 4โ6 hours.
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