Description
This Easy Chicken Taco Soup is a comforting, hearty, and flavorful meal that’s 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
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- 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 jalapeños
- 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 3–4 minutes. Add the minced garlic and sauté 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 15–20 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 4–6 hours.