Description
This Easy Chicken Taco Soup is a hearty and flavorful dish packed with shredded chicken, beans, corn, and diced tomatoes with green chilies. Perfect for a quick weeknight meal, it combines classic taco seasoning with simple ingredients simmered together for a comforting and delicious soup that can be topped with your favorite garnishes like cheese, sour cream, and avocado.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound cooked chicken breast, shredded
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 4 cups chicken broth
- 1 packet taco seasoning
- 1 teaspoon chili powder (optional, for extra heat)
- Salt and pepper, to taste
Toppings
- Shredded cheese
- Sour cream
- Tortilla chips
- Avocado
- Cilantro
Instructions
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Combine Ingredients: Add the shredded cooked chicken, drained black beans, kidney beans, corn kernels, diced tomatoes with green chilies, and chicken broth to the pot. Stir all the ingredients together until well mixed.
- Season: Sprinkle the taco seasoning packet and optional chili powder into the soup mix. Stir thoroughly to ensure the seasoning is evenly distributed throughout the soup.
- Simmer: Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer gently for 20 minutes, allowing all the flavors to meld and deepen.
- Taste and Adjust: After simmering, taste the soup and add salt and pepper according to your preference, stirring well to incorporate.
- Serve: Ladle the hot soup into bowls. Top each serving with shredded cheese, a dollop of sour cream, crunchy tortilla chips, slices of fresh avocado, and chopped cilantro for extra flavor and texture.
Notes
- Use cooked chicken from a rotisserie or leftover baked chicken for convenience.
- For a spicier soup, increase the chili powder or add a dash of cayenne pepper.
- Beans can be rinsed thoroughly to reduce sodium content if using canned varieties.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Adjust the thickness of the soup by adding more or less chicken broth, as desired.
