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chicken taco soup recipe
Ben Carraoli

Chicken Taco Soup Recipe

This hearty Chicken Taco Soup recipe is the perfect weeknight comfort meal. Packed with protein, beans, veggies, and warm spices, it’s a one-pot wonder that’s easy to make and full of bold flavors. It’s cozy, filling, and perfect for serving up with your favorite toppings like cheese, sour cream, and tortilla chips.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Course: Dinner
Calories: 320
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil – for sautéing the onion and garlic; adds flavor and helps soften aromatics
  • 1 medium onion diced – use yellow or white onion for the best base flavor
  • 3 cloves garlic minced – fresh garlic enhances the depth of flavor
  • 1 lb boneless skinless chicken breasts (or thighs) – thighs stay juicier, but breasts shred easily
  • 1 packet taco seasoning or 2 tbsp homemade – adds Mexican-inspired spice blend; go homemade for less sodium
  • 1 tsp chili powder – optional for a spicy kick
  • 1 tsp ground cumin – adds a warm earthy note to the soup
  • 1 can 15 oz black beans, drained and rinsed – rinsing removes excess salt and starch
  • 1 can 15 oz kidney beans, drained and rinsed – adds texture and color contrast
  • 1 can 15 oz corn, drained – canned corn is sweet and quick to use (or sub 1 cup frozen corn)
  • 1 can 10 oz diced tomatoes with green chilies (like Rotel) – brings tang and mild heat
  • 1 can 15 oz diced tomatoes – use fire-roasted for extra smoky flavor if preferred
  • 4 cups chicken broth – low-sodium works best to control salt levels
  • 1 tbsp lime juice optional – brightens and balances the flavors
  • Salt and pepper to taste – adjust according to your seasoning preference
  • Optional Toppings:
  • Shredded cheddar or Mexican blend cheese sour cream or Greek yogurt, diced avocado, fresh cilantro, crushed tortilla chips, sliced jalapeños, lime wedges

Method
 

  1. Start by heating the olive oil in a large pot over medium heat. Add the diced onion and cook it for about 3–4 minutes until it softens and becomes translucent. Stir in the minced garlic and let it cook for another 30 seconds until fragrant. This forms the flavor base of your soup.
  2. Add your chicken breasts or thighs into the pot, then sprinkle in the taco seasoning, chili powder (if using), and ground cumin. Stir everything well so the chicken gets coated with all those bold spices. Let it sear for a minute or two to lock in flavor before adding liquids.
  3. Now pour in the black beans, kidney beans, corn, both kinds of diced tomatoes, and chicken broth. Stir everything together until well combined. Make sure the chicken is mostly submerged in the broth so it cooks evenly. Bring the mixture to a boil.
  4. Once it boils, reduce the heat to low and cover the pot. Let the soup simmer for 20–25 minutes. This gives the chicken time to cook through and lets the flavors come together. After that, remove the chicken and shred it using two forks.
  5. Add the shredded chicken back into the pot and stir well. Add a tablespoon of lime juice for brightness, and season with salt and pepper to your taste. Give the soup a few more minutes on low heat so the chicken can absorb some of the flavor.
  6. Ladle the soup into bowls and top with your favorite garnishes. A handful of shredded cheese, a dollop of sour cream, creamy avocado slices, and a sprinkle of cilantro make it extra delicious. Finish with crushed tortilla chips and a wedge of lime for a satisfying, hearty bowl.