Description
This chicken taco soup brings all the flavors you love from tacos into one comforting bowl, with tender chicken, beans, and bright spices simmering together. It’s the kind of dish that feeds a crowd easily and lets you customize each serving with your favorite toppings like cheese, sour cream, or crispy tortilla strips.
Ingredients
Scale
Proteins and Legumes:
- 1 pound chicken breast
- 1 can black beans, drained and rinsed
Vegetables and Seasonings:
- 1 onion, diced
- 1 bell pepper, diced
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 packet taco seasoning
Broth:
- 4 cups chicken broth
Instructions
- Have your 1 pound of chicken breast cooked and ready; shred it into bite-sized pieces so it distributes evenly throughout your soup.
- Pour 2 tablespoons of oil into a large pot and set the heat to medium for about 1 minute until it shimmers.
- Add your diced onion and diced bell pepper to the hot oil, stirring occasionally for 5 to 7 minutes at medium heat until the vegetables turn soft and translucent.
- Toss in 2 minced garlic cloves and let them cook for 1 minute at medium heat, stirring constantly so they release their aroma without browning.
- Pour in 4 cups of chicken broth, then add your shredded chicken, the 1 can of diced tomatoes with green chilies, 1 can of drained corn, 1 can of drained black beans, and 1 packet of taco seasoning into the pot.
- Stir everything together for about 2 minutes at medium heat to combine all the components.
- Increase the heat to medium-high and bring the soup to a gentle simmer, then lower the heat to medium-low and let it bubble softly for 20 to 30 minutes so the flavors blend together.
- Taste your soup and decide if you need more seasoning; add extra salt or taco seasoning to your preference and stir it in.
- Ladle the hot soup into your bowls and top each one with shredded cheese, sour cream, sliced avocado, or fresh cilantro as you like.
Notes
- Cook your chicken ahead of time so assembly moves quickly; rotisserie chicken from the store works perfectly if you’re short on time.
- Sauté your onions and peppers until they’re truly soft before adding garlic, since this builds better flavor for the base of your soup.
- Let the soup simmer for the full 20-30 minutes even though it seems done earlier, as this gives the spices time to fully develop and taste more balanced.
- For a vegetarian version, skip the chicken and chicken broth, then use vegetable broth and add extra beans or diced sweet potato for heartiness.
- Keep your toppings on the side so each person can customize their bowl to their taste and texture preferences.
- Prep Time: 10 minutes
- Cook Time: 26-38 minutes
- Category: Sautéed Chicken
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 210 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 70 mg