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Chicken Taco Soup

A cozy and flavorful chicken taco soup perfect for chilly days, featuring tender chicken, vibrant veggies, and a savory broth that brings the family together.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breasts
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (14.5 oz) diced tomatoes (with green chilies for added spice)
  • 1 packet taco seasoning
  • 4 cups chicken broth
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • Salt and pepper to taste
Optional Toppings
  • avocado
  • cilantro
  • lime
  • cheddar cheese
  • crushed tortilla chips

Method
 

Preparation
  1. In a large pot, heat a splash of oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
  2. Stir in the minced garlic and cook for an additional minute until fragrant.
Cooking
  1. Place the boneless chicken breasts into the pot. Season with salt, pepper, and taco seasoning. Pour in the chicken broth, and bring to a gentle boil.
  2. Reduce heat to low, cover the pot, and let it simmer for about 15 minutes until the chicken is cooked through.
Final Touches
  1. Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot.
  2. Stir in the black beans, corn, and diced tomatoes. Let everything simmer for another 5 minutes to meld the flavors.
  3. Give it a quick taste test and adjust the seasoning if necessary.
  4. Ladle your chicken taco soup into bowls and adorn with your favorite toppings!

Notes

For added flavor, consider using fresh lime juice just before serving. Customize by adding bell peppers or zucchini. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.