Description
This Easy Chicken Taco Soup is a flavorful and comforting one-pot meal that’s perfect for a quick and satisfying dinner. Packed with tender shredded chicken, beans, corn, and a variety of zesty seasonings, this soup is easy to make and customizable with your favorite toppings.
Ingredients
Scale
Main Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound cooked shredded chicken (rotisserie works well)
Additional Ingredients:
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 1 (14.5-ounce) can diced tomatoes
- 1 (10-ounce) can diced tomatoes with green chilies (like Rotel)
- 1 (4-ounce) can diced green chilies
- 1 packet taco seasoning
- 1 teaspoon chili powder (optional for extra heat)
- 3 cups chicken broth
- Salt and pepper to taste
Optional Toppings:
- shredded cheese
- sour cream
- avocado
- tortilla chips
- chopped cilantro
Instructions
- Heat olive oil: In a large pot over medium heat, sauté diced onion until softened. Add garlic and cook briefly.
- Add ingredients: Mix in chicken, beans, corn, tomatoes, green chilies, taco seasoning, chili powder, and broth. Stir well.
- Simmer: Bring to a boil, then reduce heat and simmer for 20 minutes.
- Season and serve: Adjust seasoning with salt and pepper. Serve hot with desired toppings.
Notes
- For a thicker soup, reduce broth by 1 cup or mash some of the beans before adding.
- You can use uncooked chicken breasts by simmering them in the soup until fully cooked, then shredding directly in the pot.
- This soup freezes well for up to 3 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 5g
- Sodium: 890mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 60mg
