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- 1 pound boneless, skinless chicken breasts - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) corn, drained - 1 can (14.5 oz) diced tomatoes with green chilies - 1 can (6 oz) tomato paste - 1 medium onion, diced - 2 cloves garlic, minced - 1 bell pepper (any color), diced You need fresh chicken for this soup. I like using boneless, skinless chicken breasts. They cook well and shred easily. Canned goods help make this soup quick. Black beans, corn, diced tomatoes, and tomato paste add great flavor. Onion and garlic are crucial for a rich taste. I use a medium onion and two cloves of garlic. Add some color with a bell pepper. You can pick any color you like. - 1 packet taco seasoning - 1 cup shredded cheddar cheese (for topping) - 1/2 cup sour cream (for topping) - Fresh cilantro (for garnish) - Salt and pepper to taste - Olive oil To bring all the flavors together, taco seasoning is a must. It adds spice and depth. For toppings, I recommend shredded cheddar cheese, a dollop of sour cream, and fresh cilantro. Olive oil helps sauté the veggies. Salt and pepper are key for adjusting the taste. Keep these ingredients ready, and your Chicken Taco Soup will be a hit! {{ingredient_image_1}} Sautéing vegetables Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Add 1 medium diced onion and 1 diced bell pepper. Sauté these for about 5 minutes. You want them to soften and release their flavor. Next, stir in 2 minced garlic cloves. Cook for another minute until you smell that great garlic aroma. Adding the chicken and broth Now, it’s time to add 1 pound of boneless, skinless chicken breasts to the pot. Sprinkle in 1 packet of taco seasoning. Then pour in 4 cups of chicken broth. Finally, add 1 can of rinsed black beans, 1 can of drained corn, 1 can of diced tomatoes with green chilies, and 1 can of tomato paste. Stir everything well to mix the flavors together. Simmering the soup Bring the soup mixture to a gentle boil. Once it's boiling, reduce the heat to low. Cover the pot and let it simmer for about 20 to 25 minutes. This will cook the chicken through and blend the flavors nicely. Shredding the chicken After simmering, take out the chicken breasts. Use two forks to shred the chicken. Once shredded, put the chicken back into the pot. Stir everything to combine. Taste the soup and add salt and pepper as needed. Plating the soup Ladle the soup into bowls. The warm, hearty soup looks great and smells amazing! Adding toppings and garnishes Top each bowl with shredded cheddar cheese. Add a dollop of sour cream. Finish with a sprinkle of fresh cilantro. For extra flair, serve with tortilla chips on the side. You can also add a lime wedge for a fresh touch. Enjoy your savory Chicken Taco Soup! - To ensure perfect chicken texture, use boneless, skinless chicken breasts. - Sauté the chicken in olive oil before adding it to the soup. This adds flavor. - Shred the chicken after cooking. This keeps it tender and easy to eat. - Adjusting seasoning is simple with salt and pepper. Start with a little and taste. - Add more taco seasoning if you want a bolder flavor. Mix well to blend. - Serve with crispy tortilla chips for a crunchy side. - Fresh lime wedges add zest. They brighten each spoonful. - Garnish with extra cilantro for color and flavor. - Use bowls that show off the vibrant colors of the soup. - Top each bowl with shredded cheese and sour cream for creaminess. Pro Tips Use Rotisserie Chicken: For a quicker preparation, use pre-cooked rotisserie chicken. Just shred it and add it to the soup at the end for a delicious flavor boost. Customize Your Spice Level: If you prefer a spicier soup, consider adding chopped jalapeños or a dash of hot sauce along with the taco seasoning to kick up the heat. Make It Ahead: This soup freezes well! Make a double batch and store half in the freezer for a quick meal on busy nights. Garnish Creatively: Enhance your presentation by adding sliced avocado, diced red onion, or crushed tortilla chips on top for extra texture and flavor. {{image_2}} You can switch proteins in this soup. Try turkey if you want a lighter dish. If you prefer plant-based meals, use beans like black beans or pinto beans. They add protein and fiber. For those avoiding dairy, skip the cheese and sour cream. Instead, use avocado for creaminess. You can also use cashew cream for a rich texture. To spice things up, add chili powder or jalapeños. These will give your soup a kick. If you like it mild, skip the heat. You can also customize the soup with more veggies. Add corn, zucchini, or spinach. Fresh ingredients enhance flavor and texture. Just chop them up and toss them in! To store Chicken Taco Soup, let it cool first. Use an airtight container. This keeps the soup fresh. Place the soup in the fridge. It will last for about 3 to 4 days. Check for any off smells or changes in color before eating. If you want to enjoy it later, freezing is a great option. Freezing Chicken Taco Soup is simple. First, cool the soup completely. Then, pour it into freezer-safe bags. Remove as much air as you can. This helps prevent freezer burn. You can store it for up to 3 months. When you're ready to eat, take it out of the freezer. Thaw it overnight in the fridge. To reheat, warm it on the stove over low heat. Stir occasionally until hot. You can also use a microwave. Heat in short bursts, stirring in between, until it's warm throughout. Can I use frozen chicken? Yes, you can use frozen chicken. Just add it directly to the pot. Cook the soup a bit longer to ensure the chicken cooks through. It’s a great time-saver! How can I make this soup spicier? To add some heat, include diced jalapeños or a splash of hot sauce. You can also add more taco seasoning for extra spice. Adjust to your taste! Caloric content and serving size Each serving of Chicken Taco Soup has about 300 calories. This recipe makes about six servings. Enjoy it as a hearty meal or a light starter. Dietary considerations This soup is naturally gluten-free, as all the main ingredients are gluten-free. Always check labels on canned goods to be sure. It can also be made dairy-free by skipping cheese and sour cream. You now have a full guide to making Chicken Taco Soup. We covered ingredients, cooking steps, and storage tips. You learned how to sauté, simmer, and serve this tasty dish. Plus, we explored variations and answered common questions. Enjoy making this soup your way. It’s healthy, easy, and satisfying. Share it with family and friends. You’ll love the flavors and the smiles it brings.

Chicken Taco Soup

A hearty and flavorful soup packed with chicken, beans, and spices, perfect for a cozy meal.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 6
Calories 300 kcal

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) corn, drained
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 1 can (6 oz) tomato paste
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 packet taco seasoning
  • 4 cups chicken broth
  • 1 bell pepper diced
  • 1 cup shredded cheddar cheese (for topping)
  • 0.5 cup sour cream (for topping)
  • 1 bunch fresh cilantro (for garnish)
  • to taste salt and pepper
  • 1 tablespoon olive oil

Instructions
 

  • In a large pot, heat 1 tablespoon of olive oil over medium heat.
  • Add the diced onions and bell peppers, sautéing for about 5 minutes or until softened.
  • Stir in the minced garlic and cook for another minute until fragrant.
  • Add the chicken breasts to the pot, followed by the taco seasoning, chicken broth, black beans, corn, diced tomatoes, and tomato paste. Stir to combine.
  • Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for about 20-25 minutes, until the chicken is cooked through.
  • Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup and mix well.
  • Season with salt and pepper to taste, adjusting as needed.
  • To serve, ladle the soup into bowls and top with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of fresh cilantro.

Notes

Serve with tortilla chips on the side and garnish with extra cilantro and a lime wedge for a fresh touch.
Keyword chicken, easy, hearty, soup, taco