Description
A hearty and flavorful chicken taco soup recipe that is easy to make and perfect for a quick weeknight meal. This Tex-Mex inspired soup is packed with chicken, beans, corn, and spices.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 (4 ounce) can diced green chilies, undrained
- 4 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado, cilantro
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken breasts and cook until browned on both sides and cooked through. Remove chicken from pot and set aside.
- Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- Stir in the rinsed and drained black beans, kidney beans, and drained corn.
- Add the diced tomatoes with green chilies, diced green chilies, and chicken broth to the pot.
- Season with chili powder, cumin, oregano, salt, and pepper.
- Bring the soup to a boil, then reduce heat and simmer for at least 20 minutes to allow flavors to meld.
- While the soup simmers, shred or dice the cooked chicken.
- Add the shredded chicken back into the pot.
- Continue to simmer for another 10 minutes, or until the chicken is heated through.
- Serve this delicious chicken taco soup hot, with your favorite toppings.
Notes
- For a spicier chicken taco soup, add a pinch of cayenne pepper or a diced jalapeño with the onions.
- If you prefer a creamy chicken taco soup, stir in 1/4 cup of heavy cream or sour cream at the end of cooking.
- This chicken taco soup recipe is also great in a slow cooker. Combine all ingredients except chicken in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Shred and add chicken during the last hour of cooking.
- For an Instant Pot chicken taco soup, sauté onions and garlic in the Instant Pot. Add remaining ingredients except chicken, cook on high pressure for 10 minutes. Natural release for 5 minutes, then quick release. Shred and add chicken.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg