Description
This Easy Chicken Taco Soup is a flavorful, hearty, and comforting meal perfect for busy weeknights. Packed with shredded chicken, beans, corn, and a robust blend of taco seasonings, it simmers to create a delicious southwestern-inspired dish. Topped with cheese, sour cream, tortilla chips, avocado, and cilantro, this soup is both satisfying and simple to make in just 40 minutes.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound cooked chicken breast, shredded
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 4 cups chicken broth
- 1 packet taco seasoning
- 1 teaspoon chili powder (optional, for extra heat)
- Salt and pepper, to taste
Toppings
- Shredded cheese
- Sour cream
- Tortilla chips
- Avocado, sliced or diced
- Fresh cilantro, chopped
Instructions
- Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until it becomes translucent. Then stir in the minced garlic and cook for another 30 seconds until fragrant.
- Combine Ingredients: Add the shredded chicken, drained black beans, kidney beans, corn, diced tomatoes with green chilies, and chicken broth to the pot. Stir well to combine all ingredients.
- Season: Sprinkle in the taco seasoning packet and the optional chili powder for extra heat. Mix everything thoroughly to ensure the seasoning is well distributed throughout the soup.
- Simmer: Bring the soup to a rolling boil, then reduce the heat to low. Let it simmer gently for 20 minutes to allow all the flavors to meld together and the soup to thicken slightly.
- Taste and Adjust: After simmering, taste the soup and add salt and pepper as needed to balance the flavors according to your preference.
- Serve: Ladle the hot soup into bowls and top each serving with shredded cheese, a dollop of sour cream, tortilla chips, diced or sliced avocado, and fresh cilantro. Enjoy your comforting chicken taco soup!
Notes
- You can use rotisserie chicken or leftover cooked chicken to save time.
- For a spicier version, add extra chili powder or a dash of hot sauce.
- Feel free to customize toppings based on your preference or dietary restrictions.
- This soup can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Use low sodium chicken broth for a healthier option and better control over saltiness.
