Description
This Easy Chicken Taco Soup is a flavorful and comforting Mexican-inspired dish that combines shredded chicken, black beans, corn, diced tomatoes, and taco seasoning in a hearty broth. Perfect for a quick and satisfying meal, this soup can be made on the stovetop in just 30 minutes and customized with your favorite toppings like shredded cheese, sour cream, avocado, cilantro, and tortilla chips.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 lb cooked shredded chicken (rotisserie or leftover)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
- 1 packet taco seasoning (or 2 tablespoons homemade)
- 3 cups chicken broth
- Salt and pepper to taste
Toppings (optional)
- Shredded cheese
- Sour cream
- Diced avocado
- Chopped cilantro
- Crushed tortilla chips
Instructions
- Sauté Onion and Garlic: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Add Main Ingredients: Stir in the shredded chicken, black beans, corn, diced tomatoes, diced tomatoes with green chilies, taco seasoning, and chicken broth to the pot. Mix well to combine all the ingredients evenly.
- Simmer the Soup: Bring the soup to a boil, then reduce the heat to low and let it simmer for 15–20 minutes. This will allow the flavors to meld together. Taste the soup and adjust salt and pepper as needed.
- Serve and Garnish: Ladle the hot soup into bowls. Top with your favorite garnishes such as shredded cheese, sour cream, diced avocado, chopped cilantro, and crushed tortilla chips for added flavor and texture.
Notes
- To make this soup in a slow cooker, combine all the ingredients and cook on low for 4–6 hours.
- For a creamy variation, stir in ½ cup of cream cheese or a splash of heavy cream before serving.
