Bite-sized chicken, two kinds of beans and corn make this a chunky tomato-and-chile soup. Chili powder and cumin season the broth, with toppings added at the table.
Kitchen note: Brown the chicken first, then soften the onion before adding the canned vegetables and broth.
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Authentic Chicken Taco Soup Recipe: 1 Easy Dish
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This easy chicken taco soup recipe is a quick and flavorful meal, perfect for a weeknight dinner. It’s packed with delicious ingredients and can be customized to your liking.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 4 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional toppings: shredded cheese, sour cream, avocado, cilantro, tortilla chips
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Add the diced tomatoes and green chilies, black beans, kidney beans, corn, chicken broth, chili powder, cumin, salt, and pepper.
- Bring the soup to a boil, then reduce heat and simmer for at least 20 minutes, or longer for flavors to meld.
- Serve hot with your favorite toppings. This chicken taco soup is delicious!
Notes
- For a spicier chicken taco soup, add a pinch of cayenne pepper or a diced jalapeño.
- If you prefer a creamy chicken taco soup, stir in a dollop of sour cream or cream cheese at the end.
- This recipe is easily adaptable for a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
- This is a great chicken taco soup recipe for a crowd. Just double the ingredients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 8g
- Sodium: 950mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg
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Why This Recipe Works
- Black beans and kidney beans add different textures.
- Canned tomatoes with green chilies supply the tomato base.
- Optional toppings let each serving be finished separately.
Serving, storage and recipe notes
For a spicier chicken taco soup, add a pinch of cayenne pepper or a diced jalapeño. If you prefer a creamy chicken taco soup, stir in a dollop of sour cream or cream cheese at the end. This recipe is easily adaptable for a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. This is a great chicken taco soup recipe for a crowd. Just double the ingredients.
Frequently Asked Questions
What cut of chicken is used?
Use boneless, skinless chicken breasts cut into bite-sized pieces.
Should the beans be drained?
Rinse and drain the black beans and kidney beans; drain the corn too.
Do I drain the tomatoes?
No. Add the canned diced tomatoes and green chilies undrained.
What toppings can I use?
The recipe lists shredded cheese, sour cream, avocado, cilantro and tortilla chips as optional toppings.
