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Easy Chicken Taco Soup Recipe - avarecipes.com Easy Chicken Taco Soup Recipe - avarecipes.com Print

Easy Chicken Taco Soup Recipe

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This Chicken Taco Soup recipe is a quick and flavorful meal that combines tender chicken, beans, and a blend of taco spices. Ready in just 30 minutes, it's a one-pot wonder perfect for a weeknight dinner. Serve it with your favorite toppings like avocado, shredded cheese, and tortilla chips for a complete, satisfying meal.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 packet taco seasoning mix (or homemade)
  • 1 can (14.5 ounces) diced tomatoes
  • 1 can black beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1 can corn kernels, drained
  • 4 cups chicken broth
  • 1 cup salsa (mild, medium, or hot)
  • Optional toppings: shredded cheddar cheese, diced avocado, fresh cilantro, tortilla chips

Instructions

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until soft, about 5 minutes. Add minced garlic and cook for an additional 1 minute.
  • Add the chicken breasts or thighs to the pot, cooking until browned on all sides.
  • Stir in the taco seasoning, making sure the chicken is well-coated.
  • Pour in the diced tomatoes, black beans, kidney beans, corn, chicken broth, and salsa. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
  • Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup and stir to combine.
  • Serve the soup hot, topped with optional toppings like shredded cheese, diced avocado, fresh cilantro, and tortilla chips.

Notes

  • This recipe is versatile; you can substitute the chicken with ground beef or turkey.
  • Adjust the spice level by using different types of salsa.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

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