Why Make This Recipe
Easy Chicken Taco Soup is a perfect meal for busy weeknights. It’s quick to prepare, filled with protein, and packed with flavors that everyone in the family will love. This recipe combines tender chicken, hearty beans, and colorful vegetables, all simmered together for a comforting and satisfying dish. It’s also very adaptable, letting you use whatever ingredients you have on hand.
How to Make Easy Chicken Taco Soup
Ingredients:
- 1 pound boneless, skinless chicken breasts, diced into bite-sized pieces
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 bell pepper (any color), chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 can (15 ounces) corn kernels, drained
- 1 can (14.5 ounces) diced tomatoes
- 1 can (10 ounces) diced tomatoes with green chilies (Rotel)
- 1 packet (1 ounce) taco seasoning mix
- 4 cups chicken broth
- Salt and black pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped fresh cilantro, sliced green onions, tortilla strips
Directions:
- Heat olive oil in a large pot. Add the diced chicken and cook until no longer pink, about 5–7 minutes. Remove the chicken from the pot and set aside.
- In the same pot, add the chopped onion and bell pepper. Sauté for 3–4 minutes until tender. Add the minced garlic and cook for an additional 30 seconds.
- Return the chicken to the pot. Add black beans, pinto beans, corn, diced tomatoes, diced tomatoes with green chilies, and taco seasoning. Pour in the chicken broth and stir well.
- Bring to a boil, then reduce the heat to low. Simmer for 20–25 minutes to meld flavors and tenderize the chicken.
- Season with salt and pepper to taste.
- Serve with optional toppings: shredded cheese, sour cream, cilantro, green onions, and tortilla strips.
How to Serve Easy Chicken Taco Soup
Serve the soup hot in bowls, adding your choice of toppings like shredded cheese, sour cream, fresh cilantro, green onions, or crunchy tortilla strips for added texture and flavor. It’s perfect with some cornbread or tortilla chips on the side!
How to Store Easy Chicken Taco Soup
If you have leftovers, let the soup cool completely and store it in an airtight container in the fridge. It can last up to 3-4 days. For longer storage, you can freeze the soup in freezer-safe containers for up to 3 months. Just thaw it in the fridge overnight before reheating.
Tips to Make Easy Chicken Taco Soup
- You can use rotisserie chicken to save time; just shred it and add it in the last steps.
- Adjust the spice level by choosing mild, medium, or hot taco seasoning as per your preference.
- For a vegetarian option, substitute the chicken with more beans or vegetables.
Variation
Feel free to add other vegetables like zucchini, corn, or even diced potatoes for extra nutrition and flavor. You can also switch up the beans based on your favorites—kidney beans or chickpeas work well too!
FAQs
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken. Just make sure to cook it thoroughly until it reaches an internal temperature of 165°F.
How can I make this soup spicier?
To make it spicier, add diced jalapeños, extra taco seasoning, or a dash of hot sauce.
Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day. Just reheat it before serving and add any fresh toppings.
Easy Chicken Taco Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Paleo
Description
A quick and flavorful chicken taco soup, perfect for busy weeknights, filled with protein, beans, and colorful vegetables.
Ingredients
- 1 pound boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 can (15 ounces) corn kernels, drained
- 1 can (14.5 ounces) diced tomatoes
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 packet (1 ounce) taco seasoning mix
- 4 cups chicken broth
- Salt and black pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped fresh cilantro, sliced green onions, tortilla strips
Instructions
- Heat olive oil in a large pot. Add diced chicken and cook until no longer pink, about 5–7 minutes. Remove chicken and set aside.
- Add chopped onion and bell pepper to the same pot. Sauté for 3–4 minutes until tender. Add minced garlic and cook for another 30 seconds.
- Return chicken to the pot. Add black beans, pinto beans, corn, diced tomatoes, diced tomatoes with green chilies, and taco seasoning. Stir well.
- Pour in chicken broth and bring to a boil.
- Reduce heat to low and simmer for 20–25 minutes.
- Season with salt and pepper to taste.
- Serve hot with optional toppings.
Notes
For a vegetarian option, substitute the chicken with more beans or vegetables. Optionally, use rotisserie chicken to save time.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg
Keywords: chicken taco soup, easy soup, quick meals, family-friendly recipe
