Description
Cozy, zesty chicken taco soup built from pantry staples and rotisserie chicken, simmered with tomatoes, beans, corn, and taco spices for a fast weeknight bowl.
Ingredients
Olive oil
Yellow onion, diced
Garlic, minced
Low-sodium chicken broth
Canned diced tomatoes (undrained)
Black beans, rinsed
Canned corn, drained
Cooked shredded chicken (rotisserie works)
Taco seasoning packet
Ranch seasoning packet (optional)
Salt
Black pepper
Instructions
1. Heat olive oil in a large pot over medium heat and sauté diced onion 5–7 minutes until translucent.
2. Add minced garlic and cook 30–60 seconds until fragrant.
3. Stir in taco seasoning and optional ranch seasoning; cook 30 seconds to bloom spices.
4. Pour in chicken broth, undrained diced tomatoes, rinsed black beans, and drained corn; stir to combine and bring to a gentle simmer.
5. Stir in cooked shredded chicken.
6. Reduce heat to low, cover, and simmer 15–20 minutes, stirring occasionally.
7. Taste and adjust with salt and black pepper; serve hot.
Notes
Use rotisserie chicken for maximum ease.
Simmer longer for deeper flavor if time allows.
Garnish with avocado, lime, tortilla chips, shredded cheese, cilantro, or sour cream.
Swap in pinto beans or add diced bell pepper for extra veggies.
- Category: Soup
- Method: Stovetop
Keywords: chicken taco soup, easy soup, weeknight dinner, pantry staples, rotisserie chicken, taco seasoning, Tex-Mex