chicken taco soup recipe
This chicken taco soup recipe is the perfect blend of spicy, savory, and satisfying. Quick to make and even better the next day—click for the full recipe!
Equipment
- Large soup pot or Dutch oven
- Wooden Spoon or Spatula
- Cutting board and knife
- Can opener 
- Measuring cups and spoons
- Ladle for serving
- Bowls and optional topping bowls
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 garlic cloves minced
- 1 pound cooked shredded chicken rotisserie or leftover works great
- 1 15 oz can black beans, drained and rinsed
- 1 15 oz can corn, drained
- 1 15 oz can diced tomatoes
- 1 8 oz can tomato sauce
- 1 4 oz can diced green chiles
- 1 packet taco seasoning or 2 tbsp homemade
- 2 cups chicken broth
- Salt and pepper to taste
- Optional toppings: shredded cheese sour cream, avocado, cilantro, tortilla strips, lime wedges
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent (about 3–4 minutes).
- Stir in garlic and cook for 30 seconds until fragrant.
- Add shredded chicken, black beans, corn, diced tomatoes, tomato sauce, green chiles, and taco seasoning.
- Pour in chicken broth and stir well to combine.
- Bring to a boil, then reduce heat and let it simmer for 20–25 minutes.
- Taste and season with salt and pepper as needed.
- Serve hot with your favorite toppings.
Notes
Nutrition Facts (per serving)
- Calories: 300 kcal
- Protein: 22g
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 25g
- Fiber: 6g
- Sugar: 5g
- Sodium: 680mg