Description
This Easy Chicken Taco Soup is a flavorful and comforting one-pot meal combining shredded chicken, black beans, corn, and tomatoes with bold taco seasoning. Ready in just 35 minutes, it’s perfect for a quick weeknight dinner that’s both hearty and gluten-free.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound cooked shredded chicken (rotisserie or leftover)
- 1 packet taco seasoning
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 1 (15-ounce) can diced tomatoes
- 1 (10-ounce) can Rotel tomatoes with green chilies
- 3 cups low-sodium chicken broth
- Salt and pepper to taste
Optional Toppings
- Shredded cheese
- Sour cream
- Tortilla chips
- Avocado
- Cilantro
Instructions
- Heat the oil and sauté onion: Heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion and cook for about 4 minutes until softened and translucent.
- Add garlic: Stir in the minced garlic and continue cooking for 1 more minute until fragrant, taking care not to burn the garlic.
- Add chicken and spices: Add the shredded cooked chicken to the pot along with 1 packet of taco seasoning, 1 teaspoon ground cumin, and 1 teaspoon chili powder. Stir thoroughly to evenly coat the chicken with the spices.
- Add beans, vegetables, and broth: Pour in the drained black beans, drained corn, diced tomatoes, Rotel tomatoes with green chilies, and 3 cups low-sodium chicken broth. Stir all ingredients together until well combined.
- Simmer the soup: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let the soup simmer gently for 20 to 25 minutes, stirring occasionally to meld the flavors.
- Season and serve: Taste the soup and season with salt and freshly ground black pepper as needed. Serve the soup hot topped with your choice of shredded cheese, sour cream, tortilla chips, avocado slices, and fresh cilantro.
Notes
- For enhanced flavor, sauté the spices with the onion and garlic before adding liquids.
- You can substitute shredded ground chicken or turkey for the shredded chicken.
- Use low-sodium broth and no-salt-added canned goods to make a lighter, healthier version.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
