Easy Chicken Taco Soup
This easy Chicken Taco Soup is a cozy, one-pot dinner made with simple pantry ingredients. Perfect for busy weeknights, meal prep, and stretching leftovers into a second meal.
Ingredients
- 1 lb boneless skinless chicken breast (or thighs)
- 1 tbsp olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 packet taco seasoning or 2 tbsp homemade
- 1 tsp cumin
- ½ tsp chili powder optional, for extra heat
- 1 15 oz black beans drained & rinsed
- 1 15 oz corn drained
- 1 10 oz Rotel or diced tomatoes with green chiles
- 1 15 oz diced tomatoes
- 4 cups chicken broth
- Salt & pepper to taste
- Optional: juice of ½ lime
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and cook 3–4 minutes until soft. Add garlic and cook 30 seconds.
- Stir in taco seasoning, cumin, and chili powder. Let the spices toast for about 30 seconds to wake them up.
- Add chicken breasts, beans, corn, Rotel, diced tomatoes, and chicken broth. Stir to combine.
- Bring to a boil, then reduce to a simmer. Cover and cook 20–25 minutes, until chicken is cooked through.
- Remove chicken, shred with two forks, then return to the pot. Add lime juice if using. Taste and adjust salt & pepper.
- Ladle into bowls and let everyone add their own toppings.
Notes
Suggested Toppings
- Shredded cheese
- Sour cream or Greek yogurt
- Crushed tortilla chips or strips
- Avocado
- Fresh cilantro
- Hot sauce