Description

Warm up with this comforting Chicken Taco Soup that combines tender chicken, zesty spices, and vibrant vegetables for a delightful meal. Perfect for family dinners or cozy nights in, this easy-to-make soup is sure to impress with its rich flavors and customizable toppings. Get ready to savor every spoonful of this hearty dish that brings a taste of Mexico right to your kitchen!

Ingredients

Scale

3–4 boneless, skinless chicken breasts (about 1.5 lbs)
1 can black beans (15 oz), rinsed
2 ripe tomatoes, chopped (or 1 can diced tomatoes)
1 medium sweet onion, diced
3 garlic cloves, minced
2 tbsp taco seasoning (homemade or store-bought)
4 cups low-sodium chicken broth
1 cup corn kernels (fresh or frozen)
¼ cup fresh cilantro leaves, chopped
Juice of 1 lime

Instructions

Heat a large pot over medium heat and add olive oil. Sauté diced onions until translucent (about 5 minutes).
Add minced garlic and taco seasoning; stir for about 1 minute until aromatic.
Pour in chicken broth and add the chicken breasts, ensuring they are submerged.
Bring to a gentle boil, then reduce heat to low and cover. Simmer for about 25 minutes until chicken is cooked through.
Remove cooked chicken and shred using two forks; return shredded chicken to the pot along with black beans, corn, and tomatoes.
Simmer uncovered for an additional 10-15 minutes until heated through.
Enjoy your Chicken Taco Soup with tortilla chips or your favorite toppings!

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Soup
Method: Simmering
Cuisine: Mexican

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 4g
Sodium: 600mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 8g
Protein: 30g
Cholesterol: 90mg

Keywords: Feel free to customize by swapping black beans for pinto beans or adding jalapeños for heat. This soup tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the fridge for up to four days.