Chicken Taco Soup Recipe
Chicken Taco Soup Recipe
Table of Contents
Chicken Taco Soup Recipe
Chicken Taco Soup recipe is a hearty, flavorful, and easy to make meal that’s perfect for busy weeknights or casual gatherings. This delicious soup features tender chicken, zesty taco seasoning, and a blend of vegetables, all simmered together for a comforting, savory experience. It’s a one pot meal that can be customized to suit your taste with various toppings like cheese, sour cream, and fresh cilantro. Whether you’re looking for a quick dinner or a dish to serve a crowd, this chicken taco soup recipe is sure to become a favorite!
Description:
If you’re craving a flavorful and satisfying dish that’s perfect for any season, look no further than this Chicken Taco Soup Recipe. With just a few simple ingredients, you can create a delicious soup that will warm you up from the inside out. This soup combines the best flavors of classic tacos—savory chicken, tangy tomatoes, spicy jalapeños, and smoky taco seasoning—into a comforting, easy to make dish that’s perfect for a family dinner or a potluck.
This recipe takes only a few minutes to prep, making it ideal for busy weeknights when you need a filling and nutritious meal fast. Plus, it’s highly customizable: you can add more spice, switch up the veggies, or adjust the seasoning to suit your preferences. The combination of tender shredded chicken and hearty beans provides a rich and satisfying texture that will leave you feeling full and satisfied.
Not only does Chicken Taco Soup recipe taste amazing, but it’s also a great option for meal prepping. You can make a big batch and store it in the fridge for several days or freeze it for later use. It’s one of those dishes that tastes even better the next day as the flavors continue to meld together. And the best part? This recipe is a hit with both kids and adults alike, making it a great option for family dinners.
The key to making the best Chicken Taco Soup recipe lies in using high quality ingredients and allowing the soup to simmer gently, allowing the flavors to develop. Whether you enjoy it with tortilla chips, avocado, or a sprinkle of cheese, this Chicken Taco Soup Recipe is versatile and guaranteed to satisfy your taste buds.
This recipe is a great option for those looking to stick to a balanced diet, as it’s packed with lean protein from the chicken and fiber from the beans. You can also make it healthier by reducing the amount of cheese or sour cream on top. It’s a great meal to enjoy on a chilly day, or anytime you’re in the mood for a comforting and flavorful soup.
Ingredients:
- 1 lb boneless, skinless chicken breasts (or thighs)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 packet taco seasoning (or homemade taco seasoning)
- 4 cups chicken broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (4 oz) diced green chilies
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- Optional toppings: shredded cheese, sour cream, fresh cilantro, avocado, tortilla chips
Instructions:
- Prepare the Chicken:
In a large pot or Dutch oven, heat the olive oil over medium heat. Season the chicken breasts with salt and pepper, then add them to the pot. Cook for 5-7 minutes per side until the chicken is browned and cooked through. Remove from the pot and set aside. - Sauté the Vegetables:
In the same pot, add the diced onion and garlic. Sauté for about 3-4 minutes until the onion becomes translucent and soft. - Add the Rest of the Ingredients:
Add the taco seasoning, cumin, chili powder, paprika, diced tomatoes, green chilies, black beans, corn, and chicken broth to the pot. Stir to combine. - Shred the Chicken:
Shred the cooked chicken using two forks or chop it into small bite sized pieces. Return the chicken to the pot, and stir to combine all the ingredients. - Simmer:
Bring the soup to a gentle simmer over medium heat. Let it cook for 20-25 minutes, stirring occasionally. Adjust the seasoning with additional salt, pepper, or chili powder if needed. - Serve:
Ladle the soup into bowls and top with your favorite toppings, such as shredded cheese, a dollop of sour cream, fresh cilantro, or a few avocado slices. Serve with tortilla chips on the side for added crunch.
Notes:
- Chicken Options: You can use rotisserie chicken for a quicker version of this recipe. Simply shred the rotisserie chicken and add it to the soup during the simmering step.
- Vegetarian Version: For a vegetarian twist, swap the chicken for extra beans or use a plant based protein such as tofu or tempeh.
- Spice Level: Adjust the level of heat by adding more or fewer green chilies, or by including fresh diced jalapeños for a spicier kick.
- Make Ahead: This soup can be made ahead of time and stored in an airtight container in the fridge for up to 4 days. It can also be frozen for up to 3 months.
- Toppings: This soup is highly customizable. Add your favorite toppings like guacamole, sliced jalapeños, or a squeeze of lime juice for extra flavor.
Chicken Taco Soup Recipe
Ingredients
- 1 lb boneless skinless chicken breasts (or thighs)
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz corn kernels, drained
- 1 can 14.5 oz diced tomatoes, undrained
- 1 packet taco seasoning or homemade taco seasoning
- 4 cups chicken broth
- 1 medium onion diced
- 2 cloves garlic minced
- 1 can 4 oz diced green chilies
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- Optional toppings: shredded cheese sour cream, fresh cilantro, avocado, tortilla chips
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Season the chicken breasts with salt and pepper, then add them to the pot. Cook for 5-7 minutes per side until the chicken is browned and cooked through. Remove from the pot and set aside.
- In the same pot, add the diced onion and garlic. Sauté for about 3-4 minutes until the onion becomes translucent and soft.
- Add the taco seasoning, cumin, chili powder, paprika, diced tomatoes, green chilies, black beans, corn, and chicken broth to the pot. Stir to combine.
- Shred the cooked chicken using two forks or chop it into small bite sized pieces. Return the chicken to the pot, and stir to combine all the ingredients.
- Bring the soup to a gentle simmer over medium heat. Let it cook for 20-25 minutes, stirring occasionally. Adjust the seasoning with additional salt, pepper, or chili powder if needed.
- Ladle the soup into bowls and top with your favorite toppings, such as shredded cheese, a dollop of sour cream, fresh cilantro, or a few avocado slices. Serve with tortilla chips on the side for added crunch.
Notes
- Chicken Options: You can use rotisserie chicken for a quicker version of this recipe. Simply shred the rotisserie chicken and add it to the soup during the simmering step.
- Vegetarian Version: For a vegetarian twist, swap the chicken for extra beans or use a plant based protein such as tofu or tempeh.
- Spice Level: Adjust the level of heat by adding more or fewer green chilies, or by including fresh diced jalapeños for a spicier kick.
- Ahead: This soup can be made ahead of time and stored in an airtight container in the fridge for up to 4 days. It can also be frozen for up to 3 months.
- Toppings: This soup is highly customizable. Add your favorite toppings like guacamole, sliced jalapeños, or a squeeze of lime juice for extra flavor.
