Description
This Chicken Taco Soup is a one-pot wonder—flavorful, hearty, and ready in under 30 minutes! Packed with shredded chicken, beans, corn, and zesty spices for a quick and comforting dinner.
Ingredients
Scale
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups cooked, shredded chicken (rotisserie works great)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (15 oz) can diced tomatoes with green chiles (like Rotel)
- 1 (15 oz) can tomato sauce
- 2 cups chicken broth
- 1 packet taco seasoning (or 2 tbsp homemade)
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, tortilla chips, avocado, cilantro, lime wedges
Instructions
- In a large pot, heat olive oil over medium heat. Sauté onion until soft, about 4 minutes. Add garlic and cook for 1 minute more.
- Add shredded chicken, black beans, corn, diced tomatoes, tomato sauce, and chicken broth.
- Stir in taco seasoning, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 15–20 minutes to let flavors meld.
- Serve hot with your favorite toppings!
Notes
Easily customize with kidney beans, pinto beans, or extra veggies like zucchini or bell pepper. Freeze leftovers for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Dinner, One-Pot
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 260
- Sugar: 5g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 50mg
Keywords: chicken taco soup, easy taco soup, one pot chicken soup, healthy soup recipe