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Chicken Taco Soup

Irresistibly Easy Chicken Taco Soup for Cozy Nights

This Chicken Taco Soup is a vibrant, hearty dish that’s easy to prepare, satisfying, and perfect for cozy nights.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soups
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil Adds richness and aids in sautéing the vegetables.
  • 1 medium Onion (finely diced) Provides a sweet base flavor.
  • 2 cloves Garlic (minced) Elevates the flavor with aromatic undertones.
  • 1 pound Chicken Breast (boneless, skinless, cut into ¾ inch pieces) Main protein source.
  • 2 tablespoons Chili Powder Key flavor component that delivers warmth.
  • 1 tablespoon Cumin Adds earthiness and complexity.
  • Crushed Red Pepper Flakes (optional) Introduces heat; adjust to taste.
  • 28 ounces Canned Diced Tomatoes Provides acidity and texture.
  • 4 cups Chicken Broth Forms the soup base.
  • 2 cans Black Beans (drained and rinsed) Contributes protein and fiber.
  • 10 ounces Frozen Corn Adds sweetness and texture.
  • 15 ounces Canned Corn (drained) Alternative to frozen corn.
  • Salt Use sparingly and adjust to taste.
Optional Toppings
  • Sour Cream Adds creaminess.
  • Lime Wedges Brightens the flavors.
  • Hot Sauce For extra kick.
  • Chopped Cilantro or Parsley Adds freshness.
  • Tortilla Chips Perfect for crunch.
  • Shredded Cheese Offers a melty touch.
  • Sliced Avocados Creamy texture.
  • Thinly Sliced Seeded Jalapenos For those who crave spice.

Equipment

  • Large Pot

Method
 

Steps
  1. Heat the Oil: In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. This should take about 2 minutes.
  2. Sauté the Onion: Add one finely diced medium onion to the pot, sautéing for 3-4 minutes until translucent and fragrant.
  3. Add Garlic: Toss in 2 minced garlic cloves and sauté for an additional 1 minute, stirring frequently.
  4. Incorporate Chicken and Spices: Mix in 1 pound of chicken breast pieces with 2 tablespoons chili powder, 1 tablespoon cumin, and optional crushed red pepper flakes. Cook for 4-5 minutes, stirring until browned.
  5. Add Remaining Ingredients: Stir in 28 ounces canned diced tomatoes, 4 cups chicken broth, 2 cans black beans, and 10 ounces corn. Mix well.
  6. Bring to a Boil: Increase heat to high and bring to a vigorous boil, about 5-7 minutes.
  7. Simmer: Reduce heat to medium-low and cover. Simmer for 30-35 minutes, stirring occasionally.
  8. Adjust Seasoning: Taste the soup and adjust with salt as needed before serving.
  9. Garnish and Serve: Ladle the soup into bowls and top with your favorite garnishes. Serve hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 25IUVitamin C: 20mgCalcium: 5mgIron: 15mg

Notes

Ensure you cut the chicken into uniform pieces for even cooking. Adjust spice levels to your preference. Avoid over-salting by checking after simmering.

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