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Chicken Taco Soup

A flavorful blend of tender chicken and vibrant veggies, this chicken taco soup is easy to make and perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican, Tex-Mex
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, cooked and shredded Use shredded rotisserie chicken for convenience.
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 1 can diced tomatoes Use fire-roasted tomatoes for extra flavor.
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth Use low-sodium for a healthier option.
  • 1 packet taco seasoning
  • to taste Salt and pepper
Optional Toppings
  • as desired avocado Sliced or diced.
  • as desired cheese Shredded cheese of choice.
  • as desired sour cream
  • as desired cilantro Chopped fresh.

Method
 

Preparation
  1. In a large pot over medium heat, sauté onion and garlic until soft.
Cooking
  1. Add the shredded chicken, black beans, corn, diced tomatoes, and chicken broth.
  2. Stir in the taco seasoning and bring to a simmer.
  3. Let cook for about 20 minutes.
  4. Season with salt and pepper to taste.
  5. Serve warm and add optional toppings as desired.

Notes

Add a squeeze of lime for extra zest. Customize with your favorite vegetables or proteins. This soup keeps well in the fridge for up to 3 days.