EASY CHICKEN TACO SOUP
This Easy Chicken Taco Soup recipe delivers a hearty and flavorful Tex-Mex meal that's both comforting and customizable. Perfect for busy weeknights, it combines tender chicken, savory spices, and your favorite taco toppings into a warm and satisfying bowl.
Equipment
- Large pot or Dutch oven
- Slow cooker (optional)
- Knife
- Cutting board
- Measuring spoons
- Measuring cups
- Can opener
- Two forks
- Ladle
- Bowls
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Shredded cheese cheddar, Monterey Jack, or Mexican blend
- Sour cream or Greek yogurt
- Avocado, diced
- Tortilla chips, crushed
- Cilantro, chopped
- Green onions, sliced
- Jalapeños, sliced or diced
- Lime wedges
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken breasts and sear for 2-3 minutes per side, until lightly browned. Remove the chicken from the pot and set aside.
- Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Stir in the diced tomatoes, tomato sauce, corn, black beans, pinto beans (if using), chicken broth, taco seasoning, chili powder, and cumin.
- Bring the soup to a boil, then reduce heat and simmer for 20-25 minutes, or until the chicken is cooked through. Remove the chicken from the pot and shred it with two forks.
- Return the shredded chicken to the pot and stir to combine. Season with salt and pepper to taste.
- Ladle the soup into bowls and top with your favorite toppings.
Notes
For a spicier soup, add a pinch of cayenne pepper or a dash of hot sauce. To thicken the soup, mash some of the beans or mix a tablespoon of cornstarch with two tablespoons of cold water and stir it in during the last few minutes of cooking. For a vegetarian version, omit the chicken and add an extra can of beans or diced sweet potatoes. This soup freezes well for up to 3 months.