ULTIMATE CHICKEN TACO SOUP
This easy chicken taco soup is a flavorful and comforting one-pot meal perfect for busy weeknights. It's packed with chicken, beans, corn, and a blend of spices, customizable with your favorite toppings, and can be made on the stovetop or in a slow cooker.
Equipment
- Large pot or Dutch oven
- Measuring cups and spoons
- Can opener
- Knife
- Cutting board
- Ladle
- Bowls
- Spoon for stirring
- Slow cooker (optional)
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound cooked chicken, shredded
- 4 cups chicken broth
- Optional: sour cream, shredded cheese, avocado, tortilla chips, cilantro, green onions for topping
- Salt to taste
- Pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for 1 minute more.
- Add the shredded chicken, black beans, kidney beans, corn, diced tomatoes, tomato sauce, green chiles, taco seasoning, and chicken broth to the pot.
- Stir well to combine all ingredients.
- Bring the soup to a simmer, then reduce the heat to low, cover, and simmer for 15-30 minutes, or until the flavors have melded.
- Taste and adjust seasoning as needed, adding salt and pepper to your liking.
- Ladle the soup into bowls and top with your favorite toppings such as sour cream, shredded cheese, avocado, tortilla chips, cilantro, and green onions. Enjoy!
Notes
For a richer flavor, use homemade chicken broth. To make ahead, prepare the soup and store it in the refrigerator for up to 3 days or freeze for up to 3 months. When reheating, add a splash of chicken broth if needed to adjust the consistency. For a creamier soup, stir in a dollop of sour cream or cream cheese before serving. Adjust the amount of taco seasoning and green chiles to control the spice level.