Ultimate Chicken Taco Soup
This Chicken Taco Soup is a hearty and comforting meal perfect for a cold evening. It's packed with chicken, beans, corn, and taco seasoning, offering a delicious and customizable flavor experience. It's easy to make and can be tailored to your spice preference and dietary needs.
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring spoons
- Measuring cups
- Can opener
- Two forks (for shredding chicken)
- Ladle
- Bowls
Ingredients
- 1.5 - 2 pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2-3 cloves garlic, minced
- 1 28- ounce can crushed tomatoes
- 1 10- ounce can diced tomatoes and green chilies Rotel
- 1 15- ounce can black beans, rinsed and drained
- 1 15- ounce can kidney beans, rinsed and drained
- 1 15- ounce can corn, drained
- 6-8 cups chicken broth
- 2-3 tablespoons taco seasoning store-bought or homemade
- Optional toppings: shredded cheese, sour cream, avocado, cilantro, tortilla chips, lime wedges
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute, until fragrant.
- Add the chicken breasts to the pot and cook until lightly browned on all sides.
- Pour in the crushed tomatoes and diced tomatoes with green chilies.
- Add the black beans, kidney beans, and corn. Stir to combine.
- Stir in the taco seasoning. Make sure it's evenly distributed throughout the soup.
- Pour in the chicken broth. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 20 minutes, or up to an hour.
- Remove the chicken breasts from the pot and shred them with two forks.
- Return the shredded chicken to the soup.
- Continue to simmer the soup for another 10 minutes to allow the shredded chicken to absorb the flavors.
- Taste and adjust seasonings as needed. Add salt and pepper to taste.
- Ladle into bowls and top with your favorite toppings.
Notes
For a spicier soup, add a diced jalapeno pepper or a dash of hot sauce. To make it creamier, stir in a dollop of sour cream or cream cheese before serving. This soup can be made ahead of time and stored in the refrigerator for up to 3 days. It also freezes well for up to 2-3 months. When freezing, cool completely before transferring to freezer-safe containers. Be sure to leave some room at the top of the container, as the soup will expand when it freezes. Thaw overnight in the refrigerator or in the microwave. Reheat on the stovetop or in the microwave until heated through.