Ultimate Chicken Taco Soup Recipe
Bold and hearty chicken taco soup with tender chicken, beans, and vibrant spices. Beginner-friendly recipe ready in 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Simmer
- Cuisine: Mexican-American
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 tbsp taco seasoning
- Salt and pepper to taste
- Shredded cheese for topping
- Sour cream or Greek yogurt
- Fresh cilantro, chopped
- Sliced jalapeños
- Crushed tortilla chips
Instructions
- Heat a large pot over medium heat. Add chicken, diced onion, and garlic. Cook 5-7 minutes until onion is translucent and chicken is browned.
- Stir in black beans, corn, diced tomatoes, chicken broth, and taco seasoning. Mix well to combine all ingredients.
- Bring to a boil, then reduce heat to low. Cover and simmer 20-25 minutes until chicken is cooked through to 165°F.
- Remove chicken from pot and shred using two forks. Return shredded chicken to the soup and stir to combine.
- Taste and adjust seasoning with salt, pepper, or additional taco seasoning as needed.
- Ladle into bowls and top with cheese, sour cream, cilantro, jalapeños, and tortilla chips as desired.
Notes
- Chicken thighs stay more tender than breasts and add extra flavor to the soup base.
- Fire-roasted diced tomatoes add incredible smoky depth when available.
- Soup tastes even better the next day as flavors meld together.
- Can be made in slow cooker on low 6-8 hours or Instant Pot 15 minutes high pressure.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 285 kcal
- Sugar: 8 g
- Sodium: 920 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 65 mg