Description
This Easy Chicken Taco Soup is a flavorful and comforting one-pot meal that comes together quickly. Packed with shredded chicken, beans, corn, and a blend of Mexican-inspired seasonings, this soup is perfect for a cozy weeknight dinner.
Ingredients
Scale
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 pound cooked, shredded chicken (rotisserie works well)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (15 oz) can diced tomatoes with green chilies (like Rotel)
- 1 (15 oz) can tomato sauce
- 1 packet taco seasoning
- 2 cups low-sodium chicken broth
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, tortilla chips, avocado, cilantro
Instructions
- Heat olive oil: Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 4–5 minutes.
- Add garlic and chicken: Stir in garlic and cook for 30 seconds. Add shredded chicken, black beans, corn, diced tomatoes, tomato sauce, taco seasoning, and chicken broth. Stir to combine.
- Simmer: Bring the soup to a boil, then reduce heat and simmer for 15 to 20 minutes. Adjust salt and pepper to taste.
- Serve: Ladle into bowls and serve hot with desired toppings like cheese, sour cream, tortilla chips, or avocado.
Notes
- This soup is great for meal prep and freezes well.
- To make it in a slow cooker, combine all ingredients and cook on low for 4–6 hours.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 6g
- Sodium: 700mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 65mg
