Description
A hearty, flavorful chicken taco soup loaded with beans, corn, tomatoes, and tender shredded chicken. Perfect for cozy nights or weeknight dinners, this Tex-Mex–inspired soup is customizable, easy to make, and full of bold flavours.
Ingredients
1 pound boneless, skinless chicken breasts (or thighs)
1 tablespoon olive oil
1 medium onion, diced
2 garlic cloves, minced
1 packet taco seasoning (about 3 tablespoons, or homemade)
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) corn kernels, drained
1 can (10 ounces) diced tomatoes with green chilies
1 can (15 ounces) crushed tomatoes
4 cups low-sodium chicken broth
Salt and pepper to taste
Instructions
Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft, then stir in garlic for 30 seconds.
Add taco seasoning, crushed tomatoes, diced tomatoes with green chilies, beans, corn, and chicken broth. Stir well.
Place chicken breasts into the pot. Bring to a boil, then reduce to a simmer. Cover and cook 20–25 minutes until chicken is cooked through.
Remove chicken, shred with two forks, and return to the pot. Stir, taste, and adjust seasoning with salt, pepper, or chilli powder as desired.
Notes
Use rotisserie chicken to cut prep time.
Add jalapeños or chipotle peppers for extra spice.
Stir in cream cheese or heavy cream for a creamy variation.
Freezes well in portioned containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup, Main Dish
- Method: Stovetop (adaptable to slow cooker or Instant Pot)
- Cuisine: Tex-Mex, American
Nutrition
- Serving Size: chicken taco soup, taco soup recipe, Tex-Mex soup, Mexican soup, weeknight dinner, creamy chicken taco soup, slow cooker soup
- Calories: ~280
- Sugar: 5 g
- Sodium: 740 mg (using low-sodium broth and canned goods)
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 24 g
- Cholesterol: 55 mg