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Chicken Taco Soup

A vibrant and filling soup that combines shredded chicken with colorful veggies, beans, and spices for a comforting and hearty dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb cooked chicken, shredded
  • 1 can black beans, drained and rinsed Can substitute with pinto or kidney beans.
  • 1 can corn, drained
  • 1 can diced tomatoes with green chilies
  • 1 packet taco seasoning Adjust spice level to taste.
  • 4 cups chicken broth Add more if soup is too thick.
  • 1 cup diced onion
  • 1 cup diced bell pepper
  • 1 tablespoon olive oil For sautéing.
  • Salt and pepper to taste

Method
 

Cooking Steps
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and bell pepper, sautéing until the onions are translucent (about 5 minutes).
  2. Once the onions are ready, add in the shredded chicken and stir it up with the veggies for a minute or two.
  3. Pour in the black beans, corn, diced tomatoes with green chilies, and chicken broth. Sprinkle the taco seasoning into the mix and stir well.
  4. Increase the heat until the soup begins to boil, then reduce it to low. Allow the mixture to simmer for 20 minutes.
  5. Taste your soup and season with salt and pepper as needed.
  6. Ladle your Chicken Taco Soup into bowls and serve hot with your chosen toppings.

Notes

If you have leftovers, store in airtight containers and refrigerate for up to three days or freeze for up to three months. Reheat on the stovetop or microwave.