Craving a hearty meal? Discover how to make Chicken Taco Soup with this easy recipe. Perfect for weeknights!
Why You’ll Love This Recipe
- Quick and delicious, ready in just 30 minutes
- Packed with flavor from spices and fresh ingredients
- Perfect for a weeknight dinner or meal prep
- Customizable with your favorite toppings
Ingredients
Here’s what you’ll need for this easy Chicken Taco Soup recipe:
- 1 tablespoon Olive Oil
- 1 Medium Onion (finely diced)
- 3–4 Garlic Cloves (minced)
- 1 pound Chicken Breast
- 1 tablespoon Chili Powder
- ½ tablespoon Cumin
- ¼ teaspoon Crushed Red Pepper Flakes (optional)
- 28 ounces Canned Diced Tomatoes
- 4 cups Chicken Broth
- 2 (15-ounce) cans Black Beans, drained and rinsed
- 10 ounces Frozen Corn (or 1 (15-ounce) can Corn, drained and rinsed)
- Salt (if needed at the end)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Follow these easy steps to make Chicken Taco Soup:
- Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3–4 minutes, stirring frequently.
- Add the garlic and cook for 1 minute, stirring often.
- Add the chicken, chili powder, cumin, and crushed red pepper flakes (if using). Stir well to combine. Arrange the chicken in a single layer and cook for 4–5 minutes, stirring occasionally, until browned and no pink remains on the surface.
- Add the canned diced tomatoes, chicken broth, black beans, and corn to the pot. Stir well to combine all the ingredients.
- Raise the heat to high and bring the soup to a boil (this will take 4–5 minutes). Once boiling, lower the heat to medium-low, cover the pot, and simmer for 30–35 minutes. Stir occasionally, adjusting the heat as needed to maintain a steady simmer.
- Taste the soup and add salt if needed. As a reference, we added ¼ teaspoon to ours.
Pro Tips for Making the Recipe
For the best results, try these tips:
- Use high-quality spices for the best flavor.
- Let the soup simmer slowly to develop the flavors.
- Customize with your favorite toppings for extra flavor.
How to Serve
Chicken Taco Soup is delicious on its own, but it’s even better with some tasty toppings:
- Sour cream
- Lime wedges
- Hot sauce
- Chopped cilantro or parsley
- Tortilla chips or strips
- Shredded cheese
- Sliced avocados
- Thinly sliced seeded jalapenos
Make Ahead and Storage
Make this soup ahead of time for easy meal prep:
- Store in an airtight container in the fridge for up to 5 days.
- Freeze for up to 3 months and thaw when needed.
- Reheat gently on the stovetop or in the microwave.
Enjoy your delicious and easy Chicken Taco Soup!
Chicken Taco Soup
A hearty and flavorful soup blending the spices of tacos with tender chicken and vegetables.
Ingredients
- 1 tablespoon Olive Oil
- 1 Medium Onion finely diced
- 3–4 Garlic Cloves Garlic minced
- 1 pound Chicken Breast
- 1 tablespoon Chili Powder
- ½ tablespoon Cumin
- ¼ teaspoon Crushed Red Pepper Flakes optional
- 28 ounces Canned Diced Tomatoes petite dice
- 4 cups Chicken Broth
- 2 cans Black Beans 15-ounce cans, drained and rinsed
- 10 ounces Frozen Corn or 1 (15-ounce) can Corn, drained and rinsed
- Salt if needed at the end
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3–4 minutes, stirring frequently.
- Add the garlic and cook for 1 minute, stirring often.
- Add the chicken, chili powder, cumin, and crushed red pepper flakes (if using). Cook until browned, about 4–5 minutes.
- Add the diced tomatoes, chicken broth, black beans, and corn. Stir well and bring to a boil.
- Reduce heat to medium-low, cover, and simmer for 30–35 minutes. Season with salt to taste.
Notes
Customize with toppings like sour cream, avocado, or tortilla chips for extra flavor.
