Description
Looking for a quick and delicious meal? Try this Easy Chicken Taco Soup recipe – perfect for busy weeknights! Discover now.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 pound boneless, skinless chicken breasts
- 1 packet (1 oz) taco seasoning (or 3 tablespoons homemade mix)
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained (or 1½ cups frozen corn)
- 4 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper, to taste
- Fresh lime juice from 1 lime
- ¼ cup fresh cilantro, chopped (for garnish)
Instructions
- Step 1: Prepare the Base Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onions and cook for 3-4 minutes until they begin to soften. Add the minced garlic and diced bell pepper, cooking for another 2 minutes until fragrant. This aromatic base will infuse your Easy Chicken Taco Soup with deep flavor right from the start.
- Step 2: Add Main Ingredients Add the whole chicken breasts, diced tomatoes with green chilies, drained black beans, pinto beans, corn, and chicken broth to the pot. Sprinkle in the taco seasoning, ground cumin, dried oregano, and cayenne pepper (if using). Stir everything together until well combined. The combination of these ingredients creates the signature taco flavor profile that makes this soup so irresistible.
- Step 3: Simmer Bring the soup to a boil, then reduce the heat to maintain a gentle simmer. Cover the pot and let cook for about 20 minutes, or until the chicken is fully cooked through and registers 165°F (74°C) on an instant-read thermometer. The simmering process allows all the flavors to meld together beautifully while gently cooking the chicken to tender perfection.
- Step 4: Shred the Chicken Remove the cooked chicken breasts from the soup and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot and stir to incorporate it throughout the soup. This method ensures your chicken remains moist while absorbing the soup’s rich flavors.
- Step 5: Final Seasoning Add the fresh lime juice and stir well. Taste the soup and adjust the seasoning with salt and pepper as needed. Sometimes a little extra lime juice or even a splash of hot sauce can help balance the flavors perfectly. Remember, seasoning at the end gives you the most control over the final taste of your Easy Chicken Taco Soup.
- Step 6: Serve and Garnish Ladle the hot soup into bowls and top with a sprinkle of fresh cilantro. Set out bowls of optional toppings like diced avocado, shredded cheese, sour cream, and crushed tortilla chips so everyone can customize their soup to their liking. These colorful garnishes not only add flavor but also make for a beautiful presentation.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg