Description
This easy chicken taco soup is a flavorful and comforting meal perfect for busy weeknights. Packed with tender chicken, hearty beans, and sweet corn, it’s a satisfying and nourishing one-pot family favorite.
Ingredients
Boneless, skinless chicken breasts or thighs – 1.5 pounds, cut into bite-sized pieces
Olive oil – 1 tablespoon
Onion – 1 medium, chopped
Garlic – 2-3 cloves, minced
Diced tomatoes – 1 can (14.5 oz), undrained
Chicken broth – 4 cups, low-sodium preferred
Black beans – 1 can (15 oz), rinsed and drained
Kidney beans or pinto beans – 1 can (15 oz), rinsed and drained
Corn kernels (fresh or frozen) – 1 cup
Taco seasoning – 1 tablespoon
Ranch seasoning – 1 teaspoon
Optional: Cilantro, lime, cheese, or tortilla chips for garnish
Instructions
Heat olive oil in a large pot over medium heat.
Add chopped onion and sauté for 3-4 minutes until softened.
Add minced garlic and cook for another 1 minute.
Add bite-sized chicken and cook until browned and nearly cooked through.
Stir in diced tomatoes (with juice) and chicken broth.
Add black beans, kidney or pinto beans, corn, taco seasoning, and ranch seasoning.
Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes until the chicken is fully cooked and flavors meld.
Optionally garnish with cilantro, lime, cheese, or tortilla chips before serving.
Notes
Use low-sodium broth for a lighter taste.
For a spicier version, add a pinch of cayenne pepper or a diced jalapeño.
Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 25
- Category: Soups
- Method: Stovetop Cooking
- Cuisine: American, Homemade
Nutrition
- Serving Size: 1.5 cups of soup
- Calories: 220
- Sugar: 3g
- Sodium: 650mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 60mg