Description
A cozy, one-pot chicken taco soup packed with shredded chicken, beans, corn, tomatoes, and bold taco spices; ready in about 40 minutes with all your favorite toppings.
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2–3 cups cooked shredded chicken (rotisserie works great)
- 1 can (15 oz) black beans, drained & rinsed
- 1 can (15 oz) kidney beans, drained & rinsed
- 1 cup corn (frozen or canned, drained)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (8 oz) tomato sauce
- 4 cups low-sodium chicken broth (plus more to thin, as needed)
- 1 packet taco seasoning or 3 tbsp homemade blend*
- ½ tsp kosher salt (to taste)
- ¼ tsp black pepper (to taste)
- Juice of ½ lime (optional, to finish)
Toppings (choose any): shredded cheddar/Monterey Jack, sour cream or Greek yogurt, sliced avocado, chopped cilantro, lime wedges, tortilla chips/strips, jalapeño.
*Homemade taco seasoning (mix): 1 tbsp chili powder, 1 tsp each cumin & smoked paprika, ½ tsp each garlic powder, onion powder & dried oregano, pinch cayenne.
Instructions
- Sauté aromatics: Heat oil in a Dutch oven over medium heat. Add onion; cook 4–5 minutes until translucent. Stir in garlic for 30 seconds.
- Build the soup: Add diced tomatoes, tomato sauce, beans, corn, chicken, broth, taco seasoning, salt, and pepper. Stir to combine.
- Simmer: Bring to a simmer; cook 15–20 minutes (up to 45 for deeper flavor), stirring occasionally. Adjust thickness with more broth as desired.
- Finish & serve: Stir in lime juice if using. Ladle into bowls and add your favorite toppings.
Notes
Creamy version: Stir in 2–3 tbsp cream cheese or ¼ cup sour cream at the end.
Spicier: Add diced jalapeño or ½–1 tsp chipotle in adobo.
Veg option: Omit chicken; add 1 extra can of beans and 1 more cup of corn or diced bell pepper.
Slow cooker: Add everything (onion/garlic can be sautéed first for extra flavor). Cook on LOW for 4–6 hrs; add cooked chicken in the last 30 minutes.
Instant Pot: Sauté onion/garlic; add remaining ingredients. Pressure cook for 5 minutes (on high) with a 10-minute natural release; stir in chicken and warm through if added at the end.
Meal prep: Keeps 3–4 days refrigerated; soup thickens; thin with broth when reheating. Freezes for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Dinner
- Method: Stovetop, One-Pot
- Cuisine: Mexican-inspired / Tex-Mex
Nutrition
- Serving Size: ~1½ cups
- Calories: 285 kcal
- Sugar: 6 g
- Sodium: 740 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Saturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 7 g
- Protein: 22 g
- Cholesterol: 65 mg