Description
A cozy, Tex-Mex inspired bowl of chicken taco soup made with tender shredded chicken, black beans, corn, tomatoes, and warm taco-seasoned broth. It is easy enough for busy weeknights, uses mostly pantry ingredients, and can be customized with your favorite toppings like cheese, sour cream, avocado, lime, and crunchy tortilla chips.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 pound boneless skinless chicken breasts or thighs
- 3 cups chicken broth
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (14.5 ounces) diced fire-roasted tomatoes
- 1 can (10 ounces) diced tomatoes with green chiles
- 2 tablespoons taco seasoning
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt, to taste
- Freshly ground black pepper, to taste
- For serving: shredded cheddar or Monterey Jack cheese
- For serving: sour cream or plain Greek yogurt
- For serving: fresh cilantro, chopped
- For serving: diced avocado
- For serving: lime wedges
- For serving: tortilla chips or tortilla strips
Instructions
- Heat the olive oil in a large heavy-bottomed pot over medium heat.
- Add the diced onion and cook, stirring occasionally, until softened and lightly translucent, about 3 to 4 minutes.
- Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to let it brown.
- Add the chicken breasts or thighs, chicken broth, black beans, corn, diced fire-roasted tomatoes, diced tomatoes with green chiles, taco seasoning, cumin, smoked paprika, salt, and pepper to the pot, then stir to combine.
- Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer until the chicken is cooked through and tender, about 20 to 25 minutes.
- Transfer the cooked chicken to a cutting board and shred it with two forks, then return the shredded chicken to the pot and stir to distribute it evenly.
- Simmer the soup uncovered for another 5 to 10 minutes to slightly thicken the broth and allow the flavors to meld, adjusting seasoning with additional salt or taco seasoning if needed.
- Ladle the hot chicken taco soup into bowls and top with cheese, sour cream, cilantro, avocado, lime juice, and crushed tortilla chips or strips before serving.
Notes
- For a slow cooker version, add all ingredients except the toppings to the slow cooker and cook on low for 6 to 8 hours or on high for about 3 to 4 hours, then shred the chicken and return it to the soup.
- For an Instant Pot version, use Sauté mode for the onion and garlic, then add the remaining ingredients, cook on High Pressure for about 10 minutes, quick release, shred the chicken, and simmer briefly on Sauté to thicken if desired.
- You can adjust the heat level by using mild or hot diced tomatoes with green chiles, adding jalapeño, or sprinkling in extra chili powder.
- The soup keeps well in the refrigerator in an airtight container for 3–4 days; reheat gently on the stovetop or in the microwave, adding a splash of broth if it thickens.
- To freeze, cool the soup completely, portion it into freezer-safe containers, and freeze for up to 3 months; thaw overnight in the refrigerator before reheating.
- If you prefer a lighter bowl, skip cheese and sour cream, use extra vegetables like bell peppers or zucchini, and add more broth to keep the soup brothy.
- For a gluten-free version, verify that your taco seasoning, broth, and tortilla chips are labeled gluten free.
Food safety: if you cook the chicken yourself, make sure it reaches an internal temperature of 165°F (74°C), as recommended by the USDA and Health Canada.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 5
- Sodium: 900
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 6
- Protein: 26
- Cholesterol: 70