Easy Weeknight Chicken Taco Soup
Make this comforting and flavorful Chicken Taco Soup on the stovetop. This simple recipe uses common ingredients for a quick, family-friendly dinner.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 medium yellow onion, chopped
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes with green chilies (Rotel), undrained
- 1 (14.5 ounce) can diced tomatoes, undrained
- 4 cups low sodium chicken broth
- 1 packet (about 1 ounce) taco seasoning mix
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped chicken and cook until lightly browned on all sides, about 5 minutes. You do not need to cook it through.
- Add the chopped onion to the pot and cook until softened, about 3 minutes.
- Stir in the taco seasoning, cumin, and chili powder. Cook for 1 minute until fragrant.
- Add the rinsed black beans, drained corn, diced tomatoes with green chilies, diced tomatoes, and chicken broth to the pot.
- Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the chicken is fully cooked and tender.
- Remove the chicken pieces from the soup using a slotted spoon. Shred the chicken using two forks, then return the shredded chicken to the pot.
- Stir in the dried oregano. Taste the soup and add salt and pepper as needed. If you prefer a thicker soup, you can simmer uncovered for an additional 5-10 minutes.
- Serve hot with your choice of garnishes.
Notes
- For a low carb chicken taco soup variation, omit the corn and use extra black beans or add shredded zucchini.
- To make this a creamy taco soup, stir in 1/2 cup of cream cheese or 1/4 cup of heavy cream during the last 5 minutes of cooking.
- Use your favorite store-bought taco seasoning or make your own blend for the best taco seasoning for soup.
- Garnishes for taco soup that add flavor include shredded cheddar cheese, a dollop of sour cream or Greek yogurt, sliced avocado, fresh cilantro, and crushed tortilla strips.
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 7
- Sodium: 650
- Fat: 7
- Saturated Fat: 1.5
- Unsaturated Fat: 5.5
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 8
- Protein: 28
- Cholesterol: 75