Chicken Taco Soup

Chicken taco soup is a flavorful, budget-friendly meal that’s as easy to make as it is satisfying. With just a pound of chicken, pantry staples, and a handful of fresh ingredients, this recipe delivers big flavor that everyone will love.

Course Soup

Cuisine American, Mexican & Southwestern

Keyword black beans, chicken, corn

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 330kcal

Author Elizabeth Rodriguez

Ingredients

1 tablespoon Olive Oil
1 Medium Onion finely diced
3–4 Garlic Cloves minced
1 pound Chicken Breast boneless, skinless, and cut into bite-sized pieces (about ¾ inch) – substitute boneless, skinless chicken thighs if preferred
1 tablespoon Chili Powder
½ tablespoon Cumin
¼ teaspoon Crushed Red Pepper Flakes optional; leave it out if you don't like spicy
28 ounces Canned Diced Tomatoes we use petite dice
4 cups Chicken Broth
2 (15-ounce) cans Black Beans, drained and rinsed
10 ounces Frozen Corn or 1 (15-ounce) can Corn, drained and rinsed
Salt if needed at the end
Optional serving suggestions: sour cream, lime wedges, hot sauce, chopped cilantro or parsley, tortilla chips or strips, shredded cheese, sliced avocados, thinly sliced seeded jalapenos

Instructions

Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3–4 minutes, stirring frequently.
Add the garlic and cook for 1 minute, stirring often.
Add the chicken, chili powder, cumin, and crushed red pepper Flakes (if using). Stir well to combine. Arrange the chicken in a single layer and cook for 4–5 minutes, stirring occasionally, until browned and no pink remains on the surface.
Add the canned diced tomatoes, chicken broth, black beans, and corn to the pot. Stir well to combine all the ingredients.
Raise the heat to high and bring the soup to a boil (this will take 4–5 minutes). Once boiling, lower the heat to medium-low, cover the pot, and simmer for 30–35 minutes. Stir occasionally, adjusting the heat as needed to maintain a steady simmer.
Taste the soup and add salt if needed. As a reference, we added ¼ teaspoon to ours.
Serve and garnish with your choice of toppings. We used chopped parsley, sour cream, and crushed tortilla chips, with extra chips and lime wedges on the side.

Notes

Cut the chicken into bite-sized pieces, making them roughly the same size to ensure even cooking.
Hold off on adding salt until the end, as canned ingredients like broth, beans, and corn already contain a good amount.
If you’re sensitive to salt, use low-sodium broth, beans, and corn. Adjust at the end if needed.
For a milder soup, leave out the crushed red pepper flakes. For more heat, add extra crushed red pepper, a dash of cayenne, or one or two chili de árbol for a spicy kick.

Nutrition