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–+ servings
Chicken Taco Soup

Savor the Comfort of Hearty Chicken Taco Soup Tonight

Enjoy a warming bowl of Chicken Taco Soup, filled with rich flavors of Mexican cuisine and customizable ingredients.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Soup
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 large Red or Yellow Onion Can substitute with shallots for a milder flavor
  • 1 Tbsp Oil Olive oil or vegetable oil can be used interchangeably
  • 4 cloves Garlic Minced, fresh garlic is best; avoid jarred
  • 15 oz Canned Corn Frozen corn can be used if fresh is unavailable
  • 15 oz Canned Red or Black Beans Drained and rinsed; chickpeas can be an alternative for a different texture
  • 14.5 oz Canned Diced Tomatoes Fresh diced tomatoes can be substituted if in season
  • 32 oz Chicken Broth Vegetable broth can be used for a vegetarian option
  • 1 lb Boneless Skinless Chicken Breast Ground turkey or beef can be used as alternatives
  • 1.5 tsp Salt Use sea salt for a more nuanced taste
  • 0.5 tsp Ground Black Pepper Adjust to taste
  • 1 tsp Garlic Powder Complements fresh garlic for extra flavor
  • 2 Tbsp Taco Seasoning Homemade seasoning can also be used for a custom blend
  • 2 Tbsp Fresh Cilantro Finely chopped, omit if not desirable

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions for Hearty Chicken Taco Soup
  1. In a large Dutch oven or pot, heat 1 tablespoon of oil over medium-high heat. Once shimmering, add the chopped onion. Sauté for about 5 minutes until translucent and slightly golden.
  2. Stir in 4 cloves of minced garlic and cook for an additional 1-2 minutes, until fragrant, stirring continuously to prevent burning.
  3. Stir in the canned corn, drained beans, diced tomatoes, and chicken broth. Place the chicken breasts into the pot and season with salt, black pepper, garlic powder, and taco seasoning. Mix everything well.
  4. Bring the mixture to a gentle boil, then reduce to a simmer. Cover and let it cook for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.
  5. Once cooked, remove the chicken and shred it into bite-sized pieces using two forks.
  6. Return the shredded chicken back into the pot, mixing with the broth and vegetables. Let it simmer for an additional 5 minutes on low heat.
  7. Stir in the chopped fresh cilantro and adjust the seasoning if needed. Ladle into bowls and serve hot, garnished with toppings like avocado or cheese.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 900mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 800IUVitamin C: 15mgCalcium: 60mgIron: 3mg

Notes

This soup is perfect for make-ahead meals; flavors deepen after resting, making it more delicious when reheated.

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