Easy Chicken Taco Soup Recipe That Packs a Big, Comforting Punch
This Easy Chicken Taco Soup is a quick, comforting meal packed with shredded chicken, black beans, corn, tomatoes, and taco spices. It’s hearty, flavorful, and perfect for weeknight dinners or meal prep.
Ingredients
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1.5 pounds boneless, skinless chicken breasts or thighs
1 packet taco seasoning (about 2 tablespoons)
1 (14.5 oz) can diced tomatoes
1 (4 oz) can diced green chiles
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained
4 cups low-sodium chicken broth
Juice of 1 lime
Salt and pepper, to taste
Optional: 4 oz cream cheese or 1/4 cup heavy cream
Optional toppings: shredded cheese, tortilla chips, sour cream, avocado, cilantro
Instructions
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Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes.
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Stir in garlic and cook 1 minute more.
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Add chicken and sprinkle with taco seasoning. Stir to coat.
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Pour in diced tomatoes, green chiles, black beans, corn, and chicken broth. Stir well.
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Bring to a boil, then reduce heat and simmer for 20–25 minutes, until chicken is cooked through.
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Remove chicken, shred with two forks, and return to pot.
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Stir in cream cheese or heavy cream if using.
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Add lime juice and season with salt and pepper to taste.
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Serve hot with desired toppings.
Notes
Use rotisserie chicken for a faster version.
Adjust spice by using hot or mild taco seasoning.
Add spinach or bell peppers for extra veggies.