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When you crave a comforting and flavorful soup that’s quick and easy to prepare, Chicken Taco Soup comes to the rescue. Bursting with the zesty essence of tacos and loaded with tender chicken, beans, and vegetables, this recipe is a crowd-pleaser. Let’s get started on crafting this simple yet satisfying dish.
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Ingredients You’ll Need:
- 1 pound boneless, skinless chicken breasts, diced into bite-sized pieces
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 bell pepper (any color), chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 can (15 ounces) corn kernels, drained
- 1 can (14.5 ounces) diced tomatoes
- 1 can (10 ounces) diced tomatoes with green chilies (like Rotel)
- 1 packet (1 ounce) taco seasoning mix
- 4 cups chicken broth
- Salt and black pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped fresh cilantro, sliced green onions, and tortilla strips
Instructions:
Let’s whip up this Easy Chicken Taco Soup step by step:
1. Sauté the Chicken:
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Add the diced chicken pieces and cook until they are no longer pink, about 5-7 minutes.
- Remove the cooked chicken from the pot and set it aside.
2. Sauté the Aromatics:
- In the same pot, add the chopped onion and bell pepper.
- Sauté them for about 3-4 minutes until they become tender and fragrant.
- Add the minced garlic and cook for an additional 30 seconds.
3. Combine Ingredients:
- Return the cooked chicken to the pot with the sautéed vegetables.
- Add the black beans, pinto beans, corn kernels, diced tomatoes, diced tomatoes with green chilies, and taco seasoning mix.
- Pour in the chicken broth, and give everything a good stir.
4. Simmer to Perfection:
- Bring the soup to a boil, then reduce the heat to low.
- Cover the pot and let it simmer for about 20-25 minutes to allow the flavors to meld and the chicken to become tender.
- Stir occasionally to prevent sticking.
5. Season and Serve:
- Taste the soup and adjust the seasoning with salt and black pepper to your liking.
6. Serve with Toppings:
- Ladle the Chicken Taco Soup into bowls.
- Top each serving with shredded cheese, a dollop of sour cream, chopped fresh cilantro, sliced green onions, and tortilla strips, as desired.
Enjoy Your Chicken Taco Soup:
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This Easy Chicken Taco Soup is a versatile and satisfying meal that’s perfect for busy weeknights or for feeding a crowd. It’s also a great way to use up leftover chicken. Serve it with your favorite taco toppings for an added layer of flavor and texture. Whether you’re a fan of spicy heat or prefer a milder taste, you can customize this soup to suit your preferences. Savor the heartiness and savory goodness of Chicken Taco Soup, and enjoy every spoonful!
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Source: saltandlavender.com
Easy Chicken Taco Soup Recipe
Yield: 6
Prep Time: 5 minutes
Cook Time: 30 minutes
When you crave a comforting and flavorful soup that's quick and easy to prepare, Chicken Taco Soup comes to the rescue. Bursting with the zesty essence of tacos and loaded with tender chicken, beans, and vegetables, this recipe is a crowd-pleaser. Let's get started on crafting this simple yet satisfying dish.
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion chopped
- 3 cups chicken broth
- 2 (10 ounce) cans Ro-tel diced tomatoes & green chilies with juices
- 1 (14 ounce) can black beans drained & rinsed
- 1 (12 ounce) can corn drained
- 1/2 red bell pepper chopped
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 8 ounces cream cheese (I used Philly) softened, see note
- 2 cups cooked/rotisserie chicken shredded
- Salt & pepper to taste
- Toppings (optional): shredded Mexican cheese blend, avocado, cilantro, tortilla strips, etc.
Instructions
Add the oil and onion to a soup pot and sauté over medium-high heat for 5 minutes.
Add all the remaining soup ingredients to the pot except for the cream cheese, chicken, and salt & pepper.
Increase the heat to high and bring the soup to a boil. Turn down the heat so it's simmering gently (uncovered) for 5 minutes. While the soup cooks, prep your toppings.
Cut the cream cheese into smaller pieces and add it to the soup. Let it melt in (you may have to stir it a fair bit until it's fully incorporated).
Stir in the chicken and cook for another 5-7 minutes or so until it's warmed through.
Season the soup with salt & pepper and serve with toppings as desired.
Notes
- The cream cheese for this recipe should besuper softso it melts into the soup easily. I recommend taking it out of the fridge prior to starting the recipe and then microwaving it in 20-30 second intervals until it’s very soft.
- If you have any concerns with salt, use low-salt broth.
- If you’re not using Rotel diced tomatoes, you can use regular ones, but I suggest adding a can or two of diced green chilies as well (the 4 oz. size ones) since it really makes a difference in the way the soup tastes.
- Serves 4-6 depending on portion size/what you top it with.
Nutrition Information
Yield 1Serving Size 6
Amount Per ServingCalories 2962Total Fat 199gSaturated Fat 81gTrans Fat 4gUnsaturated Fat 99gCholesterol 866mgSodium 5627mgCarbohydrates 151gFiber 41gSugar 59gProtein 164g
The information contained herein is subject to change.
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