Easy Chicken Taco Soup

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 pound cooked shredded chicken (rotisserie works great)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (14.5 oz) diced tomatoes with green chilies (such as Rotel)
• 4 cups chicken broth
• 1 packet taco seasoning
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• Optional toppings: shredded cheese, sour cream, diced avocado, cilantro, tortilla chips

Instructions

Step 1: Sauté the Aromatics

1. In a large pot, heat olive oil over medium heat.
2. Add diced onion and sauté for 2-3 minutes until translucent.
3. Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.

Step 2: Combine the Ingredients

1. Add the shredded chicken, black beans, corn, diced tomatoes, and chicken broth to the pot.
2. Stir in the taco seasoning, cumin, chili powder, salt, and pepper.
3. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes to allow the flavors to meld.

Step 3: Adjust and Serve

1. Taste the soup and adjust seasoning as needed. Add more salt, pepper, or spices to your preference.
2. Serve hot with your favorite toppings such as shredded cheese, a dollop of sour cream, diced avocado, fresh cilantro, or a handful of tortilla chips for added crunch.

Why You’ll Love This Recipe

This Easy Chicken Taco Soup is packed with flavor and requires minimal effort to prepare. It’s an excellent way to use up leftover chicken, and the ingredients are pantry staples that are easy to keep on hand. The soup is hearty, satisfying, and perfect for customizing to suit your tastes. Whether you’re feeding a crowd or making a quick dinner, this recipe delivers every time.

Tips for the Best Chicken Taco Soup

• Use rotisserie chicken: For a quick and easy shortcut, use pre-cooked rotisserie chicken for shredding.
• Adjust the heat: If you prefer a spicier soup, add more chili powder or diced jalapeños.
• Make it creamy: Stir in a splash of heavy cream or a dollop of cream cheese for a richer texture.
• Don’t skip the toppings: Fresh toppings like avocado, cilantro, and lime juice add a burst of flavor and texture.

Creative Variations

• Vegetarian Version: Skip the chicken and add more beans or diced zucchini for a meatless option.
• Slow Cooker Method: Combine all ingredients in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add the shredded chicken in the last 30 minutes.
• Spicy Chicken Taco Soup: Add a diced jalapeño or a splash of hot sauce for extra heat.

Frequently Asked Questions

Can I make this soup ahead of time?

Yes! This soup tastes even better the next day as the flavors deepen. Store in an airtight container in the refrigerator for up to 3 days.

Can I freeze Chicken Taco Soup?

Absolutely. Allow the soup to cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop.

What can I serve with this soup?

This soup pairs wonderfully with warm cornbread, a fresh side salad, or a batch of homemade tortilla chips.