Chicken Taco Soup

Enjoy a comforting bowl of Chicken Taco Soup packed with flavorful ingredients, ideal for chilly evenings.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Comfort Food, Mexican

Calories: 320

Main Ingredients

1 pound Boneless and skinless chicken breast Cooked shredded chicken works best; rotisserie chicken can be used as a shortcut.
1 packet Taco seasoning About 1 ounce; homemade can be used.
1 can Black beans 15 ounces, drained and rinsed.
1 can Corn 15 ounces or 1.5 cups frozen corn.
1 can Diced tomatoes 15 ounces with green chilies for extra flavor; low-sodium is recommended.
4 cups Chicken broth Low-sodium chicken broth or vegetable broth for a vegetarian option.
1 medium Onion Diced onion for aroma and flavor.
2 cloves Garlic Minced garlic for additional flavor.
1 piece Bell pepper Diced red or green bell pepper for color.
to taste Sour cream or Greek yogurt For garnish and added creaminess.
a handful Fresh cilantro Roughly chopped, for garnishing.

Preparation

In a large pot over medium heat, add a splash of oil and sauté the diced onion and minced garlic until fragrant.
Add the shredded chicken to the pot and stir to combine for about 2 minutes.
Incorporate the diced bell pepper, corn, black beans, and diced tomatoes, mixing well.
Sprinkle the taco seasoning over the mixture and stir well to evenly distribute the spices.
Introduce the chicken broth and stir to combine, bringing the mixture to a gentle simmer.
Lower the heat to medium-low, cover the pot, and let the soup simmer for about 15 minutes.
Serve hot, garnished with a dollop of sour cream or Greek yogurt, chopped cilantro, and optional crushed tortilla chips.

Feel free to experiment with toppings like avocado, cheese, or crispy tortilla strips. The soup can also be blended for a creamier texture.