Chicken Taco Soup
This chicken taco soup is hearty, cozy, and full of bold flavors. Loaded with tender chicken, beans, corn, and taco spices, it's an easy one-pot dinner perfect for busy nights or family gatherings.
Equipment
- Large Soup Pot
- Wooden Spoon
- Knife
- Cutting Board
- Measuring Cups and Spoons
Ingredients
Soup Base
- 2 cups cooked shredded chicken
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes
- 1 can Rotel tomatoes with green chilies
- 3 cups chicken broth
- 2 tbsp taco seasoning
- 1 tsp ground cumin
- 1/2 tsp chili powder
- salt and pepper to taste
Instructions
- Sauté aromatics: Heat olive oil in a large soup pot over medium heat. Add diced onion and cook until soft and fragrant. Stir in minced garlic and cook for another minute.
- Add main ingredients: Add shredded chicken, black beans, kidney beans, corn, diced tomatoes, and Rotel tomatoes. Stir to combine.
- Season the soup: Add taco seasoning, cumin, chili powder, salt, and pepper. Stir to evenly distribute the spices.
- Add broth: Pour in the chicken broth. Bring the soup to a gentle boil, then reduce heat to simmer.
- Simmer: Let the soup simmer for 20–25 minutes so flavors blend together nicely.
- Taste and adjust: Taste the soup and adjust seasoning as needed. Serve hot with your favorite toppings.