This Chicken Taco Soup is a warm and tasty hug in a bowl! It’s packed with juicy chicken, beans, corn, and spices that give it a zesty kick.
Cooking this soup is a breeze! Just toss everything into a pot and let it bubble away. It’s perfect for cozy nights, and I love topping mine with cheese and crunchy tortilla chips!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this soup since they cook quickly. If you prefer, you can use boneless thighs for a richer flavor, or even shredded rotisserie chicken for a faster option.
Black Beans: Black beans add protein and texture. If you’re not a fan of black beans, kidney beans or pinto beans work just as well. Always drain and rinse them to remove excess sodium.
Corn: Canned corn is convenient, but fresh or frozen corn can provide better flavor. For an extra kick, try using spicy corn if you can find it!
Diced Tomatoes with Green Chilies: These add a nice kick to the flavor. If you want milder soup, use plain diced tomatoes and add some fresh chopped jalapeños or a dash of hot sauce later on.
Taco Seasoning: Pre-packaged taco seasoning is easy, but you can make your own using chili powder, cumin, garlic powder, and paprika. This way, you control the spice level!
How Do I Ensure My Chicken Is Cooked Just Right?
Cooking chicken properly is essential to making a great soup. Start by ensuring the olive oil is hot before adding the onions – this helps them cook quickly.
- Add the chicken breasts whole and cook in the broth until they reach an internal temperature of 165°F (75°C). Use a meat thermometer if available.
- Let the chicken rest for a few minutes after cooking to keep it juicy before shredding.
- Shredding it while warm makes it easier and keeps the meat from becoming dry.
How to Make Chicken Taco Soup?
Ingredients You’ll Need:
For the Soup:
- 1 lb boneless, skinless chicken breasts
- 1 can black beans (15 oz), drained and rinsed
- 1 can corn (15 oz), drained
- 1 can diced tomatoes with green chilies (15 oz)
- 1 can tomato sauce (8 oz)
- 1 packet taco seasoning (approximately 1 oz)
- 3 cups chicken broth
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
For Serving:
- 1 lime, cut into wedges
- 1/2 cup shredded cheddar cheese (for topping)
- 1/4 cup sour cream (for topping)
- Sliced green onions (for garnish)
- Salt and pepper to taste
How Much Time Will You Need?
This chicken taco soup takes about 10 minutes to prepare and approximately 30 minutes to cook, making a total of about 40 minutes from start to finish. Perfect for a quick and delicious meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it turns translucent, which should take around 5 minutes. Then, add the minced garlic and cook for an additional minute, letting those tasty aromas fill your kitchen.
2. Combine the Ingredients:
Now it’s time to add the chicken breasts to the pot. Follow that with the black beans, corn, diced tomatoes with green chilies, tomato sauce, taco seasoning, and chicken broth. Give everything a good stir to mix all those delicious flavors together!
3. Cook the Soup:
Bring the soup to a boil. Once it’s bubbling, lower the heat to a gentle simmer and cover the pot. Let it simmer for about 20-25 minutes or until the chicken is cooked through and tender.
4. Shred the Chicken:
After the chicken has cooked, carefully remove it from the pot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken back into the soup and stir well.
5. Taste and Adjust:
Give the soup a taste and season with salt and pepper according to your preference. Allow it to simmer for another 5 minutes to warm everything through.
6. Serve Your Tasty Soup:
Serve the soup hot in bowls. Top each serving with shredded cheddar cheese, a dollop of sour cream, and sliced green onions. Don’t forget to add a lime wedge on the side for squeezing! Enjoy your cozy bowl of chicken taco soup!
Can I Use Frozen Chicken for This Soup?
Absolutely! If you’re using frozen chicken breasts, just make sure to allow extra cooking time—about 10-15 minutes should do it. The chicken will need to reach an internal temperature of 165°F (74°C) to be fully cooked. You can also thaw the chicken in the fridge overnight or quickly in a bowl of cold water before cooking.
What Can I Substitute for Taco Seasoning?
If you don’t have taco seasoning on hand, you can easily make your own! Combine 1 teaspoon each of chili powder, cumin, garlic powder, onion powder, paprika, and a pinch of salt and pepper. Adjust the spices based on your taste preferences, adding cayenne for heat if desired.
How to Store Leftover Chicken Taco Soup?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the soup in a freezer-safe container for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stove or microwave until heated through.
Can I Add More Vegetables to This Recipe?
Definitely! Feel free to add more veggies like bell peppers, zucchini, or spinach. Just chop them into small pieces and sauté them along with the onion at the beginning. Additional vegetables will not only add flavor but also nutrition to your soup!
