Description
Chicken Taco Soup is a hearty, flavor-packed one-pot meal featuring tender shredded chicken, black beans, corn, and diced tomatoes, all seasoned with bold taco spices. This comforting Mexican-inspired soup is perfect for busy weeknights and can be quickly prepared on the stovetop or slowly cooked for deeper flavors.
Ingredients
Main Ingredients
- 2 cups cooked shredded chicken
- 1 can (15 oz) black beans, drained
- 1 cup corn kernels
- 1 can (14.5 oz) diced tomatoes
- 3 cups chicken broth
Seasonings
- 1 packet taco seasoning
- ½ tsp ground cumin
- ½ tsp garlic powder
- Salt, to taste
- Black pepper, to taste
Instructions
- Combine Ingredients: In a large pot, add the cooked shredded chicken, drained black beans, corn kernels, and diced tomatoes with their juices. Stir to combine all ingredients evenly.
- Add Seasonings: Sprinkle in the taco seasoning packet, ground cumin, garlic powder, and then pour in the chicken broth. Stir well to dissolve the seasonings and blend the flavors throughout the soup.
- Simmer the Soup: Place the pot over medium-high heat and bring the mixture to a boil. Once boiling, reduce the heat to low and let the soup simmer gently for 15–20 minutes to allow the flavors to meld together fully.
- Adjust and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Serve the soup hot, optionally garnished with sour cream, shredded cheese, or tortilla chips for added texture and flavor.
Notes
- For added creaminess, top the soup with sour cream before serving.
- Sprinkle shredded cheese or add crunchy tortilla chips as garnish to elevate the texture.
- This soup can be prepared in a slow cooker by combining all ingredients and cooking on low for 4–6 hours for a hands-off meal option.
- Leftovers keep well refrigerated for up to 3 days and reheat easily on the stovetop or in a microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
