Chicken Taco Soup
This easy, one-pot Chicken Taco Soup is the perfect solution for busy weeknights. Featuring a hearty blend of tender shredded chicken, black beans, kidney beans, and sweet corn, this soup is seasoned with vibrant spices like cumin and chili powder. It is a protein-packed, flavorful meal that comes together in under an hour, making it an ideal choice for healthy family dining.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40
- Yield: 6 servings 1x
- Category: dinner
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Halal
Ingredients
1.5 lbs chicken breast, shredded or diced
15 oz black beans, drained and rinsed
15 oz kidney beans, drained and rinsed
12 oz corn, frozen or canned
28 oz diced tomatoes, fire-roasted preferred
4 cups chicken broth, low-sodium recommended
2 tbsp taco seasoning
1 onion, diced
2 cloves garlic, minced
Salt and pepper to taste
Fresh cilantro and lime for garnish
Instructions
Sauté onions and garlic in a large heavy-bottomed pot until translucent.
Add the taco seasoning to the aromatics and toast for thirty seconds.
Pour in the chicken broth and scrape the bottom of the pot to release browned bits.
Stir in the diced tomatoes, black beans, kidney beans, and corn.
Add the pre-cooked shredded chicken to the liquid mixture.
Reduce heat to low and allow the soup to simmer for twenty minutes.
Adjust the consistency by adding extra broth if desired.
Season with salt and pepper to taste before serving.
Ladle into bowls and garnish with fresh cilantro and a squeeze of lime.
Notes
Use a rotisserie chicken to significantly cut down on active prep time. This soup tastes even better the next day as the spices meld. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 750mg
- Fat: 6g
- Saturated Fat: 1.5g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 70mg
Find it online: https://itisrecipes.com/chicken-taco-soup-recipe/