Chicken Taco Soup

A comforting and hearty soup packed with chicken, beans, corn, and spices, perfect for dinner or meal prep.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Mexican

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

1 lb chicken breast, cooked and shredded Use leftover chicken for convenience.
1 can black beans, drained and rinsed
1 can corn, drained
1 can diced tomatoes
1 large onion, diced
2 cloves garlic, minced
4 cups chicken broth Homemade broth enhances flavor.
1 packet taco seasoning
to taste Salt and pepper Adjust to personal preference.

Toppings

to taste avocado Diced.
to taste cilantro Fresh.
to taste cheese Shredded.
to taste sour cream For garnish.
to taste tortilla chips For crunch.

Method

Preparation

In a large pot, sauté the onion and garlic until translucent.
Add the cooked chicken, black beans, corn, diced tomatoes, chicken broth, and taco seasoning.
Stir well and bring to a boil.
Reduce heat and let simmer for 20-30 minutes to allow flavors to meld.
Season with salt and pepper to taste.

Serving

Serve hot and top with your favorite toppings like avocado, cilantro, cheese, sour cream, or tortilla chips.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to three months. This soup tastes better the next day as flavors develop. For a vegetarian version, substitute chicken with extra beans or tofu and use vegetable broth.