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Chicken Taco Soup

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This chicken taco soup is a hearty Tex-Mex inspired dish loaded with chicken, beans, corn, tomatoes, and bold taco seasoning, all simmered together in a flavorful broth. It’s easy, comforting, and perfect for weeknight dinners or meal prep.

Ingredients

  • 2 boneless, skinless chicken breasts (or thighs)
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp taco seasoning (store-bought or homemade)
  • 4 cups chicken broth
  • 1 can (14 oz) diced tomatoes
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn (canned, frozen, or fresh)
  • 1 can (4 oz) green chilies (optional, for heat)
  • 2 tbsp olive oil
  • Salt and black pepper, to taste
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions

  1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant.
  2. Add chicken breasts, taco seasoning, salt, and pepper. Stir to coat.
  3. Pour in chicken broth, diced tomatoes, black beans, corn, and green chilies.
  4. Bring to a boil, then reduce heat and simmer for 20–25 minutes until chicken is cooked through.
  5. Remove chicken, shred with two forks, and return to pot.
  6. Simmer another 5 minutes to blend flavors.
  7. Serve hot, garnished with cilantro, lime juice, and optional toppings like cheese, avocado, or tortilla strips.

Notes

  • Stir in cream cheese or heavy cream for a creamy version.
  • Add jalapeños or chili powder for extra spice.
  • Use shredded rotisserie chicken for a quicker option.
  • For low-carb, skip beans and corn and add more vegetables.

Nutrition

Find it online: https://recipesbyliza.com/chicken-taco-soup/