Easy Chicken Taco Soup Recipe
This easy chicken taco soup simmers in one pot with pantry staples for a cozy, weeknight-friendly meal. Load it up with your favorite taco toppings.
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 cup diced yellow onion
- 2 tsp minced garlic
- 2.5 tbsp taco seasoning store-bought or homemade
- 1 tsp chili powder
- 0.5 tsp smoked paprika
- 1.25 lb cooked shredded chicken breast rotisserie works great
- 4 cup low-sodium chicken broth
- 15 oz diced tomatoes with green chiles do not drain
- 15 oz black beans drained and rinsed
- 1.5 cup sweet corn frozen or canned (drained)
- 1.5 tbsp fresh lime juice
- 1 tsp kosher salt to taste
- 0.5 tsp black pepper
Instructions
Preparation Steps
- Warm the olive oil in a large pot over medium heat.
- Sauté the diced onion until soft and lightly golden, about 4–5 minutes.
- Stir in the garlic, taco seasoning, chili powder, and smoked paprika. Cook 30 seconds to bloom the spices.
- Pour in the chicken broth and add the tomatoes, black beans, and corn. Bring to a gentle boil.
- Add the shredded chicken. Reduce heat and simmer 12–15 minutes to meld flavors.
- Finish with lime juice, then season with salt and pepper to taste. Ladle into bowls and serve hot.
Notes
Variation: Stir in 2–3 oz softened cream cheese at the end for a creamy twist, or add a chopped chipotle pepper for smoky heat. Serve with crushed tortilla chips, shredded cheese, avocado, and cilantro. Leftovers keep 4 days refrigerated; add a splash of broth when reheating.
This recipe is an original creation inspired by classic Easy Chicken Taco Soup Recipe flavors. All ingredient ratios and instructions are independently developed.