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Easy Chicken Taco Soup Recipe

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.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6

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.