Description
Whip up a delicious meal with Easy Chicken Taco Soup. Discover a flavorful recipe to warm you up! Try it tonight.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts
- 1 tablespoon (15ml) olive oil
- 1 medium onion, diced (about 1 cup)
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 packet (1.25oz/35g) taco seasoning (or 3 tablespoons homemade)
- 1 can (14.5oz/411g) diced tomatoes, undrained
- 1 can (10oz/283g) diced tomatoes with green chilies
- 1 can (15oz/425g) black beans, drained and rinsed
- 1 can (15oz/425g) pinto beans, drained and rinsed
- 1 can (15oz/425g) corn kernels, drained (or 1½ cups frozen corn)
- 4 cups (946ml) chicken broth
- 1 tablespoon (15ml) lime juice, freshly squeezed
- ¼ cup (4g) fresh cilantro, chopped
Instructions
- Step 1: Prepare the Base Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the diced onions and bell peppers, cooking until softened, about 4-5 minutes. Add minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it. Sprinkle the taco seasoning over the vegetables and stir constantly for 1 minute to toast the spices and coat the vegetables evenly.
- Step 2: Add Chicken and Liquids Place the whole chicken breasts into the pot and pour in the chicken broth, diced tomatoes, and tomatoes with green chilies. Stir gently to combine everything, ensuring the chicken is mostly submerged in the liquid. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cover the pot and cook for 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Step 3: Shred the Chicken Once the chicken is fully cooked, use two forks to shred it directly in the pot. If you prefer, you can temporarily remove the chicken to a cutting board, shred it, and return it to the soup. The direct-in-pot method allows the shredded chicken to immediately absorb more of the flavorful broth.
- Step 4: Add Remaining Ingredients Stir in the drained and rinsed black beans, pinto beans, and corn. Return the soup to a simmer and cook uncovered for an additional 5-10 minutes to allow the flavors to meld and the beans to heat through. The soup should have a rich, vibrant color and hearty consistency.
- Step 5: Final Touches Remove the pot from heat and stir in fresh lime juice and chopped cilantro. These final additions brighten the entire dish with fresh, zesty notes that balance the rich, spiced base. Taste the soup and adjust seasonings if needed, adding salt, pepper, or more taco seasoning according to your preference.
- Step 6: Serve and Garnish Ladle the hot Easy Chicken Taco Soup into bowls and set up a toppings bar with shredded cheese, sour cream, diced avocado, crushed tortilla chips, sliced jalapeños, and lime wedges. Allowing everyone to customize their bowl makes this soup an interactive and fun dining experience.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg