Description
Nothing warms the soul like a hearty bowl of Chicken Taco Soup! This recipe brings together bold flavors, tender chicken, and a medley of beans, corn, and tomatoes—all in one pot. It’s quick, easy, and perfect for busy weeknights or cozy weekends. Top it with your favorite fixings, and you’ve got a meal that’s both satisfying and packed with flavor. Who’s ready for a bowl? 🌶️🥣
Ingredients
- 1 lb boneless, skinless chicken breasts, diced
- 1 tbsp olive oil
- 1 small onion, chopped
- 1 bell pepper (any color), chopped
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained & rinsed
- 1 can (15 oz) pinto beans, drained & rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (14.5 oz) diced tomatoes
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
- 1 packet (1 oz) taco seasoning mix
- 4 cups chicken broth
- Salt & black pepper to taste
Optional Toppings: Shredded cheese, sour cream, chopped cilantro, sliced green onions, tortilla strips
Instructions
1️⃣ Sauté the Chicken – Heat olive oil in a large pot over medium-high heat. Add diced chicken and cook until no longer pink (5-7 minutes). Remove from pot and set aside.
2️⃣ Cook the Aromatics – In the same pot, sauté the chopped onion and bell pepper for 3-4 minutes until tender. Add garlic and cook for another 30 seconds.
3️⃣ Combine Ingredients – Return the cooked chicken to the pot. Add beans, corn, diced tomatoes, tomatoes with green chilies, taco seasoning, and chicken broth. Stir well.
4️⃣ Simmer to Perfection – Bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, stirring occasionally.
5️⃣ Season & Serve – Taste and adjust seasoning with salt and pepper. Ladle into bowls and add your favorite toppings!
Notes
This soup tastes even better the next day! Perfect for meal prep.