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Dorothy Thomas

Chicken Taco Soup Recipe

A hearty, flavorful soup packed with tender chicken, beans, corn, and bold taco spices. Perfect for a quick weeknight dinner or cozy weekend meal!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: Mexican, Tex-Mex
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Olive oil
  • 1 medium Onion (diced)
  • 3 cloves Garlic (minced)
  • 1 lb Boneless chicken breast (or thighs)
  • 2 tbsp Taco seasoning
  • 1 can (15 oz) Black beans (drained/rinsed)
  • 1 can (15 oz) Kidney beans (drained/rinsed)
  • 1 cup Corn kernels (frozen/canned)
  • 1 can (14 oz) Diced tomatoes
  • 1 can (8 oz) Tomato sauce
  • 3 cups Chicken broth
  • 1 tbsp Lime juice
  • To taste Salt & pepper
Optional Toppings
  • Shredded cheese
  • Avocado
  • Sour cream
  • Cilantro
  • Tortilla chips

Equipment

  • Large pot or Dutch oven
  • wooden spoon
  • Measuring cups/spoons
  • Can opener

Method
 

  1. Sauté Aromatics: Heat olive oil in a pot over medium heat. Add onion and garlic, sauté for 2–3 minutes until fragrant.
  2. Cook Chicken: Add chicken and taco seasoning. Cook until chicken is no longer pink (5–6 minutes).
  3. Add Remaining Ingredients: Stir in beans, corn, diced tomatoes, tomato sauce, and broth. Bring to a boil.
  4. Simmer: Reduce heat to low and simmer for 15–20 minutes. Stir in lime juice, salt, and pepper.
  5. Serve: Ladle into bowls and top with cheese, avocado, or other favorites.

Notes

  • Slow Cooker Option: Combine all ingredients (except toppings) and cook on LOW for 6 hours or HIGH for 3 hours.
  • Storage: Refrigerate for up to 4 days or freeze for 3 months.
  • Spice Level: Add jalapeños or chili powder for extra heat.