Chicken Taco Soup

Picture a bowl of savory chicken taco soup, steaming and inviting with its rich aroma of spices and fresh ingredients.

There’s something about this warm, hearty dish that feels like a comforting hug on a chilly day.

It’s incredibly easy to make and transforms simple pantry staples into a flavorful feast.

As the flavors meld together, a delightful blend of textures and tastes emerge.

Let’s bring this delicious dish to life!

Kitchen Tools Required

• 1 large pot
• 1 cutting board
• 1 knife
• 1 wooden spoon
• 1 measuring cup
• 1 can opener

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 pound chicken breast, diced
• 1 packet taco seasoning
• 1 can (14.5 ounces) diced tomatoes
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) corn, drained
• 4 cups chicken broth
• 1 cup water
• 1 tablespoon lime juice
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Cook & Prep Time

To efficiently manage your time while preparing and cooking the Chicken Taco Soup, here is a suggested timeline:

1. Preparation (10 minutes)
   • Minute 1-2: Gather all necessary equipment and ingredients.
   • Minute 3-5: Chop the onion and mince the garlic.
   • Minute 6-8: Dice the chicken breast.
   • Minute 9-10: Open cans of diced tomatoes, black beans, and corn (drain and rinse the beans and corn).
2. Cooking (25 minutes)
   • Minute 11-12: Heat olive oil in a large pot over medium heat.
   • Minute 13-15: Add chopped onion and minced garlic to the pot, sauté until the onion is translucent.
   • Minute 16-18: Add diced chicken breast to the pot and cook until browned on all sides.
   • Minute 19-20: Stir in taco seasoning, ensuring the chicken is well-coated.
   • Minute 21-23: Pour in diced tomatoes, black beans, corn, chicken broth, and water.
   • Minute 24-25: Bring the mixture to a boil, then reduce to a simmer for 15 minutes.
3. Simmering (15 minutes)
   • Minute 26-40: Allow the soup to simmer. During this time, you can clean up the prep area, prepare garnishes like fresh cilantro, and ready any additional toppings like shredded cheese, sour cream, or avocado slices.
4. Finishing (5 minutes)
   • Minute 41-42: Add lime juice and season with salt and pepper to taste.
   • Minute 43-45: Allow the soup to rest for 5 minutes before serving.

Recipe Instructions

Heat olive oil in a large pot over medium heat.

Add chopped onion and minced garlic to the pot, sautéing until the onion is translucent.

Add diced chicken breast to the pot and cook until browned on all sides.

Stir in taco seasoning, ensuring the chicken is well-coated.

Pour in diced tomatoes, black beans, corn, chicken broth, and water.

Bring the mixture to a boil, then reduce to a simmer for 15 minutes.

Add lime juice and season with salt and pepper to taste.

Allow the soup to rest for 5 minutes before serving.

Garnish with fresh cilantro before serving.

Serving Tips

• Tortilla Chips: Serve alongside for a crunchy texture that complements the soup’s flavors.
• Crusty Bread: A slice of warm bread is perfect for dipping and soaking up the savory broth.
• Rice: Adding a scoop of rice can make the soup more filling and hearty.
• Avocado Slices: Top the soup with fresh avocado for a creamy addition that balances the spice.
• Cheese Quesadillas: Pair with mini quesadillas for an extra cheesy and satisfying meal.

Storage

To store Chicken Taco Soup, refrigerate it in an airtight container for up to 3 days.

For longer storage, freeze the soup in portions, ensuring it’s fully cooled before freezing.

Freezing

To freeze chicken taco soup, allow it to cool completely.

Then, transfer to airtight containers, leaving space for expansion.

Label with date and freeze for up to 3 months.

Thaw in refrigerator before reheating.

Reheating

To reheat Chicken Taco Soup, warm it gently on the stovetop over medium heat.

Stir occasionally until hot.

Alternatively, microwave it in a covered dish.

Stir halfway through.

Final Thoughts

Chicken Taco Soup is a delightful and comforting dish that brings the flavors of a classic taco into a warm and hearty soup form.

This recipe isn’t only easy to make but also a crowd-pleaser, perfect for family dinners or gatherings with friends.

With a short prep and cook time, it’s great for those busy weeknights when you want something delicious and satisfying without spending hours in the kitchen.

The combination of tender chicken, savory taco seasoning, and vibrant vegetables creates a rich and flavorful broth that’s sure to tantalize your taste buds.

Don’t forget to personalize your soup with your favorite toppings, such as shredded cheese, sour cream, or avocado slices, for an extra burst of flavor.

You can also make this soup in advance and store it in the refrigerator, allowing the flavors to meld together and enhance over time.

Whether you’re a seasoned cook or a beginner in the kitchen, this Chicken Taco Soup is a foolproof recipe that will impress everyone at the table.

Enjoy the warmth and comfort of this Mexican-inspired dish any day of the week.

Frequently Asked Questions

Can I Use Pre-Cooked Chicken in This Recipe?

Yes, you can use pre-cooked chicken. Just add it after sautéing the onions and garlic. Reduce the simmering time to 10 minutes since the chicken’s already cooked. Make certain it’s well-coated with the taco seasoning.

Is There a Vegetarian Version of This Soup?

You can easily make a vegetarian version by replacing chicken with 1 pound of diced tofu or additional beans. Use vegetable broth instead of chicken broth. Adjust seasoning and cook as per the original instructions for ideal flavor.

What Can I Substitute for Taco Seasoning?

You can make your own taco seasoning by mixing 1 tablespoon each of chili powder and cumin, 1 teaspoon each of paprika, garlic powder, onion powder, and oregano, and ½ teaspoon of salt. Adjust to taste.

How Spicy Is the Soup With the Given Ingredients?

You’ll find the soup mildly spicy with the given ingredients, as the taco seasoning provides a balanced kick. Adjust the spice level by adding more seasoning or incorporating fresh jalapeños for extra heat.

Can I Use Fresh Tomatoes Instead of Canned?

You can use fresh tomatoes instead of canned. Dice two medium tomatoes to match the 14.5-ounce can’s volume. Sauté them with onion and garlic until softened, ensuring you maintain the soup’s consistency and flavor profile.