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–+ servings
hearty chicken taco soup

Chicken Taco Soup

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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Course Main
Cuisine Mexican
Servings 6 servings

Equipment

  • 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 diced tomatoes 14.5 ounces
  • 1 can black beans drained and rinsed, 15 ounces
  • 1 can corn drained, 15 ounces
  • 4 cups chicken broth
  • 1 cup water
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • Fresh cilantro for garnish

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.

Notes

For added flavor, feel free to include toppings such as shredded cheese, sour cream, or avocado slices. This soup can also be made in advance and stored in the refrigerator for up to 3 days, allowing the flavors to develop even more. If you prefer a thicker soup, mash some of the beans or corn before adding them to the pot.
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