Chicken Taco Soup Recipe

Original Post: https://www.evolvingtable.com/chicken-taco-soup/

Chicken taco soup is an easy and flavorful weeknight dinner.

5 from 4 votes

Chicken Taco Soup is one of the best and most delicious comfort foods. Something magic happens when you combine chicken, broth, corn, beans, salsa, and seasonings in a Dutch oven and let it simmer.

Prep Time15

Cook Time25

Total Time40

Course: Soup

Cuisine: Mexican

Servings: servings

Author: Jennifer Deppa

Ingredients

2 Tbsp. oil avocado or olive
1 cup white onion finely diced
2 cloves garlic finely minced
1 ½ lbs. chicken thighs or chicken breasts
3 Tbsp. taco seasoning mix
16 oz. jar salsa mild or medium
15 oz. corn canned, rinsed and drained
15 oz. black beans canned, rinsed and drained
4-5 cups chicken broth regular sodium
¼ - ½ tsp. salt to taste
1 Tbsp. lime juice freshly squeezed

Optional Toppings:

Sour cream shredded cheese, tortilla chips, green onions, cilantro

Instructions

Add oil to a large Dutch oven along with the onions. Saute for 2-3 minutes, or until the onions become translucent. Add garlic and continue sauteing for an additional 30 seconds, or until fragrant.
Add the taco seasoning mix, salsa, corn, black beans, and broth. Stir to combine.
Place the chicken carefully into the hot broth and bring it to a boil. Reduce the heat to low and simmer for 20-25 minutes, or until the chicken is cooked through.
Once fully cooked, shred the chicken using two forks and then serve the soup with sour cream, shredded cheese, and either cilantro or chopped green onions. Enjoy!

Video

Notes

Meal Prep and Storage

To Prep-Ahead: You can chop the green onions and make your salsa and taco seasoning if you're using homemade versions early.
To Store: Keep leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
To Freeze: Place cooled soup without toppings in a freezer-safe container for up to 6 months.
To Reheat: You can warm soup back up in a bowl in the microwave or put it back in a pot on the stove.

Nutrition