Description
Hearty chicken taco soup delivers a zesty Mexican-inspired meal packed with bold flavors and comforting warmth. Simmering with tender chicken, beans, and aromatic spices, this quick one-pot wonder lets you savor restaurant-quality goodness without complex preparation.
Ingredients
Scale
Protein Base:
- 2 large chicken breasts, boneless, skinless
- 1 can (14.5 ounces) black beans, drained and rinsed
Vegetables and Aromatics:
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup corn kernels, frozen or canned
- 1 can (14.5 ounces) diced tomatoes
Seasonings and Liquids:
- 2 tablespoons olive oil
- 4 cups chicken broth
- 1 packet (or 2 tablespoons) taco seasoning
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 tablespoon lime juice
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
Optional Toppings:
- Shredded cheese
- Sour cream
- Avocado slices
- Jalapeños
- Tortilla chips
Instructions
- Warm olive oil in a spacious pot over medium temperature, gently sautéing diced onions and minced garlic until they become translucent and fragrant.
- Incorporate shredded chicken, rinsed black beans, sweet corn kernels, diced tomatoes, and aromatic taco seasoning into the pot, mixing thoroughly to distribute flavors evenly.
- Stream chicken broth into the mixture, allowing the contents to reach a robust, rolling boil.
- Lower heat to a gentle simmer, letting the soup develop its rich flavors for approximately 15-20 minutes, occasionally stirring to prevent sticking.
- Adjust seasoning with salt and freshly ground black pepper, tasting to ensure a balanced profile.
- Ladle the steaming soup into serving bowls, embellishing with optional garnishes like fresh cilantro, crisp tortilla strips, tangy sour cream, or sharp shredded cheese.
Notes
- Swap chicken for plant-based protein like tofu or jackfruit to create a vegetarian version that’s equally delicious and satisfying.
- Reduce sodium by using low-sodium chicken broth and homemade taco seasoning, which allows better control of salt content.
- Prep ingredients ahead of time for a quick weeknight meal, storing chopped onions and shredded chicken in advance can save precious cooking minutes.
- Enhance flavor depth by roasting corn and tomatoes before adding them to the soup, which caramelizes natural sugars and intensifies overall taste profile.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 210 kcal
- Sugar: 4 g
- Sodium: 670 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 22 g
- Cholesterol: 55 mg