Chicken Taco Soup Easy Quick (Print-Friendly Version)

This easy chicken taco soup delivers bold flavors of black beans, corn, and tomatoes, making it a perfect 30-minute meal for busy weeknights or meal prep. With healthy chicken, one-pot convenience, and family-friendly appeal, it's one to keep handy.

# Ingredients You’ll Need:

→ Soup Base

01 - 1 tablespoon olive oil
02 - 1 pound boneless, skinless chicken breasts or thighs
03 - 1/2 medium onion, chopped
04 - 4 cloves garlic, minced
05 - 4 cups chicken broth
06 - 1 can (14 ounces) black beans, drained and rinsed
07 - 1 cup frozen corn
08 - 1 can (14 ounces) fire-roasted diced tomatoes with juices
09 - 1 can (4 ounces) diced green chilies
10 - 1 packet (1.25 ounces) taco seasoning or 2 tablespoons homemade taco seasoning
11 - 1/2 teaspoon chili powder, optional
12 - Salt and black pepper, to taste

→ Optional Garnishes

13 - Shredded cheese
14 - Sour cream
15 - Avocado, sliced or diced
16 - Cilantro, chopped
17 - Tortilla strips or chips
18 - Lime wedges

# How to Make It:

01 - Heat olive oil in a large soup pot over medium-high heat. Season the chicken with salt and pepper, then sear for 3 to 5 minutes per side until lightly browned but not cooked through. Remove chicken and set aside.
02 - Add chopped onion to the same pot and cook for 4 to 5 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
03 - Pour in chicken broth and scrape up any browned bits from the bottom of the pot using a wooden spoon.
04 - Add black beans, corn, diced tomatoes with juices, green chilies, taco seasoning, and chili powder (if using). Stir well to combine.
05 - Return chicken to the pot. Increase heat to high and bring contents to a boil. Reduce heat to maintain a rapid simmer, cover the pot partially, and cook for 15 minutes or until chicken is cooked through.
06 - Transfer the chicken to a cutting board and shred using two forks. Return shredded chicken to the soup and stir to combine.
07 - Taste the soup and adjust salt and pepper as needed. Ladle into bowls and garnish with shredded cheese, sour cream, avocado, cilantro, tortilla strips or chips, and lime wedges as desired.

# Extra Suggestions:

01 - For a thicker texture, mash some of the black beans with a fork or stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water near the end of cooking.
02 - This dish is excellent for meal prep and develops deeper flavor after resting overnight in the refrigerator.
03 - For lower sodium and more personalized flavor, opt for homemade taco seasoning.
04 - For slow cooker preparation, add all base ingredients and cook on low for 6 to 8 hours or on high for 3 to 4 hours, then shred the chicken before serving.
05 - For enhanced creaminess, stir in 4 ounces of softened cream cheese at the end and let it melt into the soup.

Return