Chicken Taco Soup

Alright, here we go. I’m about to let you in on a little secret that’s not-so-secret at our dinner table: Chicken Taco Soup. This bowl of goodness is my go-to comfort dish when the world just needs a little more happiness (or when I’m in need of some serious flavor and minimal effort). It’s the dish that gets everyone quiet – well, except for the slurping because this soup is just THAT good. Trust me, once you try it, you’ll want it on repeat.

So, my husband and our little crew of munchkins absolutely devour this soup the moment it hits the table. No lie, there have been minor squabbles over second helpings. It’s one of those recipes that’s grown roots in the fabric of our family life. You know, the kind that gets written in your mom’s ancient recipe notebook with heart scribbles in the margins.

Why You’ll Love This Chicken Taco Soup

– You can pull it together with pantry stuff you already forgot you had. Seriously, check those shelves.
– It’s like a taco took a dip in a pool of deliciousness and invited all the best friends: cheese, avocado, and a dollop of sour cream.
– Basically half the flavors of your fridge are invited, so you never have to make an emergency grocery store run when you’re in your pajamas.

How to Make It

Okay, so here we go. Imagine you’re chatting with your bestie and she’s over on the other side of the kitchen – we’ve got a pot, some chicken magic, and just the right amount of zest to keep things interesting. First, I throw some oil in the pot and let it pretend it’s doing something amazing all on its own. Into this oily spa, drop chopped onions and garlic – the beginning of all true love stories in a kitchen. Once those guys are lovely and fragrant (like 2-3 minutes in), slap in the chicken breast, broth, tomatoes, beans, and all those taco seasonings.

Here’s my trick: I let it bubble away like a happy jacuzzi party on low for, oh, about 20 minutes. Feel free to freestyle any extra spices. I taste it here, swipe a spoonful there – mandatory quality control, you know? At the end, I sprinkle some love in the form of lime juice and cilantro. Boom, done. You’re basically a soup whisperer now.

Ingredient Notes

– Chicken Breast: If you’ve ever used a tough or rubbery piece, you’ll know why I swear by boneless, skinless wonders. They’re literally soup savers.
– Taco Seasoning: It’s like the party planning committee for this soup. Don’t skip it unless you love blandness.
– Canned Tomatoes: My emergency stash heroes. Once I got the fire-roasted kind by mistake and never looked back. Highly recommend!

Recipe Steps:
1. Heat oil in a large pot. Toss in onions and garlic.
2. Add chicken breast, broth, tomatoes, beans, and taco seasoning.
3. Simmer for roughly 20 minutes.
4. Finish with lime juice and cilantro.
5. Serve with your favorite toppings.

What to Serve It With

Let’s be real, this soup could hang out in a bowl alone and still win, but why not throw a side of cornbread or tortilla chips alongside? Even just tearing up a crusty loaf adds a nice touch. Also, dollops of sour cream? Yes, please.

Tips & Mistakes

– Don’t be shy with seasoning—it’s what takes it from “meh” to magic.
– If you forget to add the beans like I did once, you’ll have one less texture playing in the bowl-o-fun. Not the end of the world, but highly recommend you remember them!

Storage Tips

Shove any leftovers in the fridge, covered up like they’re getting ready for a nap. Honestly, tastes amazing cold, if you’re brave. Perfect breakfast, too, if the cereal box betrayed your expectations.

Variations and Substitutions

Reality is, I’ve swapped black beans for pinto when the pantry said so. A handful of corn sometimes sneaks in and jalapeños if I’m feeling brave. Most swaps end up tasty; a freestyle without consequence, my friend.

Frequently Asked Questions

Chicken Taco Soup

This hearty chicken taco soup combines tender shredded chicken, beans, corn, and zesty spices for a comforting and flavorful meal perfect for any day.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups shredded cooked chicken
• ▢ 1 can black beans drained and rinsed
• ▢ 1 can corn kernels drained
• ▢ 2 cups chicken broth
• ▢ 1 can diced tomatoes with green chilies undrained
• ▢ 1 tablespoon olive oil
• ▢ 0.5 cup chopped onion
• ▢ 1 teaspoon ground cumin
• ▢ 1 teaspoon chili powder
• ▢ 0.5 teaspoon garlic powder
• ▢ 0.25 teaspoon black pepper
• ▢ 0.25 teaspoon salt

Instructions

Preparation Steps

• Heat olive oil in a large pot over medium heat. Add chopped onion and cook until softened, about 3-4 minutes.
• Add ground cumin, chili powder, garlic powder, black pepper, and salt. Stir to combine and cook for 1 minute.
• Add chicken broth, black beans, corn kernels, diced tomatoes with green chilies, and shredded chicken. Stir well.
• Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes to blend flavors.
• Taste and adjust seasoning if needed. Serve hot, optionally garnished with fresh cilantro or shredded cheese.

Notes

This soup is perfect for chilly days and can be made ahead and reheated for easy weeknight dinners.