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A delicious bowl of Chicken Taco Soup, featuring a savory blend of chicken, corn, beans, and spices.

Easy Chicken Taco Soup

This Chicken Taco Soup recipe is a delicious and comforting dish that combines tender chicken, flavorful spices, and a variety of beans and vegetables for a satisfying meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Dish
Cuisine: American, Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 packet taco seasoning
  • 4 cups chicken broth
  • 1 cup shredded cheddar cheese
  • Tortilla chips, for serving

Equipment

  • Large pot or Dutch oven
  • cutting board
  • knife
  • measuring cups and spoons
  • wooden spoon
  • Forks

Method
 

  1. In a large pot or Dutch oven, cook the chicken breasts over medium-high heat until fully cooked, about 15-20 minutes. Shred the chicken using two forks.
  2. Add the diced onion and minced garlic to the pot and sauté until fragrant, about 3-5 minutes.
  3. Stir in the taco seasoning, black beans, pinto beans, corn, and diced tomatoes. Pour in the chicken broth and bring the mixture to a simmer.
  4. Reduce the heat to low and let the soup simmer for 15-20 minutes, allowing the flavors to meld together.
  5. Ladle the Chicken Taco Soup into bowls and top with shredded cheddar cheese and crushed tortilla chips.

Notes

For a spicier soup, add diced jalapeño or increase the amount of taco seasoning. The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.