Chicken Taco Soup Recipe
I first made chicken taco soup on a busy evening when I wanted something easy but still flavorful. I had some chicken, a can of beans, and taco seasoning in my pantry, so I thought I’d try putting them all together in a soup. The result was a simple yet delicious dish that my family loved. It’s quickly become one of our favorite go-to meals because it’s comforting, filling, and doesn’t take long to make.What I love most about this recipe is how adaptable it is. You can add more veggies, make it spicier, or even use ground turkey instead of chicken – it’s always a hit, no matter how you adjust it. Whenever we’re craving something warm and satisfying, chicken taco soup is what I make.
Equipment
- Large pot or Dutch oven
- Knife and cutting board
- Stirring spoon
- Measuring spoons and cups
Ingredients
- 2 chicken breasts, cooked and shredded (or 3 cups cooked rotisserie chicken)
- 1 packet taco seasoning (or homemade seasoning)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 cup shredded cheese (optional, for topping)
- 1 cup sour cream (optional, for topping)
- Salt and pepper to taste
Instructions
- If you haven’t already, cook the chicken breasts in a pan until fully cooked. Shred them with a fork or dice them into small pieces.
- In a large pot, combine the shredded chicken, taco seasoning, black beans, kidney beans, corn, diced tomatoes, and chicken broth. Stir everything together.
- Bring the soup to a boil, then reduce the heat to low and let it simmer for 20–30 minutes. Stir occasionally and let the flavors come together.
- Taste the soup and season with salt and pepper as needed.
- Ladle the soup into bowls, and top with shredded cheese and a dollop of sour cream if desired.