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Delicious chicken taco soup in a white bowl, garnished with tortilla chips and fresh cilantro.

Irresistible Chicken Taco Soup

This Chicken Taco Soup is a delightful fusion of Mexican flavors, featuring tender shredded chicken, a medley of beans, and a blend of aromatic spices. It's a comforting and satisfying dish that's perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Main Dish, Soup
Cuisine: American, Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 cups chicken broth
  • 1 packet taco seasoning
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • Shredded cheese, sour cream, and crushed tortilla chips for serving

Equipment

  • Large pot or Dutch oven
  • cutting board
  • Chef's knife
  • wooden spoon
  • Can opener
  • measuring cups and spoons

Method
 

  1. In a large pot or Dutch oven, cook the chicken breasts over medium-high heat until fully cooked, about 8-10 minutes per side. Remove from the pot and shred or dice the chicken.
  2. In the same pot, sauté the onion and garlic until fragrant and translucent, about 3-5 minutes.
  3. Add the shredded chicken, black beans, pinto beans, diced tomatoes, corn, chicken broth, taco seasoning, cumin, and chili powder. Stir to combine.
  4. Bring the soup to a simmer and let it cook for 15-20 minutes, stirring occasionally, until the flavors have melded together.
  5. Season with salt and pepper to taste.
  6. Serve the Chicken Taco Soup hot, garnished with shredded cheese, sour cream, and crushed tortilla chips.

Notes

For a creamier texture, you can blend a portion of the soup before adding the shredded chicken. Additionally, you can customize the spice level by adjusting the amount of taco seasoning and chili powder. The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.