Zesty Chicken Taco Soup
This Zesty Chicken Taco Soup is a hearty and flavorful dish, perfect for a weeknight meal. It's packed with chicken, beans, corn, and tomatoes, seasoned with a blend of taco spices.
Equipment
- Large pot or Dutch oven
- Cutting board
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 1 pound boneless, skinless chicken breasts or thighs
- 1 can (15-ounce) black beans rinsed and drained
- 1 can (15-ounce) kidney beans rinsed and drained
- 1 can (15-ounce) whole kernel corn drained
- 1 can (14.5-ounce) diced tomatoes undrained
- 1 can (10-ounce) Rotel diced tomatoes with green chiles undrained (original)
- 1 can (4-ounce) chopped green chiles undrained
- 1 packet (1-ounce) taco seasoning mix
- 1 teaspoon chili powder
- 0.5 teaspoon ground cumin
- 4 cups chicken broth low sodium
Optional Toppings
- shredded cheddar cheese
- sour cream
- avocado slices
- fresh cilantro
- crushed tortilla chips
- lime wedges
Instructions
Cooking Steps
- Heat olive oil in a large pot over medium heat, then add chopped onion and cook until softened for 5-7 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
- Place raw chicken into the pot and sprinkle with taco seasoning, chili powder, and ground cumin.
- Pour in chicken broth, then add black beans, kidney beans, corn, diced tomatoes, Rotel, and green chiles.
- Bring the soup to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until the chicken is cooked through.
- Remove the cooked chicken, shred it with two forks, and return it to the soup.
- Stir the soup well, taste, and adjust seasonings as needed. Serve hot with your favorite toppings.
Notes
For extra flavor, brown the chicken slightly before adding the spices. Customize your toppings to personal preference; avocado and a squeeze of lime really brighten the flavors.