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Easy Chicken Taco Soup

A delightful blend of tender chicken, zesty beans, and sweet corn in a delicious chicken broth, this soup is like a taco party in a bowl that promises comfort and warmth.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Mexican
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts
  • 1 can black beans, rinsed and drained
  • 1 can corn, drained
  • 1 can diced tomatoes
  • 1 packet taco seasoning
  • 4 cups chicken broth
  • 1 each onion, chopped
  • 1 each bell pepper, chopped
  • to taste Salt and pepper
Toppings
  • to taste shredded cheese
  • to taste sour cream
  • to taste avocado
  • to taste cilantro

Method
 

Preparation
  1. In a large pot over medium heat, add a drizzle of oil and let it warm up. Place the boneless, skinless chicken breasts in the pot. Season lightly with salt and pepper. Sauté until browned on both sides (around 5-7 minutes).
  2. Toss in the chopped onion and bell pepper. Sauté together for another 3-4 minutes until the vegetables are slightly softened and fragrant.
  3. Pour the chicken broth into the pot, then add the black beans, corn, diced tomatoes, and taco seasoning. Stir everything well to combine.
  4. Bring the mixture to a low boil. Once bubbling, lower the heat and let it simmer for about 15-20 minutes.
  5. Carefully remove the chicken breasts with a slotted spoon. Shred the chicken using two forks and return it to the pot. Stir to combine.
  6. Taste your soup and adjust the seasoning as necessary with salt, pepper, or more taco seasoning if desired.
  7. Ladle the soup into bowls and pile on your desired toppings!

Notes

Make sure to rinse the black beans to reduce sodium. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months. Reheat gently on the stovetop.