Description
This Chicken Taco Soup is the ultimate weeknight comfort food, delivering all the savory, satisfying flavors of a classic taco in one hearty bowl. It’s a foolproof, one-pot meal that comes together with minimal effort, making it perfect for busy evenings. Incredibly simple and versatile, you can easily customize the toppings and spice level to please the whole family. Prepare for this to become your new go-to comforting soup!
Ingredients
1 white onion, chopped finely
1 (16 oz.) can chili beans, undrained
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can whole kernel corn, drained
1 (8 oz.) can tomato sauce
2 (14.5 oz.) cans diced tomatoes with green chiles, undrained
1 (1.25 oz.) package taco seasoning
3 whole skinless, boneless chicken breasts (about 1.5 to 2 lbs)
Instructions
Combine Ingredients
In a large pot or Dutch oven, combine the chopped onion, chili beans, rinsed black beans, drained corn, tomato sauce, and undrained diced tomatoes with green chiles. Sprinkle the taco seasoning over the top and stir everything together until well combined.
Add the Chicken and Simmer
Nestle the whole chicken breasts into the soup mixture. Bring the soup to a gentle boil over medium-high heat, then immediately reduce the heat to low. Cover the pot and let it simmer for at least 30 minutes for thawed chicken, or 45-60 minutes for frozen chicken, ensuring it is cooked through.
Shred the Chicken and Serve
Carefully remove the cooked chicken breasts from the pot. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the soup and stir to incorporate. Allow the soup to simmer for another 5 minutes to let the chicken absorb the flavors. Serve hot with your favorite taco toppings.
Notes
Time-Saving Tip: For an even quicker version, use a store-bought rotisserie chicken. Simply shred the meat and add it to the soup during the last 10 minutes of simmering.
Creamier Soup: For a richer, creamier texture, stir in 4 oz of softened cream cheese during the final 10 minutes of cooking until it has fully melted into the soup.
Better The Next Day: This soup’s flavor deepens overnight! If you have the time, let it cool and refrigerate it. Reheat the next day for an even more delicious meal.
Control the Sodium: For a lower-sodium version, opt for low-sodium canned beans, tomato sauce, and taco seasoning. Rinsing the beans also helps reduce sodium content.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving (approx. 1.5 cups)
- Calories: 340
- Sugar: 8
- Sodium: 1275
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Carbohydrates: 35
- Fiber: 7
- Protein: 40
- Cholesterol: 85
Keywords: chicken taco soup, easy soup recipe, one-pot meal, weeknight dinner, taco soup, healthy soup, chicken soup, dump dinner