Easy Chicken Taco Soup Recipe
There’s nothing quite as comforting as a warm bowl of chicken taco soup after a long day. I remember the first time I made this soup; the aroma that filled my kitchen was enough to make anyone’s mouth water. One taste, and I was hooked! This recipe is not only easy to follow but also perfect for busy weeknights when you want a hearty meal without spending hours in the kitchen. It combines juicy chicken with vibrant vegetables and a blend of spices, making it a family favorite that you can customize based on your preferences.
Why you’ll love this dish
What makes this chicken taco soup so special? For starters, it’s incredibly versatile and packed with flavor. You can whip it up in about 30 minutes, making it ideal for a weeknight dinner. Plus, it’s budget-friendly and perfect for feeding a crowd! It’s not just a meal, but an experience; gather around the table with your loved ones and enjoy a warm, comforting bowl together.
“This chicken taco soup is a lifesaver! It’s quick, easy, and my kids keep asking for it. The flavors are spot on!”
Imagine a cozy evening where everyone’s gathered, all enjoying a dish that fills your home with warmth and happiness. It’s also a great way to sneak in some veggies without anyone noticing!
Step-by-step overview
Making Easy Chicken Taco Soup is straightforward and satisfying. First, you’ll cook the chicken, then sauté your veggies, and finally combine everything for a simmering, flavorful soup. It all comes together in just one pot, making cleanup a breeze! Here’s a preview of the process:
- Brown the chicken in olive oil.
- Sauté onion and bell pepper.
- Combine all ingredients and let it simmer.
- Serve hot with your favorite toppings!
What you’ll need
To make this delicious soup, gather the following ingredients:
- 1 pound boneless, skinless chicken breasts, diced into bite-sized pieces
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 bell pepper (any color), chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 can (15 ounces) corn kernels, drained
- 1 can (14.5 ounces) diced tomatoes
- 1 can (10 ounces) diced tomatoes with green chilies (Rotel)
- 1 packet (1 ounce) taco seasoning mix
- 4 cups chicken broth
- Salt and black pepper to taste
Optional toppings:
- Shredded cheese
- Sour cream
- Chopped fresh cilantro
- Sliced green onions
- Tortilla strips
Feel free to swap certain ingredients based on your dietary needs or preferences. For instance, use turkey instead of chicken or try a vegetarian substitute by replacing chicken with jackfruit.
Step-by-step instructions
To create this scrumptious chicken taco soup, follow these simple steps:
Heat the olive oil in a large pot over medium heat. Add the diced chicken and cook until it’s no longer pink, about 5–7 minutes. Remove from the pot and set aside.
In the same pot, add the chopped onion and bell pepper. Sauté for 3–4 minutes until they’re tender. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Return the chicken to the pot. Add the black beans, pinto beans, corn, diced tomatoes, diced tomatoes with green chilies, and the taco seasoning. Pour in the chicken broth and stir everything together.
Bring the mixture to a boil, then reduce the heat to low. Let it simmer for about 20–25 minutes to allow the flavors to meld and the chicken to tenderize.
Season with salt and pepper to taste.
Serve hot, and add your choice of toppings such as shredded cheese, sour cream, cilantro, green onions, and tortilla strips.
Best ways to enjoy it
When it comes to serving chicken taco soup, there are countless ways to elevate this dish. For a festive presentation, layer your soup in bowls and add vibrant toppings that contrast beautifully. Pair it with crunchy tortilla chips on the side for an added texture. If you’re feeling adventurous, serve it over rice or alongside a fresh salad to balance the richness.
Storage and reheating tips
Storing chicken taco soup is straightforward. Allow the soup to cool completely before transferring it to an airtight container. In the refrigerator, it will stay fresh for up to 3–4 days. To freeze, place it in freezer-safe containers, and it can last up to 3 months.
When you’re ready to enjoy your frozen soup, simply thaw it overnight in the fridge, or use the defrost setting on your microwave. Reheat on the stovetop or in the microwave until hot throughout.
Helpful cooking tips
To ensure your chicken taco soup comes out perfect every time, here are a few pro tips:
- Sauté the chicken until golden brown for added flavor before simmering.
- Add extra spices like cumin or chili powder if you love a kick!
- Feel free to include additional vegetables like zucchini or carrots for a nutrition boost.
- Consider pooling different toppings for a taco bar experience at the dinner table—the kids will love it!
Creative twists
While the base recipe is a knockout, there are many variations you can try. Switch up the beans to include kidney beans or chickpeas, or use different proteins like beef or turkey rather than chicken. You can also adjust the spice level by adding jalapeños or using a spicy taco seasoning mix.
If you’re looking for a dairy-free option, skip the cheese and sour cream, and try avocado or cashew cream instead!
Common questions
How long does it take to make?
This chicken taco soup can be made in about 30-40 minutes, making it a great option for busy weeknights!
Can I use frozen chicken?
Yes, frozen chicken can be used; however, make sure to cook it through completely. You may need to adjust the cooking time.
Is it safe to store leftovers?
Absolutely! Just ensure you cool it down quickly before refrigerating, and enjoy it within 3–4 days for the best taste.
With this Easy Chicken Taco Soup recipe, not only will you create a delicious meal, but you’ll also enjoy the process of making something special for yourself and your loved ones. Happy cooking!
Chicken Taco Soup
Ingredients
Method
- Heat the olive oil in a large pot over medium heat. Add the diced chicken and cook until it's no longer pink, about 5–7 minutes. Remove from the pot and set aside.
- In the same pot, add the chopped onion and bell pepper. Sauté for 3–4 minutes until they're tender. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Return the chicken to the pot. Add the black beans, pinto beans, corn, diced tomatoes, diced tomatoes with green chilies, and taco seasoning. Pour in the chicken broth and stir everything together.
- Bring the mixture to a boil, then reduce the heat to low. Let it simmer for about 20–25 minutes to allow the flavors to meld and the chicken to tenderize.
- Season with salt and pepper to taste.
- Serve hot, and add your choice of toppings such as shredded cheese, sour cream, cilantro, green onions, and tortilla strips.