Lunch Box Taco Chicken Soup
Warm up your day with a steaming bowl of Lunch Box Taco Chicken Soup, a quick and easy recipe packed with bold Tex-Mex flavors! This one-pot wonder combines tender shredded chicken, hearty black beans, sweet corn, and zesty diced tomatoes, all simmered in a flavorful chicken broth infused with taco seasoning. A dash of lime juice adds brightness, while optional garnishes like shredded cheddar cheese, fresh cilantro, and crunchy tortilla chips take it to the next level. Ready in just 45 minutes, this satisfying soup is a perfect make-ahead meal for busy weeknights or an inviting addition to your meal prep routine. Bursting with wholesome ingredients and rich spices, it’s a comforting and nutritious choice for taco night in a bowl!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 pound boneless, skinless chicken breasts
- 6 cups chicken broth
- 15 ounces diced tomatoes (canned, with juice)
- 15 ounces black beans (canned, drained and rinsed)
- 1 cup frozen corn kernels
- 2 tablespoons taco seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro, chopped (optional)
- 0.5 cup shredded cheddar cheese (for garnishing, optional)
- 1 cup tortilla chips (for serving, optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the chicken breasts to the pot and pour in the chicken broth.
Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the chicken is fully cooked.
Carefully remove the chicken breasts from the pot and shred them using two forks.
Return the shredded chicken to the pot, stirring it into the broth.
Add the diced tomatoes (with juice), black beans, frozen corn, and taco seasoning to the pot. Stir well to combine.
Season the soup with salt and black pepper, then simmer for 10 minutes to allow the flavors to meld.
Stir in the lime juice and fresh cilantro (if using).
Taste and adjust seasoning if needed.
Serve the soup hot, garnished with shredded cheddar cheese and a side of tortilla chips, if desired.
Nutrition Facts
Calories |
2636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.8 g | 123% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 446 mg | 149% | |
| Sodium | 11281 mg | 490% | |
| Total Carbohydrate | 236.6 g | 86% | |
| Dietary Fiber | 45.2 g | 161% | |
| Total Sugars | 36.3 g | ||
| Protein | 221.0 g | 442% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 947 mg | 73% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 5326 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
