Taco Chicken Soup
Warm, comforting, and bursting with bold flavors, Taco Chicken Soup is the ultimate one-pot meal that brings a taste of the Southwest to your dinner table! This hearty soup combines tender, shredded chicken simmered in a flavorful base of taco seasoning, chicken broth, and diced tomatoes, enhanced by the vibrant crunch of corn and the creamy texture of black beans. Green chilies add a subtle kick, while fresh cilantro and a splash of zesty lime juice brighten every spoonful. Ready in just 40 minutes, this quick and easy recipe makes the perfect family dinner or game day treat. Serve it hot with indulgent toppings like shredded cheese, sour cream, tortilla chips, or avocado slices for a dish that’s as customizable as it is delicious. Whether you’re craving comfort food or looking for a gluten-free option, Taco Chicken Soup hits all the right notes!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 1 pound, boneless and skinless chicken breast
- 2 tablespoons taco seasoning
- 4 cups chicken broth
- 14.5 ounces, canned diced tomatoes
- 15 ounces, canned and drained black beans
- 1 cup, fresh or frozen corn kernels
- 4 ounces, canned and diced green chilies
- 0.25 cup, chopped (optional) cilantro
- 2 tablespoons lime juice
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 4-5 minutes, or until softened.
Stir in the minced garlic and cook for 1 minute, making sure it doesn’t burn.
Place the chicken breasts into the pot and sprinkle with taco seasoning.
Pour in the chicken broth, diced tomatoes (with their juice), black beans, corn, and green chilies. Stir to combine.
Increase the heat and bring the soup to a boil. Once boiling, reduce the heat to low, cover, and simmer for 20 minutes.
Carefully remove the chicken breasts from the soup and shred them using two forks.
Return the shredded chicken to the pot and stir to combine.
Add the lime juice, salt, and black pepper, tasting to adjust seasoning as needed.
Remove the pot from heat and stir in chopped cilantro, if using.
Serve hot with optional toppings like shredded cheese, sour cream, tortilla chips, or avocado slices.
Nutrition Facts
Calories |
1722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.6 g | 66% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 9552 mg | 415% | |
| Total Carbohydrate | 152.9 g | 56% | |
| Dietary Fiber | 42.0 g | 150% | |
| Total Sugars | 40.4 g | ||
| Protein | 176.7 g | 353% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 558 mg | 43% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 4113 mg | 88% | |
*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.
