Chicken Taco Soup

A spoonful of soup is lifted from a bowl. The soup contains shredded chicken, black beans, corn, and tortilla chips in a red broth, garnished with cilantro and a lime wedge.

This Chicken Taco Soup combines tender chicken, juicy tomatoes, corn, and black beans, topped with taco fixings for an easy, flavorful weeknight meal.

Course Main Course

Cuisine Mexican

Keyword Chicken Taco Soup

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 436kcal

Author Lisa O'Driscoll

Equipment

Dutch oven or large pot

Ingredients

1 tablespoon avocado oil use any neutral flavored oil that you like
1 yellow onion diced
3-4 garlic cloves minced
2 1/2 cups shredded cooked chicken
1 quart chicken broth
14.5 ounces crushed tomatoes 1 can
15 ounces black beans 1 can, drained and rinsed
1 cup frozen corn thawed (or you can use a can, drained and rinsed)
1 packet taco seasoning if using homemade seasoning, you'll want 2-3 tablespoons

Instructions

In a Dutch oven or large pot, heat avocado oil over medium heat. Add diced onion and sauté until softened and translucent.
1 tablespoon avocado oil, 1 yellow onion
Next, add the minced garlic, and sauté for about 30-45 seconds.
3-4 garlic cloves
Add the cooked and shredded chicken, chicken broth, crushed tomatoes, beans, corn, and taco seasoning.
2 1/2 cups shredded cooked chicken, 1 quart chicken broth, 14.5 ounces crushed tomatoes, 15 ounces black beans, 1 cup frozen corn, 1 packet taco seasoning
Mix well and bring the soup to a boil. Allow it to simmer for about 30 minutes.
Serve hot and enjoy!

Notes

Add more taco seasoning for an extra spicy soup.
You can save time by using a rotisserie chicken from the grocery store instead of cooking your chicken from scratch.

Nutrition