This soup is also incredibly flexible. You can make it thicker or more brothy, spicy or mild, and load it up with toppings to suit everyone at the table. Leftovers store and reheat beautifully, often tasting even better the next day as the flavors deepen. Chicken Taco Soup is the kind of recipe you’ll come back to again and again because it’s simple, affordable, and always comforting. It delivers that cozy, Tex-Mex-inspired flavor people crave, all in one easy pot.
Ingredients
2 pounds boneless skinless chicken breasts or thighs
1 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, minced
1 packet taco seasoning
1 teaspoon ground cumin
1 teaspoon chili powder
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (15 oz) diced tomatoes
1 can (10 oz) Rotel tomatoes with green chiles
4 cups chicken broth
Salt and black pepper, to taste
Instructions
Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, then stir in the garlic and cook briefly. Add the chicken, taco seasoning, cumin, and chili powder clearly coating the chicken. Pour in the beans, corn, diced tomatoes, Rotel, and chicken broth. Bring to a gentle boil, then reduce heat and simmer for 25–30 minutes, until the chicken is cooked through. Remove the chicken, shred it, and return it to the pot. Season with salt and pepper as needed. Serve hot with desired toppings such as shredded cheese, sour cream, tortilla chips, or avocado.