Easy Chicken Taco Soup: A Deliciously Hearty Weeknight Meal
A warm and comforting chicken taco soup that’s perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soups
- Method: stovetop
- Cuisine: Mexican
- Diet: gluten-free
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes
- 1 packet taco seasoning
- 4 cups chicken broth
- 1 cup diced onion
- 1 cup diced bell pepper
- 2 cloves garlic, minced
- 1 tablespoon olive oil
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion, bell pepper, and garlic; sauté until softened.
- Add shredded chicken, black beans, corn, diced tomatoes, taco seasoning, and chicken broth. Stir to combine.
- Bring the soup to a boil, then reduce heat and let simmer for 20 minutes.
- Serve hot, with your choice of toppings.
Notes
- For extra spice, add diced jalapeños.
- This soup can be made ahead of time and reheats well.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Easy Chicken Taco Soup