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quick chicken taco soup recipe - Quick Chicken Taco Soup served in a white bowl overhead view
Chloe

Quick Chicken Taco Soup

quick chicken taco soup recipe made easy at home. A cozy, flavor-packed soup that delivers all the zesty goodness of chicken tacos in a spoonable, weeknight-f
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican-American
Calories: 350
Ingredients Method

Ingredients
  

Main
  • 1 lb boneless, skinless chicken breasts cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 1 packet taco seasoning about 2 tablespoons
  • 1 can (14.5 oz) diced tomatoes with juices
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup frozen corn kernels
  • 4 cups low-sodium chicken broth
  • 1 lime juiced
  • to taste salt and black pepper
Toppings
  • 1/2 cup shredded cheddar cheese optional
  • 1/2 cup sour cream optional
  • 1/4 cup fresh cilantro chopped
  • 1 cup tortilla strips crushed tortilla chips

Method
 

  1. Season chicken pieces with a pinch of salt and pepper. Heat oil in a large pot over medium-high. Add chicken and cook until golden on all sides, about 5 minutes. Transfer to a plate.
  2. In the same pot, add onion and cook until softened, 3-4 minutes. Stir in garlic and taco seasoning, cooking for 1 minute until fragrant.
  3. Pour in diced tomatoes with their juices, black beans, corn, chicken broth, and the seared chicken. Bring to a boil, then reduce heat to a gentle simmer.
  4. Let the soup bubble gently for 20 minutes, or until chicken is cooked through, reaches an internal temperature of 165°F (74°C), and flavors meld. Stir in lime juice. Taste and adjust salt and pepper.
  5. Ladle soup into bowls. Top with a handful of tortilla strips, shredded cheese, a dollop of sour cream, and fresh cilantro. Serve with extra lime wedges.