Easy Chicken Taco Soup
A quick and flavorful chicken taco soup recipe, perfect for a weeknight meal. Ready in under an hour, this recipe is packed with protein and vegetables.
Equipment
- Large pot or Dutch oven
Ingredients
Main Ingredients
- 1 tablespoon Olive oil
- 1 Onion chopped
- 2 cloves Garlic minced
- 1 pound Ground chicken
- 1 15 ounce can Diced tomatoes undrained
- 1 15 ounce can Black beans rinsed and drained
- 1 15 ounce can Corn drained
- 1 10 ounce can Diced tomatoes and green chilies (Rotel) undrained
- 4 cups Chicken broth
- 1 teaspoon Chili powder
- 1/2 teaspoon Cumin
- 1/4 teaspoon Cayenne pepper optional
- to taste Salt
- to taste Pepper
- 1 cup Shredded cheddar cheese or your favorite cheese
- as needed Tortilla chips for serving
- optional Sour cream or Greek yogurt for serving
- optional Chopped cilantro for serving
Instructions
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the ground chicken to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Stir in the diced tomatoes (undrained), black beans, corn, diced tomatoes and green chilies (undrained), chicken broth, chili powder, cumin, and cayenne pepper (if using).
- Season with salt and pepper to taste.
- Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes, or until the flavors have melded.
- Serve the soup hot, topped with shredded cheddar cheese, tortilla chips, sour cream or Greek yogurt (if desired), and chopped cilantro (if desired).
Notes
For a thicker soup, simmer uncovered for the last 10 minutes. Feel free to add other vegetables like bell peppers or jalapenos. Leftovers can be stored in the refrigerator for up to 3 days.