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Toppings bar with cheddar, avocado, sour cream and tortilla strips for taco soup

Chicken Taco Soup Recipe

An easy one-pot chicken taco soup with shredded chicken, black beans, corn and bold taco spices. Ready in 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 bowls
Course: Soup
Cuisine: Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 large onion diced
  • 1 bell pepper diced
  • 3 garlic cloves minced
  • 1.5 lb boneless skinless chicken breast
  • 2 tbsp taco seasoning
  • 1 tsp ground cumin
  • 1 can black beans 15 oz, drained and rinsed
  • 1 can pinto beans 15 oz, drained and rinsed
  • 1 cup frozen corn
  • 1 can diced tomatoes with green chiles 14 oz
  • 4 cups chicken broth low sodium
  • Juice of 1 lime
  • Salt and black pepper to taste
  • Toppings shredded cheddar, sour cream, diced avocado, fresh cilantro, tortilla strips

Equipment

  • Large pot or Dutch oven
  • wooden spoon
  • ladle
  • Chef's knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. Heat olive oil in a large pot over medium heat. Cook onion and bell pepper 5 minutes, then garlic, taco seasoning and cumin 1 minute.
  2. Add chicken breasts, both beans, corn, tomatoes with green chiles and broth. Stir.
  3. Bring to a boil, then simmer 20 to 25 minutes, until the chicken reaches 165°F (74°C).
  4. Shred chicken with two forks, return to pot. Stir in lime juice, simmer 5 more minutes.
  5. Taste, adjust salt and pepper, ladle into bowls and add toppings.

Notes

Toast the seasoning in oil.
Keep it mild for kids; add jalapeño or hot sauce for heat.
Freezes well without toppings.
Refrigerate within 2 hours, use within 3 to 4 days.