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Easy Chicken Taco Soup

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A hearty and flavorful one-pot chicken taco soup that’s perfect for busy nights.

Ingredients

  • 1 pound boneless, skinless chicken breasts, diced into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 bell pepper (any color), chopped
  • 2 cloves garlic, minced
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 1 can (15 ounces) corn kernels, drained
  • 1 can (14.5 ounces) diced tomatoes
  • 1 can (10 ounces) diced tomatoes with green chilies (Rotel)
  • 1 packet (1 ounce) taco seasoning mix
  • 4 cups chicken broth
  • Salt and black pepper to taste
  • Optional toppings: shredded cheese, sour cream, chopped fresh cilantro, sliced green onions, tortilla strips

Instructions

  1. Heat olive oil in a large pot. Add the diced chicken and cook until no longer pink, about 5-7 minutes. Remove the chicken from the pot and set aside.
  2. In the same pot, add the chopped onion and bell pepper. Sauté for 3-4 minutes until tender. Add the minced garlic and cook for 30 seconds.
  3. Return the chicken to the pot. Add black beans, pinto beans, corn, diced tomatoes, diced tomatoes with green chilies, and taco seasoning. Pour in the chicken broth and stir well.
  4. Bring to a boil; reduce heat to low. Simmer for 20-25 minutes to meld flavors and tenderize the chicken.
  5. Season with salt and pepper to taste. Serve with optional toppings.

Notes

For added spice, consider jalapeños or spicier taco seasoning. Stir in cream cheese for a creamier texture. Let the soup sit for a deeper flavor.

Find it online: https://junorecipes.com/easy-chicken-taco-soup/