Description
A flavorful and comforting Chicken Taco Soup, packed with tender shredded chicken, black beans, corn, and tomatoes in a slightly spicy, rich broth. Perfect for an easy and delicious family meal!
Ingredients
1 lb (500 g) chicken breast, cooked and shredded
1 can (14 oz / 400 g) diced tomatoes
1 can (14 oz / 400 g) black beans, rinsed and drained
1 cup corn kernels (fresh, canned, or frozen)
1 onion, chopped
2 garlic cloves, minced
4 cups (1 liter) chicken broth
1 tbsp chili powder
1 tsp cumin
1 tsp smoked paprika
½ tsp salt
½ tsp black pepper
1 tbsp olive oil
Optional toppings:
Fresh cilantro
Tortilla chips or crispy tortilla strips
Sliced avocado
Shredded cheese (cheddar or Mexican blend)
Sour cream or Greek yogurt
Lime wedges
Instructions
Heat the olive oil in a large pot over medium heat add the chopped onion and minced garlic sauté until soft and translucent for about 3 minutes
Pour in the chicken broth diced tomatoes shredded chicken black beans and corn stir in the chili powder cumin smoked paprika salt and black pepper mix well and bring to a boil
Reduce the heat and let the soup simmer for 20 to 25 minutes stirring occasionally to blend the flavors
Ladle the soup into bowls and top with fresh cilantro avocado slices shredded cheese tortilla chips sour cream and a squeeze of lime before serving
Notes
Use rotisserie chicken for a faster prep time
Add fresh jalapeños or a pinch of cayenne pepper for a spicier option
Keeps 3 days in the fridge or up to 3 months in the freezer
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican Tex-Mex
Keywords: chicken taco soup Mexican soup comfort food easy dinner