Description
Hearty Chicken Taco Soup with beans, corn, and spices. Customize with your favorite taco toppings for a comforting meal!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 1 (15-ounce) can tomato sauce
- 4 cups chicken broth
- 1 packet (1 ounce) taco seasoning
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 5-7 minutes, stirring occasionally.
- Add the minced garlic, chopped red bell pepper, and chopped green bell pepper to the pot. Cook for another 3-5 minutes, stirring frequently, until the peppers are slightly tender.
- Add the bite-sized chicken pieces to the pot. Cook until the chicken is no longer pink on the outside, about 5-7 minutes, stirring occasionally.
- Add the rinsed and drained black beans, kidney beans, and corn to the pot.
- Pour in the can of diced tomatoes and green chilies (undrained), the can of tomato sauce, and the chicken broth.
- Stir in the taco seasoning, cumin, chili powder, and smoked paprika.
- Season with salt and pepper to taste.
- Bring the soup to a simmer, then reduce the heat to low, cover, and cook for at least 20 minutes, or up to 30 minutes, allowing the flavors to meld together. Stir occasionally.
- Check the chicken to ensure it is cooked through (165°F/74°C). If not fully cooked, continue simmering.
- Ladle the Chicken Taco Soup into bowls.
- Top with your favorite toppings.
- Serve immediately and enjoy!
Notes
- Spice Level: Adjust taco seasoning, chili powder, and diced tomatoes/chilies for desired heat.
- Chicken Options: Use shredded cooked chicken, adding it during the last 10 minutes of simmering.
- Vegetarian Option: Omit chicken and add extra beans or diced vegetables.
- Slow Cooker Version: Combine all ingredients in a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken before serving.
- Instant Pot Version: Combine all ingredients in an Instant Pot. Cook on high pressure for 10 minutes, followed by a natural pressure release for 10 minutes, then a quick release. Shred the chicken before serving.
- Thickening the Soup: Mash some beans, use an immersion blender, or add a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) during the last few minutes of cooking.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months.
- Make Ahead: This soup can be made ahead of time and reheated.
- Prep Time: 15 minutes
- Cook Time: 35 minutes