Why Make This Chicken Taco Soup
Chicken Taco Soup is a delicious, hearty dish that’s perfect for any occasion. Whether it’s a chilly evening or a gathering with friends, this soup brings warmth and satisfaction. It’s loaded with flavors from tender shredded chicken, zesty tomatoes, and a delightful mix of beans and spices. Not only is it comforting, but it also offers a wonderful balance of nutrients. Plus, it’s incredibly easy to prepare and can be made in one pot, making cleanup a breeze!
How to Make Chicken Taco Soup
Making Chicken Taco Soup is as simple as gathering your ingredients and following a few straightforward steps. Start by sautéing the aromatics to release their flavors, then build your soup base by adding canned tomatoes and beans. After that, it’s all about the broth and the spices that make this soup sing! Let it simmer to let the flavors meld together, and you’ll have a bowl of nutritious goodness in no time.
Ingredients:
- 2-3 cups cooked chicken, shredded
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 3-4 cloves garlic, minced
- 1 (28 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can Rotel diced tomatoes with green chilies, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can whole kernel corn, drained, or 2 cups frozen corn
- 4 cups (32 ounces) chicken broth
- 1 (1 ounce) packet taco seasoning
- 1 (1 ounce) packet ranch seasoning
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper to taste
Directions:
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Prepare Ingredients: Shred 2-3 cups cooked chicken. Dice 1 large yellow onion and mince 3-4 cloves garlic. Rinse and drain black, pinto, and kidney beans. Drain canned corn or prepare 2 cups frozen corn. Measure all seasonings.
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Sauté Aromatics: In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Sauté diced onion for 5-7 minutes until soft. Add minced garlic and cook for 1 minute until fragrant; do not brown.
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Build Soup Base: Stir in 1 (28 oz) can diced tomatoes and 1 (10 oz) can Rotel diced tomatoes with green chilies, undrained. Scrape up any browned bits from the pot. Add rinsed black, pinto, and kidney beans, and corn. Stir gently.
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Add Broth and Seasonings: Pour in 4 cups chicken broth. Sprinkle in 1 packet taco seasoning, 1 packet ranch seasoning, 1 tablespoon chili powder, and 1 teaspoon ground cumin. Stir thoroughly to combine all spices.
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Simmer and Develop Flavor: Gently fold in the shredded cooked chicken. Bring the soup to a gentle boil over medium-high heat, then reduce heat to low, cover the pot, and let it simmer for at least 45-60 minutes to allow flavors to meld and deepen. Stir occasionally.
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Adjust Seasoning and Serve: After simmering, taste the soup and adjust salt and freshly ground black pepper to your preference. Ladle generous portions into bowls and serve with your favorite toppings like sour cream, shredded cheese, fresh cilantro, diced avocado, crushed tortilla chips, or lime wedges.
Nutritional Information
Per serving (1 cup):
- Calories: 320
- Total Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 75mg
- Sodium: 830mg
- Total Carbohydrates: 35g
- Dietary Fiber: 9g
- Sugars: 4g
- Protein: 28g
How to Serve Chicken Taco Soup
Chicken Taco Soup is incredibly versatile, making it suitable for casual meals, family gatherings, or even meal prep! Serve it hot in bowls, and set up a toppings bar so everyone can customize their dish with options like sour cream, shredded cheese, diced avocado, fresh cilantro, crushed tortilla chips, or jalapeños. It also pairs wonderfully with a side of cornbread or tortilla wraps.
How to Store Chicken Taco Soup
If you have leftovers, Chicken Taco Soup stores well in the refrigerator for up to 4 days. Just make sure it cools completely before transferring it to an airtight container. For longer storage, you can freeze the soup for up to 3 months. To reheat, simply thaw in the fridge overnight and warm on the stove or in the microwave, adding a splash of water or broth if it seems too thick.
Expert Tips for Perfect Chicken Taco Soup
- Chicken Prep: Use rotisserie chicken to save time, or poach chicken breasts before shredding for ultra-tender meat.
- Spice Level: Adjust the spiciness by choosing mild or hot Rotel tomatoes and using more or less chili powder according to your preference.
- Beans: Feel free to swap beans based on your preference or what you have on hand. Black beans, kidney beans, and even chickpeas work wonderfully!
- Freshness: Adding fresh lime juice just before serving brightens up the soup and enhances the flavors beautifully.
Delicious Variations
- Vegetarian Taco Soup: Replace the chicken with more beans or add diced vegetables like zucchini or bell peppers.
- Spicy Taco Soup: Toss in some chopped jalapeños or a splash of hot sauce for an extra kick.
- Cheesy Taco Soup: Stir in cream cheese or shredded cheddar cheese while the soup simmers for a creamy texture.
Frequently Asked Questions
1. Can I use canned chicken instead of cooked chicken?
Yes! Canned chicken can be used as a convenient alternative. Just drain it well and shred before adding it to the soup.
2. Is it possible to make this soup in a slow cooker?
Absolutely! Just sauté the onion and garlic first, then add all the ingredients to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
3. Can leftovers be frozen?
Yes, this soup freezes very well! Allow it to cool completely then portion it into freezer-safe containers. When ready to eat, thaw overnight in the fridge and reheat on the stove.
Conclusion
Chicken Taco Soup is a hearty, flavorful dish that is sure to become a family favorite. With its comforting ingredients and easy preparation, it’s perfect for weeknight dinners or serving to guests. Give this recipe a try, and enjoy a warm bowl of goodness that you can customize to fit every taste! Don’t forget to leave a comment and share your thoughts on this delightful soup!
Print
Chicken Taco Soup
- Total Time: 75 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
A hearty and flavorful Chicken Taco Soup loaded with tender shredded chicken, zesty tomatoes, beans, and spices, perfect for any occasion.
Ingredients
- 2–3 cups cooked chicken, shredded
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 3–4 cloves garlic, minced
- 1 (28 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can Rotel diced tomatoes with green chilies, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can whole kernel corn, drained, or 2 cups frozen corn
- 4 cups (32 ounces) chicken broth
- 1 (1 ounce) packet taco seasoning
- 1 (1 ounce) packet ranch seasoning
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper to taste
Instructions
- Prepare Ingredients: Shred cooked chicken, dice onion, and mince garlic. Rinse and drain beans and corn.
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Sauté onion for 5-7 minutes; add garlic and cook for 1 minute.
- Build Soup Base: Add diced tomatoes and Rotel. Stir in beans and corn.
- Add Broth and Seasonings: Pour in chicken broth and sprinkle in seasonings. Stir to combine.
- Simmer and Develop Flavor: Add shredded chicken, bring to a gentle boil, then reduce heat and let it simmer for 45-60 minutes.
- Adjust Seasoning and Serve: Taste and adjust seasonings. Serve with toppings like sour cream and cheese.
Notes
For a spicy kick, use hot Rotel tomatoes or add chopped jalapeños. This soup can also be made in a slow cooker.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 830mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 28g
- Cholesterol: 75mg
Keywords: soup, taco, chicken, hearty, easy recipe
