Description
A hearty and flavorful Chicken Taco Soup loaded with tender shredded chicken, zesty tomatoes, beans, and spices, perfect for any occasion.
Ingredients
Scale
- 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