Name: Amazing Chicken Taco Soup: 1 Dish Wonder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican-American
Ingredients: 1 tablespoon olive oil; 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces; 1 medium onion, chopped; 2 cloves garlic, minced; 1 (15 ounce) can black beans, rinsed and drained; 1 (10 ounce) can diced tomatoes and green chilies, undrained; 1 (15 ounce) can corn, drained; 1 (4 ounce) can chopped green chilies; 4 cups chicken broth; 1 tablespoon chili powder; 1 teaspoon cumin; 1/2 teaspoon dried oregano; Salt and pepper to taste; Optional toppings: shredded cheese, sour cream, avocado, cilantro

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Okay, listen up! If you’re looking for a weeknight dinner hero, you’ve stumbled upon it. This chicken taco soup is seriously the best I’ve ever made, and trust me, I’ve made a lot. It’s so incredibly hearty and packed with all those yummy taco flavors we love, but in a comforting bowl of soup. What I adore most is how ridiculously easy it is to whip up. Even on the craziest Tuesday night, I can get this on the table without breaking a sweat. It’s become my go-to for a reason – it’s simple, it’s flavorful, and it always hits the spot!

Why You’ll Love This Chicken Taco Soup

This chicken taco soup is a total winner for so many reasons! It’s the kind of meal that makes everyone happy, from picky eaters to busy parents. Seriously, it’s a lifesaver on those nights when you just need something delicious without a lot of fuss.

Easy Preparation for Busy Nights

With just 15 minutes of prep and 30 minutes of cooking, this soup is practically on the table before you know it. It’s perfect for those hectic weeknights when you’re short on time but still want a home-cooked meal.

Packed with Flavor

Oh my goodness, the flavor! It’s got that perfect blend of chili powder, cumin, and oregano that just screams “taco night.” Plus, the tomatoes and green chilies give it a little kick and a lot of depth. Yum!

Customizable for Everyone

This soup is super flexible. You can totally adjust the spice level, and the toppings are where it really shines. Shredded cheese, a dollop of sour cream, some creamy avocado, or fresh cilantro – it’s all up to you and what your family loves!

Gathering Your Chicken Taco Soup Ingredients

Alright, let’s talk about what you’ll need to get this amazing chicken taco soup going! The beauty of this recipe is that it uses a lot of pantry staples, but I always like to emphasize using fresh ingredients where you can, especially for the aromatics. It really makes a difference in the final flavor, trust me! Grab your biggest pot, and let’s make sure we have everything ready to go before we start cooking.

Core Ingredients for Chicken Taco Soup

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can diced tomatoes and green chilies, undrained
1 (15 ounce) can corn, drained
1 (4 ounce) can chopped green chilies
4 cups chicken broth

Essential Spices and Seasonings

1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
Salt and freshly ground black pepper, to taste

Optional Toppings for Your Chicken Taco Soup

Shredded cheddar or Monterey Jack cheese
A dollop of sour cream or Greek yogurt
Diced avocado
Fresh cilantro, chopped

How to Prepare the Perfect Chicken Taco Soup

Alright, let’s get cooking! Making this chicken taco soup is a breeze, and it all starts with building those yummy flavors right from the get-go. You’ll want to grab your favorite large pot or a Dutch oven for this. Trust me, having a good, sturdy pot makes all the difference!

Browning the Chicken and Sautéing Aromatics

First things first, let’s get that chicken browned. Heat up about a tablespoon of olive oil in your pot over medium-high heat. Once it’s shimmering, toss in your bite-sized chicken pieces. You don’t need to cook it all the way through, just get a nice golden-brown sear on all sides. This really adds a depth of flavor! Take the chicken out and set it aside for a moment. Now, into that same pot, throw in your chopped onion. Sauté it until it starts to soften up and look a little translucent, which usually takes about 5 minutes. Then, add your minced garlic – oh, that smell! Cook it for just another minute until it’s nice and fragrant. Be careful not to burn the garlic; it gets bitter quickly!

Combining and Simmering the Soup Base

Okay, now for the fun part! To that pot with the onions and garlic, add your rinsed black beans, the undrained can of diced tomatoes and green chilies, the drained corn, and the chopped green chilies. Pour in your chicken broth, and then sprinkle in that chili powder, cumin, and oregano. Give it all a good stir to combine everything. Bring this mixture to a rolling boil, then immediately reduce the heat to low, cover it up, and let it simmer away. You want to let those flavors get really friendly with each other, so aim for at least 20 minutes. This simmering time is crucial for letting everything meld together perfectly. For more information on simmering techniques, check out these soup tips.

Finishing Touches and Seasoning Your Chicken Taco Soup

After your soup has had a good simmer, it’s time to add that browned chicken back into the pot. Let it heat through in the soup for a few minutes. Now, this is the moment to taste and season! Add salt and pepper as needed. You might be surprised how much salt you need, especially with the broth and canned goods, so taste it before you go crazy. Give it one last good stir, and your amazing chicken taco soup is ready to go!

Tips for the Ultimate Chicken Taco Soup Success

Want to take your chicken taco soup from good to absolutely incredible? It’s all about a few little tricks I’ve picked up over the years. These aren’t complicated, but they really do make a difference in the final bowl. It’s these little things that turn a simple soup into something truly special, the kind that makes people ask for the recipe!

Achieving the Best Flavor Balance

Don’t skip browning the chicken: Seriously, that little bit of browning adds so much flavor. It’s worth the extra minute or two!
Toast your spices: If you have a minute, toss your chili powder, cumin, and oregano into the dry pot for about 30 seconds before adding anything else. It wakes them up and makes the soup taste so much richer. Learn more about how to toast spices for maximum flavor.
Taste and adjust: This is key! Always taste your soup before serving. Does it need more salt? A pinch of cayenne for heat? A squeeze of lime juice at the end can brighten everything up too!

Quick Prep Hacks for Chicken Taco Soup

Rotisserie chicken is your friend: For a super-fast chicken taco soup, grab a pre-cooked rotisserie chicken from the store. Just shred the meat and toss it in during the last few minutes of simmering. Easy peasy!
Frozen corn works great: If you don’t have canned corn, frozen corn is a perfect substitute. Just toss it in with the other ingredients.
Mince garlic ahead: I often mince my garlic the night before and keep it in a little container in the fridge. It saves a step when you’re in a hurry.

Serving and Storing Your Chicken Taco Soup

This chicken taco soup is fantastic served piping hot, straight from the pot. It’s so hearty on its own, but I love jazzing it up with all the toppings. Think shredded cheese, a big dollop of sour cream, some cool avocado slices, and a sprinkle of fresh cilantro. It really makes it feel like a complete meal and adds so much texture and flavor!

Delicious Serving Ideas

Honestly, this soup is a star all by itself. But if you want something on the side, some warm tortilla chips for dipping are always a hit, or maybe some crusty bread. Some people even like to serve it over rice! For more dinner ideas, check out our dinner recipes.

Proper Storage and Reheating

Got leftovers? Lucky you! Let the soup cool down completely, then stash it in an airtight container in the fridge. It’ll keep nicely for about 3-4 days. To reheat, just pop it back into a pot on the stove over medium heat, stirring occasionally until it’s hot all the way through. You can also microwave it, just be careful as it can get super hot really fast!

Frequently Asked Questions About Chicken Taco Soup

Got questions about this amazing chicken taco soup? I’ve got answers! People always ask me about making it vegetarian or how long it keeps, so let’s dive into those common queries.

Can I make this chicken taco soup vegetarian?

Absolutely! It’s super easy to make this a vegetarian taco soup. Just skip the chicken, and instead, you can add an extra can of beans (like pinto or kidney beans) or even some cubed sweet potato or zucchini when you add the other veggies. The spice base is already vegetarian-friendly, so it’ll still be wonderfully flavorful!

How long does chicken taco soup last in the refrigerator?

This chicken taco soup is fantastic for leftovers! It’ll keep well in an airtight container in your fridge for about 3 to 4 days. The flavors actually tend to deepen and get even better the next day, which is always a win in my book!

What can I serve with chicken taco soup?

Oh, there are so many yummy things to serve with this soup! My personal favorite is just a big handful of tortilla chips for scooping up every last drop. Crusty bread is also great for dipping. Some folks like to serve it over a bed of rice for an even heartier meal, or even with a side of cornbread. And of course, all those delicious toppings like cheese, sour cream, and avocado make it a complete feast!

Estimated Nutritional Information for Chicken Taco Soup

While I’m not a nutritionist, I can give you a pretty good idea of what you’re getting with a serving of this delicious chicken taco soup. It’s a pretty well-balanced meal, full of protein from the chicken and beans, and fiber from the veggies. Just remember, these numbers are estimates and can change a bit depending on your exact ingredients and how generous you are with those toppings!