Looking for an easy and tasty meal? Try my Easy Chicken Taco Soup! This simple recipe packs a flavorful punch and is perfect for busy weeknights. With just a few main ingredients and optional toppings, you can create a comforting soup that everyone will love. Let’s dive into the steps that will make cooking fun and stress-free! Trust me, you won’t want to miss this delicious dish!
Why I Love This Recipe
- Quick and Easy: This chicken taco soup comes together in just 40 minutes, making it perfect for busy weeknights.
- Flavor-Packed: With a blend of spices, beans, and vegetables, each spoonful is bursting with flavor that the whole family will love.
- Customizable: You can easily adjust the toppings and spice levels to suit your taste, allowing everyone to create their perfect bowl.
- Nutritious and Filling: Packed with protein and fiber, this soup is not only delicious but also a healthy choice for a hearty meal.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 packet taco seasoning
- 4 cups chicken broth
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 tablespoon olive oil
- Salt and pepper to taste
The chicken is the star of this dish. Use fresh or frozen chicken breasts. They cook well and add protein. Beans and vegetables bring color and texture. Black beans and kidney beans give fiber and flavor. The corn adds sweetness. Diced tomatoes with green chilies give a nice kick. Taco seasoning is key to the soup’s flavor. It has spices like cumin and chili powder. Chicken broth makes the soup hearty. Finally, onion, garlic, and bell pepper provide a flavor base.
Optional Toppings
- Avocado
- Shredded cheese
- Sour cream
- Fresh cilantro
- Tortilla chips
Toppings make this soup fun. Avocado adds creaminess. Shredded cheese melts into the soup for richness. Sour cream gives a cool contrast. Fresh cilantro adds a bright taste. Tortilla chips bring crunch. You can mix and match toppings to fit your taste. Enjoy creating your perfect bowl!
Step-by-Step Instructions
Cooking the Chicken and Vegetables
First, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and red bell pepper. Sauté them for about 5 minutes until they become soft. This step builds a nice base for your soup. Next, stir in 2 minced garlic cloves. Cook for another minute until you smell that lovely garlic aroma.
Combining and Cooking the Soup
Now it’s time to add flavor. Sprinkle the taco seasoning over the sautéed vegetables and mix it well. This seasoning gives your soup that classic taco taste. Then, add 1 pound of boneless, skinless chicken breasts, along with 1 can of black beans, 1 can of kidney beans, and 1 can of corn. Don’t forget to include 1 can of diced tomatoes with green chilies and 4 cups of chicken broth. Stir everything together to combine.
Finalizing the Dish
Bring the soup to a gentle boil. Once boiling, reduce the heat and cover the pot. Let it simmer for about 20-25 minutes, or until the chicken is fully cooked. After cooking, carefully remove the chicken from the pot. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot and mix everything well. Taste your soup and add salt and pepper as needed. For extra spice, you can add more taco seasoning or a pinch of crushed red pepper flakes. Finally, ladle the soup into bowls and let everyone add their favorite toppings. Enjoy!
Tips & Tricks
How to Make Your Soup Extra Flavorful
To boost the taste of your soup, add some citrus. Lime or lemon juice adds a bright touch. Just squeeze some in right before serving. It brightens the flavors and makes each bite pop. You can also try fresh herbs like cilantro or parsley. They add a nice, fresh taste. Just chop them up and stir them in at the end.
Quick Cooking Tips
Using rotisserie chicken is a great shortcut. It saves time and effort. Just shred the chicken and mix it in. This way, you cut down on cooking time. Prepping ingredients ahead helps too. Chop your veggies early and store them in the fridge. This makes cooking your soup fast and easy on busy days. You’ll have a hearty meal ready in no time!
Pro Tips
- Use Rotisserie Chicken: For an even quicker meal, substitute the raw chicken with shredded rotisserie chicken, adding it to the soup during the last 10 minutes of cooking.
- Make it Vegetarian: Replace the chicken with an extra can of beans or lentils, and use vegetable broth instead of chicken broth for a delicious vegetarian version.
- Customize Your Spices: Adjust the taco seasoning to your taste. Feel free to add cumin, chili powder, or a splash of lime juice for an extra kick.
- Prep Ahead: This soup is perfect for meal prep. Store leftovers in airtight containers in the fridge for up to 3 days or freeze for up to a month.
Variations
Ingredient Swaps
You can easily swap some ingredients in this soup to mix things up.
- Substituting different beans: Instead of black and kidney beans, try pinto or white beans. Each type adds a unique taste and texture. You can even combine different beans for variety.
- Using frozen vegetables: If you’re short on fresh veggies, frozen ones work great. Look for mixed vegetables or just corn. They save prep time and still taste good.
Dietary Adjustments
You can easily make this soup fit different diets.
- Making it gluten-free: Most taco seasonings contain gluten. Choose a gluten-free taco seasoning or make your own. Use spices like cumin and paprika.
- Vegetarian options: To make it vegetarian, skip the chicken and use vegetable broth. You can add more beans or lentils for protein. This keeps the soup hearty and filling.
Storage Info
How to Store Leftovers
To keep your chicken taco soup fresh, store it in the fridge. Use an airtight container. It will stay good for about 3-4 days. If you want to save it longer, freezing is a great option. Place the soup in a freezer-safe container. It can last for up to three months in the freezer.
Reheating Recommendations
When you’re ready to eat leftovers, reheating is easy. The best method is to use the stove. Pour the soup into a pot and heat over medium heat. Stir it often until it’s hot. You can also use a microwave. In that case, place the soup in a safe bowl. Heat it in short bursts, stirring in between. This helps keep the flavor strong. If the soup seems thick, add a splash of broth or water to thin it. Enjoy your meal!
FAQs
Common Questions About Easy Chicken Taco Soup
Can I make this in a slow cooker?
Yes, you can easily make this soup in a slow cooker. Start by sautéing the onion, bell pepper, and garlic in a pan. Then, combine all the ingredients in the slow cooker. Cook on low for six to eight hours. The flavors will blend well, and the chicken will be tender.
How long is the soup good for in the fridge?
This soup stays fresh in the fridge for about four to five days. Store it in an airtight container to keep it safe. If you want to keep it longer, freeze it for up to three months.
Nutritional Information
How many calories per serving?
Each serving of Easy Chicken Taco Soup has around 300 calories. This can vary based on toppings and ingredients used.
Is this soup healthy?
Yes, this soup is healthy. It is packed with protein from the chicken and fiber from the beans. Plus, it has plenty of vegetables, making it a balanced meal. The taco seasoning adds flavor without adding too many extra calories.
This chicken taco soup is a simple and tasty dish. We covered key ingredients and spices that make it flavorful. You learned easy steps for cooking your soup, plus tips to enhance the taste. Variations let you adjust for dietary needs, ensuring everyone can enjoy it. Finally, proper storage helps your leftovers stay fresh. Keep this recipe close, and share it with friends. Enjoy making your delicious sou
Easy Chicken Taco Soup
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can black beans, rinsed and drained (15 oz)
- 1 can kidney beans, rinsed and drained (15 oz)
- 1 can corn, drained (15 oz)
- 1 can diced tomatoes with green chilies (14.5 oz)
- 1 packet taco seasoning
- 4 cups chicken broth
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper diced
- 1 tablespoon olive oil
- to taste salt and pepper
- optional toppings: avocado, shredded cheese, sour cream, cilantro, tortilla chips
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and red bell pepper, sautéing until soft, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Sprinkle the taco seasoning over the sautéed vegetables and stir to combine.
- Add the chicken breasts, black beans, kidney beans, corn, diced tomatoes with green chilies, and chicken broth to the pot. Stir everything together.
- Bring the mixture to a gentle boil, then reduce heat and cover the pot. Let it simmer for about 20-25 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot and use two forks to shred it. Return the shredded chicken to the pot and stir everything well.
- Taste the soup and season with salt and pepper as needed. If you like it spicier, add more taco seasoning or a pinch of crushed red pepper flakes.
- Ladle the soup into bowls and allow everyone to add their favorite toppings like avocado slices, shredded cheese, sour cream, or fresh cilantro. Serve with tortilla chips on the side for added crunch.
