Description

A hearty and flavorful chicken taco soup that’s simple to make and perfect for busy weeknights. Packed with chicken, beans, corn, and a savory broth, it’s a comforting meal for any occasion. Customizable with your favorite toppings!

Ingredients

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2 tablespoons olive oil
1 large yellow onion, chopped
2 bell peppers (any color), chopped
3 cloves garlic, minced
1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper (optional, for heat)
½ teaspoon dried oregano
Salt and freshly ground black pepper to taste
1 (28 ounce) can diced tomatoes, undrained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can corn, drained (or 1.5 cups frozen corn)
1 (4 ounce) can diced green chilies, undrained
4 cups chicken broth
1 taco seasoning packet (or 2 tablespoons homemade taco seasoning)

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Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell peppers and cook until softened, about 5-7 minutes.
2. Stir in the minced garlic, chili powder, cumin, smoked paprika, cayenne pepper (if using), and oregano. Cook for another minute until fragrant.
3. Add the bite-sized chicken pieces to the pot. Season with salt and pepper. Cook, stirring occasionally, until the chicken is browned on all sides, about 5-7 minutes.
4. Pour in the undrained diced tomatoes, rinsed and drained black beans, rinsed and drained kidney beans, drained corn, and undrained diced green chilies. Stir to combine everything well with the chicken and vegetables.
5. Pour in the chicken broth and add the taco seasoning packet. Stir everything together thoroughly.
6. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 20-30 minutes, or longer if time allows. Remove the lid for the last 10 minutes of simmering if you prefer a thicker soup.
7. Taste the soup and adjust salt and pepper as needed.

Notes

Store cooled soup in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to 2-3 months. Reheat on the stovetop over medium-low heat or in the microwave until heated through.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: Approx. 350-400 (varies with toppings)
Sugar: Approx. 10g
Sodium: Approx. 800mg (depends on broth/seasoning)
Fat: Approx. 10g
Carbohydrates: Approx. 40g
Fiber: Approx. 10g
Protein: Approx. 30g