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Easy Chicken Taco Soup

Easy Chicken Taco Soup

A quick and flavorful chicken taco soup recipe perfect for a weeknight meal. This simple recipe uses canned ingredients for convenience.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon Olive oil
  • 1 Onion chopped
  • 2 cloves Garlic minced
  • 1 pound Ground chicken
  • 1 15 ounce can Diced tomatoes undrained
  • 1 15 ounce can Black beans rinsed and drained
  • 1 15 ounce can Corn drained
  • 1 10 ounce can Diced tomatoes and green chilies (Rotel) undrained
  • 4 cups Chicken broth
  • 1 teaspoon Chili powder
  • 0.5 teaspoon Cumin
  • 0.25 teaspoon Cayenne pepper optional, for extra heat
  • to taste Salt
  • to taste Black pepper
  • 1 cup Shredded cheddar cheese or your favorite cheese
  • as needed Tortilla chips for serving
  • optional Sour cream or Greek yogurt for serving
  • optional Cilantro chopped, for serving

Equipment

  • Large pot or Dutch oven
  • Measuring Cups and Spoons

Method
 

Instructions
  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic and cook for another minute until fragrant.
  3. Add the ground chicken to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  4. Stir in the diced tomatoes (undrained), black beans, corn, diced tomatoes and green chilies (undrained), chicken broth, chili powder, cumin, and cayenne pepper (if using).
  5. Season with salt and pepper to taste.
  6. Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes, or until the flavors have melded.
  7. Serve the soup hot, topped with shredded cheddar cheese, tortilla chips, sour cream or Greek yogurt (if desired), and chopped cilantro (if desired).

Notes

For a thicker soup, simmer uncovered for the last 10 minutes of cooking time. You can also add other vegetables like bell peppers or zucchini. Leftovers can be stored in the refrigerator for up to 3 days.