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Easy Chicken Taco Soup

A quick and flavorful chicken taco soup perfect for a weeknight meal. This recipe is packed with protein and vegetables, making it a satisfying and healthy option.
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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 Corn drained
  • 1 15 ounce can Black beans rinsed and 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
  • to taste Salt
  • to taste Pepper
  • 1 cup Shredded cheddar cheese for serving
  • Tortilla chips for serving
  • Sour cream or Greek yogurt for serving (optional)
  • Chopped cilantro for serving (optional)

Equipment

  • Large pot or Dutch oven

Method
 

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

Notes

For a spicier soup, add more cayenne pepper or a diced jalapeño pepper. You can also add other vegetables like bell peppers or zucchini. Leftovers can be stored in the refrigerator for up to 3 days.