Chicken Taco Soup
A hearty and flavorful chicken taco soup packed with spices, vegetables, and protein, perfect for a cozy meal.
Equipment
- Large soup pot
- Sharp knife
- Cutting Board
- Measuring cups and spoons
Ingredients
Primary Ingredients
- 2 cups shredded cooked chicken boiled, baked, or rotisserie
- 2 tbsp taco seasoning blend of cumin, chili powder, garlic powder, and paprika
Supporting Ingredients
- 1 cup diced tomatoes fresh or canned
- 1 cup corn kernels fresh or frozen
- 1 cup black beans drained and rinsed
- 1 bell pepper diced
- 1 onion finely chopped
- 4 cups chicken broth low-sodium preferred
Herbs and Spices
- 1 tsp cumin ground
- 1 tsp oregano dried
- to taste salt and pepper adjust as needed
- 2 tbsp fresh cilantro chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onions, garlic, and bell peppers. Sauté until onions are translucent.
- Sprinkle in taco seasoning, cumin, and oregano. Stir well.
- Add diced tomatoes, corn, and black beans. Stir to combine.
- Pour in chicken broth and bring to a simmer.
- Add shredded chicken and continue simmering for 20-30 minutes.
- Adjust seasoning with salt, pepper, and lime juice if desired.
Notes
For added crunch, serve with tortilla chips. Adjust spice level with extra chili powder or hot sauce.