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Chicken Taco Soup

Chicken Taco Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 tbsp taco seasoning (homemade or 1 packet)
  • 1 (15-oz) can fire-roasted diced tomatoes, undrained
  • 1 (4-oz) can diced green chiles
  • 1 (15-oz) can black beans, drained and rinsed
  • 1 cup frozen corn
  • 2 cups chicken broth
  • 1 lb cooked shredded chicken (rotisserie works great)
  • 2 tbsp fresh lime juice
  • Salt and pepper
  • Optional toppings: tortilla chips, avocado, sour cream, cheese, cilantro, jalapeños

Method
 

  1. Heat olive oil in a large pot over medium heat. Sauté onion until soft, about 5 minutes, then add garlic and cook 30 seconds.
  2. Stir in taco seasoning and cook 1 minute until fragrant. Add tomatoes, chiles, beans, corn, broth, and chicken. Bring to a boil.
  3. Reduce heat to medium-low and simmer uncovered for 15 minutes, stirring occasionally.
  4. Remove from heat, stir in lime juice, and season with salt and pepper. Ladle into bowls and top as desired.

Notes

Homemade taco seasoning: mix 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp oregano, and 1/4 tsp cayenne. Use 2 tbsp for this recipe. The soup thickens when chilled; thin with a splash of broth during reheating.