Description
This hearty Chicken Taco Soup combines tender shredded chicken, black beans, corn, tomatoes, and flavorful spices simmered together in a savory broth. Topped with crunchy tortilla chips, melted cheddar cheese, fresh cilantro, and a squeeze of lime, it’s a comforting and easy one-pot meal perfect for any day.
Ingredients
Scale
Main Ingredients
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 1 jalapeno, diced (seeds removed)
- 2 whole skinless boneless chicken breasts
- 1 tablespoon chili powder
- 1/2 teaspoon ground cumin
- 1 teaspoon oregano
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup fresh or frozen corn
- 1 (28 oz) can diced tomatoes
- 1 cup salsa
- 5 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Toppings & Garnishes
- 1 cup crushed tortilla chips
- 3/4 cup grated cheddar cheese
- 1 lime, cut into quarters
- 1/4 cup chopped cilantro
Instructions
- Sauté aromatics: In a large pot over medium-high heat, add the vegetable oil. Once hot, add the chopped onion, garlic, and diced jalapeno. Cook for about 5 minutes, stirring occasionally, until the onion softens and becomes translucent.
- Add chicken and ingredients: Place the whole chicken breasts at the bottom of the pot. Pour in the chili powder, ground cumin, oregano, black beans, corn, diced tomatoes, salsa, chicken broth, salt, and black pepper. Stir gently to combine all the ingredients.
- Simmer the soup: Reduce the heat to medium-low and let the soup simmer uncovered for 25 minutes, allowing the chicken to cook through and the flavors to meld.
- Shred chicken: Carefully remove the chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces.
- Combine shredded chicken: Return the shredded chicken to the pot and stir it in thoroughly, allowing it to absorb the soup’s flavors.
- Serve and garnish: Ladle the hot soup into bowls. Top each serving with crushed tortilla chips, grated cheddar cheese, a wedge of lime, and a sprinkle of fresh cilantro for added texture and brightness.
Notes
- For a spicier soup, leave the jalapeno seeds in or add a dash of cayenne pepper.
- You can substitute chicken thighs for the breasts for a richer flavor.
- Use low-sodium chicken broth to reduce salt content if preferred.
- Leftovers reheat well and can be stored in the refrigerator for up to 3 days.
- For a thicker soup, add some crushed tortilla chips while simmering or reduce the broth slightly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Keywords: Chicken Taco Soup, taco soup, chicken soup, Mexican chicken soup, easy soup recipe, shredded chicken soup
