Chicken Taco Soup Recipe

I recently tried my hand at a Chicken Taco Soup Recipe bursting with flavor. I love how tender chicken breasts mingle with sautéed onions, garlic, diced tomatoes, and a mix of black beans and corn. The added kick of taco seasoning and a hint of salsa make this a vibrant, healthy dinner option.

I recently tried a new version of Chicken Taco Soup and honestly, it’s become one of my go-to recipes. I start by searing 1 lb of boneless skinless chicken breasts in olive oil before tossing in a diced medium onion and minced garlic.

The aroma reminded me of simpler days when meals felt pure and full of flavor. I then add in a can of diced tomatoes with green chiles, a can of black beans, and a cup of corn, along with 4 cups of chicken broth.

The taco seasoning mixes all the flavors together perfectly. Whether you’re using your instant pot, crock pot or stove top, this recipe is a hit for anyone looking for a healthy dinner that’s easy to whip up.

Its low carb and keto friendly twist makes it perfect for anyone craving the flavor of chicken tacos without any extra fuss. Enjoy every spoonful of this treat as it brings a burst of excitement to your dinner table.

Why I Like this Recipe

1. I love how easy it is to make, even if I’m not a master chef. I dont get too stressed cause the steps are simple and the ingredients are stuff i usually have in my kitchen.
2. I really like the mix of flavors in this recipe. The taco seasoning, tomatoes, and lime juice mix together to create a bold and tasty soup that always satisfies my cravings.
3. I appreciate that i can make it in different ways whether i’m using my stovetop, Instant Pot or crock pot. This flexibility means i can adjust it depending on my mood or time constraints.
4. I also enjoy how healthy it is without compromising on taste. It gives me a nutritious meal that’s perfect for a cozy dinner, and i even get leftovers that taste even better the next day.

Ingredients

• Chicken offers lean protein for muscle building and overall health.
• Black beans add fibre and protein, making the soup hearty and satisfying.
• Diced tomatoes with green chiles bring tangy, spicy flavor and essential vitamins.
• Olive oil supplies healthy fats that boost flavor and aid nutrient absorption.
• Onions and garlic form a savory foundation, adding sweetness and aroma.
• Corn gives natural sweetness and texture contrast, balancing spices perfectly.
• Taco seasoning blends chili powder, cumin, and paprika for a warm, zesty kick.
• Fresh lime juice and cilantro brighten the soup with a squeeze of tang.

Ingredient Quantities

• 1 lb boneless skinless chicken breasts
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes with green chiles
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (frozen or canned)
• 4 cups chicken broth
• 1 packet taco seasoning (or a mix of chili powder, cumin, paprika, salt, and pepper)
• Optional: 1/2 cup salsa
• Optional: Juice of 1 lime
• Optional: Fresh cilantro for garnish

How to Make this

1. Heat the olive oil in a large pot over medium heat and add the diced onion and minced garlic; cook them until they’re soft and a bit translucent.

2. Place the chicken breasts in the pot and let them brown just a little as you stir occasionally.

3. Pour in the diced tomatoes with green chiles, black beans, corn, and chicken broth.

4. Sprinkle in the taco seasoning packet (or your own mix of chili powder, cumin, paprika, salt, and pepper) and stir everything together.

5. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 to 25 minutes, or until the chicken is cooked through.

6. Once the chicken is fully cooked, take it out and use two forks to shred it, then return the shreds back into the pot.

7. Stir in the salsa if you are using it and add the juice of 1 lime; taste and adjust the seasoning if needed.

8. Let the soup simmer for another 5 minutes so that all the flavors mix well together.

9. Ladle the soup into bowls and top with fresh cilantro if you like. Enjoy your delicious and easy Chicken Taco Soup!

Equipment Needed

1. Stove or cooktop
2. Large pot
3. Knife
4. Cutting board
5. Forks (you need 2 to shred the chicken)
6. Can opener
7. Ladle
8. Serving bowls
9. Stirring spoon

These are the basic tools u need to make the chicken taco soup.

FAQ

Chicken Taco Soup Recipe Substitutions and Variations

• If you cant find chicken breasts, try using boneless chicken thighs instead. They tend to be a bit juicier and add more flavor.
• If you’re out of olive oil, any neutral oil like canola or even avocado oil works just fine.
• If you dont have diced tomatoes with green chiles, you could use fire-roasted tomatoes and add some extra chili powder to mimic that kick.
• If canned black beans aren’t available, pinto or kidney beans can be a cool twist in the soup.
• Instead of store bought taco seasoning, you might mix your own with a bit of chili powder, cumin, paprika, salt, and pepper.

Pro Tips

1. Try not to rush browning the chicken; letting it get a nice sear will really lock in the flavor even if it looks a bit rough.
2. When you cook the onions and garlic, let them turn a bit golden. It may take a little extra time, but it brings out a sweetness that really makes a difference.
3. After shredding the chicken, let the soup simmer for an extra 5 minutes. That little extra time helps all the flavors mix together better.
4. If you’re feelin adventurous, sprinkle in a pinch more of your favorite spices like smoked paprika or cumin. It can give the soup a cool, unique twist without too much hassle.