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30-Minute Chicken Taco Soup You’ll Crave Forever

Chicken taco soup
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A hearty and flavorful chicken taco soup packed with protein and vegetables. Quick to prepare and perfect for a comforting meal.

Ingredients

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  • 1 lb boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups chicken broth
  • 1 packet taco seasoning
  • 1 tsp cumin
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Lime wedges for serving

Instructions

  1. Heat olive oil in a large pot over medium heat. Add diced onion, garlic, and bell pepper. Cook until softened.
  2. Add chicken breasts, black beans, corn, diced tomatoes, chicken broth, taco seasoning, and cumin. Stir to combine.
  3. Bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes until chicken is cooked through.
  4. Remove chicken, shred it with forks, and return to the pot. Season with salt and pepper.
  5. Serve hot, garnished with fresh cilantro and lime wedges.

Notes

  • For extra spice, add diced jalapeños.
  • Top with shredded cheese, avocado, or sour cream if desired.
  • Leftovers store well in the fridge for up to 3 days.

Nutrition

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