Quick and Easy Chicken Taco Soup for Delicious Weeknight Dinners 🌮🍲🔥
1. Introduction
Looking for a flavorful chicken taco soup recipe that comes together quickly and is perfect for busy weeknights? This easy chicken soup combines tender chicken, vibrant Mexican spices, and hearty vegetables to create a satisfying meal in no time. Whether you’re craving a Mexican chicken soup or a comforting weeknight taco soup, this recipe is sure to become a favorite in your household. With simple ingredients and straightforward steps, you’ll enjoy a nourishing bowl of taco soup packed with flavor and convenience.
2. Ingredients for Chicken Taco Soup
- 1 lb cooked and shredded chicken (rotisserie or leftover chicken works great)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1 can corn (15 oz), drained
- 1 can black beans (15 oz), drained and rinsed
- 1 cup chicken broth
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, fresh cilantro, sliced jalapeños, avocado slices
3. Step-by-Step Instructions for Making Chicken Taco Soup
Preparation and Sautéing
In a large pot, heat the olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes. Then, add minced garlic and sauté for another minute until fragrant.
Building the Flavor
Stir in chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 minute to toast the spices, enhancing their flavor.
Adding the Main Ingredients
Pour in the diced tomatoes, corn, black beans, and chicken broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes to meld the flavors.
Including the Chicken
Stir in the shredded cooked chicken and cook for an additional 5 minutes until heated through. Adjust seasonings as needed.
Serving the Taco Soup
Ladle the hot soup into bowls and garnish with your preferred toppings like shredded cheese, sour cream, cilantro, or sliced jalapeños. For a complete meal, pair it with some warm tortillas or crusty bread.
4. Storage Tips for Leftover Chicken Taco Soup
Allow the soup to cool completely before transferring it to airtight containers. Store in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat thoroughly before serving for a quick and delicious weeknight taco soup dinner.
5. Serving Suggestions for Mexican Chicken Soup
This easy chicken soup is versatile and works well with a side of cornbread or a fresh green salad. For a more authentic Mexican experience, serve with warm tortillas and extra toppings like guacamole or pico de gallo.
6. Frequently Asked Questions about Chicken Taco Soup
Can I make this soup in a slow cooker?
Yes! Combine all ingredients in a Crock-Pot Family-Size Slow Cooker and cook on low for 6-8 hours or high for 3-4 hours, then shred the chicken and serve.
Can I substitute the chicken with beef or vegetarian options?
Absolutely. Use cooked ground beef or vegetarian protein sources like lentils or plant-based crumbles to customize your weeknight taco soup.
How long does it take to prepare?
This recipe can be ready in about 30 minutes, making it perfect for quick weeknight dinners.
What are some healthy toppings to add?
Try adding fresh cilantro, avocado slices, or a dollop of Greek yogurt for healthy fats and extra flavor.
7. Kitchen tools that you might need for this recipe
- Ninja SLUSHi Pro RapidChill Drink Maker – Keeps your drinks cold, perfect for cooling your beverage of choice while enjoying your soup.
- Fullstar Ultimate Veggie Prep Master – Makes chopping vegetables effortless for this flavorful soup.
- Crock-Pot Family-Size Slow Cooker – Ideal for making this easy chicken soup in a hands-off manner.
- CAROTE Premium 16pc Nonstick Cookware Set – Ensures easy cooking and clean-up for your soup and other meals.
- Ninja Air Fryer Pro Crisp & Roast 4-in-1 – For perfectly cooked side dishes or crispy toppings.
8. Conclusion
With this quick and easy chicken taco soup recipe, you can enjoy a wholesome, comforting meal in just minutes. Perfect for busy weeknights or lazy weekends, this Mexican chicken soup is delicious, versatile, and easily customizable to suit your taste. So, gather your ingredients, follow the simple steps, and indulge in a bowl of flavorful weeknight taco soup tonight!
Print
Quick and Easy Chicken Taco Soup for Delicious Weeknight Dinners
A quick and easy chicken taco soup featuring tender shredded chicken, black beans, corn, diced tomatoes, and spices, served hot and flavorful.
- Total Time: 40 minutes
- Yield: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 pound cooked shredded chicken
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 4 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Optional toppings: shredded cheese, chopped cilantro, sliced jalapenos, lime wedges
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
- Add minced garlic and cook for 1 minute more.
- Stir in shredded chicken, diced tomatoes, black beans, corn, chicken broth, chili powder, cumin, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes to allow flavors to meld.
- Serve hot, topped with cheese, cilantro, jalapenos, and a squeeze of lime if desired.
Notes
- For a spicier version, add diced jalapenos or hot sauce.
- You can substitute fresh corn with frozen corn if needed.
- This soup stores well in the refrigerator and can be reheated easily.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 280 Kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: Thirty-five grams
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
1 thought on “Easy Chicken Taco Soup”