Chicken Taco Soup Recipe
User Reviews
5
Chicken Taco Soup Recipe
Description
This hearty soup starts by cooking diced onions and minced garlic in avocado oil until translucent and fragrant. Taco seasoning and salt are added along with jarred salsa, drained corn, black beans, and chicken broth. Boneless, skinless chicken thighs cook in the mixture until tender. Once cooked, the chicken is shredded and reincorporated into the soup along with fresh lime juice.
The soup delivers a comforting blend of Southwestern flavors from the taco seasoning and salsa with a satisfying combination of tender chicken, sweet corn, and creamy beans. The lime juice adds a final touch of acidity to brighten the rich broth.
Serve garnished with sour cream, shredded cheddar, crushed tortilla chips, green onions, and cilantro as desired. Leftover soup freezes well and reheats easily for quick meals.
The recipe was created with homemade taco seasoning containing salt and pepper; adjust seasoning accordingly if using a different blend.
Ingredients
- 2 tablespoons avocado oil
- 1 white onion finely diced, medium
- 2 garlic finely minced, cloves
- 3 tablespoons taco seasoning
- ½ teaspoon salt
- 1 (16-ounce) salsa mild or medium, in jar
- 1 (15.25-ounce) corn drained, canned
- 1 (15.5-ounce) black beans drained and rinsed, canned
- 5 cups chicken broth
- 1 ½ pounds chicken thighs boneless, skinless
- 1 tablespoon lime juice from 1 lime
For Serving (Optional)
- sour cream
- cheddar cheese shredded
- tortilla chips crushed
- green onions green and white parts, thinly sliced
- cilantro finely chopped, fresh
Instructions
- Heat the avocado oil in a large pot or Dutch oven over medium. Add the onion and cook for 3-4 minutes, or until translucent. Add the garlic and continue cooking for an additional 30 seconds, or until fragrant.
- Add the taco seasoning, salt, salsa, corn, black beans, and chicken broth. Stir to combine.
- Add the chicken to the pot, making sure each piece is completely covered by liquid. Increase the heat to high and bring to a boil. Once boiling, reduce the heat to medium-low and simmer for 20-25 minutes, or until the chicken is cooked through.
- Transfer the cooked chicken to a clean cutting board. Shred using two forks, then return it to the pot, along with the lime juice.
- Serve the soup with sour cream, shredded cheese, tortilla chips, green onions, and/or cilantro, if desired.
Notes
- If your taco seasoning lacks salt, adjust salt amounts when cooking to taste.
- Chop green onions and prepare salsa and seasoning ahead of time to speed up cooking.
- Store soup leftovers in an airtight container refrigerated for 3–4 days or freeze without toppings for up to 6 months.
- Reheat gently on the stovetop or in the microwave before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Calories | 200kcal | 10% |
| Carbohydrates | 4g | 1% |
| Protein | 23g | 46% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 112mg | 37% |
| Sodium | 1125mg | 47% |
| Potassium | 348mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 151IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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