5.0 from 12 votes
Chicken Taco Soup Recipe
Chicken Taco Soup is one of the best and most delicious comfort foods. Something magic happens when you combine chicken, broth, corn, beans, salsa, and seasonings in a Dutch oven and let it simmer.
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 6 servings
Calories: 200 kcal
Course:
Soup
Cuisine:
Mexican
Ingredients
- 2 tablespoons avocado oil
- 1 medium white onion finely diced
- 2 garlic cloves finely minced
- 3 tablespoons taco seasoning
- ½ teaspoon salt
- 1 (16-ounce) jar salsa mild or medium
- 1 (15.25-ounce) can corn drained
- 1 (15.5-ounce) can black beans drained and rinsed
- 5 cups chicken broth
- 1 ½ pounds boneless, skinless chicken thighs
- 1 tablespoon lime juice from 1 lime
For Serving (Optional)
- sour cream
- shredded cheddar cheese
- tortilla chips crushed
- green onions green and white parts, thinly sliced
- fresh cilantro finely chopped
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.
Cup of Yum
Notes
- This recipe was written using a homemade taco seasoning which includes salt and black pepper. If your seasoning does not contain salt, then you’ll want to add more to taste.
- Spices: This recipe was written using a homemade taco seasoning which includes salt and black pepper. If your seasoning does not contain salt, then you’ll want to add more to taste.
- Prep-Ahead: You can chop the green onions and make your salsa and taco seasoning if you're using homemade versions.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 to 4 days. To freeze, place cooled soup without toppings in a freezer-safe container for up to 6 months. Warm soup back up in a bowl in the microwave or put it back in a pot on the stove.
Nutrition Information
Calories
200kcal
(10%)
Carbohydrates
4g
(1%)
Protein
23g
(46%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.02g
Cholesterol
112mg
(37%)
Sodium
1125mg
(47%)
Potassium
348mg
(10%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
151IU
(3%)
Vitamin C
3mg
(3%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 200
% 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.