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Chicken Taco Soup

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This hearty and flavorful Chicken Taco Soup is packed with shredded chicken, beans, corn, tomatoes, and warming Tex-Mex spices. It’s easy to make, perfect for meal prep, and totally customizable with your favorite toppings.

Ingredients

Scale

  • 2 cooked chicken breasts (about 500g), shredded

  • 1 can black beans (400g), rinsed and drained

  • 1 can corn (300g), drained

  • 1 can diced tomatoes (400g)

  • 1 liter low-sodium chicken broth

  • 1 small onion, diced

  • 2 garlic cloves, minced

  • 1 red bell pepper, chopped

  • 2 tbsp tomato paste

  • 1 tbsp olive oil

  • 1 tsp ground cumin

  • 1 tsp paprika

  • 1 tsp chili powder

  • 1/2 tsp dried oregano

  • Salt & pepper to taste

  • Optional toppings: avocado, shredded cheese, cilantro, sour cream, lime wedges, tortilla chips

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion and bell pepper and sauté for 5–6 minutes.

  2. Add garlic, tomato paste, and all spices. Cook for 1 minute until fragrant.

  3. Stir in diced tomatoes, broth, black beans, corn, and shredded chicken.

  4. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes.

  5. Adjust seasoning to taste.

  6. Serve hot with desired toppings.

Notes

  • Use rotisserie chicken or leftovers to save time.

  • For a creamy version, add cream cheese or coconut milk.

  • Vegetarian? Replace chicken with chickpeas or lentils and use vegetable broth.

  • This soup is freezer-friendly for up to 3 months.

Nutrition

Keywords: chicken taco soup, taco soup, tex mex soup, one pot chicken soup, meal prep soup, gluten-free taco soup, creamy chicken soup, spicy chicken soup

Find it online: https://simpelrecipes.com/chicken-taco-soup/