Quick Zesty Chicken Taco Soup
This Quick Zesty Chicken Taco Soup is a vibrant, flavorful dish packed with Mexican-inspired ingredients, perfect for a cozy and satisfying meal. It comes together quickly, making it ideal for weeknight dinners.
Equipment
- Large pot or Dutch oven
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion
- 2 cloves garlic
- 1 lb cooked chicken, shredded or diced rotisserie chicken works wonders!
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (10-ounce) can Rotel diced tomatoes with green chiles, undrained
- 1 (4-ounce) can chopped green chiles, undrained
- 1 packet (1 ounce) taco seasoning mix
- 1 teaspoon chili powder optional, for extra kick
- 4 cups chicken broth
Optional Toppings
- shredded cheese
- sour cream
- avocado
- crushed tortilla chips
- fresh cilantro
- lime wedges
Instructions
Cooking
- Heat olive oil in a large pot over medium heat, then sauté chopped onion for 3-5 minutes until soft.
- Stir in minced garlic and cook for an additional minute until fragrant.
- Add chicken, both types of beans, corn, diced tomatoes, Rotel, and green chiles to the pot.
- Mix in taco seasoning and chili powder, then pour in chicken broth.
- Bring soup to a boil, then reduce heat, cover, and simmer for 15-20 minutes to blend flavors.
- Ladle the hot soup into bowls and garnish with desired toppings such as cheese, sour cream, avocado, tortilla chips, or cilantro and a lime wedge.
Notes
This soup is incredibly versatile; feel free to add other vegetables like bell peppers or zucchini. For a smoky flavor, use fire-roasted diced tomatoes. Adjust the chili powder to your preferred spice level, or add a pinch of cayenne pepper for extra heat. Leftovers keep well in the refrigerator for up to 3-4 days and can be frozen for longer storage.