Name: Chicken Taco Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 3 cups cooked chicken, shredded (rotisserie chicken recommended); 20 ounces diced tomatoes & green chilies, undrained (such as Rotel); 2 ½ cups low sodium chicken broth or chicken stock; 15.25 ounces pinto beans, rinsed and drained (1 can); 15.25 ounces black beans, rinsed and drained (1 can); 12 ounces frozen corn; 2 to 3 cloves garlic, minced; 4 tablespoons taco seasoning; 2 limes, juiced; Shredded cheese (Monterey Jack, cheddar, Pepper Jack, etc.); Pico de gallo; Minced red onions or shallots; Sliced avocado; Diced green onions; Chopped cilantro; Sour cream; Lime wedges

Ingredients

3 cups cooked chicken, shredded (rotisserie chicken works well)

20 ounces diced tomatoes & green chilies (undrained, such as Rotel)

2 ½ cups low sodium chicken broth or chicken stock

15.25 ounces pinto beans (1 can, rinsed and drained)

15.25 ounces black beans (1 can, rinsed and drained)

12 ounces frozen corn

2 to 3 cloves garlic, minced

4 tablespoons taco seasoning

2 limes, juiced

Shredded cheese (Monterey Jack, cheddar, or Pepper Jack)

Pico de gallo

Minced red onions or shallots

Sliced avocado

Diced green onions

Chopped cilantro

Sour cream

Lime wedges

Instructions

Step 1: In a dutch oven or large pot, combine the shredded chicken, diced tomatoes and green chilies (with their juices), chicken broth, pinto beans, black beans, frozen corn, minced garlic, and taco seasoning. Stir well to combine all ingredients.

Step 2: Place the pot over medium-high heat and bring the mixture to a boil, stirring frequently to prevent sticking.

Step 3: Once boiling, reduce heat to medium-low and cover the pot. Let the soup simmer for 20 to 25 minutes, stirring occasionally, until heated through and flavors meld.

Step 4: Remove the soup from heat and stir in the fresh lime juice. Serve hot with your favorite toppings such as shredded cheese, pico de gallo, minced red onions, sliced avocado, diced green onions, chopped cilantro, sour cream, and lime wedges. Enjoy!

Tips & Variations

For extra depth of flavor, sauté the garlic in a little oil before adding to the soup.

Adjust the spice level by using mild or hot taco seasoning according to your preference.

Swap the chicken broth for vegetable broth for a lighter taste or to suit dietary needs.

Add a diced jalapeño or a pinch of cayenne pepper for more heat.

Serve with tortilla chips or warm flour tortillas for a complete meal.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, stirring occasionally. This soup can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating. Add fresh toppings after reheating for the best flavor and texture.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, you can substitute canned diced tomatoes and green chilies with fresh diced tomatoes and add chopped fresh green chilies or jalapeños. Note that canned tomatoes provide consistent flavor and a bit of acidity that enhances the soup.

Is it possible to make this soup vegetarian?

Absolutely! Replace the chicken with extra beans or a plant-based protein and use vegetable broth instead of chicken broth. The taco seasoning and veggies will still deliver great flavor.