Description
This flavorful Chicken Taco Soup is a hearty and comforting dish packed with shredded chicken, beans, corn, and a zesty blend of taco seasoning and lime juice. Perfect for a quick weeknight dinner, it simmers on the stovetop and is served with a variety of fresh toppings like shredded cheese, pico de gallo, avocado, and sour cream to customize your bowl.
Ingredients
Scale
Main 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
Toppings (optional)
- 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
Instructions
- Combine Ingredients: Place the shredded chicken, diced tomatoes with green chilies, chicken broth, pinto beans, black beans, frozen corn, minced garlic, and taco seasoning into a Dutch oven or large pot. Stir everything together until well combined.
- Bring to a Boil: Heat the mixture over medium-high heat, stirring frequently to prevent sticking. Once it reaches a boil, reduce the heat to medium-low and cover the pot.
- Simmer: Let the soup simmer gently for 20 to 25 minutes, stirring occasionally. This allows all the flavors to meld and the soup to heat thoroughly.
- Add Lime Juice and Serve: Remove the pot from the heat. Stir in the juice of two limes for a fresh, tangy finish. Serve the soup hot and add your choice of toppings such as shredded cheese, pico de gallo, avocado slices, minced red onions, chopped cilantro, sour cream, and lime wedges to enhance the flavor and texture.
Notes
- Using rotisserie chicken keeps this soup quick and easy without sacrificing flavor.
- Adjust the taco seasoning amount based on your preferred spice level.
- The soup can be made ahead and reheated, flavors improve over time.
- For a dairy-free option, omit cheese and sour cream or use plant-based alternatives.
- Leftovers store well in the refrigerator for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Keywords: chicken taco soup, easy chicken soup, Mexican soup recipe, healthy taco soup, weeknight dinner
