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Easy Chicken Taco Soup – Hearty One-Pot Mexican-Inspired Soup for a Quick Family Dinner

Easy Chicken Taco Soup is the ultimate comfort-meets-convenience meal. Packed with tender chicken, hearty beans, sweet corn, and warm taco spices, this soup delivers bold flavor with minimal effort. Everything cooks together in one pot, making it perfect for busy weeknights, meal prep, or cozy weekends. This soup is filling without being heavy, flavorful without being spicy, and incredibly flexible. Whether you’re feeding a crowd or planning leftovers for the week, this recipe is a reliable go-to that always satisfies. Perfect for: Quick dinners One-pot meals Family-friendly comfort food Meal prep lunches
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs chicken breasts boneless and skinless
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 1 packet taco seasoning or homemade equivalent
  • 1 teaspoon ground cumin
  • ½ teaspoon paprika
  • 1 15 oz can black beans, drained and rinsed
  • 1 15 oz can kidney beans, drained and rinsed
  • 1 cup corn kernels fresh or frozen
  • 1 14.5 oz can diced tomatoes
  • 1 4 oz can mild green chilies
  • 4 cups chicken broth low sodium
  • Salt and black pepper to taste
Optional toppings (add when serving):
  • Plain Greek yogurt or sour cream
  • Fresh cilantro
  • Avocado slices

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Wooden spoon or ladle

Method
 

Step 1:
  1. Heat olive oil in a large pot over medium heat.
Step 2:
  1. Add the diced onion and cook for 4–5 minutes until softened.
Step 3:
  1. Stir in the garlic and cook for 30 seconds until fragrant.
Step 4:
  1. Add the taco seasoning, cumin, and paprika. Stir for 30 seconds to bloom the spices.
Step 5:
  1. Place the chicken breasts into the pot.
Step 6:
  1. Add black beans, kidney beans, corn, diced tomatoes, green chilies, and chicken broth.
Step 7:
  1. Stir gently and bring the soup to a boil.
Step 8:
  1. Reduce heat to low, cover, and simmer for 25–30 minutes until the chicken is fully cooked and tender.
Step 9:
  1. Remove the chicken from the pot and shred it using two forks.
Step 10:
  1. Return the shredded chicken to the soup and stir well.
Step 11:
  1. Simmer uncovered for another 5–10 minutes to allow flavors to blend.
Step 12:
  1. Taste and adjust seasoning with salt and black pepper if needed.
  2. Serve hot with optional toppings.

Notes

🧊 Storage & Reheating
Storage:
Refrigerate in an airtight container for up to 4 days
Freezing:
Freeze for up to 2 months
Reheating:
Reheat on the stovetop or microwave until hot
Add a splash of broth if needed
🥄 Variations
Creamy version: Stir in Greek yogurt before serving
Extra protein: Add more chicken or beans
Spicy: Add chili powder or hot sauce
Low-carb: Reduce beans and corn
Slow cooker: Cook on low for 6–7 hours
❓ 10 FAQs
Is this soup spicy?
Mild, but easy to adjust.
Can kids eat this?
Yes, it’s very family-friendly.
Can I use cooked chicken?
Yes, add it during the last 10 minutes.
Does it thicken overnight?
Yes, flavors deepen beautifully.
Is it gluten-free?
Yes, naturally gluten-free.
Can I double the recipe?
Absolutely.
Do I need tortillas?
No, it’s great on its own.
What beans work best?
Black and kidney beans are ideal.
Can I meal prep this?
Yes, it’s excellent for meal prep.
What toppings go best?
Yogurt, avocado, or herbs.
🏁 Conclusion
Easy Chicken Taco Soup is a dependable, flavor-packed recipe that belongs in every home cook’s rotation. With tender chicken, bold spices, and hearty ingredients, it’s a one-pot meal that delivers comfort, simplicity, and satisfaction in every bowl.
Once you make it, it’s guaranteed to become a regular favorite.