Effortless Chicken Taco Soup: 5-Star Flavor

A simple and hearty chicken taco soup recipe perfect for a weeknight meal.

Scale

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts
1 large onion, chopped
2 cloves garlic, minced
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (10 ounce) can diced tomatoes with green chilies, undrained
1 (4 ounce) can diced green chilies, undrained
4 cups chicken broth
1 packet taco seasoning
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper to taste
Optional toppings: shredded cheese, sour cream, avocado, cilantro, tortilla chips

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Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken breasts and cook until browned on both sides. Remove chicken and set aside.
Add chopped onion to the pot and cook until softened, about 5-7 minutes.
Add minced garlic and cook for 1 minute more until fragrant.
Stir in black beans, kidney beans, diced tomatoes with green chilies, and diced green chilies.
Pour in chicken broth and add taco seasoning, chili powder, and cumin.
Bring the soup to a simmer, then reduce heat and cover. Let it simmer for at least 20 minutes to allow flavors to meld.
While the soup simmers, shred the cooked chicken breasts using two forks.
Return the shredded chicken to the pot.
Season the chicken taco soup with salt and pepper to taste.
Serve the chicken taco soup hot with your favorite toppings.

For a spicier soup, add a pinch of cayenne pepper or a jalapeño pepper with the onions.
This chicken taco soup can be made ahead of time and reheated. The flavors often improve overnight.
Feel free to add other vegetables like corn or bell peppers.