Go Back
Chicken taco soup - Image 3

Easy Chicken Taco Soup

A quick, one-pot chicken taco soup bursting with authentic Tex-Mex flavors. Made with pantry staples, shredded chicken, beans, corn, and fire-roasted tomatoes, it's a healthy, satisfying meal ready in 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Tex-Mex
Calories: 320
Ingredients Equipment Notes

Ingredients
  

  • 1 tbsp Avocado oil or olive oil
  • 1 Yellow onion diced
  • 1 Red bell pepper diced
  • 3 cloves Garlic minced
  • 1 lb Boneless, skinless chicken breasts or thighs
  • 2 tbsp Taco seasoning store-bought or homemade
  • 1 15-oz can Black beans rinsed and drained
  • 1 15-oz can Pinto beans rinsed and drained
  • 1 15-oz can Fire-roasted diced tomatoes with juices
  • 1 cup Frozen corn
  • 4 cups Low-sodium chicken broth
  • 1 4-oz can Diced green chiles mild
  • 1 tbsp Lime juice freshly squeezed

Equipment

  • Large Dutch oven or heavy-bottomed soup pot
  • Wooden spoon or spatula
  • Two forks or a hand mixer for shredding chicken
  • Cutting board and chef's knife

Notes

Chef's Tips:
• The soup thickens as it sits. Add a splash of broth when reheating leftovers.
• Don't skip the lime juice at the end—the acidity brightens all the other flavors.
• Serve with warm tortillas or tortilla chips for scooping.
Food Safety:
• Ensure chicken reaches an internal temperature of 165°F before shredding.
• Cool soup to room temperature before refrigerating to prevent bacterial growth.