Oh my goodness, let me tell you about my absolute favorite comfort food: Chicken Taco Soup! This hearty dish is not only bursting with flavor, but it’s also super easy to whip up, making it perfect for busy weeknights or cozy weekends. I remember the first time I made it for a gathering; the aroma filled my kitchen, and everyone couldn’t wait to dig in! It’s a family favorite now, and I love how you can customize it with your favorite toppings. Seriously, if you’re looking for a delicious way to warm up on a chilly day, this Chicken Taco Soup is just the ticket! Trust me, you won’t be disappointed!
Ingredients List
Here’s what you’ll need to make this delicious Chicken Taco Soup. I’ve broken it down for you to make it super easy to grab everything you need:
- 1 pound of chicken fillet (boneless, skinless works best)
- 1 can of black beans, drained and rinsed
- 1 can of corn, drained
- 1 can of diced tomatoes (you can go for fire-roasted for an extra kick!)
- 1 packet of taco seasoning (my go-to is a mild blend, but feel free to spice it up!)
- 4 cups of chicken broth (homemade or store-bought, both are great)
- 1 onion, chopped (I love using a yellow onion for sweetness)
- 2 cloves of garlic, minced (because garlic makes everything better!)
- 1 bell pepper, chopped (any color you like will do!)
- Salt and pepper to taste (don’t forget to taste as you go!)
Having these ingredients ready will make the cooking process a breeze. I promise, you’ll be savoring this soup in no time!
How to Prepare Chicken Taco Soup
Now that you’ve got all your ingredients ready, let’s dive into making this amazing Chicken Taco Soup! I promise, it’s a simple process that will fill your kitchen with mouthwatering aromas. Just follow these steps, and you’ll have a hearty soup in no time!
Step 1: Sauté the Vegetables
First things first, grab a large pot and heat it over medium heat. Add a splash of olive oil, then toss in the chopped onion, minced garlic, and bell pepper. You want to sauté these for about 5-7 minutes until they’re soft and fragrant. Stir them occasionally, and don’t rush this step! Getting that nice, tender texture adds so much flavor to the soup.
Step 2: Cook the Chicken
Next, it’s time to add the chicken fillet! Carefully place it in the pot with the sautéed veggies. Cook it for about 5-6 minutes on each side until it’s nicely browned. The key here is to let it develop a bit of color, which adds depth to the soup. You can even poke it with your spatula to help it brown evenly!
Step 3: Add Remaining Ingredients
Once your chicken is beautifully browned, stir in the taco seasoning, black beans, corn, diced tomatoes, and chicken broth. Make sure to add everything in that order to help the flavors meld together perfectly. Give it a good stir to combine all those delicious ingredients!
Step 4: Simmer the Soup
Now, bring the mixture to a rolling boil! Once it’s bubbling away, reduce the heat and let it simmer for about 20 minutes. This is an essential step, as it allows all those flavors to mingle and the chicken to cook through. Just relax and enjoy the wonderful smell wafting through your kitchen during this time!
Step 5: Shred the Chicken
After the soup has simmered, it’s time to shred the chicken! Use two forks to pull it apart right in the pot—it’s so tender that it should fall apart easily. This is also when you want to season the soup with salt and pepper to taste. Give it a good stir to incorporate everything!
Step 6: Serve and Enjoy
Finally, ladle that steaming hot Chicken Taco Soup into bowls and get ready to dig in! I love to top mine with a sprinkle of cheese, a dollop of sour cream, or some creamy avocado. Trust me, you’ll want to enjoy every last spoonful of this cozy dish!
Why You’ll Love This Recipe
- Quick and easy preparation—perfect for those busy weeknights!
- Hearty and filling, making it a satisfying meal for the whole family.
- Packed with bold flavors that will tantalize your taste buds.
- Healthy ingredients like lean chicken, beans, and veggies keep it nutritious.
- Customizable with your favorite toppings for a personal twist.
- One-pot meal means less cleanup—yes, please!
- Great for leftovers or meal prep; it tastes even better the next day!
Tips for Success
Alright, let’s make sure your Chicken Taco Soup turns out absolutely perfect! Here are some of my favorite tips to avoid common pitfalls and elevate this dish to the next level:
- Don’t Rush the Sautéing: Taking the time to properly sauté the onion, garlic, and bell pepper is crucial. If you skip this step or rush it, you might miss out on that rich flavor base that makes the soup so delicious.
- Use Fresh Ingredients: Whenever possible, opt for fresh veggies and herbs. They add so much more flavor compared to canned or frozen options. Fresh garlic and bell peppers can really make a difference!
- Adjust the Spice Level: If you like it spicy, consider adding some chopped jalapeños or a pinch of cayenne pepper along with the taco seasoning. You can always start mild and add more heat as you go!
- Taste as You Go: Don’t forget to taste your soup while it’s cooking! This way, you can adjust the seasonings as needed. Everyone’s palate is different, so make it just right for you!
- Shred the Chicken While It’s Hot: Shredding the chicken immediately after cooking keeps it tender and juicy. If you let it cool down too much, it can be tougher to shred.
- Experiment with Toppings: Get creative with your toppings! Besides cheese and sour cream, think about adding fresh cilantro, lime juice, or even crushed tortilla chips for some crunch. It’s all about personalizing it!
Following these tips will help you create a Chicken Taco Soup that’s not only easy to make but also bursting with flavor. Enjoy the process, and don’t be afraid to make it your own!
Nutritional Information
Now, let’s talk about the nutrition of this delicious Chicken Taco Soup! Here’s the estimated nutritional data per serving, which is about one bowl:
- Calories: 300
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 800mg
- Carbohydrates: 40g
- Fiber: 10g
- Sugar: 3g
- Protein: 25g
Keep in mind that these values are estimates and can vary based on the specific ingredients you use. But isn’t it great to know that you’re getting a hearty, flavorful meal that’s also packed with protein and fiber? Enjoy every nutritious bite!
Storage & Reheating Instructions
Got leftovers? Lucky you! This Chicken Taco Soup stores beautifully, and I’ve got some handy tips to make sure it stays just as delicious for your next meal. Here’s how to store it properly:
- Cool it Down: Before storing, let your soup cool down to room temperature. This helps prevent condensation in the container, keeping it fresh and tasty.
- Use Airtight Containers: Transfer the soup into airtight containers. I love using glass containers because they don’t retain odors and are microwave-safe!
- Refrigerate: You can keep your Chicken Taco Soup in the fridge for up to 3 days. Just make sure to label it with the date so you know when to enjoy it!
- Freeze for Later: If you want to save it for a longer time, this soup freezes well! Just pour it into freezer-safe containers, leaving a little space at the top for expansion. It should keep well for about 2-3 months.
When you’re ready to enjoy your soup again, here’s how to reheat it:
- Thawing: If frozen, let it thaw overnight in the fridge before reheating. If you’re in a hurry, you can also thaw it in the microwave using the defrost setting.
- Stovetop Reheating: For the best results, reheat your soup on the stovetop over medium heat. Stir occasionally until it’s heated through—this usually takes about 10-15 minutes.
- Microwave Reheating: If you’re short on time, you can reheat it in the microwave! Just pour the soup into a microwave-safe bowl, cover it loosely, and heat for about 2-3 minutes, stirring halfway through. Be careful, as it can get hot and splatter!
And there you have it! With these storage and reheating tips, you can enjoy your Chicken Taco Soup again and again. It’s just as comforting the second time around, so dig in and savor every bite!
FAQ About Chicken Taco Soup
Got questions about Chicken Taco Soup? Don’t worry, I’ve got you covered! Here are some common queries I get, along with my answers to help you make this delicious dish with ease.
Can I use frozen chicken for this recipe?
Absolutely! If you’re in a pinch, frozen chicken fillet works just fine. Just make sure to thaw it before cooking to ensure even cooking. You might need to adjust the cook time slightly if you’re starting from frozen!
What if I don’t have taco seasoning?
No taco seasoning? No problem! You can create your own blend using a mix of chili powder, cumin, garlic powder, onion powder, and a pinch of salt. It’ll give you that same delicious flavor without the packet!
Can I make this soup in a slow cooker?
Yes, you can! Just sauté the veggies as directed, then add everything into your slow cooker. Cook on low for about 6-8 hours or on high for 3-4 hours. The chicken will become super tender and flavorful!
Is this soup gluten-free?
Yes! As long as you use a gluten-free taco seasoning, this Chicken Taco Soup is naturally gluten-free. Always check your labels to be sure!
How can I make this soup spicier?
If you love a kick, try adding diced jalapeños or a few dashes of hot sauce when you simmer the soup. You can also sprinkle some chili flakes on top before serving for an extra spice boost!
Print
Chicken Taco Soup: 7 Comforting Ingredients to Love
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
A hearty and flavorful chicken taco soup that is easy to prepare.
Ingredients
- 1 pound of chicken fillet
- 1 can of black beans, drained
- 1 can of corn, drained
- 1 can of diced tomatoes
- 1 packet of taco seasoning
- 4 cups of chicken broth
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 bell pepper, chopped
- Salt and pepper to taste
Instructions
- In a large pot, sauté the onion, garlic, and bell pepper until soft.
- Add the chicken fillet and cook until browned.
- Stir in the taco seasoning, black beans, corn, diced tomatoes, and chicken broth.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Shred the chicken in the pot using two forks.
- Season with salt and pepper to taste.
- Serve hot and enjoy.
Notes
- You can add toppings like cheese, sour cream, or avocado.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 3g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Chicken Taco Soup, soup, chicken, taco, easy recipe