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chicken taco soup
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4.80 from 5 votes

Chicken Taco Soup

Easy chicken taco soup loaded with hearty flavors and slow-cooked in a rich, creamy broth. Shredded chicken, diced tomatoes, and spices all come together for this warming bowl of goodness.
Course Main Course
Cuisine American, Mexican
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4

Ingredients

  • 3 tbsp cooking oil
  • 1 medium onion chopped
  • 1 red bell pepper chopped
  • 2 cans chopped tomatoes
  • 1 can black beans
  • 1 can sweetcorn
  • 1 can kidney beans washed and drained
  • 3 cups chicken broth
  • 1 tsp garlic powder
  • 1 tsp. paprika
  • 1 tsp cumin
  • 1 cooked chicken breast shredded

Toppings (Optional)

  • corn tortillas cut into strips
  • shredded cheddar cheese
  • sour cream
  • jalapeño peppers finely chopped
  • fresh cilantro roughly chopped

Instructions

  • In a large pot, heat oil over medium heat
  • Add the chopped onions and sautée until soft and translucent, 3-4 minutes
  • Add the chopped bell pepper, black beans, kidney beans, sweetcorn, chicken broth, and spices. Bring soup to boil.
  • Reduce heat to medium-low. Leave to simmer for 5 minutes.
  • Add shredded chicken and simmer for a further 5 minutes, stirring occasionally
  • Serve hot. Add your choice of shredded cheese, cilantro, sour cream, or tortilla strips.