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Chicken Taco Soup

Chicken taco soup simmers chicken breasts with beans, corn, tomatoes, and taco seasoning in a savory broth. Shred the tender chicken and return it to the pot for a hearty, easy-to-serve soup.
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Prep Time 10 minutes
Cook Time 31 minutes
Total Time 41 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 1 red bell pepper medium, diced
  • 2 cloves garlic minced
  • 4 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes with green chiles undrained
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) pinto beans drained and rinsed
  • 1 can (15 oz) corn drained
  • 1.5 lb chicken breasts boneless, skinless
  • 1 packet (1 oz) taco seasoning
  • 1 tsp ground cumin

Method
 

  1. Heat the olive oil in a 6-quart pot over medium heat.
  2. Add the onion and bell pepper and cook for 4 to 5 minutes, stirring occasionally, until softened.
  3. Add the garlic and cook for 30 seconds.
  4. Add the chicken broth, tomatoes, black beans, pinto beans, corn, chicken breasts, taco seasoning, and cumin, and stir to combine.
  5. Bring to a boil over medium-high heat.
  6. Cover and simmer over low heat for 20 to 25 minutes, until the chicken reaches 165°F in the thickest part.
  7. Transfer the chicken to a cutting board.
  8. Shred the chicken with two forks.
  9. Return the chicken to the pot and simmer uncovered for 2 to 3 minutes until heated through.

Notes

For tender chicken, check the thickest part for 165°F before shredding. Refrigerate leftovers for 3 to 4 days or freeze them for up to 3 months. Low-sodium chicken broth is a useful swap if you prefer less salt.