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Taco Soup Recipe With Chicken

Comforting Taco Soup Recipe With Chicken in Under 30 Minutes

This Taco Soup Recipe With Chicken is a quick, flavorful meal ready in under 30 minutes, perfect for busy dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Feel free to substitute with avocado oil, butter, or ghee.
  • 1 medium Minced Onion Yellow or white onion works best.
  • 3 cloves Minced Garlic Enhances flavor.
  • 1 pound Boneless, Skinless Chicken Breasts Consider chicken thighs or pre-cooked shredded chicken.
  • 14 ounces Tomato Sauce Low or no salt.
  • 1 quart Chicken Broth Low or no salt.
For the Seasoning
  • 1 teaspoon Paprika Adds mild sweetness and color.
  • 1 teaspoon Black Pepper Provides seasoning.
  • 1 teaspoon Chili Powder Gives a spicy kick.
  • 1 teaspoon Cumin Introduces earthy undertones.
For Added Nutrition
  • 15 ounces Black Beans Drained & rinsed.
  • 1 cup Frozen Corn Thawed.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot over medium heat, pour in olive oil. Once shimmering, add chopped onion and minced garlic, sautéing for about 4 minutes until fragrant and golden.
  2. Add chicken breasts, tomato sauce, and chicken broth. Stir in paprika, black pepper, chili powder, cumin, black beans, and frozen corn.
  3. Bring to a boil, then reduce to medium, cover, and let it simmer for about 20 minutes.
  4. Remove chicken, shred it, and return it to the pot, stirring to incorporate.
  5. To thicken, mix cornstarch with broth, then stir into soup and simmer for another 5 minutes.
  6. Ladle soup into bowls, adding your favorite toppings such as sour cream or avocado.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 500mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 400IUVitamin C: 15mgCalcium: 60mgIron: 3mg

Notes

Store leftovers in the fridge for up to 4 days or freeze in portions for up to 3 months.

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