Chicken Taco Soup

5 from 1 vote

This easy Chicken Taco Soup combines tender chicken, beans, corn, and Tex-Mex spices in one pot, making it a cozy, hearty, family-approved meal you’ll want again and again.

Prep Time10

Cook Time20

Total Time30

Course: Main Course, Soup

Cuisine: American

Keyword: Chicken Taco Soup

Servings:

Calories: 332kcal

Author: Ryan Allen

Equipment

6-quart Enameled Dutch Oven

Ingredients

1 ½ pounds Boneless, skinless chicken breasts Cut in half lengthwise
½ teaspoon black pepper
½ teaspoon onion powder
½ teaspoon paprika
2 tablespoons olive oil
1 tablespoon butter
3 teaspoons garlic minced
½ medium onion diced
15.25 ounce can of black beans drained and rinsed
15.25 ounce can of kidney beans drained and rinsed
15.25 ounce can of whole-kernel corn drained
2 15.25 ounce cans of diced tomatoes
1 ounce package of taco seasoning
1 ounce package of ranch seasoning
16 ounce bottle of salsa I used pace picante
2 ½ cups water
1 teaspoon black pepper

Instructions

Season both sides of the chicken breasts with black pepper, onion powder, and paprika.
Heat olive oil in a large pot over medium-high heat. Add the chicken and cook on each side 5-7 minutes or until cooked through. Remove and set aside.
Add butter and melt, add onions and saute until soft and translucent. Then add garlic and cook for 30 seconds.
Add beans, corn, diced tomatoes, taco seasoning, ranch seasoning, salsa, water, and black pepper.
Chop chicken and add it to the soup. Bring to a boil, reduce the heat to low, and simmer covered for 20 minutes.
Serve while hot with your favorite toppings.

Notes

Cut the chicken into even pieces to ensure it cooks evenly.
Sauté onions and garlic first to build a deeper, well-rounded flavor.
Drain and rinse canned beans to reduce excess sodium and keep the broth fresh.
Adjust seasoning and salsa to control spice and flavor balance for your family.

Nutrition