Description
A hearty, flavorful chicken taco soup recipe packed with tender shredded chicken, black beans, corn, and bold taco spices. Perfect for a quick weeknight dinner or meal prep favorite!
Ingredients
– 2 boneless, skinless chicken breasts
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (15 oz) chili beans
– 1 cup corn (frozen or canned)
– 1 can (14.5 oz) diced tomatoes
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 packet taco seasoning
– 1 can (8 oz) tomato sauce
– 3 cups chicken broth
– Salt and pepper to taste
– Optional toppings: sour cream, shredded cheese, avocado, tortilla chips
Instructions
1. In a large pot or slow cooker, add black beans, chili beans, corn, diced tomatoes, onion, garlic, tomato sauce, taco seasoning, and chicken broth.
2. Lay chicken breasts on top of the mixture and press down lightly to submerge.
3. If using stovetop, bring to a boil, reduce heat, cover, and simmer for 25–30 minutes. For slow cooker, cook on low for 6–7 hours.
4. Remove chicken and shred it using two forks.
5. Return shredded chicken to the pot and stir to combine.
6. Simmer for an additional 10 minutes on stovetop, or 30 minutes in slow cooker.
7. Taste and adjust seasoning as needed.
8. Serve hot with optional toppings like sour cream, shredded cheese, sliced avocado, or crushed tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Cuisine: Mexican-Inspired
Nutrition
- Calories: 290 kcal
- Protein: 18g
Keywords: chicken taco soup recipe, easy chicken soup, taco soup with beans, shredded chicken soup, spicy chicken soup