Easy Chicken Taco Soup

This hearty Chicken Taco Soup is a quick, flavorful, and satisfying meal that’s perfect for weeknights! Packed with tender chicken, beans, corn, and bold taco flavors, this one-pot wonder is sure to please.

Ingredients

1 tablespoon olive oil
1 medium onion, diced
3 garlic cloves, minced
1 pound cooked chicken (shredded or diced)
1 packet (1 oz) taco seasoning
1 teaspoon chili powder (optional, for extra heat)
1 can (14.5 oz) diced tomatoes, undrained
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 cup frozen or canned corn, drained
1 can (10 oz) Rotel tomatoes with green chilies, undrained
4 cups chicken broth
1 cup water (optional, for thinner soup)

Optional Toppings

Shredded cheddar cheese
Sour cream
Diced avocado
Crushed tortilla chips
Fresh cilantro

Instructions

Step 1: Sauté Aromatics

Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
Add minced garlic and sauté for an additional minute until fragrant.

Step 2: Add Ingredients

Stir in the taco seasoning and chili powder (if using), coating the onion and garlic.
Add the shredded chicken, diced tomatoes, black beans, pinto beans, corn, Rotel tomatoes, chicken broth, and water (if needed). Stir to combine.

Step 3: Simmer the Soup

Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, allowing the flavors to meld.

Step 4: Adjust and Serve

Taste and adjust seasoning with salt and pepper, if needed.
Ladle the soup into bowls and top with your favorite toppings.

Notes

Chicken Options: Rotisserie chicken, leftover cooked chicken, or canned chicken all work well.
Vegetarian Version: Omit the chicken and use vegetable broth for a meatless option.
Spice Level: Adjust the heat by using mild or hot Rotel tomatoes and omitting or adding chili powder.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months.