Chicken Taco Soup
By Elizabeth Ciobanu ·
The ever-popular taco flavors are perfectly satisfying in this hearty, down-home chicken taco soup.
The simple ingredients that I generally always have on hand in the pantry or the freezer means I can throw it together without a lot of planning ahead or a special trip to the grocery store. It feels a little bit like making something out of nothing.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Makes
- 2.5 quarts
Ingredients
- 1 lb chicken breast or boneless chicken thighs
- 30 oz diced tomatoes, canned or fresh
- 15 oz cooked black beans
- 15 oz corn kernels, frozen, fresh, or canned
- 1 small onion, diced
- 1 diced green or red pepper
- 6 cups chicken or vegetable stock
- 3 cloves minced garlic
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon salt, or to taste
- Fresh ground black pepper, to taste
Instructions
- Dice the onions and peppers. Heat a stockpot and add a drizzle (1-2 tbsp) of olive oil or avocado oil to the bottom of the pan. Before the oil begins smoking, but once the pot is hot, add the diced onion (save the peppers out for now). Cook on medium-high heat until they're beginning to soften, 2-3 minutes.
- Cut the chicken into small pieces, and add them to the stockpot once the onions have started to soften. Cook until the chicken is mostly cooked through, just showing a few hints of pink still, 4-5 minutes.
- Add the green peppers. Cook for another 2 minutes until the chicken is fully cooked and the peppers are softened.
- Once the chicken is cooked through, add the spices: chili powder, paprika, oregano, salt, pepper, and minced garlic. Stir to coat everything and heat through for 1-2 minutes.
- Add the diced tomatoes, corn kernels, black beans, and chicken or vegetable stock. Stir to mix and simmer for 10-15 minutes to allow the flavors to meld.
- Serve with Mexican blend cheese, guacamole, plain yogurt (or sour cream), and/or crushed tortilla chips.
Notes
- You can adjust the spiciness by adding more or less chili powder or adding some red chili flakes.
- Allow leftovers to cool to room temperature before storing them in an airtight container in the refrigerator. Reheat on the stovetop.