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–+ servings
bowl of chicken taco soup garnished with sour cream, cheese, and avocado

Chicken Taco Soup Recipe

Kara Cook
Hearty, satisfying, and packed with Mexican flavor, this chicken taco soup is perfect any night of the week! A perfect soup for chilly nights.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soups
Cuisine Mexican
Servings 8 servings
Calories 301 kcal

Equipment

Ingredients
  

  • 1 Tbsp olive oil
  • 1 ½ pounds boneless skinless chicken breast
  • 3 cups chicken broth
  • 1 10 oz cans Rotel
  • 1 15 oz can diced tomatoes
  • 1 15 oz can black beans drained
  • 1 15 oz can pinto beans drained
  • ¼ cup taco seasoning
  • 1 tsp dry ranch dressing mix
  • 1 tsp sugar
  • 2 cups frozen corn

Instructions
 

  • Heat the oil in a large soup pot over medium high heat. Add the chicken and brown on both sides for 2-3 minutes. You do not need to cook the chicken all the way through.
  • Add the chicken broth, Rotel, diced tomatoes, black beans, pinto beans, taco seasoning, dry ranch dressing mix, and sugar. Bring to a boil.
  • Reduce heat to low or medium low and simmer, uncovered, for about 30 minutes.
  • Remove the chicken and shred it. Return it to the pot with the corn. Heat through.
  • Serve soup hot with garnishes such as sour cream, grated cheese, tortilla chips, and diced avocado.

Notes

-To quickly shred chicken, you can place it in a bowl and beat it with a hand mixer or Kitchenaid. The paddle attachment on the Kitchenaid works great! Just be careful, it's easy to over-shred it.

Nutrition

Serving: 1gCalories: 301kcalCarbohydrates: 37gProtein: 28gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 53mgSodium: 1482mgPotassium: 970mgFiber: 10gSugar: 5gVitamin A: 811IUVitamin C: 17mgCalcium: 87mgIron: 4mg
Keyword taco chicken soup
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