A warm, flavorful soup to delight your taste buds!
Soups are one of my all-time favorite foods. They come in so many different flavors, are often simple to create, and are delicious. They make the whole house smell amazing while they cook. Coming to check on a soup by lifting a ladle full of delicious food and inhaling it is one of life’s greatest joys, and this Chicken Taco Soup is no exception!
Tex-Mex is a cuisine with so many great flavors. Born in the southwest of the United States, it’s a regional staple that can be easily customized in this soup version. You can pack in the veggies and take out the meat for a vegetarian version, kick the spice up with extra hot peppers, or add whatever delicious toppings you like!
Full of amazing fresh vegetables and delicious chicken, this soup is an easy dinner to make. Most of these ingredients I like to have on hand for various recipes, so this turns into an excellent assorted leftovers type of soup! Diced bell peppers, shredded chicken, chopped onion, and more are perfect to mix in broth for a great meal.
Tastes Like Chicken!
Shredded chicken can come from different sources, making it one of the best ingredients for any soup. You can cook up some fresh chicken and shred it if you want, or you can take some leftover rotisserie chicken out of the fridge! White meat chicken breast is very easy to shred while also being the leaner cut of chicken and the healthier option. But you can also use dark meat! The higher fat content in dark meat chicken cuts, such as drumsticks and thighs, gives your soup a richer flavor.
How do I store leftovers?
You can store this chicken taco soup in the refrigerator for around 3 to 4 days in a covered container. Alternatively, you can freeze it in a sealed container for up to 4 to 5 months. Be careful when freezing if you use glass containers, as liquid expands when it freezes. If you don’t leave enough extra space in your container, the glass will crack as it freezes and ruin your whole batch of soup! The best suggestion I have for storage is to use single-portion-sized bags that you can reheat as needed.
Serving Suggestions
Chicken taco soup makes a really great appetizer for a Tex-Mex-themed meal. Have a side of Elote (Mexican Street Corn) and/or Carne Asada Nachos and a main meal of Chicken Fajita Quesadillas, or a Vegetarian Quesadilla! Have plenty of toppings on hand, like sour cream, pico de gallo, and guacamole. Those toppings will go well not just on your soup but on most of your fantastic Tex-Mex meal!
Chicken Taco Soup
Ingredients Â
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 2 cups cooked chicken shredded
- 1 15 ounce can black beans, drained and rinsed
- 1 15 ounce can corn, drained
- 1 14.5 ounce can diced tomatoes with green chilies
- 2 tablespoons taco seasoning
- 4 cups chicken broth
- Salt and pepper to taste
- Optional toppings: shredded cheese sour cream, chopped cilantro, diced avocado, tortilla strips
InstructionsÂ
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and bell peppers. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Add the shredded chicken, black beans, corn, diced tomatoes with green chilies, and taco seasoning to the pot. Stir to combine.
- Pour in the chicken broth and bring the mixture to a boil. Reduce heat to a simmer and cook for 20 minutes, allowing the flavors to meld.
- Season the soup with salt and pepper to taste. Serve hot, garnished with optional toppings like shredded cheese, sour cream, chopped cilantro, diced avocado, and tortilla strips if desired.
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