Hearty One-Pot Chicken Taco Soup
This hearty one-pot chicken taco soup is incredibly easy to make and packed with flavor. It's perfect for a weeknight meal and can be customized with your favorite toppings.
Equipment
- Large pot or Dutch oven
Ingredients
Main Ingredients
- 1 tablespoon Olive Oil
- 1 medium Onion chopped
- 3 cloves Garlic minced
- 1 can (14.5 ounce) Diced Tomatoes undrained
- 1 can (15 ounce) Black Beans rinsed and drained
- 1 can (15 ounce) Corn drained
- 4 cups Chicken Broth
- 1 packet (1 ounce) Taco Seasoning
- 1 packet (1 ounce) Ranch Seasoning
- 2 cups Cooked Chicken shredded or diced (rotisserie chicken recommended)
- 1 can (4 ounce) Diced Green Chilies undrained
Optional for creamier soup
- 4 ounces Cream Cheese
- 1/4 cup Heavy Cream
Toppings (suggested)
- Crushed Tortilla Chips
- Shredded Cheddar Cheese
- Sour Cream
- Diced Avocado
- Fresh Cilantro
- Lime Wedges
Instructions
Cooking Steps
- Heat olive oil in a large pot over medium heat, then add chopped onion and cook for 5 minutes until softened.
- Stir in minced garlic and cook for an additional minute until fragrant.
- Add undrained diced tomatoes, rinsed black beans, drained corn, chicken broth, taco seasoning, and ranch seasoning to the pot; stir well.
- Stir in the cooked shredded chicken and diced green chilies.
- Bring the soup to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes to meld the flavors.
- For a creamier soup, stir in cream cheese until melted or a splash of heavy cream.
- Taste and adjust seasonings like salt, pepper, or hot sauce as needed.
- Ladle the soup into bowls and serve with desired toppings.
Notes
This soup is even better the next day as the flavors continue to deepen. Feel free to adjust the spice level by adding more or less green chilies or a pinch of cayenne pepper.