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Chicken Taco Soup

Chicken taco soup simmers chicken breasts with black beans, corn, tomatoes, and taco seasoning in a 5-quart Dutch oven. Shredded chicken and a final uncovered simmer make this a hearty soup with tender texture and savory taco flavor.
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Prep Time 10 minutes
Cook Time 36 minutes
resting 5 minutes
Total Time 51 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 275
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 2 cloves garlic minced
  • 1.5 lb chicken breasts boneless, skinless
  • 4 cups low-sodium chicken broth
  • 1 can (10 oz) diced tomatoes with green chiles
  • 1 can (8 oz) tomato sauce
  • 1 packet (1 oz) taco seasoning
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup frozen corn
  • 0.25 tsp salt

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. Heat the olive oil in a 5-quart Dutch oven over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
  2. Stir in the garlic and cook for 30 seconds.
  3. Add the chicken, broth, tomatoes with green chiles, tomato sauce, taco seasoning, black beans, corn, and salt.
  4. Bring the soup to a boil, then reduce the heat to maintain a gentle simmer.
  5. Cover and cook for 20 to 25 minutes, until the thickest part of each chicken breast reaches 165°F.
  6. Transfer the chicken to a cutting board and let it rest for 5 minutes.
  7. Shred the chicken with two forks and return it to the pot.
  8. Stir the soup and simmer uncovered for 5 minutes before serving.

Notes

For easier shredding, let the chicken rest for the full 5 minutes before pulling it apart with two forks. Refrigerate leftovers in an airtight container for 3–4 days or freeze for up to 3 months. Boneless, skinless chicken thighs can replace the breasts for a richer result.