Description
This hearty Chicken Taco Soup is a flavorful and comforting dish perfect for any night of the week. Made with tender shredded chicken, seasoned with taco spices, and simmered with beans, corn, salsa, and fresh ingredients, it delivers a perfect balance of warmth and zest. Topped with classic garnishes like sour cream, shredded cheese, tortilla chips, and fresh herbs, it’s a satisfying meal that’s easy to prepare and full of vibrant Mexican-inspired flavors.
Ingredients
Scale
Soup Base
- 2 tablespoons avocado oil
- 1 medium white onion, finely diced
- 2 garlic cloves, finely minced
- 3 tablespoons taco seasoning
- ½ teaspoon salt
- 1 (16-ounce) jar salsa (mild or medium)
- 1 (15.25-ounce) can corn, drained
- 1 (15.5-ounce) can black beans, drained and rinsed
- 5 cups chicken broth
- 1 ½ pounds boneless skinless chicken thighs
- 1 tablespoon lime juice (from 1 lime)
Toppings (Optional)
- Sour cream
- Shredded cheddar cheese
- Tortilla chips, crushed
- Green onions (green and white parts), thinly sliced
- Fresh cilantro, finely chopped
Instructions
- Prepare the aromatics: Heat the avocado oil in a large pot or Dutch oven over medium heat. Add the finely diced onion and cook for 3 to 4 minutes until translucent. Add the minced garlic and sauté for an additional 30 seconds until fragrant.
- Add the seasonings and liquids: Stir in the taco seasoning, salt, salsa, drained corn, rinsed black beans, and chicken broth. Mix everything well to combine the flavors evenly.
- Cook the chicken: Submerge the boneless skinless chicken thighs in the pot, ensuring they are fully covered by the liquid. Bring the mixture to a boil over high heat, then reduce the heat to medium-low. Let it simmer for 20 to 25 minutes, or until the chicken is cooked thoroughly and tender.
- Shred the chicken: Remove the cooked chicken thighs onto a clean cutting board and shred using two forks. Return the shredded chicken to the pot along with the lime juice, stirring to incorporate the fresh citrus flavor.
- Serve with toppings: Ladle the soup into bowls and offer optional garnishes such as sour cream, shredded cheddar cheese, crushed tortilla chips, sliced green onions, and fresh chopped cilantro. Enjoy warm for a delicious, satisfying meal.
Notes
- Use mild or medium salsa based on your heat preference.
- Chicken thighs work best for tenderness, but chicken breasts can be substituted if preferred.
- For a thicker soup, simmer uncovered for a few extra minutes to reduce excess liquid.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Replace avocado oil with olive oil if unavailable.
- Garnishes are optional but add great texture and flavor contrast.
