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Chicken Taco Soup

This chicken taco soup is a hearty, flavorful dish made by simmering shredded chicken with tomatoes, beans, corn, and fragrant spices such as cumin and chili powder. The result is a thick, comforting soup with a rich mixture of textures, topped with crushed tortilla chips and ripe avocado for added crunch and creaminess.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 1 lb boneless, skinless chicken breasts or thighs, cooked and shredded
  • 1 Tbsp olive oil for sautéing
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 can (14 oz) diced tomatoes with juices
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) corn kernels drained
  • 4 cups chicken broth or vegetable broth
  • 2 tsp cumin
  • 1 Tbsp chili powder
  • to taste salt and pepper
  • for serving crushed tortilla chips for topping
  • 1 ripe avocado sliced, for topping

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula

Method
 

  1. Season the chicken breasts with a pinch of salt and pepper, then cook in a large pot over medium heat with a tablespoon of olive oil until golden and cooked through, about 6-8 minutes per side. Remove, let cool slightly, then shred into bite-sized pieces.
  2. Add the diced onion to the same pot, sautéing until translucent and fragrant, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until aromatic.
  3. Pour in the diced tomatoes with their juices, stirring well to combine all the flavors. Let this mixture simmer for 3 minutes to develop the base taste.
  4. Stir in the drained black beans, corn kernels, cumin, chili powder, and the shredded cooked chicken. Pour in the chicken broth, bringing everything to a gentle boil.
  5. Reduce the heat to low and let the soup simmer uncovered for 20-25 minutes, stirring occasionally. During this time, the flavors meld and the soup thickens slightly.
  6. Taste and adjust seasoning with additional salt and pepper as needed. Once the soup is flavorful and thickened, it’s ready to serve.
  7. Ladle the hot soup into bowls, then top with crushed tortilla chips and slices of ripe avocado for added crunch and creaminess. Serve immediately and enjoy the hearty, layered flavors.