Chicken Taco Soup

A one pot, flavorful Taco Soup made with chicken and ready in under a half hour.

Course Main Course, Soup

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 489kcal

1 Tablespoon oil
1 pound diced chicken breasts (about 2.5 cups)
1 small yellow onion, finely diced
2 cups chicken stock (or chicken broth, can use low or no sodium if necessary)
15 ounce can tri-color beans (kidney, pinto and black beans) (do not drain or rinse)
15 ounce can black beans (do not drain or tinse)
14.5 ounce can diced tomatoes with green chiles, undrained (like Rotel)
8.75 ounce can corn (smaller can)
1 cup salsa (use your favorite, I like Herdez brand(
1 lime, juiced
2 Tablespoons chopped jalapeno
1 ounce packet taco seasoning
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon cumin
½ teaspoon black pepper

In a large skillet or pot over medium heat, add the oil, chicken and onion. Cook over medium heat for 4 minutes. The chicken will not be fully cooked.
Add the chicken stock, tricolor beans, black beans, diced tomatoes, corn, salsa, lime juice, jalapeno,taco seasoning, onion powder, garlic powder, cumin, and black pepper.
Bring to a boil over high heat.
Turn down the heat to low to medium heat and simmer for 10 minutes with the lid on top. Soup is ready when the chicken has reached an internal temperature of 165F degrees and everything is warmed through. Add salt to taste, if needed.
Top with tortilla strips, chopped cilantro, sour cream and/or shredded cheese.

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.