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Quick Chicken Taco Soup Recipe

BySoha

Warm, hearty, and bursting with flavor, this Quick Chicken Taco Soup is a weeknight lifesaver. Tender chicken, beans, corn, and spices come together in a savory broth that tastes like it has simmered for hours, but it is ready in minutes. Perfect for cozy dinners or meal prep, this soup is both satisfying and full of vibrant Mexican-inspired flavors.

Ingredients List

  • 500 grams boneless chicken breast or thighs, diced
  • 1 can black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 can diced tomatoes
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 4 cups chicken broth
  • Juice of 1 lime
  • Chopped cilantro for garnish
  • Optional toppings: shredded cheese, sour cream, tortilla chips

Step-by-Step Instructions

Chicken Taco Soup Recipe
Step 1: Sauté Aromatics

Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until fragrant and slightly softened.

Step 2: Cook Chicken

Add diced chicken to the pot. Cook until the chicken is lightly browned on all sides.

Step 3: Add Spices and Liquids

Stir in cumin, paprika, chili powder, salt, and pepper. Add diced tomatoes, black beans, corn, and chicken broth. Bring to a simmer.

Step 4: Simmer the Soup

Let the soup simmer for 15 minutes, stirring occasionally, until the chicken is fully cooked and flavors are well combined.

Step 5: Finish with Lime

Remove from heat and stir in fresh lime juice. Adjust seasoning if needed.

Step 6: Serve

Ladle the soup into bowls and garnish with chopped cilantro. Add optional toppings such as shredded cheese, sour cream, or tortilla chips.

Cook Time

Total Time: 30 minutes
Preparation: 10 minutes
Cooking: 20 minutes

Servings

Serves 4 to 6 people

Nutritional Information (approx. per serving)

  • Calories: 310
  • Protein: 28 grams
  • Carbohydrates: 20 grams
  • Fat: 12 grams
  • Fiber: 6 grams
  • Sodium: 720 mg

Storage Instructions

Allow the soup to cool before storing in an airtight container. Refrigerate for up to three days. To reheat, warm on the stove over low heat, adding a splash of chicken broth if needed.

Suggestions

  • Add chopped bell peppers or zucchini for extra vegetables.
  • Use rotisserie chicken for an even faster version.
  • Top with avocado slices or jalapeños for additional flavor and texture.

Seasonal Relevance

This soup is ideal for cooler months but works well year-round. Its bright flavors from lime and fresh cilantro make it light enough for summer while remaining comforting in winter.

Conclusion

Quick Chicken Taco Soup is a perfect combination of convenience, flavor, and nutrition. It is easy to prepare, colorful, and satisfying, making it a versatile option for weeknight dinners or meal prep. Every spoonful is a balance of hearty chicken, beans, and a touch of zest, delivering a true taste of home.

Quick Chicken Taco Soup Recipe
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Quick Chicken Taco Soup Recipe

Recipe by Soha
Servings

4-6

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

1860

kcal
Total time

30

minutes

Hearty and flavorful, this Quick Chicken Taco Soup combines tender chicken, beans, corn, and spices in a savory broth. Ready in just 30 minutes, it is perfect for weeknight dinners, meal prep, or a comforting bowl any time you crave a quick and satisfying Mexican-inspired meal.

Ingredients

  • 500 grams boneless chicken breast or thighs, diced

  • 1 can black beans, drained and rinsed

  • 1 cup corn kernels

  • 1 can diced tomatoes

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 tablespoon olive oil

  • 1 teaspoon cumin

  • 1 teaspoon smoked paprika

  • 1 teaspoon chili powder

  • ½ teaspoon salt

  • ½ teaspoon black pepper

  • 4 cups chicken broth

  • Juice of 1 lime

  • Chopped cilantro for garnish

  • Optional toppings: shredded cheese, sour cream, tortilla chips

Directions

  • Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant and softened.
  • Add diced chicken and cook until lightly browned on all sides.
  • Stir in cumin, smoked paprika, chili powder, salt, and black pepper. Add diced tomatoes, black beans, corn, and chicken broth. Bring to a simmer.
  • Let the soup simmer for 15 minutes, stirring occasionally, until the chicken is cooked through and flavors meld.
  • Remove from heat and stir in lime juice. Adjust seasoning if needed.
  • Serve hot, garnished with chopped cilantro and optional toppings such as shredded cheese, sour cream, or tortilla chips.

Recipe Video

Notes

  • Add chopped bell peppers or zucchini for extra vegetables.
  • Use rotisserie chicken for a faster version.
  • Store leftovers in an airtight container in the refrigerator for up to three days.

FAQs

1. Can I make this soup in a slow cooker?
Yes, combine all ingredients except lime and cilantro in a slow cooker and cook on low for 4 hours. Add lime and garnish before serving.

2. Can I freeze this soup?
Yes, allow the soup to cool completely and freeze in airtight containers for up to two months. Thaw overnight in the refrigerator before reheating.

3. Can I make this soup spicy?
Add diced jalapeños or a pinch of cayenne pepper while cooking to increase the heat.

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