Easy Chicken Taco Soup: A Flavorful Weeknight Delight

Hey there, foodies! Are you ready for a recipe that’s not just delicious but also incredibly easy to whip up, especially on those busy weeknights? Look no further than my hearty and satisfying easy Chicken Taco Soup! It’s the perfect solution for using up leftover chicken in a way that’ll have your taste buds dancing with joy. i have been making this soup for over 35 years now!

Ingredients:

• Leftover chicken thighs, cut up into small pieces
• 1 quart (4 cups) chicken broth
• 2 cans (14.5 oz each) chopped tomatoes
• 1 can (15 oz) corn, drained
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• Onions, diced
• 1 packet taco seasoning (or homemade blend if preferred)
• Salt and pepper to taste

Optional Toppings:

• Shredded cheese
• Guacamole
• Sour cream
• Chopped cilantro

Instructions:

Prepare Your Ingredients:

• Start by dicing up your onions and cutting the leftover chicken thighs into small, bite-sized pieces. This soup is all about convenience, so feel free to use pre-chopped onions if you’re short on time.

Sauté Onions

• In a large pot or Dutch oven, heat a bit of oil over medium heat. Add the diced onions and sauté until they turn translucent and fragrant, about 3-4 minutes.

Add Beans, Corn, Tomatoes and broth:

• Now it’s time to add in the hearty goodness! Pour in the drained cans of black beans, kidney beans, corn, and chopped tomatoes (and juices). Give everything a good stir to combine.
• Add in chicken broth and cook for 5 minutes

Add in chopped chicken

• I like to add in chicken after all the other ingredients are cooked up. That way you don’t overcook the chicken.

Season It Up:

• Sprinkle in the taco seasoning packet (or your homemade blend) to infuse the soup with that classic taco flavor. Stir well to ensure all the ingredients are coated.

Season with salt and pepper to taste. Remember, you can always adjust the seasoning later, so start with a little and add more as needed.

Simmer to Perfection:

• Bring the soup to a gentle boil, then reduce the heat to low. Let it simmer, uncovered, for about 15-20 minutes to allow the flavors to meld together beautifully. Give it an occasional stir to prevent anything from sticking to the bottom.

Serve and Enjoy:

• Ladle this scrumptious Chicken Taco Soup into bowls, and get ready to customize! Top each serving with a generous sprinkle of shredded cheese, a dollop of creamy guacamole, a spoonful of tangy sour cream, and a sprinkle of fresh chopped cilantro.
• Don’t forget to have some crunchy tortilla chips or warm tortillas on the side for dipping or scooping!

A Family Favorite:

This Chicken Taco Soup is not only a fantastic way to use up leftovers, but it’s also a surefire hit with the whole family. Packed with protein, fiber, and tons of flavor, it’s a comforting bowl of goodness that will leave everyone satisfied and asking for seconds.

So, the next time you find yourself with some leftover chicken thighs and a craving for something warm and comforting, give this recipe a try! It’s quick, easy, and guaranteed to become a regular on your weeknight dinner rotation.

Pro Tip: This soup also freezes beautifully, so consider making a double batch to have some on hand for those evenings when cooking just isn’t in the cards. Simply thaw, reheat, and enjoy!

Let me know in the comments how your family liked this Chicken Taco Soup, and feel free to share any tasty variations you tried. Happy cooking, friends!

Chicken taco soup

Delicious and easy to make chicken taco soup. Perfect for a week night when you need something filling and comforting.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Servings: 10 servings

Course: Soup

Cuisine: Mexican

Ingredients Method

Ingredients

  

Ingredients

• Leftover chicken thighs cut up into small pieces
• 1 quart 4 cups chicken broth
• 2 cans 14.5 oz each chopped tomatoes
• 1 can 15 oz corn, drained
• 1 can 15 oz black beans, drained and rinsed
• 1 can 15 oz kidney beans, drained and rinsed
• 1/2 Onion diced
• 1 packet taco seasoning or homemade blend if preferred
• Salt and pepper to taste
• 1 tbsp olive oil

Optional toppings

• Shredded cheese
• Guacamole
• Sour cream
• Chopped cilantro

Method

 

1. Prepare Your Ingredients:
2. * Start by dicing up your onions and cutting the leftover chicken thighs into small, bite-sized pieces. This soup is all about convenience, so feel free to use pre-chopped onions if you’re short on time.
3. Saute Onions
4. * In a large pot or Dutch oven, heat a bit of oil over medium heat. Add the diced onions and sauté until they turn translucent and fragrant, about 3-4 minutes.
5. Add Beans, Corn, and Tomatoes:
6. * Now it’s time to add in the hearty goodness! Pour in the drained cans of black beans, kidney beans, corn, and chopped tomatoes (and juices). Give everything a good stir to combine.
7. Add in chopped chicken
8. Season It Up:
9. * Sprinkle in the taco seasoning packet (or your homemade blend) to infuse the soup with that classic taco flavor. Stir well to ensure all the ingredients are coated.
10. * Season with salt and pepper to taste. Remember, you can always adjust the seasoning later, so start with a little and add more as needed.
11. Simmer to Perfection:
12. * Bring the soup to a gentle boil, then reduce the heat to low. Let it simmer, uncovered, for about 15-20 minutes to allow the flavors to meld together beautifully. Give it an occasional stir to prevent anything from sticking to the bottom.
13. Serve and Enjoy:
14. * Ladle this scrumptious Chicken Taco Soup into bowls, and get ready to customize! Top each serving with a generous sprinkle of shredded cheese, a dollop of creamy guacamole, a spoonful of tangy sour cream, and a sprinkle of fresh chopped cilantro.
15. * Don’t forget to have some crunchy tortilla chips or warm tortillas on the side for dipping or scooping!