Description
This comforting Chicken Taco Soup combines tender shredded chicken with flavorful ingredients like salsa, black beans, and corn in a lightly spiced broth. Perfect for a quick weeknight dinner, this soup is packed with Tex-Mex flavors and customizable toppings including sour cream, cheddar cheese, crushed tortilla chips, green onions, and fresh cilantro.
Ingredients
Scale
Main Ingredients
- 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 3-4 minutes until translucent. Then add the minced garlic and cook for an additional 30 seconds until fragrant.
- Add seasonings and base ingredients: Stir in the taco seasoning and salt. Pour in the salsa, drained corn, rinsed black beans, and chicken broth. Mix everything together thoroughly to combine.
- Cook the chicken: Place the boneless skinless chicken thighs into the pot, ensuring each piece is completely submerged in the liquid. Turn the heat to high and bring the soup to a boil. Once boiling, reduce the heat to medium-low and let it simmer covered for 20-25 minutes, or until the chicken is fully cooked through.
- Shred the chicken: Remove the cooked chicken thighs from the pot and transfer them to a clean cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken back into the soup along with the lime juice, stirring to distribute evenly.
- Serve and garnish: Ladle the soup into bowls and garnish with desired toppings such as sour cream, shredded cheddar cheese, crushed tortilla chips, sliced green onions, and freshly chopped cilantro for extra flavor and texture.
Notes
- For a spicier soup, use a medium salsa or add a dash of cayenne pepper to the seasoning.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
- Chicken breasts can be used as an alternative to thighs, but cooking time may vary slightly.
- Feel free to customize toppings to your liking or omit any based on dietary preferences.
- Use low-sodium chicken broth to control the salt content if desired.
