Easy Chicken Taco Soup

This easy chicken taco soup is one of those recipes I come back to over and over again when I need something fast and filling.

I have been making it for years, and most of the time I can pull it together without even taking a trip to the grocery store! It comes together with things I pretty much always have sitting in my pantry, and it tastes like you put in way more effort than you actually did.

That right there is my kind of cooking.

It’s also one of those soups that gets even better the next day, which makes it perfect for a busy week or when you just need something good waiting on you in the fridge.

Easy Chicken Taco Soup

Ingredients

• 2 pounds boneless skinless chicken thighs or breasts
• 4 cups chicken broth
• 1 medium onion, chopped
• 2 teaspoons minced garlic
• 1 packet taco seasoning (or 2 to 3 tablespoons homemade)
• 1 small (4 oz) can diced green chiles, mild
• 1 (15 oz) can pinto beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can fire-roasted diced tomatoes
• 1 cup salsa verde, mild
• Fresh lime juice to finish

Instructions

1. In a large pot or Dutch oven, sauté the chopped onion for 3 to 5 minutes, or until softened.
2. Add the garlic and taco seasoning and cook for about 1 minute, stirring constantly so the garlic does not burn.
3. Stir in the diced green chiles and cook for another minute.
4. Add the chicken broth and raw chicken. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the chicken is fully cooked through.
5. Remove the chicken from the broth and shred or chop into bite-sized pieces.
6. Return the chicken to the pot along with the pinto beans, black beans, salsa verde, and fire-roasted tomatoes.
7. Bring the soup back to a gentle boil, then reduce heat and simmer for another 5 to 10 minutes so the flavors can meld together.
8. Turn off the heat and finish with a generous squeeze of fresh lime juice.

Notes

• Some taco seasoning packets can be quite salty, so I usually recommend using low-sodium chicken broth if you’re using a store-bought seasoning mix.
• If you’re short on time, you can use a store-bought rotisserie chicken. Just shred it up and toss it in with the beans and tomatoes.
• The recipe as written is very flavorful but not too spicy. If you want more heat you can use a small can of chopped jalapeños instead of the green chiles or even add an extra pinch of cayenne.
• This does freeze well, so don’t be afraid to make a big batch.

Toppings and Serving

This soup really comes alive with toppings, so don’t skip them.

I load mine up with shredded cheddar, chopped cilantro, sliced avocado, and an extra squeeze of lime.

Fritos or tortilla chips on top add a perfect salty crunch and a spoonful of sour cream will mellow out the spice.

You could add some sliced jalapeños for the spice lovers in your group.

Honestly, the toppings are half the fun. Set them all out on the counter and let everybody build their own bowl. It will make a regular weeknight dinner feel like a party.