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Easy Chicken Taco Soup

This easy chicken taco soup is a quick and flavorful weeknight dinner made with chicken, beans, salsa verde, and pantry staples. Perfect for busy nights and even better the next day.
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Course Main Course, Soup

Ingredients
  

  • 2 lbs boneless skinless chicken thighs or breasts
  • 4 cups chicken broth
  • 1 medium onion, chopped
  • 2 tsp garlic, minced
  • 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
 

  • In a large pot or Dutch oven, sauté the chopped onion for 3 to 5 minutes, or until softened.
  • Add the garlic and taco seasoning and cook for about 1 minute, stirring constantly so the garlic does not burn.
  • Stir in the diced green chiles and cook for another minute.
  • 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.
  • Remove the chicken from the broth and shred or chop into bite-sized pieces.
  • Return the chicken to the pot along with the pinto beans, black beans, salsa verde, and fire-roasted tomatoes.
  • 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.
  • Turn off the heat and finish with a generous squeeze of fresh lime juice.

Notes

Topping Ideas: 
  • avocado
  • Fritos
  • Tortilla chips
  • shredded cheddar
  • sour cream
  • chopped cilantro
  • sliced jalapeno
  • sliced limes
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 instead. 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.
Keyword chicken, Soups and Stews, taco soup