Can I use canned chicken?

Absolutely! It's a great shortcut and perfect for chicken taco soup with canned ingredients .

How long does it keep?

Up to 4 days in an airtight container in the fridge.

Yes! Skip any dairy toppings before freezing. It’ll hold up great and reheat beautifully.

Yes, just go light on the spices for chicken soup for picky eaters .

Totally. Portion into containers for an easy, protein-packed lunch or dinner.

Chicken Taco Soup – Easy Weeknight Dinner Recipe

Name: Chicken Taco Soup – Easy Weeknight Dinner Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Tex-Mex
Ingredients: 1 lb boneless, skinless chicken breasts, diced (or rotisserie chicken); 1 tbsp olive oil; 1 medium onion, diced; 1 bell pepper, diced; 2 garlic cloves, minced; 1 can black beans, drained and rinsed; 1 can pinto beans, drained and rinsed; 1 can corn (or 1½ cups frozen corn), drained; 1 can diced tomatoes with green chilies; 1 can regular diced tomatoes; 4 cups chicken broth; 2 tbsp taco seasoning; Salt and pepper to taste; Optional toppings:; Shredded cheddar cheese; Sour cream; Fresh cilantro; Sliced green onions; Crunchy tortilla strips; Avocado slices; Lime wedges

Description

There’s something undeniably magical about a steaming bowl of chicken taco soup after a long day. It’s warm, hearty, zesty—and best of all, ridiculously easy to make. This one-pot wonder is your ticket to a cozy, flavor-packed dinner that’s ready in under 40 minutes. Imagine your favorite taco—but in a spoonable, soul-warming form. Trust me, you need to try this ASAP!

Ingredients

Scale

1 lb boneless, skinless chicken breasts, diced (or rotisserie chicken)
1 tbsp olive oil
1 medium onion, diced
1 bell pepper, diced
2 garlic cloves, minced
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can corn (or 1½ cups frozen corn), drained
1 can diced tomatoes with green chilies
1 can regular diced tomatoes
4 cups chicken broth
2 tbsp taco seasoning
Salt and pepper to taste
Optional toppings:
Shredded cheddar cheese
Sour cream
Fresh cilantro
Sliced green onions
Crunchy tortilla strips
Avocado slices
Lime wedges

Cook Mode Prevent your screen from going dark

Instructions

In a large pot, heat olive oil over medium-high heat. Add diced chicken and cook for 5–7 minutes, until no longer pink. Remove and set aside.
In the same pot, add diced onion and bell pepper. Cook for 3–4 minutes until softened, then add minced garlic and cook for another 30 seconds.
Return the cooked chicken to the pot. Add taco seasoning and stir well to coat the mixture.
Add black beans, pinto beans, corn, both types of diced tomatoes, and chicken broth. Stir everything together.
Bring to a boil, then reduce heat and simmer, covered, for 20–25 minutes.
Season with salt and pepper to taste. Serve hot with your favorite toppings.

Notes

For a spicier kick, toss in chopped jalapeños or chipotle powder. Want it creamy? Stir in cream cheese or a splash of heavy cream. Perfect for meal prep and freezer-friendly too!

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Stovetop
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 5g
Sodium: 780mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 6g
Protein: 26g
Cholesterol: 60mg