Amazing Chicken Taco Soup: 1 Easy Recipe

Yes. Prep sturdy components ahead and keep delicate or crunchy parts separate until serving.

Store leftovers in an airtight container and reheat gently to protect texture.

Use the texture and doneness cues in the article, not only the timer.

Yes. Use a larger pan or cook in batches so texture stays consistent.

This easy chicken taco soup recipe is a flavorful and hearty one-pot meal perfect for a weeknight dinner. It’s a.

Scale

1 tablespoon olive oil

1 pound boneless, skinless chicken breasts or thighs

1 medium onion, chopped

2 cloves garlic, minced

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Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken breasts and cook until browned on all sides. Remove chicken from the pot and set aside.
Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
Stir in diced tomatoes and green chilies, black beans, pinto beans, corn, chicken broth, taco seasoning, and chili powder (if using). Bring the mixture to a boil.

For a creamier chicken taco soup, stir in 4 ounces of cream cheese or half a cup of.