1. Prepare the chicken
If using raw chicken, cook it until completely done, then shred it with two forks. You can also use leftover cooked chicken or rotisserie chicken.
2. Sauté the onion
Heat a large pot over medium heat. Add a small amount of oil and sauté the diced onion for 3–4 minutes, until softened.
3. Add the canned ingredients
Add the black beans, pinto beans, corn, diced tomatoes, tomatoes with green chilies, tomato sauce, and chicken broth.
4. Season the soup
Stir in the taco seasoning, cumin, chili powder, salt, and black pepper.
5. Add the chicken
Add the shredded chicken and stir everything together.
6. Simmer
Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, stirring occasionally. This allows all the flavors to blend together.
7. Taste and adjust
Taste the soup and add more taco seasoning, chili powder, salt, or pepper if needed. If you prefer a thinner soup, add a little extra chicken broth.
8. Serve
Ladle the hot taco soup into bowls and serve with your favorite toppings.
🌮 Delicious Toppings
- Shredded cheddar or Mexican cheese
- Sour cream
- Avocado
- Fresh cilantro
- Diced green onions
- Jalapeños
- Crushed tortilla chips
- Lime wedges
❤️ Storage & Meal Prep
Let the soup cool before transferring it to airtight containers. Refrigerate for up to 3–4 days or freeze for longer storage.
This is the kind of soup that tastes even better the next day! 🍲🌮
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