Easy Chicken Taco Soup (One-Pot, Hearty & Flavorful)

This easy chicken taco soup is a warm, comforting one-pot meal loaded with shredded chicken, beans, corn, tomatoes, and classic taco spices. Quick to make, naturally gluten-free, and perfect for weeknight dinners or meal prep.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 packet (or 2 tablespoons) taco seasoning
• 1 teaspoon chili powder (optional for heat)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 can (15 oz) diced tomatoes
• 1 can (4 oz) green chilies (mild or spicy)
• 2 tablespoons tomato paste
• 4 cups chicken broth
• 2½ cups cooked, shredded chicken (rotisserie works great!)
• Salt and pepper, to taste
• Optional Toppings:
• Shredded cheese
• Sour cream or Greek yogurt
• Sliced avocado
• Cilantro
• Crushed tortilla chips
• Lime wedges

Directions

1. Sauté Base:
2. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic. Sauté for 2–3 minutes until softened.
3. Add Spices:
4. Stir in the taco seasoning and chili powder. Cook 1 more minute until fragrant.
5. Build Soup:
6. Add black beans, corn, diced tomatoes (with juices), green chilies, tomato paste, chicken broth, and shredded chicken. Stir well.
7. Simmer:
8. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes.
9. Taste & Serve:
10. Season with salt and pepper. Serve hot with your favorite toppings.