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Easy Chicken Taco Soup: 30-Minute Healthy Family Dinner

Easy 30-Minute Chicken Taco Soup

Elena Marlowe
A hearty, flavorful, and healthy chicken taco soup that's perfect for busy weeknights. Ready in just 30 minutes, this one-pot meal is packed with tender chicken, beans, corn, and savory spices, creating a comforting and satisfying family dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner idea
Cuisine Mexican-inspired
Servings 6 servings
Calories 450 kcal

Ingredients
  

  • 1 lb chicken breast, cut into bite-sized pieces (or 2 cups cooked shredded chicken)
  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 1 jalapeno pepper, diced (seeds removed for less heat, or sub 1/2 diced bell pepper)
  • 3 cloves garlic, minced
  • 2 tablespoons butter
  • 1 oz taco seasoning packet (or 2-3 tablespoons homemade)
  • ½ cup non-alcoholic beer, chicken broth, or water
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 (15 ounce) can diced tomatoes, undrained
  • 1 (10 ounce) can Rotel (diced tomatoes and green chilies), undrained
  • 1 cup chicken broth
  • 1 cup frozen corn
  • Salt and black pepper to taste
  • Optional toppings: shredded cheese, sour cream, avocado, cilantro, lime wedges

Instructions
 

  • If using raw chicken breast: Season chicken with half of the taco seasoning, salt, and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and sear for 2-3 minutes per side until browned. Remove chicken from pot and set aside.
  • If using cooked chicken: Skip the searing step and proceed to the next step, adding cooked chicken later.
  • Add butter to the same pot over medium heat. Add diced onion and jalapeno (or bell pepper) and cook until softened, about 5 minutes.
  • Add minced garlic and cook for 1 minute more until fragrant.
  • Stir in the taco seasoning and cook for 30 seconds, stirring constantly.
  • Pour in the non-alcoholic beer (or broth/water) and scrape up any browned bits from the bottom of the pot.
  • Add the rinsed and drained black beans and pinto beans, diced tomatoes, Rotel, chicken broth, and frozen corn.
  • If using raw chicken, return it to the pot. If using pre-cooked chicken, add it now.
  • Bring the soup to a simmer, then reduce heat to medium-low, cover, and cook for 15-20 minutes, or until chicken is cooked through and flavors have melded.
  • Season with salt and pepper to taste.
  • Serve hot, garnished with your favorite toppings.

Notes

For extra flavor, consider adding a bit of cumin and chili powder if making your own taco seasoning. This soup freezes well. Let it cool completely before transferring to an airtight container for freezing. Thaw in the refrigerator overnight and reheat on the stovetop or in the microwave.

Nutrition

Calories: 450kcalCarbohydrates: 40gProtein: 35gFat: 15gSaturated Fat: 4gCholesterol: 90mgSodium: 1200mgFiber: 10gSugar: 8g
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