Spark Recipes Chicken Taco Soup: Unbelievably Easy & Tasty
A quick and flavorful Tex-Mex soup with tender chicken, black beans, corn, and a touch of spice. Ready in just 20 minutes!
Ingredients
Soup Base:
- 1 tbsp olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 lb chicken breast diced or shredded
- 2 tbsp taco seasoning
- 4 cups low-sodium chicken broth
- 1 can 15 oz black beans, drained & rinsed
- 1 can 15 oz fire-roasted diced tomatoes, undrained
- 1 cup corn fresh, frozen, or canned
- 1 tsp smoked paprika optional
- ½ tsp salt adjust to taste
- ½ tsp black pepper
Toppings & Garnishes:
- 1 avocado diced
- ½ cup shredded cheese cheddar or Mexican blend
- ½ cup fresh cilantro chopped
- 1 lime cut into wedges
- 1 cup tortilla strips or crushed nachos
- ¼ cup sour cream or Greek yogurt optional
Instructions
Step 1: Sauté the Aromatics
- Heat olive oil in a large pot over medium heat.
- Add diced onions and sauté for 2-3 minutes until softened.
- Stir in minced garlic and cook for 30 seconds until fragrant.
Step 2: Cook the Chicken
- Add diced chicken and sprinkle with taco seasoning.
- Cook for 5-6 minutes, stirring occasionally, until no longer pink.
Step 3: Add Broth & Ingredients
- Pour in chicken broth, black beans, fire-roasted tomatoes, and corn.
- Stir everything and bring to a gentle boil.
Step 4: Simmer to Perfection
- Reduce heat to low and let the soup simmer for 10 minutes.
- Taste and adjust seasoning if needed.
Step 5: Serve & Garnish
- Ladle the soup into bowls and top with avocado, shredded cheese, cilantro, tortilla strips, and a squeeze of lime.
- Serve hot and enjoy!
Notes
Extra Creaminess? Stir in ½ cup of heavy cream or cream cheese before serving.
Spicy Kick? Add diced jalapeños or a dash of cayenne.
Thicker Texture? Mash some beans before adding them to the pot.
Meal Prep? Store in airtight containers for up to 4 days or freeze for 3 months.
Ready in just 20 minutes, this hearty, flavorful soup is perfect for any night. Try it now and share your creation with us!