A twist on the classic, this Chicken Taco Soup uses lean chicken in place of beef for a simple and delicious Mexican soup!
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I just love when the weather gets colder and I make soup as much as I can!
And while I have my staples that I love to make, like Copycat Olive Garden Pasta Fagioli, I also like to shake things up a little.
This Chicken Taco Soup is a twist on the popular taco soup but instead of ground beef, I use chicken for a lighter and budget friendly meal.
You can also use any taco seasoning that you have.
Using leftover rotisserie chicken is PERFECT for this recipe! And leftover turkey from a holiday would be great as well!
You can use any plain or Mexican flavored chicken whether leftover or baked specifically for the soup.
This Chicken Taco Soup is a flexible recipe for what you have on hand, even beyond the type of chicken that you use.
Add fresh, frozen, or canned corn.
Use any beans you like and have on hand.
Make it spicy with hotter peppers like adding jalapenos to the soup, or even hot sauce!
- 1 Tablespoon vegetable oil
- 1/2 cup diced onion
- 2 1/2 Tablespoons taco seasoning
- 3/4 pound shredded chicken (approximately 3 cups, coarse shreds, not thin)
- 2 cups chicken stock
- 28 ounces diced tomatoes
- 1 1/2 cups corn (frozen, or one can drained)
- 1 can pinto beans drained and rinsed (15 ounces)
- 1 can black beans drained and rinsed (15 ounces)
- 4 ounces diced green chiles
- 1/3 cup fresh cilantro optional
- 1 lime juice
- Heat the oil in a large pot over medium heat.
- Add the onion and cook until just translucent, approximately 3-5 minutes.
- Add the taco seasoning and cook until fragrant, approximately 1 minute.
- Add the remaining ingredients to the pot. Bring to a simmer and reduce heat to medium low.
- Let simmer for 20 minutes. Serve with taco toppings like sour cream, cheese, cilantro, jalapenos, tomatoes, and chips.