Shredded Chicken Taco Soup Recipe

This hearty comforting Shredded Chicken Taco Soup is made with chicken breasts, black beans, and diced tomatoes, and ready in 40 minutes. Pulling the tender chicken apart directly in the spiced tomato broth fills the kitchen with incredible warmth. I find myself making this whenever the weather turns cold and we need a quick dinner.

Why This Classic Works

I used to overcomplicate taco soup by adding way too many spices and vegetables. I learned that a good taco seasoning blend and canned diced tomatoes with green chilies do all the heavy lifting.

Simmering the chicken breasts whole in the broth ensures they absorb maximum flavor before shredding. It keeps the meat incredibly juicy instead of drying out during cooking.

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Shredded Chicken Taco Soup Ingredients

• 1 tbsp olive oil
• 1 medium onion (diced)
• 2 cloves garlic (minced)
• 1 lb boneless skinless chicken breasts
• 2 tbsp taco seasoning
• 1 (15 oz) can black beans (rinsed and drained)
• 1 (15 oz) can corn (drained)
• 1 (14.5 oz) can diced tomatoes with green chilies
• 4 cups chicken broth

How To Make Shredded Chicken Taco Soup

1. Sauté the aromatics: Heat olive oil in a large pot over medium heat, then cook the diced onion and garlic for 5 minutes until soft.
2. Add the base: Stir in the taco seasoning, black beans, corn, diced tomatoes, and chicken broth, bringing the mixture to a gentle boil.
3. Poach the chicken: Submerge the whole chicken breasts into the boiling liquid, reduce heat to low, cover, and simmer for 20 minutes until cooked through.
4. Shred the meat: Remove the chicken breasts to a cutting board, shred them with two forks, and return the meat to the pot for 5 more minutes.

Recipe Tips

• Check the internal temperature: Use a meat thermometer to ensure the chicken reaches 165°F before shredding.
• Rinse your beans: Washing the black beans removes excess sodium and prevents the soup from turning a muddy color.
• Adjust the heat: Use mild diced tomatoes if you prefer less spice, or add a pinch of cayenne for more kick.

What To Serve With Taco Soup

Serve this soup alongside a big bowl of crispy tortilla chips for dipping and scooping. A slice of warm cornbread also works perfectly to soak up the spicy broth at the bottom of the bowl.

How To Store

Store leftover soup in an airtight container in the fridge for up to four days. You can also freeze this soup in portioned containers for up to three months.

FAQs

Can I use rotisserie chicken instead?

Yes, simply shred pre-cooked rotisserie chicken and add it during the last ten minutes of simmering to warm it through.

Can I make this in a slow cooker?

Absolutely, combine all ingredients in the slow cooker and cook on low for six hours before shredding the meat.

What toppings work best?

Shredded cheddar cheese, a dollop of sour cream, and fresh cilantro make great additions to individual bowls.

Nutrition

• Calories: 320 kcal
• Total Fat: 8g
• Saturated Fat: 1.5g
• Cholesterol: 65mg
• Sodium: 850mg
• Total Carbohydrate: 35g
• Protein: 30g

Try More Recipes:

• Thai Coconut Chicken Soup Recipe
• 6 Can Chicken Taco Soup Recipe
• 10 Can Chicken Taco Soup Recipe