Taco soup is a crowd-pleaser, and this simple recipe makes it easy to enjoy the vibrant flavors of Mexico without spending hours in the kitchen. This recipe is perfect for a weeknight meal, adaptable to your spice preferences, and easily customizable with your favorite toppings. Let's dive into creating this delicious and satisfying soup!
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound ground chicken (or shredded cooked chicken)
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can corn, drained
- 1 (15-ounce) can black beans, rinsed and drained
- 4 cups chicken broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, avocado, tortilla chips, chopped cilantro, lime wedges
Instructions:
-
Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
-
Brown the Chicken: Add the ground chicken to the pot and cook, breaking it up with a spoon, until browned. If using pre-cooked shredded chicken, skip this step and add it in with the next ingredients.
-
Simmer the Soup: Stir in the diced tomatoes (undrained), corn, black beans, chicken broth, chili powder, cumin, and cayenne pepper (if using). Season with salt and pepper to taste. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 15 minutes, or longer for a richer flavor. The longer it simmers, the more the flavors meld together.
-
Serve and Enjoy: Ladle the soup into bowls and top with your favorite toppings. Shredded cheese, sour cream, avocado, tortilla chips, chopped cilantro, and lime wedges all make delicious additions.
Frequently Asked Questions (FAQs)
Here are some common questions about making this simple chicken taco soup, answered to ensure you have a successful culinary experience:
Can I use rotisserie chicken instead of ground chicken?
Yes, absolutely! Rotisserie chicken is a fantastic shortcut. Simply shred it and add it to the pot along with the canned goods and broth. This will reduce the cooking time as you skip the browning step.
What kind of cheese is best for taco soup?
Sharp cheddar, Monterey Jack, or a Mexican blend all work well. Feel free to experiment and find your favorite!
Can I make this soup in a slow cooker?
Yes! Sauté the onion and garlic as directed, then add all the ingredients to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
How can I make this soup spicier?
Add more cayenne pepper, or consider adding a diced jalapeño or a dash of your favorite hot sauce.
Can I freeze this soup?
Yes, this soup freezes well. Let it cool completely before storing in airtight containers in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
What are some variations I can try?
Get creative! You can add other vegetables like bell peppers or zucchini. Different beans, such as pinto beans or kidney beans, can also be substituted. You can also experiment with different spices to find your perfect flavor profile.
This simple chicken taco soup recipe is a versatile and delicious meal that's sure to become a family favorite. Enjoy!
