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One Pot Chicken Taco Soup - Easy, Cozy, and Packed With Flavor

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Olive oil: For sautéing.
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 bell pepper, diced (any color)
  • 1–1.5 pounds chicken (boneless skinless breasts or thighs; or use 3 cups shredded rotisserie chicken)
  • 1 packet taco seasoning (about 3 tablespoons; or homemade)
  • 1 teaspoon ground cumin (optional for extra warmth)
  • 1 teaspoon chili powder (optional for more heat)
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (10 oz) diced tomatoes with green chiles (like Rotel; use mild or hot)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) pinto or kidney beans, drained and rinsed
  • 1 cup frozen or canned corn (drained if canned)
  • 4 cups low-sodium chicken broth
  • Salt and black pepper, to taste
  • Juice of 1 lime (about 2 tablespoons)
  • Fresh cilantro for garnish (optional)
  • Optional toppings: shredded cheese, avocado, sour cream or Greek yogurt, crushed tortilla chips, jalapeño slices, hot sauce

Method
 

  1. Warm the pot: Set a large pot or Dutch oven over medium heat. Add 1–2 tablespoons olive oil.
  2. Sauté aromatics: Add diced onion and bell pepper. Cook 4–5 minutes until softened, stirring occasionally. Add garlic and cook 30 seconds until fragrant.
  3. Add spices: Sprinkle in taco seasoning, cumin, and chili powder. Stir to coat the veggies, letting the spices toast for 30 seconds.
  4. Build the base: Pour in chicken broth, diced tomatoes, and tomatoes with green chiles. Stir well, scraping the bottom of the pot to release any browned bits.
  5. Add chicken and veggies: If using raw chicken, add the breasts or thighs now. Add black beans, pinto/kidney beans, and corn. Bring to a gentle boil.
  6. Simmer: Reduce heat to medium-low and simmer 12–15 minutes if using raw chicken, or 10 minutes if using rotisserie chicken. Keep it bubbling gently, not a hard boil.
  7. Shred the chicken: If you added raw chicken, remove it to a cutting board when cooked through (165°F). Shred with two forks, then return it to the pot. If using rotisserie chicken, stir it in now.
  8. Finish and season: Stir in lime juice. Taste and add salt and pepper as needed. If you want it thicker, simmer uncovered 5–10 more minutes.
  9. Serve: Ladle into bowls and top with your favorites: cheese, avocado, cilantro, sour cream, tortilla chips, or a squeeze of hot sauce.