A cozy, flavorful chicken soup packed with tender chicken, beans, tomatoes, corn, and taco-seasoned broth. It’s easy to make on the stovetop and perfect for meal prep.
Ingredients
1½ lb (680 g) boneless, skinless chicken breasts or thighs
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 bell pepper, diced
1 can (14.5 oz / 411 g) diced tomatoes
1 can (10 oz / 283 g) diced tomatoes with green chilies
1 can (15 oz / 425 g) black beans, drained and rinsed
1 cup corn, fresh, frozen, or canned
4 cups low-sodium chicken broth
2 tablespoons tomato paste
1½ tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon salt, or to taste
¼ teaspoon black pepper
½ teaspoon red pepper flakes, optional
Juice of 1 lime
¼ cup chopped fresh cilantro
Optional Toppings
Avocado, diced
Shredded cheddar or Monterey Jack cheese
Plain Greek yogurt or sour cream
Fresh cilantro
Lime wedges
Diced jalapeño
Sliced green onions
Crushed tortilla chips
Instructions
1. Sauté the vegetables
Heat olive oil in a large soup pot over medium heat.
Add diced onion and bell pepper.
Cook for 4–5 minutes, until softened.
Add garlic and cook for another 30 seconds.
2. Build the soup
Add the diced tomatoes, tomatoes with green chilies, black beans, corn, chicken broth, and tomato paste.
Stir in the chili powder, cumin, smoked paprika, oregano, onion powder, garlic powder, salt, black pepper, and optional red pepper flakes.
3. Add the chicken
Place the chicken breasts or thighs into the soup.
Bring the soup to a gentle boil, then reduce the heat to low.
Cover and simmer for approximately 20–25 minutes, or until the chicken is fully cooked.
4. Shred the chicken
Remove the cooked chicken from the pot and place it on a plate.
Shred it with two forks, then return it to the soup.
5. Finish the soup
Simmer for another 5 minutes so the flavors combine.
Turn off the heat and stir in the fresh lime juice and cilantro.
Taste and adjust the salt, pepper, or taco seasoning as desired.
6. Serve
Ladle into bowls and add your favorite toppings.
Try avocado, Greek yogurt, shredded cheese, cilantro, jalapeño, and a squeeze of fresh lime.
Slow Cooker Method
Add all ingredients except lime juice and cilantro to the slow cooker.
Place the chicken on top.
Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is cooked through.
Remove and shred the chicken.
Return it to the slow cooker.
Stir in lime juice and cilantro before serving.
Instant Pot Method
Use Sauté mode to cook the onion, bell pepper, and garlic in olive oil.
Add the remaining ingredients except lime juice and cilantro.
Seal the lid and cook on High Pressure for 12 minutes.
Allow the pressure to release naturally for about 10 minutes, then carefully release the remaining pressure.
Remove and shred the chicken.
Return it to the pot and stir in lime juice and cilantro.
Nutrition Notes
Approximate nutrition per serving, assuming 6 servings and without optional toppings:
Calories: ~300–350
Protein: ~35–40 g
Carbohydrates: ~25–30 g
Fiber: ~6–8 g
Fat: ~7–10 g
Nutrition varies depending on the chicken, beans, corn, broth, and toppings used.
Tips & Variations
More protein: Use extra chicken or serve with Greek yogurt.
Lower carb: Reduce or omit the corn and beans and add extra zucchini, spinach, or cauliflower.
Creamy: Stir in a little cream cheese or Greek yogurt after cooking.
Extra spicy: Add jalapeño, cayenne, or additional chili powder.
More vegetables: Add zucchini, carrots, spinach, or cauliflower.
Thicker soup: Mash some of the beans against the side of the pot.
Richer flavor: Use chicken thighs instead of breasts.
Storage
Refrigerate leftovers in an airtight container for up to 4 days.
Reheat gently on the stovetop or in the microwave until hot.
Freezing
Cool the soup completely and freeze in airtight containers for up to 3 months.
For best texture, add fresh toppings only after thawing and reheating.
Q&A
Can I use rotisserie chicken?
Yes. Skip the raw chicken and add about 3–4 cups shredded cooked chicken during the final 10 minutes of cooking.
Can I use chicken thighs?
Absolutely. Boneless, skinless thighs provide a richer flavor and remain tender in soup.
Can I make this without beans?
Yes. Simply omit the beans and add extra vegetables or chicken.
Can I use fresh tomatoes?
Yes. Use about 3 cups chopped fresh tomatoes in place of the canned diced tomatoes.
Can I use homemade taco seasoning?
Yes. A mixture of chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and black pepper works well.
Can I make this dairy-free?
Yes. The soup itself is dairy-free. Just choose dairy-free toppings.
Is this soup gluten-free?
The basic ingredients can be gluten-free, but always check the labels of broth, canned products, and taco seasoning if you need strict gluten avoidance.
Can I make it ahead?
Yes. The flavor often becomes even better after the soup sits overnight in the refrigerator.
What should I serve with it?
Serve with avocado, lime, cilantro, Greek yogurt, cheese, or a simple green salad. Tortilla chips can also be served on the side.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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