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Classic Chicken Taco Soup with Black Beans Recipe

Classic chicken taco soup with black beans in ceramic bowl with steam rising, garnished with cheese and cilantro
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This classic chicken taco soup with black beans combines tender shredded chicken, hearty black beans, and bold Mexican flavors in one satisfying bowl that’s ready in just 30 minutes.

Ingredients

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  • 2 lbs boneless skinless chicken breasts
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 2 tablespoons olive oil
  • 1 packet (1 oz) taco seasoning
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 6 cups low-sodium chicken broth
  • 1 can (14.5 oz) diced tomatoes with juice
  • 1 can (15 oz) corn kernels, drained
  • 1 can (4 oz) diced green chiles
  • 2 tablespoons tomato paste
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons lime juice
  • Optional toppings: shredded cheese, sour cream, avocado slices, tortilla chips

Instructions

  • Heat olive oil in large Dutch oven over medium-high heat.
  • Season chicken with salt and pepper, cook 6-7 minutes per side until golden and cooked through.
  • Remove chicken, cool, then shred with two forks.
  • In same pot, cook onion and bell pepper 5 minutes until softened.
  • Add garlic, cook 1 minute until fragrant.
  • Stir in taco seasoning, cumin, chili powder, and tomato paste. Cook 1-2 minutes.
  • Add chicken broth and diced tomatoes, bring to boil.
  • Add shredded chicken, black beans, corn, and green chiles.
  • Reduce heat, simmer 15 minutes.
  • Stir in cilantro and lime juice, adjust seasoning.
  • Serve hot with desired toppings.

Notes

  • Use rotisserie chicken to save time
  • Adjustable spice level with jalapeños
  • Freezer-friendly for meal prep
  • Flavors improve overnight

Nutrition

Find it online: https://fabiloustaste.com/classic-chicken-taco-soup-with-black-beans/