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easy chicken taco soup - bethcakes.com

Easy Chicken Taco Soup

Course Soup
Prep Time 25 minutes
Cook Time 52 minutes
Total Time 1 hour 17 minutes


  • 3 boneless, skinless chicken breasts
  • 1 10-oz package frozen corn
  • 2 14.5-oz cans petite diced tomatoes (I used no salt added)
  • 1 10-oz can original Rotel petite diced tomatoes and green chiles
  • 1 15.5-oz can black beans drained and rinsed (I used reduced sodium)
  • 2 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp chili powder
  • 1 1/2 tsp ground cumin
  • 1/2 tsp salt


  • shredded cheese
  • sour cream
  • cilantro
  • avocado
  • tortilla strips/chips


  • In a large stockpot, add chicken breasts and cover with 1-inch of water. To poach chicken, bring to a boil and then reduce to a simmer. Simmer for 8-12 minutes (this will depend on the size of the chicken breasts) and a meat thermometer registers 165°F.
  • Carefully remove chicken and shred. Return to pot. (Do not discard the water/cooking liquid).
  • To the stockpot, add the corn, petite diced tomatoes, Rotel, black beans, and spices. Stir together, cover, and simmer for about 40 minutes.
  • To serve, spoon soup into bowls and top with shredded cheese, sour cream, cilantro, and tortilla strips.
  • Store leftovers in a sealed container in the refrigerator for 3-4 days.


Recipe majorly adapted from Cooking Light. All images and text ©Bethcakes.