Ready for a Taco Tuesday reboot? Loaded with juicy shreds of chicken, hearty black beans, and sweet corn, all swimming in a smoky, spiced broth, this chicken taco soup recipe is one you're going to want to keep close by through the fall and beyond. Clocking in at about 30 minutes, this soup is definitely weeknight-friendly and just what to eat when you want big flavor without a ton time.
One-Pot Chicken Taco Soup: Watch the Video
Poach the Chicken in the Soup
My favorite reliable method for getting tender, juicy shredded chicken is poaching. It can simply be done in a saucepan filled with water, but when making soup, there's an even better approach: Instead of cooking the chicken in a separate pot and then stirring it into the soup, this recipe walks you through cooking the chicken breasts directly in the soup. Not only will it help get dinner on the table even faster, but poaching the chicken directly in the soup also imparts more flavor. As it cooks, the savory broth, sweet tomato, and array of smoky spices are infused into the chicken.
This essential (yet underutilized) technique delivers juicy chicken every time. Flavor the poaching liquid very simply (garlic, salt and pepper, a bay leaf) so you can use the chicken in any number of recipes over the week like chicken salad or even this soup.
When time is of the essence, remember to embrace "the meanwhile" and prep as you cook. Rather than prep all the ingredients before you get started on the soup, start with just the onion and garlic and then, while they cook, measure out the spices, rinse and drain the beans, and open the tomatoes and stock. If you also clean as you go, there will be hardly any dishes once dinner's ready.
The Chicken Dinner Playbook
Want an easier way to approach your weeknight chicken dinner? Start by learning a few basic cooking techniques and then add a little inspiration (that's where we come in) — the possibilities are practically endless. This week we're sharing five recipes that build on basic techniques for quick and easy chicken dinners any night of the week.
Easy One-Pot Chicken Taco Soup
2 tablespoons olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon ground cumin
2 teaspoons paprika
2 teaspoons dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 cups (32 ounces) low-sodium chicken broth
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can diced tomatoes
1 pound boneless, skinless chicken breasts
1 cup fresh or frozen corn kernels
For serving (optional):
2 medium scallions, thinly sliced
1/2 cup shredded sharp cheddar cheese
1/2 cup crushed tortilla chips
Heat the oil in a large Dutch oven over medium heat until shimmering. Add the onion and garlic, and cook, stirring occasionally, until tender, about 5 minutes. Add the chili powder, cumin, paprika, oregano, salt, and pepper, and cook until fragrant, about 1 minute. Add the broth, beans, and tomatoes, then stir to combine.
Add the chicken and bring to a boil. Reduce the heat to maintain a simmer, and simmer until the chicken is cooked through and registers an internal temperature of 165℉, 10 to 14 minutes, depending on the thickness of the chicken.
Transfer the chicken breasts to a cutting board. Shred the meat with two forks, then return the chicken to the pot. Stir in the corn. Serve topped with the scallions, cheese, and tortilla chips if desired.
- Storage: Leftovers can be stored in an airtight container for up to 5 days in the refrigerator or frozen for up to 3 months.