The Kitchn: One-pot chicken taco soup will save dinner
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.
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.
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; 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 is ready.
Easy One-Pot Chicken Taco Soup
Serves 4
2 tablespoons olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
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