Description

This creamy chicken taco pasta recipe is a delicious and comforting soup dinner, perfect for a cozy night in. It’s a homemade soup recipe that comes together quickly for a satisfying meal. This recipe is a true weeknight hero, designed for busy families and anyone who wants a delicious, home-cooked meal without spending hours in the kitchen. You’ll love how quickly it comes together, making it perfect for those evenings when time is short but you still crave something satisfying. It’s incredibly versatile, appealing to a wide range of palates, from picky eaters to those who enjoy a little spice. The combination of tender chicken, pasta, and a rich, creamy broth infused with taco seasonings creates a comforting bowl that feels like a warm hug. It’s an excellent choice for a casual family dinner, a cozy night in, or even for meal prepping a few lunches for the week ahead.

Ingredients

Scale

1 tablespoon olive oil

1 pound boneless, skinless chicken breasts, cut into 1-inch cubes

1 medium yellow onion, chopped

2 cloves garlic, minced

1 packet (1 ounce) taco seasoning mix

1 can (10 ounces) diced tomatoes with green chilies, undrained

1 can (15 ounces) black beans, rinsed and drained

1 can (15 ounces) corn, drained

4 cups chicken broth

1 cup milk (whole or 2%)

8 ounces small pasta (such as elbow macaroni, ditalini, or small shells)

1/2 cup sour cream

1 cup shredded cheddar cheese, plus more for serving

Fresh cilantro, chopped, for garnish (optional)

Tortilla chips or strips, for serving (optional)

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the cubed chicken and cook, stirring occasionally, until it’s lightly browned on all sides, about 5-7 minutes. Push the chicken to one side, then add the chopped onion to the other side and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.

2. Sprinkle the taco seasoning over the chicken and vegetables. Stir well to coat everything evenly, cooking for about 1 minute to toast the spices and release their aroma.

3. Pour in the undrained diced tomatoes with green chilies, rinsed black beans, drained corn, and chicken broth. Stir everything together, ensuring no ingredients are stuck to the bottom of the pot. Bring the mixture to a gentle boil.

4. Once the soup is boiling, add the small pasta. Reduce the heat to medium-low, cover the pot, and simmer for 8-10 minutes, or until the pasta is al dente (tender but still firm to the bite). Stir occasionally to prevent the pasta from sticking to the bottom.

5. Remove the pot from the heat. Stir in the milk, sour cream, and shredded cheddar cheese until the cheese is melted and the soup is smooth and creamy.

6. Taste the soup and adjust seasonings if necessary. Ladle the hot soup into bowls and garnish with fresh cilantro, extra shredded cheese, and a handful of tortilla chips or strips, if desired.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: main dish
Method: soup
Cuisine: mexican

Nutrition

Serving Size: 1 bowl

Keywords: chicken, taco, pasta, soup, creamy, easy, weeknight, comfort food, family friendly, quick