Chicken Taco Soup Recipe

If you’re craving something hearty, flavorful, and packed with taco-inspired goodness, this Chicken Taco Soup is the perfect solution! It’s a cozy, comforting meal that combines tender chicken, beans, corn, and rich spices all in one pot. The best part? It’s super easy to make, and you can load it up with your favorite toppings like sour cream, avocado, and shredded cheese. Whether you’re looking for a weeknight dinner or something to impress guests, this recipe is sure to become a favorite.

If you’re a fan of tacos, you’re going to love this Chicken Taco Soup! It’s a wonderful combination of taco flavors in soup form, packed with tender shredded chicken, black beans, corn, and tomatoes, all simmered in a flavorful broth seasoned with classic taco spices. This is a one-pot recipe that’s quick to throw together and perfect for feeding a hungry family.

Why You’ll Love This Recipe

There are so many reasons to love this recipe! It’s:

• Simple to make: Everything comes together in one pot, which means fewer dishes to clean.
• Healthy: Loaded with protein from the chicken and beans, plus fiber-rich vegetables.
• Flavorful: Thanks to the taco seasoning and spices, every bite is packed with bold flavor.
• Customizable: You can add your favorite toppings like shredded cheese, avocado, and tortilla chips to make it your own.

How to Make Chicken Taco Soup

1. Cook the onions and garlic: In a large pot, heat the olive oil over medium heat. Add the diced onions and sauté for 3-4 minutes until soft. Add the minced garlic and cook for another 30 seconds until fragrant.
2. Add the chicken and seasonings: Place the chicken breasts into the pot and sprinkle with taco seasoning and chili powder (if using). Stir to coat the chicken with the spices.
3. Add the liquids and vegetables: Pour in the chicken broth, tomato sauce, black beans, corn, and diced tomatoes with green chilies. Stir everything together and bring the mixture to a boil.
4. Simmer the soup: Reduce the heat to low, cover the pot, and let the soup simmer for about 25-30 minutes, or until the chicken is cooked through.

Preparing the Chicken

After the chicken has cooked through, remove the breasts from the soup and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot and stir it into the soup.

Using Store-bought vs Homemade Taco Seasoning

You can use store-bought taco seasoning for convenience, but making your own at home allows you to control the ingredients and adjust the flavors to your liking. Here’s a simple homemade taco seasoning recipe:

Homemade Taco Seasoning:

• 1 tablespoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Mix these ingredients together and use them in place of the store-bought seasoning packet.

Simmering for Flavor

To develop the best flavor, allow the soup to simmer for at least 25-30 minutes. The longer the soup simmers, the more the flavors will meld together. If you prefer a thicker consistency, let it simmer uncovered for an additional 10 minutes, or add more broth for a soupier texture.

Best Toppings for Chicken Taco Soup

Toppings are the key to taking your Chicken Taco Soup to the next level. Here are some of the best options:

• Sour cream: Adds a cool, creamy contrast to the spicy soup.
• Shredded cheese: Cheddar or Monterey Jack work well.
• Avocado: Sliced or cubed avocado provides creaminess and richness.
• Cilantro: Fresh cilantro adds a pop of freshness and color.
• Tortilla chips: Crushed tortilla chips add a satisfying crunch.
• Lime wedges: A squeeze of fresh lime juice brightens up the flavors.

Serving Suggestions

This soup is hearty enough to be a meal on its own, but if you’re looking to add more to the table, consider these side options:

• Warm tortillas or cornbread: Perfect for dipping and soaking up the broth.
• Mexican rice: Serve alongside or even mix it into the soup for a complete meal.
• Salad: A fresh green salad with a zesty lime dressing pairs well with the bold flavors of the soup.

Storing Leftovers

Refrigerating:

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the soup in a pot on the stove or in the microwave until warmed through.

Freezing:

This Chicken Taco Soup freezes beautifully! Let the soup cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.

Recipe Variations

• Different proteins: You can substitute the chicken with ground beef, turkey, or even shredded pork for a different flavor.
• Vegetarian option: Skip the chicken and use extra beans or add quinoa for a plant-based version.
• Extra veggies: Feel free to toss in some zucchini, spinach, or mushrooms to boost the veggie content.

Conclusion

This Chicken Taco Soup is a crowd-pleaser that’s easy to make, customizable, and absolutely delicious. With its bold taco flavors and hearty ingredients, it’s perfect for a family dinner or a meal prep option. Don’t forget to load it up with your favorite toppings for an extra layer of flavor and texture!

FAQs

1. Can I make this soup in a slow cooker? Yes! Simply add all the ingredients to your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken before serving.
2. Can I use rotisserie chicken instead of raw chicken breasts? Absolutely! If you have leftover rotisserie chicken, just shred it and add it to the soup during the last 10 minutes of cooking.
3. Can I make this soup spicier? Yes! You can increase the heat by adding more chili powder, jalapeños, or a dash of hot sauce.
4. Can I use fresh tomatoes instead of canned? Yes, you can substitute fresh diced tomatoes for canned, but you may need to adjust the cooking time and add a little extra liquid.
5. What can I serve with this soup? Tortilla chips, cornbread, or a fresh green salad are great options to serve alongside this flavorful soup.

Yield: 6

Chicken Taco Soup Recipe

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If you’re craving something hearty, flavorful, and packed with taco-inspired goodness, this Chicken Taco Soup is the perfect solution! It’s a cozy, comforting meal that combines tender chicken, beans, corn, and rich spices all in one pot. The best part? It’s super easy to make, and you can load it up with your favorite toppings like sour cream, avocado, and shredded cheese. Whether you’re looking for a weeknight dinner or something to impress guests, this recipe is sure to become a favorite.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 1 lb boneless, skinless chicken breasts (or thighs)
• 1 tbsp olive oil
• 1 small onion (diced)
• 2 garlic cloves (minced)
• 1 packet taco seasoning (or 2 tbsp homemade taco seasoning)
• 1 (15 oz) can black beans (drained and rinsed)
• 1 (15 oz) can corn kernels (drained)
• 1 (15 oz) can diced tomatoes
• 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
• 4 cups chicken broth
• 1 cup water (optional, for a thinner soup)
• 1 cup shredded cheddar cheese (for garnish)
• Sour cream (for garnish)
• Fresh cilantro (chopped, for garnish)
• Tortilla chips (for serving)

Instructions

1. Sauté the Aromatics:

• In a large pot or Dutch oven, heat olive oil over medium heat.
• Add the diced onion and sauté for 3-4 minutes until softened.
• Stir in the minced garlic and cook for another 30 seconds until fragrant.

2. Add the Chicken and Seasoning:

• Place the chicken breasts or thighs in the pot.
• Sprinkle the taco seasoning over the chicken, coating it evenly.

3. Add the Vegetables and Broth:

• Add the black beans, corn, diced tomatoes, diced tomatoes with green chilies, and chicken broth.
• Stir everything together and bring to a boil.

4. Cook the Chicken:

• Reduce the heat to a simmer and cook the chicken for 20-25 minutes until it is fully cooked and tender.

5. Shred the Chicken:

• Remove the chicken from the soup and use two forks to shred it into bite-sized pieces.
• Return the shredded chicken to the pot and stir it into the soup.

6. Adjust Seasoning:

• Taste the soup and adjust the seasoning if necessary. Add salt, pepper, or more taco seasoning to taste.
• If you prefer a thinner soup, add the optional 1 cup of water.

7. Serve:

• Ladle the soup into bowls and top with shredded cheddar cheese, sour cream, chopped cilantro, and tortilla chips.

Notes

Make it creamy: For a creamier soup, stir in ½ cup of heavy cream or a few tablespoons of cream cheese in the last few minutes of cooking.

Spice it up: Add a chopped jalapeño or extra chili powder for more heat.

Slow cooker option: You can make this soup in a slow cooker by adding all ingredients except the garnishes, cooking on low for 6-8 hours or on high for 4-5 hours. Shred the chicken before serving.