Chicken Taco Soup is a delicious, hearty, and comforting meal that brings together the zesty flavors of tacos in a warming bowl of soup.
Packed with tender chicken, beans, corn, tomatoes, and all your favorite taco seasonings, this soup is a crowd-pleaser that’s easy to make, nourishing, and perfect for busy weeknights. It’s a one-pot wonder that you can customize with your favorite toppings like avocado, cheese, sour cream, and fresh cilantro.
In this article, we’ll guide you through making a flavorful Chicken Taco Soup, offer tips on how to customize it, and answer common FAQs to ensure you get the best results every time.
Ingredients You’ll Need
- 1 lb boneless, skinless chicken breasts (or thighs)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 bell pepper, diced
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (14.5 oz) can diced tomatoes (with green chilies for extra flavor)
- 1 (8 oz) can tomato sauce
- 4 cups chicken broth
- 1 packet taco seasoning (or homemade, recipe below)
- 1 teaspoon cumin
- 1 teaspoon chili powder (adjust for spice level)
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- Juice of 1 lime
- Optional toppings: shredded cheese, sour cream, avocado, cilantro, tortilla strips, sliced jalapeños, and lime wedges
Homemade Taco Seasoning (if not using store-bought):
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and pepper, to taste
Instructions
1. Sauté the Aromatics
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and bell pepper, and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute, until fragrant.
2. Add the Chicken and Seasonings
Season your chicken breasts (or thighs) with salt and pepper, then add them to the pot. Add the taco seasoning, cumin, chili powder, and smoked paprika. Stir to coat the chicken and vegetables in the spices, letting the flavors bloom for about 1-2 minutes.
3. Simmer the Soup
Pour in the chicken broth, diced tomatoes (including juices), tomato sauce, black beans, and corn. Stir everything together and bring the soup to a simmer. Once it’s simmering, lower the heat, cover the pot, and let the soup cook for 20-25 minutes, or until the chicken is fully cooked and tender.
4. Shred the Chicken
Once the chicken is cooked through, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot and stir to combine. Squeeze in the juice of 1 lime to brighten the flavors.
5. Taste and Adjust
Taste the soup and adjust seasoning if necessary. Add more salt, pepper, or chili powder if you want more heat. If the soup is too thick for your liking, you can add a bit more chicken broth to reach your desired consistency.
6. Serve and Garnish
Ladle the Chicken Taco Soup into bowls and top with your favorite garnishes: shredded cheese, sour cream, diced avocado, fresh cilantro, tortilla strips, or sliced jalapeños. Serve with lime wedges on the side for an extra burst of citrus.
Tips for the Best Chicken Taco Soup
Customize the Protein: While chicken is the star of this soup, you can easily swap it for ground beef, turkey, or even a vegetarian option like tofu or more beans for a meatless version.
Use Leftover or Rotisserie Chicken: If you have leftover cooked chicken or a rotisserie chicken, feel free to use it. Simply skip the step of cooking the raw chicken and add the shredded pre-cooked chicken to the soup in the last 10 minutes of simmering to warm through.
Make it Creamy: For a creamier version of Chicken Taco Soup, stir in a cup of heavy cream, sour cream, or a block of softened cream cheese in the last few minutes of cooking. It adds richness and makes the soup extra indulgent.
Slow Cooker Option: To make this soup in a slow cooker, simply add all the ingredients (except the lime juice and garnishes) into the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken at the end of the cooking time and add the lime juice just before serving.
Control the Spice Level: If you prefer a spicier soup, add more chili powder, cayenne pepper, or even a diced jalapeño to the soup. For a milder version, you can reduce or omit the chili powder altogether and use regular diced tomatoes instead of ones with green chilies.
Serve with Crunchy Toppings: To add texture, serve the soup with tortilla chips or strips. You can bake or fry your own tortilla strips for an extra crispy topping that pairs perfectly with the creamy, flavorful soup.
FAQs About Chicken Taco Soup
1. Can I use chicken thighs instead of chicken breasts?
Yes! Chicken thighs work wonderfully in this soup and often provide a richer, more tender bite due to their higher fat content. Whether you use chicken breasts or thighs, the recipe remains the same.
2. Can I make Chicken Taco Soup in advance?
Definitely. Chicken Taco Soup is a great make-ahead meal because the flavors develop even more as it sits. Store it in an airtight container in the refrigerator for up to 4 days. Reheat it on the stove or in the microwave before serving. Add fresh garnishes just before serving for the best texture.
3. Can I freeze Chicken Taco Soup?
Yes, Chicken Taco Soup freezes very well. Let the soup cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months. To reheat, thaw it overnight in the refrigerator and warm it up on the stove over medium heat until heated through.
4. Can I make this soup dairy-free?
Absolutely. Chicken Taco Soup is naturally dairy-free as long as you don’t add toppings like cheese or sour cream. For a creamy dairy-free version, stir in coconut milk or a plant-based cream alternative to add richness without using dairy.
5. What can I serve with Chicken Taco Soup?
Chicken Taco Soup is filling on its own, but it pairs wonderfully with cornbread, tortilla chips, or a side salad. You can also serve it with a side of Mexican rice or a warm, soft tortilla for dipping.
6. Can I add more vegetables to the soup?
Yes, feel free to add extra vegetables like zucchini, carrots, or diced sweet potatoes. You can also add leafy greens like spinach or kale toward the end of cooking for a nutritional boost.
7. How do I thicken Chicken Taco Soup?
If you prefer a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons of water) to the soup and let it simmer for a few minutes until it thickens. Alternatively, you can mash some of the beans in the soup to naturally thicken it without adding any extra ingredients.
8. Can I use other types of beans?
Yes! While black beans are commonly used in Chicken Taco Soup, you can substitute them with kidney beans, pinto beans, or even chickpeas. Mixing different types of beans can also add variety to the texture and flavor of the soup.
9. What’s the best way to add heat to the soup?
If you want to add heat, you can include diced jalapeños, chipotle peppers in adobo sauce, or a splash of hot sauce. Chili powder, cayenne pepper, or red pepper flakes are also great options to adjust the spice level to your liking.
10. How can I make Chicken Taco Soup gluten-free?
Chicken Taco Soup is naturally gluten-free as long as you use gluten-free taco seasoning and check that your canned ingredients, such as beans and broth, are certified gluten-free.
Conclusion
Chicken Taco Soup is a flavorful, satisfying dish that brings all the delicious elements of tacos into a warm, hearty soup. It’s versatile, easy to make, and perfect for customizing to suit your preferences. Whether you like it spicy, creamy, or loaded with toppings, this one-pot meal is sure to become a family favorite. With simple ingredients and a straightforward method, you’ll have a comforting, restaurant-worthy soup on the table in no time. Enjoy!
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