ULTIMATE CHICKEN TACO SOUP

I can almost smell the crisp autumn air just thinking about it: my college tailgate parties! We’d huddle together, bundled in blankets, cheering on our team and, more importantly, warming up with big bowls of something delicious, and more often than not, it was a version of this very recipe. Let’s get real, nothing beats a warm bowl of Chicken Taco Soup on a chilly evening. With just a few simple steps, you’ll have a pot of incredibly flavorful, comforting soup that the whole family will devour, I promise!

Why You’ll Love This Chicken Taco Soup

Okay, friend, let’s get down to brass tacks. Why should you make this Chicken Taco Soup recipe instead of the million others floating around the internet? Here’s the deal:

• It’s ridiculously easy. Seriously, most of the work is just chopping a few veggies.
• It’s packed with flavor. We’re talking layers upon layers of deliciousness, thanks to a blend of spices and the perfect balance of ingredients.
• It’s customizable. Want it spicier? Add more jalapenos! Prefer black beans over kidney beans? Go for it! This recipe is a fantastic base for your own creative twists.
• It’s budget-friendly. Chicken, beans, and corn are all relatively inexpensive, making this a great meal for feeding a crowd without breaking the bank.
• It’s perfect for meal prepping. Chicken Taco Soup tastes even better the next day, so make a big batch and enjoy it all week long.

Ingredients You’ll Need

Here’s a rundown of what you’ll need to gather to make this amazing soup. Don’t worry, most of these are pantry staples!

• Chicken: I usually use boneless, skinless chicken breasts, but you can also use boneless, skinless chicken thighs for a richer flavor. You can even use leftover cooked chicken!
• Onion: A yellow or white onion works perfectly.
• Bell pepper: I like to use a combination of red and green for color and flavor, but any color will do.
• Garlic: Freshly minced garlic is always best, but garlic powder will work in a pinch.
• Canned diced tomatoes: Use fire-roasted diced tomatoes for an extra layer of smoky flavor!
• Canned corn: You can use frozen corn too, just thaw it first.
• Canned black beans and kidney beans: Be sure to drain and rinse them well.
• Chicken broth: Low-sodium chicken broth is my go-to, so you can control the saltiness of the soup.
• Taco seasoning: You can use store-bought taco seasoning, or make your own! I’ll share my favorite homemade blend below.
• Olive oil: For sautéing the vegetables.
• Optional toppings: Shredded cheese, sour cream, avocado, cilantro, tortilla chips, lime wedges – the possibilities are endless!

Homemade Taco Seasoning Recipe

If you prefer to make your own taco seasoning, here’s a simple recipe:

• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Simply combine all the ingredients in a small bowl and store in an airtight container. This recipe makes enough for one batch of Chicken Taco Soup, with a little extra to spare. Feel free to adjust the amounts to your liking!

Step-by-Step Instructions

Alright, let’s get cooking! Here’s a detailed guide to making the best Chicken Taco Soup you’ve ever tasted:

1. Prep the chicken: If you’re using raw chicken, you have a couple of options. You can either poach it in the chicken broth until cooked through, then shred it, or you can dice it into small pieces and sauté it in the pot with the vegetables. I prefer poaching it, as it keeps the chicken nice and tender.
2. Sauté the vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
3. Add the remaining ingredients: Stir in the diced tomatoes, corn, black beans, kidney beans, chicken broth, and taco seasoning. Bring to a boil, then reduce heat and simmer for at least 15 minutes, or up to an hour, to allow the flavors to meld.
4. Shred or dice the chicken: If you poached the chicken, shred it with two forks. If you sautéed the chicken, make sure it’s cooked through.
5. Add the chicken to the soup: Stir the shredded or diced chicken into the soup.
6. Season to taste: Add salt and pepper to taste. You may also want to add a squeeze of lime juice for a touch of acidity.
7. Serve and enjoy! Ladle the soup into bowls and top with your favorite toppings.

Tips and Tricks for the Best Chicken Taco Soup

Here are a few extra tips and tricks to help you make the most amazing Chicken Taco Soup:

• Don’t overcook the chicken. Overcooked chicken can be dry and tough. If you’re poaching the chicken, check it frequently and remove it from the broth as soon as it’s cooked through.
• Use high-quality ingredients. The better the ingredients, the better the soup will taste. Opt for organic chicken, fresh vegetables, and high-quality canned goods whenever possible.
• Don’t be afraid to experiment with spices. If you like a little extra heat, add a pinch of cayenne pepper or a dash of hot sauce. You can also add other spices like smoked paprika or chili powder to customize the flavor.
• Let the soup simmer for a while. Simmering the soup for at least 15 minutes allows the flavors to meld together and deepen. The longer you simmer it, the better it will taste!
• Make it in a slow cooker. This recipe is also fantastic in a slow cooker! Simply combine all the ingredients in the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. Shred the chicken before serving.
• Spice it up: For a spicier soup, add a chopped jalapeno pepper to the pot when you sauté the vegetables. Or, add a few dashes of your favorite hot sauce.
• Make it creamy: For a creamier soup, stir in a dollop of sour cream or Greek yogurt into each bowl before serving. You can also blend a cup of the soup with an immersion blender and then stir it back into the pot.

Variations and Substitutions

One of the best things about Chicken Taco Soup is how versatile it is. Here are a few variations and substitutions you can try:

• Vegetarian Taco Soup: Omit the chicken and add extra beans and vegetables, such as sweet potatoes, zucchini, or carrots. You can also use vegetable broth instead of chicken broth.
• Turkey Taco Soup: Substitute ground turkey for the chicken. Brown the ground turkey in the pot before adding the vegetables.
• Spicy Taco Soup: Add a chopped jalapeno pepper, a can of diced green chiles, or a few dashes of hot sauce to the soup.
• Creamy Taco Soup: Stir in a can of cream of chicken soup or a cup of heavy cream to make it extra creamy.
• Low-Carb Taco Soup: Omit the corn and beans, and add extra vegetables, such as cauliflower rice or diced zucchini.

Serving Suggestions

Chicken Taco Soup is a complete meal on its own, but here are a few serving suggestions to make it even more special:

• Serve with tortilla chips or cornbread.
• Top with your favorite taco toppings, such as shredded cheese, sour cream, avocado, cilantro, and lime wedges.
• Serve with a side salad.
• Make it a taco soup bar! Set out a variety of toppings and let everyone customize their own bowls.

What to Serve with Chicken Taco Soup

This soup is fantastic on its own, but if you’re looking to create a full-blown feast, consider pairing it with some delicious side dishes. A simple side salad with a zesty lime vinaigrette would be a refreshing complement. You could also offer some warm, crusty bread for dipping. And if you’re feeling ambitious, homemade Slow Cooker Street Corn Chicken would be an incredible addition, adding another layer of Mexican-inspired flavors to the meal. Think of it as a deconstructed taco fiesta!

Other Delicious Soup Recipes to Try

If you’re a soup lover like me, you’re always on the lookout for new and exciting recipes. Here are a few of my other favorite soup recipes that I think you’ll enjoy:

• Jalapeno Popper Soup: This creamy, cheesy soup is loaded with flavor and a hint of spice. It’s like eating a jalapeno popper in soup form!
• Chicken Tortellini Soup: A comforting and hearty soup with tender chicken, cheese-filled tortellini, and a flavorful broth.
• Creamy Chicken Lasagna Soup: All the flavors of lasagna in a comforting soup! This recipe is packed with chicken, vegetables, and cheesy goodness.
• Creamy Italian Chicken Soup: A creamy, flavorful soup with Italian herbs and spices. It’s perfect for a cozy night in.
• White Chicken Chili: A quick and easy chili recipe with chicken, white beans, and a creamy, flavorful broth.

Storage and Reheating Instructions

Storage: Let the soup cool completely before storing it in an airtight container in the refrigerator. It will keep for up to 3-4 days.

Reheating: Reheat the soup in a pot on the stove over medium heat, or in the microwave. If the soup has thickened too much, add a little chicken broth or water to thin it out.

Freezing: Chicken Taco Soup freezes well. Let the soup cool completely before transferring it to a freezer-safe container or bag. It will keep in the freezer for up to 2-3 months. Thaw the soup overnight in the refrigerator before reheating.

Frequently Asked Questions (FAQs)

Q: Can I use leftover rotisserie chicken in this recipe?

A: Absolutely! Rotisserie chicken is a great shortcut. Simply shred the chicken and add it to the soup during the last 15 minutes of cooking.

Q: Can I make this soup in an Instant Pot?

A: Yes! Sauté the vegetables using the “sauté” function. Then, add the remaining ingredients and cook on high pressure for 10 minutes. Quick release the pressure and shred the chicken before serving.

Q: Is this soup gluten-free?

A: Yes, this recipe is naturally gluten-free, as long as you use gluten-free taco seasoning and toppings.

Q: Can I add other vegetables to this soup?

A: Absolutely! Feel free to add other vegetables like zucchini, sweet potatoes, or carrots. Just add them to the pot when you sauté the onion and bell pepper.

Q: My soup is too thick. What should I do?

A: Add a little chicken broth or water to thin it out. Start with a 1/2 cup and add more until it reaches your desired consistency.

Q: My soup is too salty. What should I do?

A: Add a squeeze of lime juice or a tablespoon of vinegar to help balance the flavors. You can also add a pinch of sugar to counteract the saltiness.

Final Thoughts

So there you have it! My ultimate recipe for Chicken Taco Soup. I hope you enjoy making it as much as I do. It’s the perfect meal for a chilly evening, a busy weeknight, or any time you’re craving something warm, comforting, and delicious. Don’t be afraid to get creative with the toppings and customize it to your liking. Happy cooking, my friend!

Ultimate Chicken Taco Soup

This Chicken Taco Soup recipe is incredibly easy to make, packed with flavor, and customizable to your liking. It’s a budget-friendly and comforting meal perfect for a chilly evening or meal prepping for the week. With a few simple steps, you’ll have a pot of delicious soup that the whole family will enjoy.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Main Course

Cuisine: Mexican-American

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons olive oil
• 1 yellow or white onion, chopped
• 1 bell pepper red, green, or a combination
• 2 cloves garlic, minced
• 6 cups chicken broth
• 1.5 pounds boneless, skinless chicken breasts or thighs
• Salt and pepper to taste
• Lime wedges optional
• Shredded cheese optional topping
• Sour cream optional topping
• Tortilla chips optional topping

Equipment

• Large pot or Dutch oven
• Knife
• Cutting board
• Measuring spoons
• Measuring cups
• Ladle
• Fork (for shredding chicken)
• Can opener

Method

 

1. If using raw chicken, poach it in the chicken broth until cooked through, then shred it. Alternatively, dice the chicken into small pieces.
2. Heat the olive oil in a large pot or Dutch oven over medium heat.
3. Add the onion and bell pepper and cook until softened, about 5-7 minutes.
4. Add the garlic and cook for another minute until fragrant.
5. Stir in the diced tomatoes, corn, black beans, kidney beans, chicken broth, and taco seasoning.
6. Bring to a boil, then reduce heat and simmer for at least 15 minutes, or up to an hour, to allow the flavors to meld.
7. If you poached the chicken, shred it with two forks. If you sautéed the chicken, make sure it’s cooked through.
8. Stir the shredded or diced chicken into the soup.
9. Season to taste with salt and pepper. Add a squeeze of lime juice for a touch of acidity, if desired.
10. Ladle the soup into bowls and top with your favorite toppings such as shredded cheese, sour cream, avocado, cilantro, and tortilla chips.

Notes

For a spicier soup, add a chopped jalapeno pepper to the pot when you sauté the vegetables. This recipe is also fantastic in a slow cooker! Simply combine all the ingredients in the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. Shred the chicken before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Soup freezes well for up to 2-3 months.