Perfect Chicken Taco Soup
This Chicken Taco Soup recipe delivers a bowl of pure comfort, bursting with the vibrant flavors of a taco night, in soup form. Tender chicken, savory spices, and your favorite taco toppings mingle in a warm, hearty broth for a delicious and satisfying meal.
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring spoons
- Measuring cups
- Can opener
- Colander
- Two forks (for shredding chicken)
- Ladle
- Bowls
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 4 cups chicken broth
- 1 packet taco seasoning or 2 tablespoons homemade
- 1 teaspoon cumin
- ½ teaspoon chili powder adjust to taste
- ¼ teaspoon smoked paprika
- Salt and pepper to taste
- Optional toppings: shredded cheddar cheese, sour cream or Greek yogurt, diced avocado, crushed tortilla chips, chopped fresh cilantro, sliced green onions, lime wedges, hot sauce
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Season chicken breasts with salt, pepper, and a sprinkle of chili powder.
- Sear chicken breasts for 3-4 minutes per side, until lightly browned. Remove chicken from pot and set aside.
- Add chopped onion and bell pepper to the pot and cook until softened, about 5-7 minutes.
- Add minced garlic and cook for another minute, until fragrant.
- Pour in the chicken broth, diced tomatoes and green chilies (Rotel), and tomato sauce.
- Stir in black beans, kidney beans, corn, taco seasoning, cumin, chili powder, smoked paprika, salt, and pepper.
- Return the seared chicken breasts to the pot.
- Bring the soup to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until chicken is cooked through and easily shreds with a fork.
- Remove chicken breasts from the pot and shred them with two forks.
- Return shredded chicken to the soup.
- Stir to combine and heat through.
- Ladle Chicken Taco Soup into bowls.
- Top with your favorite toppings!
Notes
Spice it up with cayenne pepper or a jalapeño. Add more veggies like zucchini, carrots, or celery. Use different beans: Pinto beans or great northern beans. Make it vegetarian by omitting the chicken and using vegetable broth. For a Creamy Taco Soup, stir in a block of cream cheese during the last 15 minutes of cooking. Leftover Chicken: Add about 2 cups of cooked chicken during the last 10 minutes of cooking. Store leftovers in the refrigerator for up to 3-4 days or freeze for up to 3 months. To thicken soup simmer uncovered longer or mash some beans and stir back in. To thin soup add chicken broth.