ULTIMATE CHICKEN TACO SOUP
This Chicken Taco Soup recipe is a comforting and flavorful dish perfect for busy weeknights. It's packed with chicken, beans, corn, and a blend of taco spices, all simmered in a rich tomato broth. Customize it with your favorite toppings for a hearty and satisfying meal.
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring spoons
- Measuring cups
- Ladle
- Can opener
- Stirring spoon
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons taco seasoning
- 6 cups chicken broth
- 2 cups cooked chicken, shredded or diced
- 4 ounces cream cheese, cut into cubes optional
- Salt and pepper to taste
- Shredded cheddar cheese, for topping
- Sour cream, for topping
- Avocado, diced, for topping
- Fresh cilantro, chopped, for topping
- Tortilla chips, for topping
- Salsa, for topping
- Lime wedges, for topping
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and taco seasoning and cook for another minute, until fragrant. Be careful not to burn the garlic!
- Pour in the diced tomatoes (undrained), tomato sauce, and chicken broth. Stir well to combine.
- Bring the mixture to a simmer over medium-high heat. Once it’s simmering, reduce the heat to low, cover, and let it simmer for at least 15 minutes.
- Stir in the shredded chicken, black beans, and kidney beans. Heat through.
- Add the corn and cook for another 5 minutes, just to warm it through.
- If you want a creamier soup, stir in the cream cheese (cut into cubes) until melted and smooth. Alternatively, you can stir in a dollop of sour cream into each bowl when serving.
- Taste the soup and adjust the seasoning as needed. You might want to add a pinch of salt, pepper, or a little extra taco seasoning.
- Ladle the soup into bowls and let everyone customize their toppings! Shredded cheese, sour cream, avocado, cilantro, tortilla chips, salsa, and lime wedges are all fantastic choices.
Notes
For a spicier soup, add a pinch of cayenne pepper or a chopped jalapeño. This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2-3 months. Sautéing the onions and garlic is crucial for building a flavorful base, so don't skip this step. The longer the soup simmers, the more the flavors will meld together.