Chicken Taco Soup Recipe

If you want a meal that is quick, satisfying and full of flavour, then this chicken taco soup recipe is the solution. It is prepared in a single pot, calls for simple ingredients and takes about 30 minutes to cook. The broth is rich and based on tomatoes, and it contains tender chicken, sweet corn and warm taco spices. Taco soup is a dish that suits any occasion; it’s suitable for a busy weeknight, a cold evening, a gathering around a game, or for preparing meals for the entire week. The best thing is that you can add all sorts of toppings to each serving, such as crunchy tortilla chips, fresh herbs, or spicy jalapeños.

Why You’ll Love This Chicken Taco Soup

With just one pot and requiring little cleaning, all the ingredients are cooked at the same time, which results in less washing up. It’s ready within 30 minutes and is ideal for busy days when you yet want to eat a meal prepared at home. It has a rich, savoury flavour due to the inclusion of taco seasoning, cumin, and paprika. It’s easy to customize; you can make it mild or spicy, thick or brothy.

Leftovers work well. The flavor improves the next day

Chicken Taco Soup Recipe: Hearty, Zesty & Ready in 30 Minutes

It's easy to prepare this chicken taco soup in one pot; the dish features tender chicken, corn, tomatoes, and strong taco spices making it a cozy dinner optionthat your family will love.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

What You’ll Need

For the soup:

• 1 tablespoon olive oil
• 1 medium onion finely chopped
• 3 garlic cloves minced
• 1 lb 450 g ground chicken (or finely diced chicken breast)
• 2 tablespoons taco seasoning
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 can 14 oz diced tomatoes, with juices
• 1 cup tomato sauce or passata
• 3 cups chicken broth
• 1 cup sweet corn fresh, canned, or frozen
• 1 can 15 oz kidney or black beans, drained and rinsed (optional)
• 1 teaspoon salt or to taste
• ½ teaspoon black pepper

For serving:

• Tortilla chips
• Sliced jalapeños
• Fresh parsley or cilantro
• Shredded cheese sour cream, or avocado (optional)
• Lime wedges
• Ground chicken and shredded chicken
• The recipe calls for ground chicken since it cooks quickly and distributes uniformly in the
• soup ensuring that each spoonful contains some. If you want to use shredded chicken,
• then simmer two chicken breasts in the broth for 15 to 20 minutes remove them and
• shred them with two forks before putting them back into the pot. Leftover rotisserie
• chicken will also work and will save you time.

Method

 

How to Make Chicken Taco Soup

Step 1: Soften the onion and garlic

1. In a large pot heat the olive oil over medium heat, then add the chopped onion and cook
2. it for 3 to 4 minutes until it has become soft and is slightly golden. Next, add the garlic
3. and stir it for 30 seconds or until it is fragrant. Take care not to burn it, as burnt garlic
4. becomes bitter.

Step 2: Brown the chicken

1. Put the ground chicken into the pot, break it up using a wooden spoon and cook it for 5
2. to 6 minutes until all the pink has disappeared. Then add the taco seasoning, cumin and
3. smoked paprika and stir thoroughly before cooking for one more minute to toast the
4. spices and allow them to release their flavour.
5. Step 3: Add the tomatoes and broth
6. Add the chopped tomatoes together with their juices, the tomato sauce, and the chicken
7. broth. Stir the mixture and scrape up any bits that have browned at the bottom of the pot.
8. These bits are full of flavour.

Step 4: Simmer

1. If you are using corn and beans, add them. Bring the soup to a gentle boil, after which
2. reduce the heat and let it simmer uncovered for 15 to 20 minutes, stirring from time to
3. time. The soup will thicken a little and the flavours will blend.

Step 5: Taste and adjust

1. Season it with salt and pepper. Should the soup taste flat, then add a squeeze of lime
2. juice because the acid enhances all the flavours. If it is too thick, go ahead and stir in
3. some more broth or water.

Step 6: Serve

1. Fill the bowls with the soup and add some sliced jalapeños and some fresh parsley on
2. top. Serve the soup with tortilla chips beside it for dipping or for crumbing over the top.

Pro Tips for the Best Taco Soup

1. Cook the spices first. When you cook the seasoning along with the chicken for a minute,
2. the flavour becomes more intense.
3. You shouldn’t omit the lime; adding a bit of it at the end makes the soup taste more fresh.
4. The longer you simmer it, the greater the depth will be; simmering for an additional 10
5. minutes will produce a more rich broth.
6. It’s important to regulate the heat; for children use a mild taco seasoning and for adults
7. add some jalapeños or chili flakes.
8. End the season. Since the broth and the canned ingredients differ in their salt content,
9. you should taste them before adding any salt.

Easy Variations

1. For the spicy version, dice a jalapeño and add it with the onion, or alternatively use a
2. little cayenne pepper.
3. For the creamy taco soup, add either half a cup of cream cheese or a little cream at the
4. end.
5. More vegetables: Add chopped bell pepper, zucchini, or carrots.
6. For the method using a slow cooker, brown the chicken first and then cook everything on
7. low for six hours.
8. For the Instant Pot, cook on high pressure for 10 minutes and then allow it to release
9. naturally.
10. For a low carb diet, leave out the beans and corn and include cauliflower rice instead.

What to Serve With Chicken Taco Soup

1. This soup is a full meal on its own, but a few sides make it even better:
2. Crispy tortilla chips or warm tortillas
3. Cornbread
4. A simple green salad with lime dressing
5. Quesadillas for dipping
6. Rice, spooned into the bowl to make it extra filling

Storage and Reheating

1. You should store the soup in a sealed container for a maximum of four days.
2. You can freeze it for a maximum of three months and should remove the toppings such
3. as chips, sour cream, and herbs. Once frozen, let it thaw in the refrigerator over night.
4. To reheat it, place it on the stove and warm it gently over medium heat, adding a little
5. broth if it has thickened; alternatively, reheat individual portions in the microwave for two
6. to three minutes, stirring halfway through.

Common Questions

May I use chicken thighs?

1. Certainly. You can cut the meat into small pieces or use mince chicken thigh for a more
2. juicy and richer outcome.

Is taco soup spicy?

1. It is usually only slightly spicy. If you want to make it mild, then select a mild seasoning
2. and omit the jalapeños to ensure it is suitable for the whole family.

Is it possible to prepare it without using beans?

1. Certainly. The soup remains thick and substantial because of the chicken and the corn; if
2. you want to increase the amount of bulk, then go ahead and add some more corn or
3. some diced vegetables.

What do I need to do in order to thicken the taco soup?

1. Leave it uncovered and simmer for another 10 minutes, or else crush some of the beans
2. against the side of the pot. Alternatively, you can stir in a spoonful of tomato paste.

May I use homemade taco seasoning?

1. Alright, mix the chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt,
2. and pepper

Notes

This recipe for chicken taco soup is simple, satisfying and has a strong flavour. It makes use of tender chicken, juicy tomatoes, sweet corn and a few simple toppings to turn ordinary ingredients into a warm bowl of comfort. If you prepare a large quantity on a Sunday, you’ll have meals ready for the days to come. When you have given this recipe a go, please leave a comment and a rating below andlet us know the way you prefer to top your bowl!