In a large pot heat the olive oil over medium heat, then add the chopped onion and cook

it for 3 to 4 minutes until it has become soft and is slightly golden. Next, add the garlic

and stir it for 30 seconds or until it is fragrant. Take care not to burn it, as burnt garlic

becomes bitter.

Put the ground chicken into the pot, break it up using a wooden spoon and cook it for 5

to 6 minutes until all the pink has disappeared. Then add the taco seasoning, cumin and

smoked paprika and stir thoroughly before cooking for one more minute to toast the

spices and allow them to release their flavour.

Step 3: Add the tomatoes and broth

Add the chopped tomatoes together with their juices, the tomato sauce, and the chicken

broth. Stir the mixture and scrape up any bits that have browned at the bottom of the pot.

These bits are full of flavour.

If you are using corn and beans, add them. Bring the soup to a gentle boil, after which

reduce the heat and let it simmer uncovered for 15 to 20 minutes, stirring from time to

time. The soup will thicken a little and the flavours will blend.

Season it with salt and pepper. Should the soup taste flat, then add a squeeze of lime

juice because the acid enhances all the flavours. If it is too thick, go ahead and stir in

some more broth or water.

Fill the bowls with the soup and add some sliced jalapeños and some fresh parsley on

top. Serve the soup with tortilla chips beside it for dipping or for crumbing over the top.

Cook the spices first. When you cook the seasoning along with the chicken for a minute,

the flavour becomes more intense.

You shouldn't omit the lime; adding a bit of it at the end makes the soup taste more fresh.

The longer you simmer it, the greater the depth will be; simmering for an additional 10

minutes will produce a more rich broth.

It's important to regulate the heat; for children use a mild taco seasoning and for adults

add some jalapeños or chili flakes.

End the season. Since the broth and the canned ingredients differ in their salt content,

you should taste them before adding any salt.

For the spicy version, dice a jalapeño and add it with the onion, or alternatively use a

little cayenne pepper.

For the creamy taco soup, add either half a cup of cream cheese or a little cream at the

end.

More vegetables: Add chopped bell pepper, zucchini, or carrots.

For the method using a slow cooker, brown the chicken first and then cook everything on

low for six hours.

For the Instant Pot, cook on high pressure for 10 minutes and then allow it to release

naturally.

For a low carb diet, leave out the beans and corn and include cauliflower rice instead.

This soup is a full meal on its own, but a few sides make it even better:

Crispy tortilla chips or warm tortillas

Cornbread

A simple green salad with lime dressing

Quesadillas for dipping

Rice, spooned into the bowl to make it extra filling

You should store the soup in a sealed container for a maximum of four days.

You can freeze it for a maximum of three months and should remove the toppings such

as chips, sour cream, and herbs. Once frozen, let it thaw in the refrigerator over night.

To reheat it, place it on the stove and warm it gently over medium heat, adding a little

broth if it has thickened; alternatively, reheat individual portions in the microwave for two

to three minutes, stirring halfway through.

Certainly. You can cut the meat into small pieces or use mince chicken thigh for a more

juicy and richer outcome.

It is usually only slightly spicy. If you want to make it mild, then select a mild seasoning

and omit the jalapeños to ensure it is suitable for the whole family.

Certainly. The soup remains thick and substantial because of the chicken and the corn; if

you want to increase the amount of bulk, then go ahead and add some more corn or

some diced vegetables.

Leave it uncovered and simmer for another 10 minutes, or else crush some of the beans

against the side of the pot. Alternatively, you can stir in a spoonful of tomato paste.

Alright, mix the chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt,

and pepper