CHICKEN TACO SOUP

A hearty, creamy-free taco soup packed with tender chicken, beans, corn, tomatoes, and bold Mexican-inspired spices. Easy to make, comforting, and perfect for a family dinner.

Ingredients

For the Soup:

• 1 ½ lbs (680 g) boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 (14.5 oz / 411 g) can diced tomatoes
• 1 (10 oz / 283 g) can diced tomatoes with green chilies
• 1 (15 oz / 425 g) can black beans, drained and rinsed
• 1 (15 oz / 425 g) can corn, drained
• 4 cups (960 ml) chicken broth
• 1 tablespoon tomato paste
• 2 teaspoons chili powder
• 1 ½ teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper
• ¼ teaspoon cayenne pepper, optional
• 1 tablespoon fresh lime juice

Optional Toppings:

• Shredded cheddar or Mexican-blend cheese
• Sour cream
• Diced avocado
• Fresh cilantro
• Sliced jalapeños
• Diced red onion
• Crushed tortilla chips
• Lime wedges

Instructions

1. Prepare the Chicken
   Pat the chicken breasts dry and season lightly with salt and pepper.
2. Sauté the Aromatics
   Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 4–5 minutes until softened. Add the garlic and cook for another 30 seconds.
3. Build the Soup
   Add the diced tomatoes, tomatoes with green chilies, black beans, corn, tomato paste, chicken broth, chili powder, cumin, smoked paprika, oregano, onion powder, garlic powder, salt, black pepper, and cayenne pepper.
4. Add the Chicken
   Place the chicken breasts directly into the soup. Bring everything to a gentle boil, then reduce the heat to low.
5. Simmer
   Cover partially and simmer for about 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is tender.
6. Shred the Chicken
   Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
7. Finish the Soup
   Stir in the fresh lime juice. Taste and adjust the salt, pepper, or chili powder as needed. Simmer for another 3–5 minutes.
8. Serve
   Ladle the hot soup into bowls and top with shredded cheese, sour cream, avocado, cilantro, jalapeños, or crushed tortilla chips.

Nutrition Information

Approximate per serving, based on 6 servings and without optional toppings:

• Calories: 330
• Protein: 38 g
• Carbohydrates: 30 g
• Fat: 7 g
• Fiber: 8 g
• Sugar: 7 g
• Sodium: 850 mg

Nutrition will vary depending on the brands of chicken broth, canned vegetables, and toppings used.

Nut Information

• Contains tree nuts: No
• Contains peanuts: No
• Contains other nuts: No
• Nut-free: Yes, as written
• Dairy: Only if cheese or sour cream is added
• Gluten: Naturally gluten-free, but check canned ingredients, broth, and tortilla chips for gluten-containing additives if strict gluten avoidance is needed.

Q & A

Q: Can I use rotisserie chicken?
A: Yes. Use about 3–4 cups of shredded cooked chicken and add it during the final 10 minutes of cooking.

Q: Can I make this in a slow cooker?
A: Yes. Add all soup ingredients except the lime juice and toppings to the slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4 hours. Shred the chicken, return it to the soup, and stir in lime juice before serving.

Q: Can I make it spicy?
A: Add extra cayenne pepper, diced jalapeños, or a hotter variety of green chilies.

Q: Can I make it creamy?
A: Yes. Stir in 4 oz (115 g) softened cream cheese during the final 10 minutes, or add ½ cup heavy cream for a richer soup.

Q: Can I freeze chicken taco soup?
A: Yes. Cool completely, transfer to airtight freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Q: How long does it last in the refrigerator?
A: Store it in an airtight container for up to 4 days.

Q: What can I serve with it?
A: Cornbread, tortilla chips, avocado, a simple green salad, or warm flour/corn tortillas pair well with the soup.