Chicken Taco Soup is a hearty, flavourful, and comforting dish that combines the bold, zesty flavours of traditional tacos with the warmth of a satisfying soup. Perfect for any occasion, this soup is a crowd-pleaser and incredibly easy to prepare. It features tender shredded chicken, a rich tomato-based broth, and a blend of spices like chili powder, cumin, and paprika that give it that signature taco taste. Packed with wholesome ingredients like black beans, corn, diced tomatoes, and onions, it’s both nutritious and filling. Topped with your favourite taco garnishes such as shredded cheese, sour cream, avocado, fresh cilantro, and a squeeze of lime this soup is a complete meal in a bowl. Whether you’re serving it on a chilly evening or at a casual gathering, Chicken Taco Soup is sure to become a favourite in your recipe collection!
How To Make The Best Chicken Taco Soup
Ingredients
- 1 lb 450g boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil or avocado oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 bell pepper diced (any colour) diced (any colour)
- 1 jalapeño seeded and minced (optional, for heat)
- 1 can(15 oz) black beans, drained and rinsed
- 1 can(15 oz) corn kernels, drained (or 1 cup frozen corn)
- 1 can(15 oz) diced tomatoes
- 1 can(4 oz ) diced green chiles
- 4 cups chicken broth low-sodium preferred
- 1 tbsp packet taco seasoning or 2 tablespoons homemade taco seasoning
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika optional, for depth
- 1 tbsp Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro chopped (for garnish)
- Toppings: shredded cheese sour cream, avocado, tortilla chips, etc
Instructions
- Season the chicken with salt, pepper, and a pinch of taco seasoning. In a large pot or Dutch oven, heat the oil over medium heat. Sear the chicken for 5-6 minutes per side until golden but not fully cooked. Remove and set aside.
- In the same pot, add the diced onion, garlic, bell pepper, and jalapeño (if using). Sauté for 3-4 minutes until softened.
- Stir in the black beans, pinto beans, corn, diced tomatoes, green chiles, chicken broth, taco seasoning, cumin, chili powder, and smoked paprika. Mix well.
- Return the chicken to the pot. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the chicken is fully cooked and tender.
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup.
- Stir in the lime juice and fresh cilantro. Taste and adjust seasoning with salt and pepper if needed.
- Ladle the soup into bowls and top with your favourite toppings: shredded cheese, sour cream, avocado slices, crushed tortilla chips, or a dollop of guacamole.
