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Chicken Taco Soup Recipe

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4.3 from 22 reviews

A hearty and flavorful Chicken Taco Soup made with sautéed veggies, tender chicken, and a blend of spices, topped with zesty lime juice and garnished with fresh cilantro, cheddar cheese, and crunchy tortilla chips. This comforting soup is perfect for a quick, satisfying meal ready in just 35 minutes.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 2 Tablespoons olive oil
  • 1/2 medium red onion (diced, about 3/4 cup)
  • 1 Tablespoon minced garlic
  • 1 red bell pepper (diced, about 1 cup)
  • 3 cups chicken broth (low-sodium)
  • 1 15-ounce can tomatoes & green chilies
  • 1 15-ounce can black beans (drained and rinsed)
  • 1 cup frozen corn
  • 1 Tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 2 teaspoons brown sugar
  • 1/2 cup Greek yogurt
  • 2 1/2 cups shredded cooked chicken
  • 1 Tablespoon lime juice

For Garnish

  • Fresh Cilantro
  • Shredded cheddar cheese
  • Crushed tortilla chips

Instructions

  1. Heat Oil: Heat the olive oil in a large pot or Dutch oven over medium heat to prepare for sautéing the vegetables.
  2. Sauté Onion and Garlic: Add diced red onion and minced garlic to the hot oil. Sauté for about 5 minutes until the onion is translucent and fragrant.
  3. Add Bell Pepper: Stir in the diced red bell pepper and sauté for an additional 2-3 minutes until slightly softened.
  4. Add the Rest: Pour in the chicken broth, canned tomatoes with green chilies, black beans, frozen corn, chili powder, cumin, paprika, salt, and brown sugar. Stir to combine. Use 2 1/2 cups of broth for a thicker texture or 3 cups for a more soup-like consistency.
  5. Simmer then Blend: Let the soup simmer for a few minutes to meld the flavors. Then carefully remove 2 cups of the soup and transfer it to a blender.
  6. Blend the Soup: Blend the removed portion until smooth to achieve a creamy base and return it back to the pot.
  7. Return and Add Chicken: Stir the blended soup back into the pot. Add the shredded cooked chicken and mix thoroughly.
  8. Simmer on Low Heat: Let the soup simmer on low heat for 15 minutes, allowing the flavors to develop and the vegetables to become tender.
  9. Add Lime Juice: Stir in the lime juice to add a refreshing brightness to the soup.
  10. Garnish and Serve: Ladle the soup into bowls and garnish with fresh cilantro, shredded cheddar cheese, and crushed tortilla chips. Serve immediately and enjoy!

Notes

  • Use low-sodium chicken broth to control the saltiness of the soup.
  • Adjust chili powder to taste depending on your preferred spice level.
  • For a vegetarian version, substitute the chicken with additional beans or plant-based protein and use vegetable broth.
  • The soup thickens over time, so adjust broth quantity accordingly.
  • Greek yogurt adds creaminess but can be omitted or replaced with sour cream if preferred.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican-inspired
  • Diet: Low Salt

Find it online: https://allyumcooks.com/chicken-taco-soup-recipe/