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Chicken Taco Soup Recipe

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4.3 from 26 reviews

This hearty and flavorful Chicken Taco Soup combines tender chicken breasts with a blend of spices, beans, corn, and tomatoes, simmered to perfection. Creamy and comforting, it's a perfect dish for a satisfying meal that's easy to prepare on the stovetop.

Ingredients

Chicken and Seasoning

  • 2 medium-to-large boneless skinless chicken breasts (about 1.5 pounds)
  • Salt (as needed)
  • Pepper (as needed)
  • 2 tablespoons olive oil (divided)
  • Filtered water (as needed)

Vegetables and Beans

  • 1 large white or yellow onion (diced)
  • 4 cloves garlic (minced)
  • 1 15-ounce can pinto beans (drained)
  • 1 15-ounce can black beans (drained)
  • 2 14-ounce cans diced tomatoes
  • 1 4-ounce can diced green chilis (hot or mild depending on preference)
  • 1 15-ounce can whole kernel corn (drained)

Spices and Flavoring

  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • ½ teaspoon oregano
  • 3 tablespoons (45g) tomato paste
  • 2 cups chicken broth

Dairy

  • ½ cup heavy cream (or ½ to 1 cup sour cream)

Instructions

  1. Season and Brown Chicken: Generously salt and pepper both sides of the chicken breasts. In a large pot over medium-high heat, heat 1 tablespoon of olive oil. Add the chicken breasts and cook undisturbed for 2 to 4 minutes until well-browned. Flip and brown the other side similarly.
  2. Simmer Chicken: Add filtered water to the pot until it comes about halfway up the sides of the chicken. Bring to a simmer, cover the pot, and reduce heat to medium. Cook for 8 to 15 minutes until internal temp reaches 165°F (170°F if shredding). Check occasionally and add water if needed, avoiding complete evaporation.
  3. Remove Chicken and Prepare for Soup: Transfer the cooked chicken and remaining liquid to a clean plate or bowl. Return the pot to the stove.
  4. Sauté Onions and Garlic: Add remaining 1 tablespoon of olive oil to the pot and heat over medium. Add diced onions and minced garlic, cooking for 3 to 5 minutes until onions are translucent and stirring frequently to loosen any browned bits.
  5. Add Spices and Tomato Paste: Stir in chili powder, cumin, paprika, and oregano; cook for 1 minute. Incorporate the tomato paste and cook, stirring often, until it starts sticking to the bottom of the pot (~30 seconds to 1 minute).
  6. Add Broth, Beans, Tomatoes, and Chilis: Pour in chicken broth, drained pinto and black beans, diced tomatoes, and diced green chilis. Bring to a simmer and cook for 15 minutes to blend flavors.
  7. Add Corn and Chicken: Stir in drained corn and simmer another 5 minutes. Dice or shred the cooked chicken breasts and add them into the soup.
  8. Finish and Serve: Taste and season with salt and pepper as needed. Stir in heavy cream or sour cream and check seasoning once more. Serve hot, optionally garnished with cheese and fresh cilantro.

Notes

  • For a spicier soup, use hot diced green chilis or add a pinch of cayenne pepper.
  • Shredding the chicken will create a more uniform texture; slicing provides chunkier pieces.
  • Sour cream can be used instead of heavy cream for a tangier flavor and slightly thicker texture.
  • Leftover soup stores well in the refrigerator for up to 3 days and freezes nicely.
  • For a dairy-free version, omit the cream or use a coconut milk substitute.

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