Description
This creamy chicken taco soup is a flavorful and hearty meal perfect for any day. It combines tender chicken, bold spices, black beans, corn, and fire-roasted tomatoes in a rich, cheesy broth that’s easy to make and ready in just 40 minutes.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 pound boneless skinless chicken thighs OR 2 ½ cups rotisserie chicken
- ½ large yellow onion, diced
- ¼ cup flour
- 4-6 cloves garlic, minced
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- 5 cups low-sodium chicken broth, plus more as needed
- 2 teaspoons chicken bouillon base, granulated or crushed cubes
- 1 15 oz. can black beans, rinsed and drained
- 1 15 oz. can sweet corn, rinsed and drained
- 1 15 oz. can fire-roasted diced tomatoes, undrained
- ½ cup salsa (medium heat preferred)
- 1 4 oz. can mild diced green chiles
Add Later
- 1 ¼ cups freshly shredded sharp cheddar cheese
- 4 ounces cream cheese, cubed and very soft (full fat recommended)
- 3 tablespoons minced cilantro
- 2 tablespoons lime juice
Garnish (Optional)
- Crushed tortilla chips
- Avocados
- Tomatoes
- Jalapenos
Instructions
- Sear Chicken: Season the chicken with ½ teaspoon salt and ½ teaspoon pepper. Heat 2 tablespoons olive oil in a large Dutch oven or soup pot over medium-high heat. Once hot, add the chicken thighs and sear until golden brown on each side, about 2 minutes per side. Remove the chicken to a plate and keep the drippings in the pot.
- Sauté Onions: Melt the 2 tablespoons unsalted butter in the chicken drippings over medium-high heat. If using rotisserie chicken, add the 2 tablespoons olive oil from Step 1 instead. Add the diced onion and sauté until softened, about 5 to 7 minutes.
- Add Flour and Spices: Stir in the flour along with chili powder, cumin, dried oregano, smoked paprika, and salt. Cook and stir continuously for 2 minutes. Add the minced garlic and sauté for another 30 seconds until fragrant.
- Add Liquids and Ingredients: Slowly pour in the chicken broth while stirring to avoid lumps. Return the seared chicken thighs to the pot (if using rotisserie chicken, wait until Step 6). Add the chicken bouillon base, black beans, corn, fire-roasted tomatoes (undrained), salsa, and diced green chiles. Stir to combine.
- Simmer Soup: Partially cover the pot with a lid, leaving a 1-inch gap for steam to escape. Bring to a simmer over high heat, then reduce to medium-low or low heat for a gentle simmer. Cook until the chicken shreds easily with two forks, about 15 to 20 minutes. Remove the chicken and let it rest for 5 minutes before shredding.
- Add Cheese and Final Ingredients: Reduce heat to low. Stir in the cubed cream cheese until completely melted, then gradually add shredded cheddar cheese, stirring until melted. Stir in minced cilantro, lime juice, and the shredded chicken (including rotisserie chicken if used). Taste and adjust seasoning with additional salt, lime juice, or cayenne pepper as desired. Add extra chicken broth if you prefer a thinner consistency.
- Serve: Ladle soup into bowls and garnish with crushed tortilla chips, avocado slices, tomatoes, and jalapenos as desired. Serve warm.
Notes
- For convenience, rotisserie chicken can be used instead of searing raw chicken thighs; add it in Step 6 rather than Step 4.
- Use full-fat cream cheese to ensure a creamy texture that won’t curdle.
- If you prefer less heat, choose mild salsa and omit jalapenos for garnish.
- Adjust thickness by adding more or less chicken broth, depending on your preference.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Garnishes like avocado and fresh cilantro brighten the soup and add contrasting textures.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 75 mg
