Chicken Taco Soup

Ingredients

• Chicken – Use boneless, skinless chicken breast, or dark meat like chicken thighs if that’s what you have on hand.
• Oil – We use olive oil in this recipe, but other oils suitable for sautéing will work as well.
• Pantry – Convenience ingredients like canned diced tomatoes (we use petite dice), chicken broth, canned black beans, and frozen or canned corn make this soup a snap to prepare.
• Spices – Chili powder, cumin, and crushed red pepper flakes add a ton of flavor with minimal effort. Crushed red pepper adds a little kick, so leave it out if you don’t like spicy or are feeding little ones. Salt may or may not be needed at the end, depending on the saltiness of your broth and other ingredients.
• Produce – A yellow or white onion and fresh garlic create an aromatic base for the soup, enhancing the overall flavor.
• Optional Toppings – Sour cream, lime wedges, hot sauce, chopped cilantro or parsley, tortilla chips or strips, shredded cheese, sliced avocados, and thinly sliced seeded jalapeños let your guests personalize their soup with layers of extra flavor.
• See the recipe card for quantities and preparation instructions.

How to make chicken taco soup

1. Heat the olive oil in a large pot over medium heat. Add the onions and cook for 3–4 minutes, stirring frequently.

2. Add the garlic and cook for 1 minute, stirring often.

3. Add the chicken, chili powder, cumin, and crushed red pepper flakes (if using).

4. Stir well to combine. Arrange the chicken in a single layer and cook for 4–5 minutes, stirring occasionally, until browned.

5. Add the diced tomatoes, chicken broth, black beans, and corn. Stir to combine all the ingredients.

6. Raise the heat to high and bring the soup to a boil. Lower the heat to medium-low, cover, and simmer for 30–35 minutes, stirring occasionally.

Taste the soup and add salt if needed. As a reference, we added ¼ teaspoon to ours. Serve and garnish with your choice of toppings. We used chopped parsley, sour cream, and crushed tortilla chips, with extra chips and lime wedges on the side.

Substitutions and variations

• If you’re sensitive to salt, use low-sodium broth, beans, and corn. This will allow you to adjust the salt level to your taste at the end.
• For a milder soup, leave out the crushed red pepper flakes. If you prefer more heat, add extra crushed red pepper, a dash of cayenne, or even one or two chili de árbol for a spicy kick.
• Frozen corn is a convenient option, but canned corn (drained and rinsed) works just as well.
• Make it creamy by stirring in a dollop of sour cream, Greek yogurt, or a splash of heavy cream at the end for a richer texture. Be sure to wait until the soup stops simmering before adding it, then heat gently on low if needed.

Storing and reheating instructions

• Storing (Refrigerator): Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for 3–4 days.
• Storing (Freezer): Once cooled, transfer the soup to a freezer-safe airtight container, leaving 1–2 inches of space for expansion during freezing. The soup can be frozen for up to 2–3 months. Remember to label and date the container to keep track of freshness.
• Reheating: Gently warm the soup in a covered saucepan over medium-low heat until it reaches a gentle simmer. Alternatively, reheat it in the microwave in a microwave-safe bowl, stirring every 30–45 seconds until evenly heated. If reheating from frozen, thaw the soup in the refrigerator overnight before reheating. The soup may thicken after storing—add a tablespoon or two of chicken broth or water to adjust to your desired consistency.
• Food Safety: According to the USDA, leftovers should be reheated to an internal temperature of at least 165°F before serving. For more detailed information on food storage and safety, visit the U.S. Department of Agriculture or foodsafety.gov.