Print

Chicken Taco Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A hearty and creamy chicken taco soup loaded with tender chicken, beans, tomatoes, corn, green chilis, and warming spices. It is a satisfying one-pot meal with plenty of bold Tex-Mex flavor.

Ingredients

  • 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)
  • 1 large white or yellow onion (diced)
  • 4 cloves garlic (minced)
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • ½ teaspoon oregano
  • 3 tablespoons (45g) tomato paste
  • 2 cups chicken broth
  • 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 your preferences)
  • 1 15-ounce can whole kernel corn (drained)
  • ½ cup heavy cream (OR 1/2–1 cup of sour cream)

Instructions

  1. Generously season both sides of the chicken breasts with salt and pepper.
  2. Heat 1 tablespoon of the olive oil in a large pot with a lid over medium-high heat. Add the chicken and cook undisturbed for 2 to 4 minutes, until well browned. Flip and brown the other side.
  3. Add enough filtered water to reach about halfway up the sides of the chicken. Bring to a simmer, cover, and reduce the heat to medium. Cook for 8 to 15 minutes, or until the chicken reaches 165°F in the center, or 170°F if you plan to shred it. Check occasionally and add more water if needed to prevent the pot from drying out.
  4. While the chicken cooks, prepare the remaining soup ingredients. Transfer the cooked chicken and any liquid remaining in the pot to a clean plate or bowl.
  5. Return the pot to the stove and add the remaining 1 tablespoon olive oil. Heat over medium heat, then add the diced onion and minced garlic. Cook for 3 to 5 minutes, stirring and scraping up any browned chicken bits, until the onion begins to turn translucent.
  6. Stir in the chili powder, cumin, paprika, and oregano. Cook for 1 minute.
  7. Add the tomato paste and cook, stirring often, for 30 seconds to 1 minute, until it just begins to stick to the bottom of the pot.
  8. Stir in the chicken broth, pinto beans, black beans, diced tomatoes, and green chilis. Bring to a simmer and cook for 15 minutes.
  9. Add the corn and simmer for another 5 minutes. Meanwhile, dice or shred the cooked chicken, then return it and any reserved cooking liquid to the soup.
  10. Taste and season with salt and pepper as needed. Stir in the heavy cream or sour cream and taste again for seasoning. Serve hot with cheese and cilantro if desired.

Notes

  • Use mild or hot diced green chilis depending on your preferred spice level.
  • Heavy cream produces a smooth, rich soup; 1/2-1 cup sour cream can be used instead for a tangier finish.
  • For easy shredding, cook the chicken to an internal temperature of about 170°F.
  • Top individual servings with shredded cheese and fresh cilantro if desired.
  • Store leftovers covered in the refrigerator and reheat gently to prevent the creamy broth from separating.

Nutrition

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