Chicken Taco Soup
Chicken Taco Soup is a comforting and delicious dish that has become a favorite in many households. Imagine coming home after a long day, craving something warm and hearty. This soup checks all the boxes—it’s rich in flavor, easy to throw together, and packed with wholesome ingredients. As someone who loves cooking for family and friends, I can tell you that this recipe is perfect for those busy weeknights or even casual gatherings. It wraps up everything you love about tacos in a cozy soup format.
Why you’ll love this dish
What truly sets Chicken Taco Soup apart? For starters, it’s unbelievably quick to make. In under an hour, you’ll have a bubbling pot of soup that’s ideal for busy weeknights or last-minute dinner parties. The layers of flavor from the taco seasoning, fire-roasted tomatoes, and fresh toppings create a mouthwatering experience that’s both satisfying and versatile. Plus, it’s budget-friendly—using affordable ingredients like chicken, beans, and corn means you can feed a crowd without breaking the bank.
“This Chicken Taco Soup is a game-changer! It’s so easy to make, and my kids couldn’t get enough. We topped it with avocado and cheese, and it was a hit!” — A happy home cook
The cooking process explained
Creating Chicken Taco Soup is a straightforward process that involves a few simple steps. You’ll heat up some oil in a pot, sauté the vegetables, add your seasonings, and let everything simmer together harmoniously. This is a meal that celebrates the art of one-pot cooking at its finest, with minimal cleanup and maximum flavor payoff. By the time you’ve finished chopping your toppings, the soup will be ready to serve!
What you’ll need
To craft this delicious soup, gather the following ingredients:
- 1 tablespoon cooking oil
- 1 medium onion (minced)
- 4 cloves garlic (minced)
- 1 medium red bell pepper (diced)
- 3 tablespoons taco seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- 6 cups chicken stock
- 28-ounce can fire-roasted tomatoes
- 2 large chicken breasts
- 8 ounces cream cheese (cut into cubes)
- 2 cups frozen corn
- 15-ounce can black beans (drained and rinsed)
- Toppings: cilantro, avocado, cheddar cheese, tortilla chips, and/or lime juice
Feel free to swap any ingredients based on your preferences or what you have on hand! For example, if you want a kick of heat, consider adding jalapeños or a sprinkle of cayenne pepper.
Step-by-step instructions
Follow these simple steps to bring your Chicken Taco Soup to life:
- Heat the oil in a large pot over medium-high heat.
- Add the minced onion, garlic, and diced red bell pepper. Cook for about 5 minutes, until the vegetables are soft.
- Stir in the taco seasoning, salt, and pepper, combining it well with the sautéed veggies.
- Pour in the chicken stock and add the can of fire-roasted tomatoes along with the chicken breasts. Bring this delightful mix to a boil.
- Reduce the heat to low, cover, and let simmer for 20 minutes.
- Remove the chicken breasts and incorporate the cream cheese into the broth.
- Shred the chicken using two forks or dice it, depending on your preference.
- Return the shredded chicken to the pot, stirring until the cream cheese is fully melted into the broth.
- Add in the frozen corn and black beans. Allow them to warm through.
- Serve the soup with your choice of toppings—go wild with cilantro, avocado, cheddar cheese, tortilla chips, and a squeeze of lime juice!
How to serve Chicken Taco Soup
When it comes to enjoying Chicken Taco Soup, the options are almost endless! Serve it in large, hearty bowls to encourage everyone to dig in. Consider pairing it with a side of warm, crusty bread or tortilla chips for that classic taco experience. If you’d like, you can even set up a topping bar—lay out bowls of fresh avocado, crumbled cheese, cilantro, and lime wedges for a bit of fun at the table. Not only does it make it visually appealing, but it allows everyone to personalize their bowls!
Storage and reheating tips
After enjoying your soup, you might wonder how to store any leftovers. The good news is that Chicken Taco Soup stores remarkably well! Transfer any leftovers to an airtight container and keep them in the refrigerator for up to 4 days. When reheating, simply warm it on the stove over medium heat until heated through. If you’re looking to freeze it, you can store the soup in freezer-safe containers for up to 3 months. Just remember to let it cool before freezing, and it’s best to add toppings fresh when serving!
Helpful cooking tips
- Don’t skip the sautéing step; it enhances the flavor of the soup through caramelization.
- If you prefer a creamier texture, let the cream cheese sit out for a bit before adding it; this will help it melt more easily.
- To save time, consider shredding the chicken in advance or even using a rotisserie chicken for a shortcut.
Creative twists
There are so many ways to make this Chicken Taco Soup your own! If you’re feeling adventurous, try adding a splash of lime juice during cooking for extra zing. For a different profile, substitute the fire-roasted tomatoes with a can of diced tomatoes and green chiles. If you’re looking for a vegetarian version, swap the chicken for lentils or chickpeas and use vegetable stock instead.
Common questions
How long does it take to prepare Chicken Taco Soup?
Typically, this dish takes about 15 minutes to prep and 30 minutes to cook, so you can have dinner on the table in under an hour.
Can I use other beans in this recipe?
Absolutely! While black beans are a classic choice, you can use pinto beans, kidney beans, or any beans you love.
Is this soup suitable for freezing?
Yes, Chicken Taco Soup freezes well. Just be sure to store it in a freezer-safe container and let it cool completely before freezing for the best texture upon reheating.
Embrace the delightful flavors of Chicken Taco Soup. It’s not just a meal; it’s an experience that brings everyone to the table!
Chicken Taco Soup
Ingredients
Method
- Heat the oil in a large pot over medium-high heat.
- Add the minced onion, garlic, and diced red bell pepper. Cook for about 5 minutes, until the vegetables are soft.
- Stir in the taco seasoning, salt, and pepper, combining it well with the sautéed veggies.
- Pour in the chicken stock and add the can of fire-roasted tomatoes along with the chicken breasts. Bring this delightful mix to a boil.
- Reduce the heat to low, cover, and let simmer for 20 minutes.
- Remove the chicken breasts and incorporate the cream cheese into the broth.
- Shred the chicken using two forks or dice it, depending on your preference.
- Return the shredded chicken to the pot, stirring until the cream cheese is fully melted into the broth.
- Add in the frozen corn and black beans. Allow them to warm through.
- Serve the soup with your choice of toppings—go wild with cilantro, avocado, cheddar cheese, tortilla chips, and a squeeze of lime juice!
