recipe for chicken taco soup
The Best recipe for chicken taco soup
Classic Chicken Taco Soup
A comforting bowl of tender chicken, spiced tomatoes, and warm tortilla strips—perfect for a quick weeknight meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 lb boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp paprika
- 1 cup chicken broth
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can black beans, drained
- 1 cup chicken broth
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup shredded Monterey Jack cheese
- 1 cup corn tortillas, cut into strips
- 1 avocado, sliced (optional)
- 1 tbsp sour cream
- red onion slices
- cilantro, chopped
👨🍳Directions
-
1
In a skillet over medium heat, heat olive oil. Season chicken thighs with cumin, chili powder, and paprika. Cook for 5–6 minutes per side until golden and cooked through (165°F internal temp). Remove and set aside. In the same skillet, sauté onion and garlic until soft (3–4 minutes). -
2
Add crushed tomatoes, black beans, chicken broth, corn, oregano, salt, and pepper to the skillet. Bring to a simmer, then stir in the cooked chicken. Simmer for 10–12 minutes until flavors meld. -
3
Preheat oven to 375°F. Arrange tortilla strips on a baking sheet and bake for 5–7 minutes until crispy. Keep warm. -
4
Divide soup among bowls, top with cheese, tortilla strips, and optional toppings. Serve immediately.
🔧Equipment
- Large pot
- Skillet
- Wooden spoon
- Measuring cups
📊Nutrition Facts (per serving)
📝Notes
- For extra richness, stir in 1 tbsp sour cream at the end.
- Use fresh cilantro or store-bought for garnish.
- Adjust spice levels by adding more chili powder or a pinch of cayenne.
Watch Video Of How Classic Chicken Taco Soup Works
❓ Frequently Asked Questions About Chicken Taco Soup
Can I substitute chicken breast for chicken thighs in this recipe?
Yes, you can. Chicken breast works fine, but thighs add more flavor and moisture. If using breast, trim any visible fat and cook it in the same pan for the first 5 minutes to render some fat before adding broth.
How do I know when the chicken is fully cooked?
The chicken is done when it reaches 165°F in the thickest part of the meat, using a meat thermometer. It should also pull apart easily when fork-tender and the juices run clear when pierced.
What if I don’t have a slow cooker?
Skip the slow cooker entirely—simmer the soup on the stovetop over medium-low heat for 2–3 hours, stirring occasionally, until the chicken is tender and flavors meld. Cover loosely to retain heat.
Can I make this soup ahead of time?
Absolutely. Sauté the chicken and veggies first, then refrigerate or freeze the mixture. Reheat the soup gently in a pot with a splash of broth, adding a pinch of salt and pepper to taste before serving.
What can I use instead of the tortilla chips?
Try crushed tortilla chips, but also consider:
– Toasted pita chips
– Crackers or breadsticks
– Fresh cilantro leaves
– A sprinkle of shredded cheese for crunch
