Hearty Chicken Taco Soup

This savory soup combines traditional taco flavors with a comforting broth for a satisfying meal. It is a versatile dish that can be prepared on the stovetop or in a slow cooker. Serve it with fresh toppings for a complete dinner experience.

List of ingredients

• 1 lb. skinless boneless chicken breast (or 2 cups leftover/rotisserie chicken) – use breasts for the best searing results.
• 1 oz. packet taco seasoning – can be store-bought or a homemade blend.
• 1 tablespoon olive oil – used for searing the chicken.
• 1/2 cup chicken broth – used as a non-alcoholic substitute for deglazing.
• 2 tablespoons butter – adds richness to the sautéed vegetables.
• 1 small yellow onion, diced – provides a sweet and savory base.
• 1 jalapeno pepper, diced – can be replaced with bell pepper for less heat.
• 3 cloves garlic, minced – adds aromatic depth to the broth.
• 1 tablespoon tomato paste – thickens the soup and intensifies the tomato flavor.
• 2 teaspoons brown sugar – balances the acidity of the tomato and salsa.
• 1 teaspoon Worcestershire sauce – adds a savory umami element.
• 1-2 teaspoons hot sauce – adjust based on your preferred spice level.
• 1 cup salsa – use your favorite variety for customized flavor.
• 1 (15.5) oz. can black beans, drained and rinsed – adds protein and texture.
• 1 (15.25) oz. can sweet kernel corn, drained (or 1.5 cups frozen corn) – provides a slight sweetness.
• 4 cups chicken broth – the primary liquid base for the soup.
• 1 cup beef broth – enhances the richness of the taco profile.
• 1/3 cup sour cream – creates a creamy finish to the broth.
• 1 1/2 cups cheddar cheese, shredded – stir in at the end for a cheesy consistency.
• Garnishments: Lime wedges, avocado, tortilla chips, cilantro, and extra sour cream.

step-by-step instructions

1. Season the Chicken: If using homemade taco seasoning, combine the ingredients first. Cut the chicken breasts in half lengthwise to create thinner slices, pat them dry, and rub 1 tablespoon of taco seasoning over the surface.
2. Sear the Meat: Heat olive oil in a pot over medium-high heat. Add the chicken and sear each side for 3-4 minutes until a golden crust forms. Remove the chicken and let it rest for 10 minutes before dicing or shredding.
3. Deglaze the Pot: Turn the heat off and pour in the chicken broth substitute. Set the heat back to medium and use a silicone spatula to scrape the browned bits from the bottom and sides of the pot.
4. Sauté Aromatics: Add the butter, diced onion, jalapeno, and minced garlic. Cook and soften the onions for approximately 5 minutes.
5. Build the Flavor Base: Stir in the tomato paste, brown sugar, Worcestershire sauce, and hot sauce. Cook for 1-2 minutes while stirring to combine.
6. Add Seasoning: Mix in 1 tablespoon of taco seasoning. You can add more toward the end of the cooking process depending on your taste preference.
7. Simmer the Broth: Stir in the salsa, drained black beans, corn, chicken broth, and beef broth. Bring the mixture to a boil, then immediately reduce the heat to a simmer.
8. Finish Cooking Chicken: Return the diced or shredded chicken to the soup. Simmer gently for about 15 minutes to ensure the chicken is fully cooked and flavorful.
9. Incorporate Creaminess: Ladle a small amount of the hot broth into a bowl and whisk in the sour cream until smooth. Stir this mixture back into the main pot to avoid curdling.
10. Add Cheese and Serve: Reduce the heat to low and gradually stir in the shredded cheddar cheese until melted. Remove from heat and serve immediately with avocado, lime wedges, and tortilla chips.

Expert Cooking Advice

Sear Chicken for Maximum Flavor

Searing the chicken at the beginning creates a brown crust that significantly improves the depth of the soup. Patting the meat dry with paper towels ensures it browns instead of steaming. This step adds a savory complexity that cannot be achieved by boiling the meat alone.

Use Freshly Shredded Cheese

Shredding cheddar cheese from a block is preferable to using pre-packaged shredded cheese. Pre-shredded varieties often contain anti-clumping agents like cornstarch or cellulose. Freshly grated cheese melts more smoothly into the broth without becoming grainy.

Temper the Sour Cream

Mixing the sour cream with a small amount of hot broth before adding it to the pot prevents the dairy from separating. This process, called tempering, ensures the soup remains creamy and smooth. Adding cold sour cream directly to boiling liquid can cause it to clump.

Scrape the Fond Carefully

The brown bits left in the pan after searing the chicken are called the fond and contain concentrated flavor. Deglazing with broth allows you to lift these bits and incorporate them into the liquid. Use a wooden spoon or silicone spatula to ensure the bottom of the pot is completely clean.

Ingredient Substitutions

Non-Alcoholic Deglazing Liquid

Replacing beer with chicken broth or vegetable broth maintains the liquid volume without adding alcohol. This substitution keeps the recipe family-friendly while still providing the necessary moisture to deglaze the pan. The flavor remains bold and savory.

Using Pre-Cooked Chicken

Rotisserie chicken or leftover cooked chicken is an excellent time-saver for this recipe. Instead of searing and simmering, simply add the shredded pre-cooked meat during the final 15 minutes of simmering. This ensures the meat is heated through without becoming overcooked.

Substituting Salsa for Rotel

If you do not have salsa, an undrained can of diced tomatoes with green chilies (Rotel) works well. This provides a similar acidity and heat to the soup. However, salsa usually contains more blended aromatics which adds a thicker consistency to the broth.

Adjusting the Spice Level

To make a milder version, replace the jalapeno with a green bell pepper and omit the hot sauce. You can also use a mild taco seasoning packet instead of a spicy one. These changes reduce the heat while keeping the essential taco flavor profile.

Alternative Cheese Varieties

While cheddar is traditional, Pepper Jack or Monterey Jack cheeses are great alternatives. Pepper Jack adds an extra layer of spice, while Monterey Jack offers a creamier melt. Using a blend of these cheeses can create a more complex flavor.

Flavor Variations

Adding Smoky Notes

Adding a teaspoon of smoked paprika or a pinch of chipotle powder can introduce a smoky element to the broth. This mimics the flavor of grilled meats often found in authentic tacos. Incorporate these spices during the sautéing phase for the best results.

Increasing Vegetable Content

For a heartier vegetable profile, add diced carrots or celery during the onion sautéing step. Diced bell peppers in red and yellow can also add color and sweetness. These additions increase the nutritional value without altering the core flavor.

Boosting the Protein

You can make this soup more filling by adding cooked ground beef or ground turkey. Brown the meat in the pot before searing the chicken or as a separate step. This creates a hybrid taco soup that is very satisfying.

Adding Extra Creaminess

For a thicker and creamier consistency, you can substitute some of the broth for heavy cream. Alternatively, stir in a tablespoon of cream cheese at the end. This transforms the soup into a richer, more velvety meal.

Serving Suggestions

Fresh Toppings for Contrast

Fresh toppings provide a temperature and texture contrast to the hot soup. Diced avocado adds a creamy richness that cuts through the spice. Fresh cilantro and a squeeze of lime juice add brightness and acidity to balance the savory broth.

Adding Crunchy Elements

Tortilla chips are the best accompaniment for this dish, whether served on the side or crushed on top. For a more formal presentation, use toasted tortilla strips. These add a necessary crunch that complements the soft beans and corn.

Side Dish Pairings

Serve this soup with a side of warm honey cornbread to complement the southwestern flavors. A simple side salad with a lime-vinaigrette also works well. These additions make the soup a complete and balanced meal.

Storage and Reheating Guide

Refrigerating the Soup

Store the leftover soup in an airtight container and keep it in the refrigerator for up to 3 days. Ensure the soup is cooled slightly before sealing it to prevent condensation. This prevents the ingredients from degrading and keeps the flavor fresh.

Freezing for Long-Term Storage

This soup freezes exceptionally well for up to 3 months. Use freezer-safe containers and leave a small amount of space at the top for expansion. To avoid freezer burn, press a piece of parchment paper directly onto the surface of the soup before sealing.

Safe Reheating Methods

Reheat the soup slowly over low heat on the stovetop to avoid scorching the bottom. If using a microwave, heat in short intervals and stir in between to ensure even warming. Adding a splash of broth or water can restore the original consistency.

Handling Dairy After Freezing

If you plan to freeze the soup, it is best to omit the sour cream and cheese during the initial cook. Add these fresh dairy components after the soup has been reheated. This prevents the dairy from breaking or becoming grainy during the freeze-thaw cycle.

Slow Cooker Adaptation

Preparing Ingredients for the Crockpot

To use a slow cooker, skip the searing and deglazing steps to save time. Rub the chicken with taco seasoning and place it in the pot with all other ingredients except the corn, black beans, sour cream, and cheese. Ensure the chicken is nestled in the liquid.

Cooking Times and Temperature

Set the slow cooker to low for 6 hours to allow the chicken to become tender. High heat can be used for 3 hours, but low heat is preferred for better texture. The slow cooking process allows the seasonings to penetrate the meat deeply.

Finishing the Slow Cooker Soup

Remove the chicken and shred it before stirring it back into the pot. Add the drained corn and black beans during the last 30 minutes of cooking. Finally, stir in the sour cream and cheese just before serving to maintain their texture.

Frequently Asked Questions

Why is my soup too thick?

The soup may thicken if it simmers for too long or if the salsa is very dense. To fix this, simply stir in additional chicken or beef broth until you reach your desired consistency. Add the liquid one-half cup at a time.

How can I make this recipe dairy-free?

You can replace the sour cream with a dollop of plain coconut yogurt or a cashew-based cream. Use a vegan cheddar alternative or simply omit the cheese entirely. The broth remains flavorful even without the dairy components.

Can I use frozen corn instead of canned?

Yes, frozen corn is a great substitute for canned corn. Use 1.5 cups of frozen corn for every 15-ounce can. There is no need to thaw the corn before adding it to the simmering soup.

Why did my cheese clump together?

Cheese clumps when the soup is too hot or when the cheese is added too quickly. Reduce the heat to low or remove the pot from the stove entirely before stirring in the cheese. Stir gradually to incorporate it evenly.

What is the best way to shred the chicken?

Use two forks to pull the cooked chicken apart along its natural grain. For larger batches, a hand mixer on low speed can shred the chicken quickly. Ensure the meat has rested for a few minutes to retain its juices.

Hearty Chicken Taco Soup

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• Author: samanthahayes
• Total Time: 60 minutes
• Yield: 6 servings 1x
• Diet: General

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Description

This Chicken Taco Soup has all of the bold, savory flavors of a delicious Taco in soup form! It’s easy to make on the stove top or in the crock pot with black beans, corn, salsa, and more!

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Ingredients

Scale 1x2x3x

• 1 lb. skinless boneless chicken breast (or 2 cups leftover/rotisserie chicken)
• 1 oz. packet taco seasoning
• 1 tablespoon olive oil
• ½ cup chicken broth
• 2 tablespoons butter
• 1 small yellow onion (diced)
• 1 jalapeno pepper (diced (can sub bell pepper))
• 3 cloves garlic (minced)
• 1 tablespoon tomato paste
• 2 teaspoons brown sugar
• 1 teaspoon Worcestershire sauce
• 1–2 teaspoons hot sauce
• 1 cup salsa
• 1 (15.5) oz. can black beans (drained and rinsed)
• 1 (15.25) oz. can sweet kernel corn (drained)
• 4 cups chicken broth
• 1 cup beef broth
• 1/3 cup sour cream
• 1 ½ cups cheddar cheese (shredded)
• Lime Wedges, Avocado, Tortilla Chips, Cilantro, Sour Cream

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Instructions

1. Step: Combine taco seasoning ingredients (if using homemade).
2. Step: Cut the chicken in half lengthwise to create thinner slices. Pat dry and rub 1 tablespoon of taco seasoning over the surface of the chicken.
3. Step: Heat olive oil over medium-high heat. Add the chicken and sear on each side for 3-4 minutes, until a golden crust has developed. Remove and let rest for 10 minutes, then dice or shred.
4. Step: Turn heat off. Add the chicken broth and then set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the pot.
5. Step: Add the butter, onions, jalapeno, and garlic. Soften the onions for 5 minutes.
6. Step: Add the tomato paste, brown sugar, Worcestershire sauce, and hot sauce. Stir to combine and cook for 1-2 minutes.
7. Step: Add 1 tbsp. taco seasoning and add remaining seasoning to taste toward the end if desired.
8. Step: Add the salsa, black beans, corn, and broth. Bring to a boil, then reduce to a simmer.
9. Step: Return the chicken back to the soup and simmer gently for 15 minutes or so.
10. Step: Ladle some of the broth into a small bowl. Add the sour cream and stir until well-combined. Transfer it to the soup and stir to combine.
11. Step: Reduce heat of the soup to low and gradually stir in the cheese. Remove from heat and serve with diced avocado, lime wedges, and/or tortilla chips.

Notes

Pro Tips: If using leftover/rotisserie chicken, add it in step 9. For the Crock Pot Method: Place all ingredients except corn, black beans, sour cream, shredded cheese, and garnishes in the crock pot. Cook on low for 6 hours. Remove chicken, shred it, and add it back with corn and black beans. Stir in sour cream and cheese at the end. Storage: Refrigerate for up to 3 days or freeze for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Stovetop or Slow Cooker
• Cuisine: American, Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 503 kcal
• Sugar: 10 g
• Sodium: 1757 mg
• Fat: 22 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.2 g
• Carbohydrates: 44 g
• Fiber: 10 g
• Protein: 34 g
• Cholesterol: 97 mg