This Easy Chicken Taco Soup is one of our favorite healthy soup recipes. Made with fresh simple ingredients like chicken, corn, black beans, chicken stock and spices. Plus my secret ingredient that boosts the flavor of the soup!
We love this soup in winter and summer. So fresh and easy to make not to mention healthy, low fat and full of protein. It is a soup lovers soup!
Ingredients to make Chicken Taco Soup –
- Chicken – any cooked chicken. That includes Rotisserie chicken, baked chicken breasts or chicken thighs.
- Onion – yellow or white
- Black Beans – canned and drained
- Corn – fresh, frozen or canned
- Peppers – we used Poblano for a little spice but Bell Peppers work as well
- Tomato Paste – boosts the flavor of the soup.
- Diced Tomatoes – canned, undrained. Substitute for Rotel for a bit more spice.
- Corn Tortillas – for garnish and they do double duty as my secret ingredient to boost the flavor of this soup. (see recipe card below for details)
- Chicken Stock – recommend low sodium
- Taco Seasoning – store bought package or 1 tablespoon cumin and 2 tablespoons chili powder
Start with a large soup pot or dutch oven. Add the onions, peppers and chopped tortillas. Yes, chopped tortillas! Its our secret to a deep flavored broth.
The corn tortillas literally melt into the soup and create a deep corn flavor reminiscent of masa.
The rest of the soup comes together in 2 minutes. Simply dump the remaining ingredients in with the vegetable and corn tortilla mixture.
Taste for seasoning – Taco seasoning varies in flavor depending on the brand. Boost with an additional teaspoon or two of cumin or chili powder if you want more flavor.
Top with baked corn tortilla strips and all the taco condiments you love –
- sour cream’
- avocado
- shredded cheese
- guacamole
More easy soup recipes we know you will love –
LET’S EAT!
Kathi and Rachel
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Chicken Taco Soup
Ingredients
- 1 pound cooked chicken breasts shredded
- 2 tablespoons olive oil
- 1 yellow or white onion chopped
- 1 poblano pepper, seeded and chopped substitute bell pepper for a milder soup or add a jalapeno for more heat
- 3 large garlic cloves minced
- 6 corn tortillas 3 for the soup base and 3 to bake for crispy strips
- 3 tablespoons tomato paste
- 1 15 ounce can black beans drained and rinsed
- 1 cup corn fresh, frozen or canned
- 1 15 ounce can diced tomatoes undrained
- 1 package Taco Seasoning or 2 teaspoons cumin plus 1 tablespoon chili powder
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- Condiments for topping: Sour cream, avocado, shredded cheese
Instructions
- Preheat oven to 350 degrees. Spray a baking sheet with non stick spray. Cut 3 corn tortillas into strips and place on baking sheet. Bake for 10-12 minutes until crispy. Set aside.
- Heat a large soup pot or dutch oven over medium high heat. Add the chopped onions, pepper and 3 diced corn tortillas. Saute until soft. Add the garlic and cook an additional minute.
- Add the remaining ingredients, tomato paste, black beans, corn, diced tomatoes, taco seasoning, broth, salt and pepper. Heat to a simmer. Taste for seasoning, more salt? Add additional cumin or chili powder one teaspoon at a time to boost flavor if desired.
- Serve with crispy corn tortillas strips, sour cream, avocado and shredded cheese if desired.
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