Description
This hearty Chicken Taco Soup is a flavorful and comforting dish perfect for any day. Packed with tender shredded chicken, black beans, corn, and diced tomatoes with green chilies, it’s seasoned with a perfect blend of spices for a delicious southwest-inspired taste. Finished with a creamy touch of sour cream and served hot with customizable toppings like shredded cheese, tortilla strips, and jalapenos, it’s an easy-to-make soup that satisfies the whole family.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 (10 ounce) cans diced tomatoes with green chilies
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned corn, drained or 1 ½ cups frozen corn
- 2 cups cooked and shredded chicken
- ½ cup sour cream (plus more for topping)
Spices & Seasonings
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
Optional Toppings
- Shredded cheese
- Tortilla strips
- Sliced jalapeños
- Fresh cilantro (optional)
Instructions
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and diced red bell pepper. Cook until the onion becomes translucent and the bell pepper is tender, about 5 minutes. Then, stir in the minced garlic and cook for an additional minute to release its aroma.
- Add Broth and Vegetables: Pour in the chicken broth, then add the diced tomatoes with green chilies, black beans, and corn. Stir everything together to evenly combine the ingredients.
- Season the Soup: Add chili powder, garlic powder, cumin, smoked paprika, oregano, salt, and pepper to the pot. Mix well to evenly distribute the spices throughout the soup. Adjust seasoning to your taste if needed.
- Simmer with Chicken: Bring the soup mixture to a gentle simmer. Add the cooked and shredded chicken, stirring thoroughly so the chicken is well incorporated.
- Add Creaminess: Stir in ½ cup of sour cream to make the soup creamy and rich. Let the soup simmer gently for about 20 minutes, stirring occasionally to prevent sticking and to allow flavors to meld.
- Serve and Garnish: Serve the soup hot, garnished with a dollop of sour cream. Add optional toppings such as shredded cheese, tortilla strips, sliced jalapeños, and fresh cilantro to your preference. Enjoy your comforting bowl of Chicken Taco Soup!
Notes
- Use rotisserie chicken or leftover cooked chicken to save time.
- Adjust the level of spiciness by adding more or fewer jalapeños or using mild tomatoes if preferred.
- If you prefer a thicker soup, mash some of the black beans before adding them to the pot.
- For a dairy-free version, substitute sour cream with plain coconut yogurt or leave it out entirely.
- This soup can be made ahead and tastes even better the next day as flavors develop.
