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A delicious bowl of Chicken Taco Soup is shown as the featured image for this recipe.

Best Chicken Taco Soup

This Chicken Taco Soup recipe delivers a perfect balance of smoky, savory, and slightly spicy flavors in a quick and easy weeknight meal. Searing the chicken and blooming the spices are key to creating a depth of flavor that tastes like it simmered all day, topped with your favorite taco toppings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 jalapeño, seeded and minced optional
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon oregano
  • 1/4 teaspoon cayenne pepper optional
  • 4 cups chicken broth
  • 1/2 cup frozen corn
  • 1/4 cup chopped fresh cilantro
  • Juice of 1 lime
  • Salt to taste
  • Pepper to taste

Equipment

  • Large pot or Dutch oven
  • cutting board
  • knife
  • Measuring spoons
  • Measuring cups
  • wooden spoon or spatula
  • Ladle
  • Bowls

Method
 

  1. Sear the Chicken: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from pot and set aside.
  2. Sauté the Aromatics: Add onion, garlic, bell pepper, and jalapeño (if using) to the pot and cook until softened, about 5-7 minutes.
  3. Bloom the Spices: Add chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using) to the pot and cook for 1 minute, stirring constantly, until fragrant.
  4. Combine and Simmer: Pour in chicken broth and diced tomatoes. Stir in black beans, kidney beans, and corn. Return chicken to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until flavors have melded and chicken is cooked through.
  5. Finishing Touches: Stir in cilantro and lime juice. Season with salt and pepper to taste.
  6. Serve: Ladle into bowls and top with your favorite toppings.

Notes

For slow cooker instructions: Sear the chicken. Sauté the aromatics and add to the slow cooker. Add the spices, chicken, chicken broth, diced tomatoes, black beans, kidney beans, and corn to the slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours. Stir in cilantro and lime juice before serving. Serve with your favorite toppings. Optional toppings include shredded cheddar cheese, sour cream or Greek yogurt, diced avocado, tortilla chips, and salsa. Using a good quality chicken broth is crucial for a flavorful soup. Toasting your tortilla chips adds a satisfying crunch.