Tulo

Chicken Taco Soup Recipe

Simmering raw chicken breasts directly in the seasoned broth keeps the meat moist while the broth soaks up flavor from the chicken at the same time, so there's no separate step for cooking the protein and no wasted flavor.

Prep
15 min
Cook
30 min
Total
45 min
Servings
6

Ingredients

Servings6
  • 1 1/2 pounds boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic cloves, minced
  • 2 tablespoons taco seasoning
  • 4 cups chicken broth
  • 10 oz can diced tomatoes with green chiles
  • 14 1/2 oz can diced tomatoes
  • 15 oz can black beans, drained and rinsed
  • 1 1/2 cups corn kernels
  • 2 tablespoons lime juice
  • 1 cup shredded cheddar or Mexican-blend cheese, for topping

Nutrition per serving

Calories
1336
Protein
78g
Carbs
228g
Fat
13g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened, 4-5 minutes.
  2. 2Add the garlic and taco seasoning and cook for 1 minute, stirring constantly, until fragrant.
  3. 3Add the chicken breasts, chicken broth, diced tomatoes with green chiles, plain diced tomatoes, black beans, and corn. Stir to combine and submerge the chicken as much as possible.
  4. 4Bring to a boil, then reduce the heat to low, cover, and simmer until the chicken reaches 165°F (74°C) in the thickest part, 20-25 minutes.
  5. 5Transfer the chicken to a cutting board and shred with two forks. Return the shredded chicken to the pot.
  6. 6Stir in the lime juice and taste, adding salt as needed (the taco seasoning and broth both carry sodium, so taste before adding more).
  7. 7Ladle into bowls and top with shredded cheese, sour cream, tortilla strips, diced avocado, and cilantro as desired.
How Long to Boil Chicken Breast

Tips & variations

  • Swap in 3 cups of shredded rotisserie chicken to skip the poaching step; add it in step 6 and simmer just 5-10 minutes to heat through.
  • For a smokier, spicier soup, stir in 1 minced chipotle pepper in adobo along with the taco seasoning.
  • Pinto beans work as a 1:1 substitute for black beans if that's what's on hand.
  • To make this in a slow cooker, combine everything except the lime juice and cook on low for 6 hours, then shred the chicken and stir in the lime juice before serving.

Storage & reheating

Refrigerate cooled soup in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if it's thickened too much. This soup also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

Tips from the Tulo kitchen

  • Crush tortilla chips over the soup right before eating instead of letting them sit in the bowl, they go soft within a couple of minutes.
  • If the soup tastes flat after simmering, a squeeze of extra lime juice at the very end brightens it more effectively than added salt.

FAQ

Can I use frozen chicken breasts?

Yes, but add 10-15 minutes to the simmer time and check with a meat thermometer, since frozen breasts take longer to reach 165°F (74°C) all the way through.

How do I make chicken taco soup thicker?

Mash about a cup of the black beans against the side of the pot before serving, or stir in a slurry of 1 tablespoon cornmeal mixed with 2 tablespoons water and simmer 5 more minutes.

Is chicken taco soup spicy?

As written it's mild to medium, depending on the taco seasoning brand. For less heat, use a mild diced tomatoes and green chiles blend; for more, add diced jalapeño or a pinch of cayenne.

Can I make this soup dairy-free?

Yes, the soup itself contains no dairy; just skip the cheese and sour cream toppings or use a dairy-free alternative.

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