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Chicken Taco Soup recipe in a large bowl with a spoon.
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Chicken Taco Soup Recipe

This Chicken Taco Soup is a bowl full of taco goodness that can be made in just 35 minutes! I've been making this easy dinner recipe for YEARS and it's healthy, comforting, and comes together in one pot with simple ingredients. Fast, flavorful, gluten-free, and cozy, this soup is always such a hit with my entire family. It's the perfect healthy dinner idea for busy weeknights - every spoonful is SO good!
Course Dinner, Main Course
Cuisine American, Latin American, Mexican
Diet Gluten Free
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 Servings
Calories 427kcal
Author Christine McMichael

Equipment

Ingredients

  • 2 Tablespoons olive oil
  • 1/2 medium red onion diced, about 3/4 cup
  • 1 Tablespoon minced garlic
  • 1 red bell pepper diced, about 1 cup
  • 3 cups chicken broth low-sodium
  • 1 15-ounce can tomatoes & green chilies
  • 1 15-ounce can black beans drained and rinsed
  • 1 cup frozen corn
  • 1 Tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 2 teaspoons brown sugar
  • 1/2 cup Greek yogurt
  • 2 1/2 cups shredded cooked chicken
  • 1 Tablespoon lime juice

Garnish

  • Fresh Cilantro
  • Shredded cheddar cheese
  • Crushed tortilla chips

Instructions

  • Heat the oil in a large pot or Dutch oven over medium heat.
  • Add the onion and garlic and sauté for about 5 minutes.
  • Add the diced bell pepper and sauté for an additional 2-3 minutes.
  • Add all of the remaining ingredients except for the chicken and lime juice. If you prefer a thicker texture, use 2 1/2 cups of broth, or for a regular soup texture use 3 cups. It will thicken over time, so keep this in mind.
  • Simmer for a few minutes, then remove 2 cups of the soup and add it to a blender.
  • Blend the 2 cups of soup until smooth.
  • Transfer the blended soup back to the pot, stir, and add in the chicken.
  • Simmer on low heat for 15 minutes until the veggies are tender.
  • Stir in the lime juice.
  • Garnish with fresh cilantro, shredded cheddar, and crushed tortilla chips. Enjoy!

Notes

TIPS:
  • Use 2 Tablespoons of taco seasoning instead of the spices and salt in the recipe.
  • Leave the chicken out of the recipe for a vegetarian soup.
  • Avoid boiling the soup when reheating because of the Greek yogurt.
  • Add freshness when reheating with a squeeze of fresh lime and fresh cilantro.
  • Spice it up with red pepper flakes, hot sauce, or fresh jalapenos.
Storing - Transfer to an airtight container and store for 4-5 days in the refrigerator or up to 3 months in the freezer.
Reheating - Reheat on the stovetop or in the microwave, being careful not to boil it because of the Greek yogurt.
 

Nutrition

Serving: 2.5cups | Calories: 427kcal | Carbohydrates: 41g | Protein: 35g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 67mg | Sodium: 1812mg | Potassium: 1058mg | Fiber: 11g | Sugar: 8g | Vitamin A: 1958IU | Vitamin C: 57mg | Calcium: 148mg | Iron: 6mg