Chicken Taco Soup

Taco soup, tortilla soup, chicken chili… this soup could go by many names. But whatever you want to call it, it’s a family favorite, and a regular in my meal rotation, especially in the colder months when something hearty and warming is just the thing.

The simple ingredients that I generally always have on hand in the pantry or the freezer means I can throw it together without a lot of planning ahead or a special trip to the grocery store. It feels a little bit like making something out of nothing.

And the fact that almost the whole family loves (except for the toddler – can’t win ’em all!) it makes it that much more of a win.

Ingredients

Basic ingredients come together to create a flavorful, comforting, fan-favorite soup, perfect for a chilly day. Adjust spice level to your own taste, or throw in a few more ingredients to clean out the freezer/veggie drawer. It’s what my mom would do.

• Chicken breast or boneless chicken thighs. Chicken breast is a leaner option, but boneless thighs offer a bit more flavor and can be more tender when boiled in soup.
• Diced tomatoes (canned or fresh). Fresh tomatoes lend a more tomato-y flavor (especially garden tomatoes), but canned tomatoes are quicker, more convenient, and cheaper (unless it’s tomato season).
• Cooked black beans. I use canned beans because they’re by far the easiest. If you’re into soaking and cooking beans, I’m sure it’s cheaper and healthier.
• Corn kernels (frozen, fresh, or canned). We buy local sweet corn in the summer and cut it off the cob to freeze. Frozen corn from the supermarket is the next best option. Canned corn doesn’t compare, but it will do the job if you don’t have anything else.
• Onion. I like to use a small onion, or half of a large one. Any type of onion will work here, including white, yellow, or red. Or use green onion, added at the end of the cooking time instead of at the beginning.
• Green or red pepper. For the pictures, I used a red pepper because it’s what I had on hand, but I felt like there was too much red in the soup with the red tomatoes and red spices. Green peppers will give the soup a more balanced color variation.
• Chicken or vegetable stock. Using stock gives more depth of flavor. Homemade bone broth is the healthiest and most budget-friendly. Just adding water is also an option.
• Minced garlic. You’ll miss it if it’s not there. Don’t leave out the garlic.
• Chili powder, paprika, oregano, salt, and freshly ground black pepper. These spices are what make it taco soup rather than just vegetable soup. Or use 1 Tablespoon of my Homemade Taco Seasoning Mix.

Making the Soup

Step 1 – Dice the onions and peppers. Heat a stock pot and add a drizzle (1-2 Tbsp) of olive oil or avocado oil to the bottom of the pan. Before the oil begins smoking, but once the pot is hot, add the diced onion (save the peppers out for now). Cook on medium-high heat until they’re beginning to soften, 2-3 minutes.

Step 2 – Add chicken. Cut the chicken into small pieces, and add them to the stock pot once the onions have started to soften. Cook until the chicken is mostly cooked through, just showing a few hints of pink still, 4-5 minutes.

Step 3 – Add the peppers. Cook for another 2 minutes until the chicken is fully cooked and the peppers are softened.

Step 4 – Add the spices. Add the chili powder, paprika, oregano, salt, pepper, and minced garlic. Stir and heat through for 1-2 minutes.

Step 5 – Add everything else. Add the diced tomatoes, corn kernels, black beans, and chicken or vegetable stock. Stir to mix and simmer for 10-15 minutes to allow the flavors to meld.

Enjoy! Serve with Mexican blend cheese, guacamole, plain yogurt (or sour cream), and/or crushed tortilla chips.