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best chicken taco soup recipe with toppings

Best Chicken Taco Soup Recipe (Irresistible, 40 Min)

A hearty, smoky-spiced soup with shredded chicken, black beans, and corn in a tomato broth, topped with classic taco garnishes, ready in about 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 scaleable
Course: Soup, Main Dish
Cuisine: Tex-Mex
Calories: 290
Ingredients Method Notes

Ingredients
  

  • For the Soup
  • 1 | tbsp | olive oil |
  • 1 | small | yellow onion diced |
  • 3 | cloves | garlic minced |
  • 2 | tbsp | taco seasoning |
  • 1 | tbsp | tomato paste |
  • 4 | cups | chicken broth |
  • 1 | can 14.5 oz | diced tomatoes, undrained |
  • 1 | can 15 oz | black beans, drained and rinsed |
  • 1 1/2 | cups | corn kernels fresh or frozen |
  • 3 | cups | shredded cooked chicken | rotisserie chicken works well
  • 1/2 | tsp | salt | plus more to taste
  • 1/4 | tsp | black pepper |
  • For Topping
  • | | shredded cheddar or Mexican blend cheese | to taste
  • | | sliced avocado | to taste
  • | | fresh cilantro chopped | to taste
  • | | lime wedges | for serving
  • | | crushed tortilla chips or tortilla strips | to taste
  • | | sour cream | optional

Method
 

  1. Building the Base
  2. Heat oil, cook onion 4 to 5 minutes until softened.
  3. Add garlic, cook 30 seconds.
  4. Stir in taco seasoning and tomato paste, cook 1 minute.
  5. Simmering the Soup 4. Add broth, diced tomatoes, black beans, and corn; bring to a simmer. 5. Simmer uncovered 15 to 18 minutes. 6. Stir in shredded chicken, cook 3 to 5 minutes until heated through. 7. Taste and adjust salt and pepper.
  6. Serving 8. Ladle into bowls; top with cheese, avocado, cilantro, tortilla strips, and lime.
    7. If the soup tastes flat, a squeeze of fresh lime juice right before serving brightens it more than extra salt would.

Notes

Contains dairy if cheese/sour cream toppings are used; check taco seasoning label for gluten. Freezes well for up to 3 months without toppings.