Name: Chicken Taco Soup Recipe
Ingredients: 1 tablespoon vegetable oil: The foundation of any good soup often starts with a flavorful base, and for that, we need a good cooking oil. Vegetable oil is our workhorse here, providing a neutral base for sautéing our aromatic vegetables. Its high smoke point makes it ideal for getting a nice sizzle and allowing the onions, garlic, and jalapeño to release their incredible flavors. Substitution Tip: If you don’t have vegetable oil on hand, you can easily substitute it with olive oil or canola oil. Olive oil will impart a slightly richer flavor, while canola oil is another neutral option. For a richer, slightly smoky flavor, consider using avocado oil.; 1 onion (chopped): Onion is the aromatic backbone of so many savory dishes, and this soup is no exception. When sautéed, onions release their sweetness and create a depth of flavor that is crucial for building a delicious soup base. We’re using one medium-sized onion, chopped, to ensure it cooks evenly and blends seamlessly into the soup. Variety is the Spice of Life: While yellow onions are standard and work beautifully in this recipe, you can experiment with other onion varieties. White onions offer a sharper, more pungent flavor, while red onions bring a slightly sweeter and milder taste. For a milder flavor profile overall, consider using shallots instead of a full onion.; 2 cloves garlic (finely chopped): Garlic, the pungent and flavorful bulb, is another essential aromatic ingredient. Two cloves of finely chopped garlic add a distinct warmth and savory depth to the soup that complements the other spices beautifully. Finely chopping the garlic ensures that it releases its flavor quickly and infuses the oil and other vegetables as they sauté. Garlic Lovers Rejoice: If you are a garlic enthusiast, feel free to add an extra clove or two! You can also experiment with different forms of garlic. Garlic powder can be used if you are in a pinch, but fresh garlic is always preferred for its superior flavor. For a milder garlic flavor, consider using roasted garlic, which adds a sweet and mellow note.; 1 jalapeño diced (seeds removed): A touch of heat is what elevates this soup from good to fantastic! One diced jalapeño, with the seeds removed, provides a pleasant kick without being overwhelmingly spicy. Jalapeños bring a fresh, slightly fruity heat that balances the richness of the other ingredients and adds complexity to the flavor profile. Removing the seeds and membranes helps control the heat level, making it more family-friendly. Spice it Up or Tone it Down: Heat tolerance varies, so adjust the jalapeño to your liking. For a milder soup, you can use half a jalapeño or even omit it entirely. For those who like it spicy, leave some seeds in or add an extra jalapeño. For a different type of heat, consider using a serrano pepper for a hotter and slightly brighter flavor, or a poblano pepper for a milder, smokier heat. If you prefer no fresh peppers, a pinch of cayenne pepper or a dash of hot sauce can provide a similar heat element.; 2 whole chicken breasts (skinless and boneless): Chicken is the star protein of this taco soup, adding heartiness and substance to the meal. Using skinless and boneless chicken breasts makes preparation easy and keeps the soup lean. Two whole chicken breasts will shred beautifully after simmering in the flavorful broth, creating tender and juicy pieces of chicken throughout the soup. Chicken Variations: While chicken breasts are the go-to, you can certainly use other cuts of chicken. Chicken thighs are a great alternative, offering a richer flavor and remaining moist even after longer cooking times. You can also use leftover cooked chicken or rotisserie chicken for an even quicker meal. If you’re using pre-cooked chicken, add it towards the end of the cooking process to just heat through. For a vegetarian or vegan version, consider using crumbled plant-based protein or extra black beans and corn for added heartiness.; 1 tablespoon chili powder: Chili powder is the quintessential taco seasoning ingredient, and it’s essential for achieving that classic taco flavor in our soup. One tablespoon provides a robust and warm spice blend that includes chilies, cumin, oregano, and often garlic and paprika. It adds depth, smokiness, and a hint of heat that ties all the flavors together. Spice Blend Customization: Chili powder blends can vary in heat and flavor profiles. Experiment with different brands to find your favorite. For a milder flavor, use a mild chili powder. For a spicier kick, use a spicier blend or add a pinch of cayenne pepper. You can also create your own chili powder blend by combining individual spices like ancho chili powder, chipotle powder, cumin, oregano, paprika, garlic powder, and onion powder.; ½ teaspoon ground cumin: Cumin is a warm and earthy spice that is a cornerstone of Mexican and Tex-Mex cuisine. Half a teaspoon of ground cumin enhances the chili powder and adds a distinct smoky and slightly citrusy note to the soup. It deepens the flavor profile and complements the other spices beautifully. Cumin Alternatives: While cumin is a key flavor in taco soup, if you don’t have it on hand, you can try substituting it with coriander, which offers a similar warm and slightly citrusy flavor profile. Smoked paprika can also add a smoky depth, though it won’t have the exact same flavor as cumin.; 1 teaspoon oregano: Oregano, especially Mexican oregano, adds a slightly pungent, earthy, and peppery note to the soup. One teaspoon of dried oregano provides a subtle herbal complexity that complements the other spices and enhances the overall flavor profile. Mexican oregano is preferred for its bolder flavor compared to Mediterranean oregano. Oregano Options: If you can find Mexican oregano, it is the most authentic choice for taco soup. If not, Mediterranean oregano will also work. In a pinch, you can substitute dried marjoram, which has a similar but slightly sweeter and milder flavor. Fresh oregano can also be used; use about 1 tablespoon of fresh oregano for every teaspoon of dried oregano.; 15 ounces black beans (drained and rinsed): Black beans are a staple in taco soup, adding heartiness, protein, and fiber. A 15-ounce can, drained and rinsed, provides a creamy texture and earthy flavor that complements the other ingredients. Rinsing the beans removes excess sodium and starches, improving the soup’s overall flavor and texture. Bean Variety: Black beans are classic, but you can experiment with other types of beans in your taco soup. Pinto beans offer a creamy texture and mild flavor, while kidney beans provide a firmer texture and slightly nutty flavor. Cannellini beans (white kidney beans) offer a milder, more delicate flavor. You can also use a mix of different beans for a more complex flavor and texture.; 1 cup fresh or frozen corn: Sweet corn kernels add a pop of sweetness and a pleasant textural contrast to the soup. One cup of fresh or frozen corn provides a bright and cheerful element that complements the savory and spicy flavors. Frozen corn is a convenient and readily available option that works just as well as fresh corn. Corn Choices: Fresh corn off the cob is delicious in the summer months. Frozen corn is a great year-round option and is often picked at peak ripeness and frozen quickly, preserving its sweetness and nutrients. Canned corn can also be used, but be sure to drain it well. For a smoky flavor, consider using grilled or roasted corn kernels.; 28 ounces diced tomatoes: Diced tomatoes form the liquid base of the soup, adding acidity, sweetness, and body to the broth. A 28-ounce can of diced tomatoes, including the juice, provides a rich tomato flavor that is essential for taco soup. The acidity of the tomatoes balances the richness of the other ingredients and brightens the overall flavor. Tomato Options: You can use regular diced tomatoes, fire-roasted diced tomatoes for a smoky flavor, or diced tomatoes with green chilies for an extra kick of heat. For a richer and more concentrated tomato flavor, you can use crushed tomatoes or tomato puree in combination with diced tomatoes. If you prefer a smoother soup, you can use blended tomatoes or passata.; 1 cup salsa: Salsa is a secret weapon ingredient that adds a burst of fresh flavor and complexity to the soup. One cup of your favorite salsa, whether it’s mild, medium, or hot, adds tomatoes, onions, peppers, cilantro, and other seasonings in one convenient ingredient. It enhances the taco flavor and adds a vibrant freshness to the soup. Salsa Selection: Choose a salsa that you enjoy eating on its own, as its flavor will come through in the soup. For a milder soup, use a mild salsa. For a spicier soup, use a medium or hot salsa. You can also experiment with different types of salsa, such as salsa verde (green salsa) for a tangy and slightly different flavor profile, or a fruit salsa for a sweeter and more complex flavor.; 5 cups chicken broth: Chicken broth is the main liquid component of the soup, providing a savory and flavorful base for all the other ingredients to simmer in. Five cups of chicken broth create a hearty and satisfying soup with a good balance of liquid to solids. Using chicken broth enhances the chicken flavor of the soup. Broth Alternatives: Chicken broth is the classic choice, but you can also use vegetable broth for a vegetarian or vegan version. Beef broth can also be used for a richer and deeper flavor profile. Low-sodium broth is recommended to control the salt level of the soup. You can also use homemade chicken broth for the most flavorful results.; 1 teaspoon salt: Salt is the essential seasoning that enhances all the other flavors in the soup. One teaspoon of salt, or to taste, is crucial for bringing out the best in the spices, vegetables, and chicken. Salt balances the flavors and prevents the soup from tasting bland. Salt Types: Table salt, kosher salt, and sea salt can all be used. Kosher salt is often preferred by chefs for its coarser texture and ease of use. Sea salt can add a slightly mineral-rich flavor. Always season to taste, starting with a smaller amount and adding more as needed.; ½ teaspoon black pepper: Black pepper adds a subtle warmth and a slight bite to the soup. Half a teaspoon of black pepper, or to taste, enhances the other spices and adds another layer of flavor complexity. Freshly ground black pepper is always preferred for its brighter and more aromatic flavor. Pepper Variations: Black pepper is standard, but you can experiment with other types of pepper. White pepper is milder and less visually noticeable. Cayenne pepper adds a more intense heat. You can also use a blend of different peppercorns for a more complex pepper flavor.

Ingredients

1 tablespoon vegetable oil: The foundation of any good soup often starts with a flavorful base, and for that, we need a good cooking oil. Vegetable oil is our workhorse here, providing a neutral base for sautéing our aromatic vegetables. Its high smoke point makes it ideal for getting a nice sizzle and allowing the onions, garlic, and jalapeño to release their incredible flavors.
- Substitution Tip: If you don’t have vegetable oil on hand, you can easily substitute it with olive oil or canola oil. Olive oil will impart a slightly richer flavor, while canola oil is another neutral option. For a richer, slightly smoky flavor, consider using avocado oil.

1 onion (chopped): Onion is the aromatic backbone of so many savory dishes, and this soup is no exception. When sautéed, onions release their sweetness and create a depth of flavor that is crucial for building a delicious soup base. We’re using one medium-sized onion, chopped, to ensure it cooks evenly and blends seamlessly into the soup.
- Variety is the Spice of Life: While yellow onions are standard and work beautifully in this recipe, you can experiment with other onion varieties. White onions offer a sharper, more pungent flavor, while red onions bring a slightly sweeter and milder taste. For a milder flavor profile overall, consider using shallots instead of a full onion.

2 cloves garlic (finely chopped): Garlic, the pungent and flavorful bulb, is another essential aromatic ingredient. Two cloves of finely chopped garlic add a distinct warmth and savory depth to the soup that complements the other spices beautifully. Finely chopping the garlic ensures that it releases its flavor quickly and infuses the oil and other vegetables as they sauté.
- Garlic Lovers Rejoice: If you are a garlic enthusiast, feel free to add an extra clove or two! You can also experiment with different forms of garlic. Garlic powder can be used if you are in a pinch, but fresh garlic is always preferred for its superior flavor. For a milder garlic flavor, consider using roasted garlic, which adds a sweet and mellow note.

1 jalapeño diced (seeds removed): A touch of heat is what elevates this soup from good to fantastic! One diced jalapeño, with the seeds removed, provides a pleasant kick without being overwhelmingly spicy. Jalapeños bring a fresh, slightly fruity heat that balances the richness of the other ingredients and adds complexity to the flavor profile. Removing the seeds and membranes helps control the heat level, making it more family-friendly.
- Spice it Up or Tone it Down: Heat tolerance varies, so adjust the jalapeño to your liking. For a milder soup, you can use half a jalapeño or even omit it entirely. For those who like it spicy, leave some seeds in or add an extra jalapeño. For a different type of heat, consider using a serrano pepper for a hotter and slightly brighter flavor, or a poblano pepper for a milder, smokier heat. If you prefer no fresh peppers, a pinch of cayenne pepper or a dash of hot sauce can provide a similar heat element.

2 whole chicken breasts (skinless and boneless): Chicken is the star protein of this taco soup, adding heartiness and substance to the meal. Using skinless and boneless chicken breasts makes preparation easy and keeps the soup lean. Two whole chicken breasts will shred beautifully after simmering in the flavorful broth, creating tender and juicy pieces of chicken throughout the soup.
- Chicken Variations: While chicken breasts are the go-to, you can certainly use other cuts of chicken. Chicken thighs are a great alternative, offering a richer flavor and remaining moist even after longer cooking times. You can also use leftover cooked chicken or rotisserie chicken for an even quicker meal. If you’re using pre-cooked chicken, add it towards the end of the cooking process to just heat through. For a vegetarian or vegan version, consider using crumbled plant-based protein or extra black beans and corn for added heartiness.

1 tablespoon chili powder: Chili powder is the quintessential taco seasoning ingredient, and it’s essential for achieving that classic taco flavor in our soup. One tablespoon provides a robust and warm spice blend that includes chilies, cumin, oregano, and often garlic and paprika. It adds depth, smokiness, and a hint of heat that ties all the flavors together.
- Spice Blend Customization: Chili powder blends can vary in heat and flavor profiles. Experiment with different brands to find your favorite. For a milder flavor, use a mild chili powder. For a spicier kick, use a spicier blend or add a pinch of cayenne pepper. You can also create your own chili powder blend by combining individual spices like ancho chili powder, chipotle powder, cumin, oregano, paprika, garlic powder, and onion powder.

½ teaspoon ground cumin: Cumin is a warm and earthy spice that is a cornerstone of Mexican and Tex-Mex cuisine. Half a teaspoon of ground cumin enhances the chili powder and adds a distinct smoky and slightly citrusy note to the soup. It deepens the flavor profile and complements the other spices beautifully.
- Cumin Alternatives: While cumin is a key flavor in taco soup, if you don’t have it on hand, you can try substituting it with coriander, which offers a similar warm and slightly citrusy flavor profile. Smoked paprika can also add a smoky depth, though it won’t have the exact same flavor as cumin.

1 teaspoon oregano: Oregano, especially Mexican oregano, adds a slightly pungent, earthy, and peppery note to the soup. One teaspoon of dried oregano provides a subtle herbal complexity that complements the other spices and enhances the overall flavor profile. Mexican oregano is preferred for its bolder flavor compared to Mediterranean oregano.
- Oregano Options: If you can find Mexican oregano, it is the most authentic choice for taco soup. If not, Mediterranean oregano will also work. In a pinch, you can substitute dried marjoram, which has a similar but slightly sweeter and milder flavor. Fresh oregano can also be used; use about 1 tablespoon of fresh oregano for every teaspoon of dried oregano.

15 ounces black beans (drained and rinsed): Black beans are a staple in taco soup, adding heartiness, protein, and fiber. A 15-ounce can, drained and rinsed, provides a creamy texture and earthy flavor that complements the other ingredients. Rinsing the beans removes excess sodium and starches, improving the soup’s overall flavor and texture.
- Bean Variety: Black beans are classic, but you can experiment with other types of beans in your taco soup. Pinto beans offer a creamy texture and mild flavor, while kidney beans provide a firmer texture and slightly nutty flavor. Cannellini beans (white kidney beans) offer a milder, more delicate flavor. You can also use a mix of different beans for a more complex flavor and texture.

1 cup fresh or frozen corn: Sweet corn kernels add a pop of sweetness and a pleasant textural contrast to the soup. One cup of fresh or frozen corn provides a bright and cheerful element that complements the savory and spicy flavors. Frozen corn is a convenient and readily available option that works just as well as fresh corn.
- Corn Choices: Fresh corn off the cob is delicious in the summer months. Frozen corn is a great year-round option and is often picked at peak ripeness and frozen quickly, preserving its sweetness and nutrients. Canned corn can also be used, but be sure to drain it well. For a smoky flavor, consider using grilled or roasted corn kernels.

28 ounces diced tomatoes: Diced tomatoes form the liquid base of the soup, adding acidity, sweetness, and body to the broth. A 28-ounce can of diced tomatoes, including the juice, provides a rich tomato flavor that is essential for taco soup. The acidity of the tomatoes balances the richness of the other ingredients and brightens the overall flavor.
- Tomato Options: You can use regular diced tomatoes, fire-roasted diced tomatoes for a smoky flavor, or diced tomatoes with green chilies for an extra kick of heat. For a richer and more concentrated tomato flavor, you can use crushed tomatoes or tomato puree in combination with diced tomatoes. If you prefer a smoother soup, you can use blended tomatoes or passata.

1 cup salsa: Salsa is a secret weapon ingredient that adds a burst of fresh flavor and complexity to the soup. One cup of your favorite salsa, whether it’s mild, medium, or hot, adds tomatoes, onions, peppers, cilantro, and other seasonings in one convenient ingredient. It enhances the taco flavor and adds a vibrant freshness to the soup.
- Salsa Selection: Choose a salsa that you enjoy eating on its own, as its flavor will come through in the soup. For a milder soup, use a mild salsa. For a spicier soup, use a medium or hot salsa. You can also experiment with different types of salsa, such as salsa verde (green salsa) for a tangy and slightly different flavor profile, or a fruit salsa for a sweeter and more complex flavor.

5 cups chicken broth: Chicken broth is the main liquid component of the soup, providing a savory and flavorful base for all the other ingredients to simmer in. Five cups of chicken broth create a hearty and satisfying soup with a good balance of liquid to solids. Using chicken broth enhances the chicken flavor of the soup.
- Broth Alternatives: Chicken broth is the classic choice, but you can also use vegetable broth for a vegetarian or vegan version. Beef broth can also be used for a richer and deeper flavor profile. Low-sodium broth is recommended to control the salt level of the soup. You can also use homemade chicken broth for the most flavorful results.

1 teaspoon salt: Salt is the essential seasoning that enhances all the other flavors in the soup. One teaspoon of salt, or to taste, is crucial for bringing out the best in the spices, vegetables, and chicken. Salt balances the flavors and prevents the soup from tasting bland.
- Salt Types: Table salt, kosher salt, and sea salt can all be used. Kosher salt is often preferred by chefs for its coarser texture and ease of use. Sea salt can add a slightly mineral-rich flavor. Always season to taste, starting with a smaller amount and adding more as needed.

½ teaspoon black pepper: Black pepper adds a subtle warmth and a slight bite to the soup. Half a teaspoon of black pepper, or to taste, enhances the other spices and adds another layer of flavor complexity. Freshly ground black pepper is always preferred for its brighter and more aromatic flavor.
- Pepper Variations: Black pepper is standard, but you can experiment with other types of pepper. White pepper is milder and less visually noticeable. Cayenne pepper adds a more intense heat. You can also use a blend of different peppercorns for a more complex pepper flavor.

Cook Mode Prevent your screen from going dark

Instructions

Sauté the Aromatics: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Once the oil is shimmering and hot (a drop of water flicked into the oil should sizzle immediately), add the chopped onion, finely chopped garlic, and diced jalapeño (seeds removed). Sauté these aromatic vegetables for about 5 minutes, stirring occasionally, until the onion becomes softened and translucent, and the garlic is fragrant. This step is crucial for building the flavor base of the soup. Don’t rush this step; allowing the vegetables to soften and release their aromas is key to a flavorful soup.
- Pro Tip: Don’t let the garlic burn! Garlic burns quickly and becomes bitter. Reduce the heat slightly if the garlic starts to brown too quickly. The goal is to soften and aromatize the vegetables, not to brown them deeply.

Layer in the Flavors: Once the onions are softened, create a space in the center of the pot and place the whole chicken breasts at the bottom. This will allow the chicken to sear slightly and develop flavor. Then, add the remaining ingredients: chili powder, ground cumin, oregano, drained and rinsed black beans, corn (fresh or frozen), diced tomatoes (with their juice), salsa, and chicken broth. Sprinkle the salt and black pepper evenly over the ingredients. This layering method ensures all the flavors are incorporated throughout the soup as it simmers.
- Flavor Boost: For an even deeper flavor, you can lightly season the chicken breasts with salt, pepper, and a pinch of chili powder before adding them to the pot.

Simmer to Perfection: Stir all the ingredients together to combine them well. Bring the soup to a simmer, then reduce the heat to medium-low. Cover the pot with a lid slightly ajar (or leave it uncovered if you prefer a slightly thicker soup as it reduces) and let the soup simmer gently for 25 minutes. Simmering allows the flavors to meld together beautifully and the chicken to cook through and become tender.
- Simmering vs. Boiling: It’s important to simmer, not boil, the soup. A gentle simmer is characterized by small bubbles just barely breaking the surface. Boiling can make the chicken tough and the soup cloudy.

Shred the Chicken: After 25 minutes of simmering, carefully remove the chicken breasts from the pot using tongs or a slotted spoon. Place them on a clean cutting board or plate. Using two forks, shred the chicken into bite-sized pieces. Shredding the chicken while it’s still warm is easier.
- Shredding Tip: Let the chicken cool slightly before shredding so it’s easier to handle. You can also use a stand mixer with the paddle attachment on low speed to shred chicken quickly and easily.

Return and Combine: Add the shredded chicken back to the pot of soup. Stir everything together to ensure the shredded chicken is evenly distributed throughout the soup and heated through. Simmer for another 5 minutes to allow the flavors to fully combine with the shredded chicken.

Serve and Garnish: Ladle the hot Chicken Taco Soup into bowls. Now for the fun part – garnishing! Top each bowl generously with crushed tortilla chips, grated cheddar cheese, a quarter of a lime wedge, and a sprinkle of fresh chopped cilantro. Serve immediately and enjoy the explosion of flavors and textures in every spoonful!
- Garnish Station: Set up a garnish station with all the toppings so everyone can customize their own bowl of soup. This is especially fun for families and gatherings.

Nutrition

Serving Size: One Normal Portion
Calories: 332 kcal
Sugar: 6g
Sodium: 850mg
Fat: 13g
Saturated Fat: 4g
Carbohydrates: 25g
Fiber: 7g
Protein: 31g
Cholesterol: 85mg