Chicken Taco Soup

5 from 1 vote

Made with shredded chicken, diced tomatoes, beans, corn, and a handful of warm spices, this Chicken Taco Soup is a dinner the whole family will love. Customize each bowl with your favorite toppings and serve with warm tortillas for a fun twist on Taco Tuesday!

Prep Time10

Cook Time30

Total Time40

Course: Soup

Cuisine: Mexican

Keyword: chicken taco soup, chicken taco soup recipe

Servings: people

Calories: 421kcal

Author: Jill

Ingredients

2 tablespoons olive oil
1 medium onion diced
1 red bell pepper diced
3 cloves garlic minced
4 cups chicken broth
2 10 ounce diced tomatoes with green chilies
15 ounces can black beans drained and rinsed
15 ounces can corn drained, or 1 ½ cups frozen corn
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon pepper
2 cups cooked and shredded chicken
1/2 cup sour cream plus more for topping

Optional toppings:

Shredded cheese
Tortilla strips
Sliced jalapenos

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and diced red bell pepper. Cook until the onion is translucent and the bell pepper is tender, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
Pour in the chicken broth and add the diced tomatoes with green chilies, black beans, and corn. Stir to combine the ingredients.
Add the chili powder, garlic powder, cumin, smoked paprika, oregano, salt, and pepper. Mix well and adjust seasoning to taste.
Bring the mixture to a simmer and add the shredded chicken, stirring thoroughly.
Stir in 1/2 cup of sour cream to make the soup creamy. Allow the soup to simmer gently for about 20 minutes, stirring occasionally.
Serve the soup hot, garnished with a dollop of sour cream. Add any optional toppings such as shredded cheese, tortilla strips, sliced jalapenos, and fresh cilantro if desired. Enjoy!

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