There is something incredibly grounding about a big pot of soup simmering on the stove. It signals that it is time to slow down, gather the family, and enjoy a meal that warms you from the inside out. If you have been searching for Healthy Soup Recipes that feel satisfying rather than restrictive, this Chicken Taco Soup is exactly what you need. It balances bold spices with wholesome ingredients for a dinner that feels like a treat.
This recipe transforms simple pantry staples into a robust meal. Unlike many soups that rely on heavy cream for texture, this one uses a clever technique involving corn tortillas to create a naturally thick consistency. Whether you are meal prepping for the week or need a quick High Protein Dinner for a busy evening, this soup fits the bill. It captures the essence of beloved Mexican Soup Recipes with a home cooked touch that is hard to beat.
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Why You’ll Love This Recipe
This soup is a lifesaver on busy weeknights because it delivers complex flavor with minimal effort. You do not need to be a trained chef to pull this off. The magic lies in how the ingredients melt together. You get the savory richness from the rotisserie chicken and the bright, zesty kick from fresh lime juice, all in one bowl. It is the kind of meal that tastes even better the next day, making it a smart choice for lunch leftovers.
Another reason to adore this Chicken Taco Soup is its versatility. You can easily adjust the heat level to suit your family preferences. If you have little ones who are sensitive to spice, you can dial back the chili powder. For those who love a kick, adding a bit more smoked paprika or some jalapeños works wonders. Plus, it is a fantastic way to sneak in extra vegetables like bell peppers and corn without anyone complaining.
Finally, this dish is budget friendly. By using affordable ingredients like canned beans, frozen corn, and corn tortillas, you can feed a crowd without spending a fortune. It proves that a High Protein Dinner does not have to be expensive to be delicious. You get a hearty, nutritious meal that feels special enough for a Sunday dinner but easy enough for a Tuesday night.
Ingredients
This recipe relies on fresh aromatics and quality canned goods to build layers of flavor. Here is what you will need to get started.
For The Soup
- 6 small corn tortillas (6 inch diameter)
- 2 tablespoons extra virgin olive oil
- 1 medium sweet onion, finely diced
- 1 medium yellow bell pepper, finely diced
- 4 medium cloves garlic, finely minced
- 1 tablespoon dried oregano
- 1 tablespoon sweet paprika
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder (Mexene brand is a great choice)
- 8 cups low sodium chicken broth (plus more if desired)
- 2 cans (14.5 ounce each) diced fire roasted tomatoes (regular diced tomatoes work too)
- 1 cup finely chopped cilantro (stems and leaves)
- 1 tablespoon brown sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 to 5 cups diced rotisserie chicken
- 1 bag (10 ounce) frozen tiny corn (or two 11 ounce cans of sweet corn, drained)
- 2 cans (15 ounce each) black beans, rinsed and drained
- 2 tablespoons fresh lime juice
For The Crispy Tortilla Chips
- 6 small corn tortillas (6 inch diameter)
- 1 1/2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
Step-By-Step Instructions
Making this soup is a straightforward process. The key is to let the flavors bloom and the tortillas break down to thicken the broth naturally.
Step 1: Prep The Tortillas
Start by preparing the tortillas that will go into the soup. Stack the 6 corn tortillas on top of each other. Cut the pile in half, then stack those halves. Very thinly slice the stack widthwise into strips. Run your knife through the strips a few times to chop them into smaller pieces. Set these aside. These bits will dissolve during cooking to give the Chicken Taco Soup its signature body.
Step 2: Sauté The Aromatics
In a large Dutch oven or a heavy duty soup pot, heat the 2 tablespoons of olive oil over medium heat. Add your chopped sweet onion and yellow bell pepper. Cook these for about 3 to 4 minutes until they are soft and translucent. This step builds the savory foundation of the dish. Once softened, add the minced garlic, oregano, sweet paprika, cumin, smoked paprika, and chili powder. Cook for another minute, stirring constantly, until the spices are fragrant. This process, called blooming the spices, is essential for deep flavor.
Step 3: Simmer The Base
Pour in the chicken broth, fire roasted tomatoes, chopped cilantro, the reserved tortilla pieces from Step 1, brown sugar, salt, and pepper. Stir everything well. Increase the heat to medium high and bring the mixture to a boil. Once it is boiling, reduce the heat to maintain a simmer. Cover the pot and let it cook for 30 minutes. During this time, the tortilla pieces will soften and disintegrate, thickening the broth beautifully.
Step 4: Add Chicken And Veggies
Uncover the pot. It should smell amazing by now. Stir in the diced rotisserie chicken, frozen corn, black beans, and fresh lime juice. The lime juice adds a necessary brightness that cuts through the rich spices. Cover the pot again and turn off the heat. Let the soup rest covered for 10 minutes. This allows the chicken and vegetables to heat through gently without overcooking.
Step 5: Season And Serve
Give the soup a taste. Add more salt and pepper if needed. If the soup is too thick for your liking, you can stir in a little more chicken broth to reach your desired consistency. This often happens if you are reheating it later, as the tortillas continue to absorb liquid.
Step 6: Make The Crispy Garnish (Optional)
If you want to add a delightful crunch, make your own tortilla strips. Preheat your oven to 400 degrees Fahrenheit. Line a sheet pan with foil or parchment paper. Stack the remaining 6 tortillas, cut them in half, and slice them thinly (about 1/4 inch thick). Place the strips on the sheet pan, drizzle with 1 1/2 tablespoons of olive oil, and sprinkle with 1/2 teaspoon kosher salt. Toss with your hands to coat.
Spread the strips in a single layer. Bake for 8 minutes, then remove from the oven and toss with a spatula. Return to the oven and bake for another 8 to 10 minutes until they are golden and crisp. Total baking time is usually 20 to 30 minutes. Keep a close eye on them at the end so they do not burn.
How To Store Leftovers
This Chicken Taco Soup stores wonderfully, making it a champion for meal prep. To store it in the refrigerator, let the soup cool completely before transferring it to an airtight container. It will stay fresh for 3 to 4 days. You will notice it thickens up as it sits in the fridge. When you reheat it on the stove or in the microwave, just add a splash of water or chicken broth to thin it back out.
You can also freeze this soup. Place the cooled soup in freezer safe containers or heavy duty freezer bags. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before reheating. It is best to freeze the soup without any fresh toppings like avocado or sour cream. Add those fresh when you are ready to serve.
Tips
Here are a few pointers to ensure your soup turns out delicious every time.
- Use Rotisserie Chicken: Using a store bought rotisserie chicken saves a massive amount of time and adds great flavor. You can also use leftover baked chicken breasts or thighs if you have them on hand.
- Adjust The Texture: The corn tortillas act as a natural thickener. If you prefer a brothier soup, simply add an extra cup of chicken broth at the end. If you like it very thick, let it simmer uncovered for a few extra minutes.
- Spice It Right: The level of spice in chili powder can vary by brand. Start with the recommended amount and taste before adding more. The brown sugar helps balance the acidity of the tomatoes and the heat of the spices.
- Freshness Matters: Do not skip the fresh lime juice or cilantro. These ingredients brighten the entire pot and cut through the savory, earthy notes of the cumin and beans.
- Tortilla Choice: Corn tortillas are essential here. Flour tortillas will not dissolve the same way and can create a gummy texture. Stick to corn for that authentic Mexican Soup Recipes flavor profile.
Conclusion
This Chicken Taco Soup is more than just a recipe; it is a reliable, comforting meal that brings people together. It checks all the boxes for a High Protein Dinner while remaining comforting and indulgent. The combination of tender chicken, hearty beans, and sweet corn in a rich, tortilla thickened broth is simply unbeatable. Whether you top it with homemade crispy strips, a dollop of sour cream, or fresh avocado, every bowl is a delight.
Next time you are looking for Healthy Soup Recipes that do not skimp on flavor, give this one a try. It is straightforward, filling, and full of that vibrant Southwest spirit. Your kitchen will smell amazing, and your family will leave the table happy and satisfied.
FAQ
Can I Make This Soup Gluten Free?
Yes, this recipe is naturally gluten free as long as you use certified gluten free corn tortillas and chicken broth. Always check the labels on your spices and broth to be sure they were processed in a gluten free facility.
Can I Use Raw Chicken Instead Of Rotisserie?
Absolutely. If you prefer to use raw chicken breast or thighs, add them whole to the pot in Step 3 along with the broth. Let them simmer for about 20 minutes or until cooked through. Remove the chicken, shred it with two forks, and return it to the pot.
What Other Toppings Go Well With This Soup?
The sky is the limit. Aside from the crispy tortilla strips, try adding diced avocado, shredded cheddar or Monterey Jack cheese, sour cream or Greek yogurt, pickled jalapeños, or sliced radishes for a fresh crunch.
Can I Make This In A Slow Cooker?
You can easily adapt this for a slow cooker. Sauté the onion, peppers, and spices first to develop flavor, then add them to the slow cooker with the broth, tomatoes, tortilla strips, cilantro, sugar, and raw chicken breasts. Cook on low for 6 to 7 hours. Shred the chicken and stir in the beans, corn, and lime juice right before serving.
Chicken Taco Soup
This recipe transforms simple pantry staples into a robust meal. Unlike many soups that rely on heavy cream for texture, this one uses a clever technique involving corn tortillas to create a naturally thick consistency. It captures the essence of beloved Mexican Soup Recipes with a home cooked touch that is hard to beat.
Requirements
Ingredients
For The Crispy Tortilla Chips
Instructions
- Start by preparing the tortillas that will go into the soup. Stack the 6 corn tortillas on top of each other. Cut the pile in half, then stack those halves. Very thinly slice the stack widthwise into strips. Run your knife through the strips a few times to chop them into smaller pieces. Set these aside. These bits will dissolve during cooking to give the Chicken Taco Soup its signature body.
- In a large Dutch oven or a heavy duty soup pot, heat the 2 tablespoons of extra virgin olive oil over medium heat. Add your chopped sweet onion and yellow bell pepper. Cook these for about 3 to 4 minutes until they are soft and translucent. This step builds the savory foundation of the dish. Once softened, add the minced garlic, oregano, sweet paprika, cumin, smoked paprika, and chili powder. Cook for another minute, stirring constantly, until the spices are fragrant. This process, called blooming the spices, is essential for deep flavor.
- Pour in the chicken broth, fire roasted tomatoes, chopped cilantro, the reserved tortilla pieces from Step 1, brown sugar, salt, and pepper. Stir everything well. Increase the heat to medium high and bring the mixture to a boil. Once it is boiling, reduce the heat to maintain a simmer. Cover the pot and let it cook for 30 minutes. During this time, the tortilla pieces will soften and disintegrate, thickening the broth beautifully.
- Uncover the pot. It should smell amazing by now. Stir in the diced rotisserie chicken, frozen corn, black beans, and fresh lime juice. The lime juice adds a necessary brightness that cuts through the rich spices. Cover the pot again and turn off the heat. Let the soup rest covered for 10 minutes. This allows the chicken and vegetables to heat through gently without overcooking.
- Give the soup a taste. Add more salt and pepper if needed. If the soup is too thick for your liking, you can stir in a little more chicken broth to reach your desired consistency. This often happens if you are reheating it later, as the tortillas continue to absorb liquid.
- If you want to add a delightful crunch, make your own tortilla strips. Preheat your oven to 400 degrees Fahrenheit. Line a sheet pan with foil or parchment paper. Stack the remaining 6 tortillas, cut them in half, and slice them thinly (about 1/4 inch thick). Place the strips on the sheet pan, drizzle with 1 1/2 tablespoons of extra virgin olive oil, and sprinkle with 1/2 teaspoon kosher salt. Toss with your hands to coat.
- Spread the strips in a single layer. Bake for 8 minutes, then remove from the oven and toss with a spatula. Return to the oven and bake for another 8 to 10 minutes until they are golden and crisp. Total baking time is usually 20 to 30 minutes. Keep a close eye on them at the end so they do not burn.
Notes
Use Rotisserie Chicken: Using a store bought rotisserie chicken saves a massive amount of time and adds great flavor. You can also use leftover baked chicken breasts or thighs if you have them on hand.
Adjust The Texture: The corn tortillas act as a natural thickener. If you prefer a brothier soup, simply add an extra cup of chicken broth at the end. If you like it very thick, let it simmer uncovered for a few extra minutes.
Spice It Right: The level of spice in chili powder can vary by brand. Start with the recommended amount and taste before adding more. The brown sugar helps balance the acidity of the tomatoes and the heat of the spices.
Freshness Matters: Do not skip the fresh lime juice or cilantro. These ingredients brighten the entire pot and cut through the savory, earthy notes of the cumin and beans.
Tortilla Choice: Corn tortillas are essential here. Flour tortillas will not dissolve the same way and can create a gummy texture. Stick to corn for that authentic Mexican Soup Recipes flavor profile.
This Chicken Taco Soup stores wonderfully, making it a champion for meal prep. To store it in the refrigerator, let the soup cool completely before transferring it to an airtight container. It will stay fresh for 3 to 4 days. You will notice it thickens up as it sits in the fridge. When you reheat it on the stove or in the microwave, just add a splash of water or chicken broth to thin it back out.
You can also freeze this soup. Place the cooled soup in freezer safe containers or heavy duty freezer bags. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before reheating. It is best to freeze the soup without any fresh toppings like avocado or sour cream. Add those fresh when you are ready to serve.
Nutrition
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Sugar
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