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Easy Chicken Taco Soup

This Easy Chicken Taco Soup recipe is a flavorful and hearty meal perfect for weeknights. By browning the chicken and blooming the spices, this soup develops a rich and complex flavor that will satisfy your cravings. Top it with your favorite taco toppings for a complete and delicious experience.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: Mexican-American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 bell pepper any color
  • 2 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper optional
  • 4 cups chicken broth
  • 1 lime, juiced
  • Salt to taste
  • Pepper to taste
  • Optional toppings: shredded cheese
  • Optional toppings: sour cream
  • Optional toppings: avocado
  • Optional toppings: cilantro
  • Optional toppings: tortilla chips

Equipment

  • Large pot or Dutch oven
  • cutting board
  • knife
  • Measuring spoons
  • Measuring cups
  • Ladle

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
  2. Add the chicken and cook until browned on all sides. Remove the chicken from the pot and set aside.
  3. Add the onion and bell pepper to the pot and cook until softened, about 5-7 minutes.
  4. Add the garlic, chili powder, cumin, smoked paprika, and cayenne pepper (if using) and cook for 1 minute more, stirring constantly.
  5. Return the chicken to the pot.
  6. Add the black beans, pinto beans, corn, diced tomatoes, and chicken broth.
  7. Bring to a boil, then reduce heat and simmer for at least 30 minutes, or up to 1 hour, to allow the flavors to meld.
  8. Stir in the lime juice and season with salt and pepper to taste.
  9. Serve hot, topped with your favorite toppings.

Notes

For a richer flavor, use bone-in chicken thighs and simmer for a longer time. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for longer storage. For a spicier soup, add more cayenne pepper or a pinch of red pepper flakes. Consider adding a can of green chiles for extra flavor.