Time: 40 minutes total (15 min prep, 25 min cook)
Yield: 6 servings
Skill: Easy
Method: One-pan, stovetop
Diet: Gluten-Free
Introduction
Taco Soup is what you make when everyone is hungry, the clock is ticking, and you still want dinner to taste like more than an emergency. This easy one-pan version leans on roasted poblano peppers, charred corn, and shredded chicken to build layers of flavor in under 40 minutes. You get all the cozy comfort of a creamy taco soup recipe but with a lighter, brothy base that won’t weigh you down.
Instead of dumping in a bunch of mystery cans, you’ll quickly sauté aromatics, bloom taco spices, and simmer everything together until the kitchen smells like taco night. It’s naturally gluten-free, customizable with whatever beans or veggies you have, and perfect to keep in your back pocket as a healthy taco soup that feels special but cooks fast. If you’ve been hunting for the best taco soup recipe that actually fits into weeknights, this is it.
If this becomes a new favorite, you’ll find plenty more ideas in my collection of Taco Soups that follow the same easy, weeknight-friendly approach.
Why You’ll Love It
- Weeknight-easy: One pan, simple steps, and a realistic 40-minute total time.
- Flexible: Works with leftover chicken, frozen corn, or pantry beans; make it your own.
- Balanced flavor: Mild heat from poblanos, sweetness from corn, and tangy lime at the end.
- Great leftovers: Thickens nicely and tastes even better the next day for easy lunches.
Easy Taco Soup with Poblano & Roasted Corn
Ingredients
Equipment
Method
- Place whole poblanos on a foil-lined sheet pan and broil, turning occasionally, until the skins are blistered and blackened in spots, about 8–10 minutes. Transfer to a bowl, cover, and let steam 10 minutes, then peel, seed, and chop.
- Heat olive oil in a soup pot over medium heat. Add onion, celery, and carrots with a pinch of salt. Cook 6–8 minutes until softened and lightly browned.
- Stir in garlic and cook 30 seconds. Add cumin, chili powder, smoked paprika, oregano, salt, and pepper. Stir constantly for 30–60 seconds until fragrant.
- Add roasted poblanos, corn, beans, and crushed tomatoes. Pour in chicken broth and scrape bottom of pot to release browned bits.
- Stir in shredded chicken. Bring to a boil, then reduce to a gentle simmer. Partially cover and cook 15 minutes, stirring occasionally.
- If using, stir in evaporated milk. Simmer another 3–5 minutes. Turn off heat and add lime juice and chopped cilantro to finish. Adjust seasoning to taste.
- Let soup rest 5 minutes before serving to thicken slightly. Ladle into bowls and garnish as desired.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- 3 poblano peppers, roasted, peeled, seeded, and chopped
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 ribs celery, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp fine sea salt, plus more as needed
- ½ tsp freshly ground black pepper
- 4 cups low-sodium chicken broth (gluten-free)
- 2 cups roasted or charred corn kernels (fresh, frozen, or canned and drained)
- 1 can (15 oz) black beans or pinto beans, rinsed and drained
- 3 cups cooked shredded chicken (rotisserie works well)
- ½ cup crushed tomatoes or salsa for extra taco depth
- ½ cup evaporated milk or half-and-half (optional for slight creaminess)
- Juice of 1–2 limes, to taste
- ¼ cup chopped fresh cilantro
What each ingredient does:
- Poblanos: Provide gentle heat and signature smokiness.
- Olive oil: Helps soften vegetables and toast spices.
- Onion, celery, carrots: Build a sweet-savory backbone.
- Garlic: Adds warmth and aroma.
- Cumin & chili powder: Give the soup its taco identity.
- Smoked paprika: Brings smoky depth in addition to the roasted peppers.
- Oregano & pepper: Add herbal and peppery notes.
- Salt: Ties all the flavors together.
- Chicken broth: The foundation of the soup’s body and flavor.
- Corn: Sweet pops that balance chiles and spices.
- Beans: Extra protein, fiber, and heartiness.
- Shredded chicken: Makes this a full meal, not just a side soup.
- Tomatoes or salsa: Round out the “taco soup” vibe with gentle acidity.
- Evaporated milk: Adds body and silkiness without heavy cream.
- Lime & cilantro: Fresh, bright finish that wakes everything up.
Pro tip: Start with less salt and adjust after adding lime—acid sharpens saltiness, so you’ll need less than you think.
Substitutions & Swaps
- Aromatics: Swap celery for a small diced bell pepper if you prefer. A sliced leek can stand in for some of the onion.
- Protein: Use leftover turkey or cooked ground turkey for a lighter twist, or try cooked crumbled chicken sausage. For vegetarian, skip the chicken and add extra beans plus vegetable broth.
- Veggies: Stir in diced zucchini, bell peppers, or a handful of baby spinach during the last few minutes. Frozen mixed vegetables work in a pinch.
- Beans: Any mild bean works—pinto, kidney, or white beans. For a 7 can taco soup recipe easy style, add extra beans and tomatoes from your pantry.
- Dairy: Omit evaporated milk for a fully brothy soup, or swap with lactose-free or plant-based cream if needed.
- Heat level: Use an extra poblano, add a minced jalapeño, or stir in a spoonful of chipotle paste for a birria soup–style depth.
Rotisserie chicken, frozen corn, and pre-roasted poblanos (roast a big batch on the weekend) all save serious time.
Equipment Notes
- Heavy-bottomed soup pot or Dutch oven (5–6 qt): Distributes heat evenly and prevents scorching, especially once beans and dairy are added.
- Sheet pan: For roasting poblanos and corn under the broiler if you’re not charring them directly over a flame.
- Tongs: Essential for turning hot peppers and safely removing them from the oven.
- Ladle or measuring cup: Makes portioning easier and neater.
If you only have a thinner stock pot, keep the heat closer to medium than high and stir more often to avoid sticking and hot spots.
Step-by-Step
- Roast the poblanos (flavor foundation).
Place whole poblanos on a foil-lined sheet pan and broil, turning occasionally, until the skins are blistered and blackened in spots, about 8–10 minutes. Transfer to a bowl, cover, and let steam 10 minutes, then peel, seed, and chop. - Start the aromatics.
Heat olive oil in your pot over medium heat. Add onion, celery, and carrots with a pinch of salt. Cook 6–8 minutes until softened and just starting to brown at the edges. - Add garlic and spices.
Stir in garlic and cook 30 seconds. Sprinkle in cumin, chili powder, smoked paprika, oregano, salt, and pepper. Stir constantly 30–60 seconds to toast the spices slightly. They should smell very fragrant but not scorched. - Build the taco soup base.
Add chopped roasted poblanos, corn, beans, and crushed tomatoes or salsa. Pour in the chicken broth while scraping the bottom of the pot to release any tasty browned bits. - Add chicken and simmer.
Stir in shredded chicken. Bring the soup just to a boil, then reduce to a gentle simmer. Cook 15 minutes, partially covered, stirring occasionally, until flavors meld and veggies are tender but not mushy. - Finish creamy and bright.
If using evaporated milk, stir it in now and simmer 3–5 minutes, keeping the heat gentle. Turn off the heat and squeeze in lime juice to taste. Stir in cilantro. Taste and adjust salt, heat level, or lime. - Rest and serve.
Let the soup stand 5 minutes to slightly thicken. Ladle into bowls and add toppings.
Doneness cues: the vegetables are fork-tender but hold their shape, the broth looks slightly thicker and glossy, and the chicken is hot all the way through.
Make-Ahead, Storage & Reheating
You can prep most components 1–2 days ahead: roast and chop poblanos, char corn, shred chicken, and chop aromatics. Store each separately in the fridge. When you’re ready to cook, dinner becomes mostly a matter of sautéing and simmering.
The finished soup keeps 3–4 days in the refrigerator in an airtight container. It thickens as it sits, making for hearty next-day lunches. For the best freezer results, omit the dairy and cool the soup completely before freezing up to 3 months. Add the evaporated milk when you reheat.
Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water as needed. If microwaving, warm in short bursts, stirring between each, so the chicken doesn’t dry out and the dairy stays smooth. Fresh lime and cilantro at serving bring it back to life.
How to Lighten / Make It Creamy
To lighten: skip the evaporated milk and use extra broth instead. You can also add more vegetables (zucchini, bell pepper, or extra corn) and slightly reduce the amount of chicken for a veggie-forward bowl.
To make it creamier: blend a cup of the soup (without the chicken) and stir it back in, or add a bit more evaporated milk right at the end. A spoonful of plain Greek yogurt stirred into each bowl gives a creamy, tangy finish—just temper it with a little hot soup first so it stays smooth. Don’t boil once dairy is in the pot.
Toppings, Garnishes & Finishes
Dress each bowl to match your mood:
- Crunch: Crispy tortilla strips, crushed tortilla chips, or toasted pumpkin seeds.
- Freshness: Chopped cilantro, sliced green onions, diced avocado, or fresh tomato.
- Tang & heat: Extra lime wedges, a drizzle of hot sauce, pickled jalapeños, or chili flakes.
A few seconds of topping turns a simple pot of taco soup into a choose-your-own-adventure bowl.
Sides & Pairings
Serve with warm corn or flour tortillas, cheese quesadillas, or a simple pot of rice to soak up the broth. A basic green salad with a lime or cilantro dressing keeps the meal bright and balanced.
For drinks, think cooling and citrusy: sparkling water with lime, aguas frescas, or homemade iced tea with lemon all pair beautifully.
For even more cozy mains to pair with simple sides, take a look at my other soups that work beautifully for weeknight dinners.
Scaling the Recipe
To double the recipe, use a large Dutch oven or stockpot and expect a slightly longer time to come up to a simmer. Add seasoning gradually and taste at the end—twice the volume doesn’t always mean exactly twice the salt.
To halve it, keep simmer times the same so the poblanos soften and the flavors develop fully. Cool leftovers quickly in shallow containers before refrigerating or freezing to keep food quality high.
Nutrition & Dietary Notes
This taco soup offers lean protein from the chicken plus fiber from beans, vegetables, and corn, making it a filling but balanced meal. It’s naturally gluten-free as long as you pick a certified gluten-free broth and toppings.
To keep things lighter, go easy on cheese and creamy toppings and focus more on fresh herbs, lime, and vegetables. For dairy-free eaters, skip the evaporated milk and use a bit of extra broth or a splash of a neutral dairy-free milk that blends smoothly.
Troubleshooting
- Too salty: Dilute with a bit of unsalted broth or water, then balance with extra lime juice.
- Too mild/bland: Stir in a pinch more salt first, then more cumin and chili powder. Let it simmer a few minutes to absorb.
- Too watery: Simmer uncovered for 10 minutes, or mash some beans against the side of the pot to naturally thicken.
- Overcooked chicken: Add a bit of olive oil and extra lime at the end to bring back richness and moisture, and fold in some fresh cilantro for brightness.
FAQs
Can I use frozen or precut ingredients?
Absolutely. Frozen corn, frozen diced onion, and pre-chopped mixed vegetables all work. They’re great for turning this into a true weeknight taco soup stove top recipe.
What are the best protein or veggie swaps?
Leftover turkey, cooked ground turkey, or beans-only all work well. Bell peppers, zucchini, and spinach are easy additions if you want more vegetables.
How do I keep the soup from drying out when reheating?
Add a splash of broth or water before warming and keep the heat gentle. Stir often so the chicken heats evenly without toughening.
Can I make this in a slow cooker?
Yes. Sauté aromatics and spices first, then transfer everything except the dairy to a slow cooker. Cook on low 4–6 hours, stir in evaporated milk at the end, and heat through. That gives you a taco soup recipe crockpot option with the same flavors.
How long will it keep and can I freeze it?
It keeps 3–4 days in the fridge. Freeze without dairy up to 3 months; thaw in the fridge, reheat gently, and add the creamy element just before serving.
Variations
- Lemony Herb Taco Soup: Add zest and juice of an extra lime and finish with plenty of chopped cilantro and parsley.
- Spicy Chipotle Taco Soup: Stir in diced chipotle in adobo and a spoon of its sauce for smoky heat; balance with a touch of honey or extra corn.
- Cheesy Nacho Soup: Add extra shredded cheese in the last few minutes and top bowls with crushed tortilla chips for a nacho soup–style twist.
Chef Notes / Test Kitchen Tips
Roasting the poblanos is the difference between “pretty good” and “wow, this might be the best taco soup I’ve made.” If you’re pressed for time, you can skip roasting, but even a quick blister under the broiler is worth it.
Season in layers rather than dumping all the salt at the end—once with aromatics, again after adding broth, and a final adjustment after lime and dairy. The soup usually lands perfectly between 18–22 minutes of active simmering; much longer and the vegetables can get mushy. Stir occasionally, keeping the simmer gentle, and you’ll be rewarded with a silky, flavorful broth.
Conclusion
This Easy Taco Soup with Poblano & Roasted Corn gives you all the comfort of a long-simmered pot in a fast, weeknight-friendly package. It’s flexible, reheats beautifully, and always feels satisfying without being heavy.
Keep the ingredients on hand and you’re never far from a cozy, reliable dinner. When you make it, adjust toppings and spice to fit your style, then share how your version turned out so you can fine-tune it into your own signature taco soup.
