Taco Soup — Cozy, Reliable, Weeknight-Ready

Quick Facts
Time: 30 minutes • Yield: Serves 6 • Skill: Easy • Method: One-pot stovetop • Diet: GF-friendly

Microcopy: Ladle up—dinner in 30.

Introduction

Taco Soup is the answer when you want bold taco taste and a creamy, cling-to-the-spoon broth without an hour at the stove. This version uses shredded chicken, beans, and corn simmered with chili, cumin, and tomatoes, then finished with light cream cheese or Greek yogurt for a velvety finish. The texture lands between chowder and chili—hearty yet smooth—with adjustable heat from jalapeño or chipotle and zingy lime at the end. For family dinners, meal prep, or budget nights, it’s a reliable 30-minute staple.
While you’re here, check out Taco Soup (Healthy, 30 Minutes) or keep it classic with Classic Minestrone with Beans & Pasta. On nights you want comfort fast, this Taco Soup brings smoky, tangy, creamy notes in about 30 minutes with simple steps and pantry-friendly ingredients.

Why You’ll Love It

• Weeknight-easy: one pot, mostly canned staples, fast clean-up.
• Flexible: tweak the heat, swap beans, or go vegetarian.
• Balanced flavor: smoky spice + sweet corn + bright lime.
• Great leftovers: reheats like a dream and thickens pleasantly.

Leila Moreau

Taco Soup

Creamy, bold, and ready in 30 minutes — this Taco Soup blends shredded chicken, beans, corn, and smoky spices in a velvety broth. Finished with lime and cream cheese or Greek yogurt, it’s a cozy weeknight winner.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 bowls

Course: Dinner, Soup

Cuisine: Tex-Mex

Calories: 390

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 1 tbsp avocado or olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 small jalapeño, minced (seeded for mild) or 1 tsp chipotle paste
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 0.5 tsp oregano
• 1 tsp kosher salt, plus more to taste
• 4 cups low-sodium chicken broth
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 can (15 oz) black beans, rinsed
• 1 can (15 oz) pinto beans, rinsed
• 1.5 cups corn (frozen or canned)
• 3 cups shredded cooked chicken
• 3 oz light cream cheese or 3/4 cup plain Greek yogurt
• 2 tbsp chopped cilantro
• lime wedges, to serve

Equipment

• Dutch oven or 5–6 qt soup pot
• wooden spoon
• ladle
• microplane or zester (optional for lime)

Method

 

1. Heat oil in a medium Dutch oven over medium heat. Add diced onion with a pinch of salt and sauté for 4–5 minutes until translucent. Add garlic and jalapeño; cook for 30 seconds more.
2. Stir in chili powder, cumin, paprika, and oregano. Cook for 30 seconds until fragrant to bloom the spices.
3. Add chicken broth, diced tomatoes, black beans, pinto beans, and corn. Bring the mixture to a lively simmer and cook for 8–10 minutes.
4. Stir in the shredded cooked chicken and simmer for another 3–4 minutes to warm through and meld flavors.
5. Lower heat. Add cream cheese directly or whisk Greek yogurt with a ladle of hot soup, then stir back in off heat until fully incorporated.
6. Stir in chopped cilantro and finish with fresh lime juice. Taste and adjust seasoning if needed. Serve with extra lime wedges.

Nutrition

Calories: 390kcalCarbohydrates: 29gProtein: 30gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 940mgPotassium: 750mgFiber: 7gSugar: 5gVitamin A: 850IUVitamin C: 14mgCalcium: 90mgIron: 2.5mg

Notes

Warm the cream cheese or yogurt to room temperature before adding to avoid curdling. For dairy-free, try coconut milk. Make it ahead by chopping aromatics and measuring spices up to 2 days early. Keeps 3–4 days in the fridge and freezes well without dairy.

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Ingredients

• 1 tbsp avocado or olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 small jalapeño, minced (seeded for mild) or 1 tsp chipotle paste
• 1 tbsp chili powder
• 2 tsp cumin
• 1 tsp smoked paprika
• ½ tsp oregano
• 1 tsp kosher salt + more to taste
• 4 cups low-sodium chicken broth
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 (15 oz) can black beans, rinsed
• 1 (15 oz) can pinto beans, rinsed
• 1½ cups corn (frozen or canned)
• 3 cups shredded cooked chicken
• 3 oz light cream cheese or ¾ cup plain Greek yogurt
• 2 tbsp chopped cilantro
• Lime wedges, to serve

What each ingredient does:
Oil: carries flavor. Onion/garlic: savory base. Jalapeño/chipotle: heat/smoke. Spices: classic taco profile. Broth: body. Tomatoes: acidity. Beans: creaminess + fiber. Corn: sweetness. Chicken: protein. Dairy: silky finish. Cilantro/lime: freshness.

Pro tip: Warm the dairy to room temp; add off heat for the smoothest finish.

Substitutions & Swaps

• Aromatics: green onions or ½ cup diced bell pepper.
• Protein: turkey, leftover roasted chicken, or plant-based crumbles.
• Veg: add zucchini, spinach, or cauliflower rice at the end.
• Dairy/Fats: Greek yogurt for tang; coconut milk for dairy-free.
• Budget/time: rotisserie chicken; taco seasoning packet (reduce salt).

Equipment Notes

Use a medium Dutch oven or 5–6 qt soup pot. A wooden spoon helps release fond after blooming spices. Keep a ladle and a microplane for quick lime zest if desired.

Step-by-Step

1. Start aromatics: Heat oil over medium. Cook onion with a pinch of salt 4–5 minutes; add garlic and jalapeño, 30 seconds.
2. Bloom spices: Stir in chili powder, cumin, paprika, and oregano until fragrant—about 30 seconds.
3. Build the soup: Add broth, tomatoes, beans, and corn; bring to a lively simmer for 8–10 minutes.
4. Add chicken: Stir in shredded chicken; simmer 3–4 minutes to warm and meld.
5. Creamy finish: Lower heat. Melt in cream cheese or whisk yogurt with a ladle of hot soup and stir back in off heat.
6. Finish & serve: Add cilantro and lime. Taste—add salt, more lime, or a pinch of chili if you want extra heat.

Doneness cues: soup thickens slightly; edges gently bubble; aroma is toasty and bright.

Make-Ahead, Storage & Reheating

• Make-ahead: Dice aromatics and measure spices up to 2 days ahead.
• Fridge: Store 3–4 days; flavor deepens by day 2.
• Freeze: Up to 3 months without the yogurt; add dairy after reheating.
• Reheat: Gentle heat with a splash of broth; brighten with fresh lime.

How to Lighten / Make It Creamy

• Lighter: Greek yogurt + extra broth; add diced zucchini or an extra can of beans for bulk.
• Creamier: Stir in ¼ cup evaporated milk or an extra ounce of cream cheese; keep heat low to avoid splitting.

Toppings, Garnishes & Finishes

Crunch: baked tortilla strips, crushed corn chips, toasted pepitas.
Fresh: avocado, cilantro, scallions.
Tang/Heat: lime wedges, hot sauce, chili crisp.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Serve with warm tortillas, cilantro-lime rice, or a simple cucumber-tomato salad. For drinks, try sparkling water with citrus or a chilled non-alcoholic ginger beer. Add to your menu with Quick Bean & Corn Salad, Sheet Pan Fajita Veg, or a Simple Guacamole for dipping.

Scaling the Recipe

Double in an 8 qt pot; allow extra time to return to a simmer after adding liquids. For half-batches, reduce simmer time and watch salt carefully. Cool leftovers quickly in shallow containers before refrigerating.

Nutrition & Dietary Notes

High in protein and fiber from chicken and beans. Naturally gluten-free with GF broth and spices. For dairy-free, use coconut milk or omit dairy and blend a scoop of beans for body.

Troubleshooting

• Flat flavor? Add salt in small pinches and a squeeze of lime.
• Too spicy? Add more beans and a little yogurt.
• Too thin? Simmer uncovered or mash some beans.
• Too thick? Add broth ¼ cup at a time.
• Separated dairy? Keep the heat low and add dairy off heat next time.

FAQs

Can I use frozen or precooked ingredients? Yes—frozen corn and shredded rotisserie chicken are ideal.
Best swaps for beans? Use any combo—pinto, black, or cannellini.
How do I keep it creamy when reheating? Warm gently and finish with a splash of broth and lime.
How can I make it dairy-free/gluten-free? Use coconut milk and GF-labeled broth/spices.
How long does it keep? 3–4 days refrigerated; 3 months frozen (add dairy after reheating).

Variations

• Lemony Herb: finish with lemon zest/juice + parsley/dill.
• Spicy Chipotle: add minced chipotle and a touch of honey to balance.
• Creamy Parmesan: whisk in grated Parmesan and a splash of evaporated milk.

Chef Notes / Test Kitchen Tips

The biggest win during testing was blooming spices before adding liquids—30 seconds changes everything. Keep simmer gentle; the soup thickens and stays silky. Finish with fresh lime and a pinch of salt—it sharpens the whole bowl.

Conclusion

Creamy Taco Soup delivers dependable comfort in 30 minutes with one pot and pantry ingredients. It reheats smoothly and holds well for lunches all week. Rate the recipe, leave a comment with your favorite toppings, and next time pair it with our Quick Bean & Corn Salad for a complete, cozy meal.