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–+ servings
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
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: Tex-Mex
Calories: 390
Ingredients Equipment Method Nutrition Notes

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 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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