Healthy Chicken Taco Soup Recipe {under 30 minutes}

This easy Chicken Taco Soup Recipe combines lots of chicken, black beans and veg for one flavourful, comforting soup that’s special enough for weekend eats and easy enough for busy weekday dinners.

Hitting you guys up with another soup recipe today.  What can I say? I love soup! With this cold weather, it’s a necessity! It’s super hearty and hits all the right notes in the ol’ taste buds.

I know ‘taco Tuesday’ usually involves tacos, but why not mix things up a bit with a warm bowl of this taco soup this week?

What can I say?

I’m a wild child 😀 #not

Why is this Chicken Taco Soup Recipe So Good?

Clearly, I’m not going to share something with you guys that I don’t personally love!  Granted, there are some recipes that rev me up more than others and this taco soup is definitely up there.  This easy chicken taco soup makes for one heck of a weekday dinner or hefty lunch.  So what makes this soup so dang special?

• Lots of protein from chicken
• Fibre rich black beans
• Vitamin C from bell pepper and tomatoes
• It’s relatively low fat
• It’s both gluten free and dairy free (if you don’t garnish with yogurt or sour cream)
• Made in one pot
• Comes together in under 30 minutes
• Can be garnished to taste to make it your own
• Of course, it tastes DELICIOUS!

How to Make Baked Tortilla Chips or Strips

One of the things that I love to garnish this healthy chicken taco soup with is baked tortilla (in strip or chip form). I used strips here because that’s what I was in the mood for this particular day (just cut to the size you want).

All you have to do is –

• Cut some store bought tortillas into strips
• Place on a baking tray
• Spritz with baking spray (or brush with a little oil) and bake on 375 F for 5-6 minutes.  Watch that they don’t burn because this can happen quickly!
• Easy peasy, right?

Garnish just when serving because they will get soggy if sitting too long in the broth.  Leftover strips? Honestly, I could eat them as they are. So good dunked into yogurt, sour cream, guacamole or salsa.

How to Garnish this Taco Soup Recipe

Just like tacos, the possibilities are endless here when it comes to garnish.  Of course, this chicken taco soup is so flavourful, garnish is not needed and totally optional,  but this chicka loves garnish!  Use any one (or all) of these.  You can’t go wrong!

• Baked tortilla strips (as above)
• Freshly diced tomato
• Jalapeño pepper
• Green onion
• Greek yogurt or sour cream
• Avocado
• Fresh lime juice
• Pinch of fresh oregano
• Cilantro
• A drizzle of sriracha or your fave hot sauce

And, if you are looking for a side dish to this taco soup, cornbread would be lovely!

Tips for Making this Chicken Taco Soup

• Leftover cooked chicken helps make this chicken taco soup recipe come together in under 30 minutes.  However, if you don’t have any on hand, simply roast some chicken before proceeding with this recipe.  Alternatively, leftover turkey works great too.
• Unsalted chicken stock was used to better control the salt content.  If you have on hand, use that. If you don’t, taste before adding any additional salt.
• Similarly, unsalted black beans was used.  No matter the variety, always rinse and drain the beans before using.
• Speaking of beans, a three bean blend would work well in this soup too.
• Frozen corn was used, but fresh would work great as well.
• Smoked paprika was used, but if you don’t have chipotle powder works too.  If you don’t have either, a canned chipotle or two in adobo sauce (minced up) would be a great substitute.  Regular sweet paprika is not the same as smoked and will not yield the same smoky flavour at all.
• I used a minced Thai chili pepper as well (because I love things spicy). You can totally omit of you want or sub with 1/2 tsp or so of chili flakes or cayenne.
• A small can of store bought diced green chilies were used, but if you are inclined to make your own, Brooklyn Farm Girl has a recipe.

Other Easy Soup Recipes you May Enjoy

• Slow Cooker Chicken and Wild Rice Soup
• Creamy Tomato Basil Soup
• Butternut Squash and Sweet Potato Soup

Hope you love this taco soup as much as I do!

Until next time, take care and chit chat again soon 🙂

P.S. If you think this easy chicken taco soup recipe will make your belly happy too, please be sure to Pin for later.  Many thanks, you guys! XO

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5 from 1 vote

Healthy Chicken Taco Soup Recipe {made in one pot under 30 minutes}

This easy Chicken Taco Soup Recipe combines lots of chicken, black beans and veg for one flavourful, comforting soup that's special enough for weekend eats and easy enough for busy weekday dinners.

Course Main Course, Soup

Cuisine Mexican

Keyword easy chicken taco soup, taco soup recipe

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 4 servings

Calories 407kcal

Author Dawn Coombs

Ingredients

• 1 tbsp olive oil
• 1 onion -roughly chopped
• 3 cloves garlic -minced
• 1 Thai chili -minced (optional)
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp oregano
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 cups bell peppers -diced (about 2 peppers)
• 118 ml can diced green chilis
• 4 cups unsalted chicken stock
• 398 ml can tomatoes -whole (and crush with your hands or masher)
• 3/4 lb skinless, boneless cooked chicken -roughly chopped (about 3.5 cups)
• 19 oz can black beans -'unsalted' variety if you can get
• 1 cup frozen corn

Instructions

• In a dutch oven or pot over medium heat add olive oil.  Cook onion until softened, about 5 minutes.  Add garlic and chili pepper (if using) and cook 1 minute.
• Stir in cumin, smoked paprika, oregano, salt and pepper. Cook 30 seconds.
• Stir in bell pepper and cook 1 minute.  Next, stir in diced green chilis.
• Add stock, canned tomatoes, cooked chicken, and beans.  Bring to simmer. When simmering, reduce heat so it's at a medium simmer and cook 8-10 minutes.  Add corn and cook 2 minutes.  Garnish as desired.  Yields 4 generous servings or 6 smaller servings. Enjoy!

Notes

• Leftover cooked chicken helps make this soup come together in under 30 minutes.  However, if you don't have any on hand, simply roast some chicken before proceeding with this recipe.  Alternatively, leftover turkey works great too.
• Unsalted chicken stock was used to better control the salt content.  If you have on hand, use that. If you don't, taste before adding any additional salt.
• Similarly, unsalted black beans was used.  No matter the variety, always rinse and drain the beans before using.
• Speaking of beans, a three bean blend would work well in this soup too.
• Frozen corn was used, but fresh would work great as well.
• Smoked paprika was used, but if you don't have chipotle powder works too.  If you don't have either, a canned chipotle or two in adobo sauce (minced up) would be a great substitute.  Regular sweet paprika is not the same as smoked and will not yield the same smoky flavour at all.
• I used a minced Thai chili pepper as well (because I love things spicy). You can totally omit of you want or sub with 1/2 tsp or so of chili flakes or cayenne.
• Does this soup freeze well? You bet it does! Great for meal prep.

Tried this recipe? That's awesome!Mention @dawn.girlheartfood or tag #girlheartfood!

Nutrition

Calories: 407kcal | Carbohydrates: 51g | Protein: 35g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 622mg | Potassium: 1571mg | Fiber: 14g | Sugar: 10g | Vitamin A: 56.4% | Vitamin C: 151% | Calcium: 11.5% | Iron: 34.2%