Chicken Taco Soup with Beans and Corn

Why You’ll Love This Recipe

• Big taco flavors in a cozy, one-pot soup that is weeknight-friendly.
• Uses pantry staples like canned beans, corn, and tomatoes you may already have on hand.
• Customizable toppings so everyone can build their perfect bowl.
• Makes great leftovers and freezes well for future easy dinners.

Grocery List

• Produce: 1 medium yellow onion, 3 garlic cloves, 1 lime (plus extra for wedges if desired), 1 large avocado, fresh cilantro, green onions or red onion (optional, for topping)
• Dairy: Shredded cheddar or Mexican blend cheese, sour cream or plain Greek yogurt
• Pantry: Olive oil, vegetable oil, 1 lb boneless skinless chicken breasts, 4 cups low-sodium chicken broth, 1 can black beans, 1 can pinto or kidney beans, 1 can corn, 1 can fire-roasted diced tomatoes, 1 can diced tomatoes with green chiles, tomato paste (optional), taco seasoning, ground cumin, chili powder, smoked paprika, dried oregano, kosher salt, black pepper, 6 small corn tortillas

Full Ingredients

For the Chicken Taco Soup

• 1 tbsp olive oil
• 1 medium yellow onion, diced (about 1 cup)
• 3 cloves garlic, minced
• 1 lb boneless, skinless chicken breasts (2 medium to large pieces)
• 4 cups low-sodium chicken broth
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can pinto or kidney beans, drained and rinsed
• 1 (15 oz) can corn kernels, drained (or 1 1/2 cups frozen corn; no need to thaw)
• 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
• 1 (10 oz) can diced tomatoes with green chiles, undrained
• 2 tbsp taco seasoning (about 1 store-bought packet)
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 tbsp tomato paste (optional, for a richer, thicker broth)
• Juice of 1 lime (about 2 tbsp), plus extra lime wedges for serving
• Optional for smoky heat: 1 small chipotle pepper in adobo, minced, plus 1–2 tsp adobo sauce

For the Crunchy Tortilla Strips

• 6 small corn tortillas (6-inch)
• 2 tbsp vegetable oil (or other neutral oil)
• 1/4 tsp kosher salt

For Serving and Topping

• 1 cup shredded cheddar or Mexican blend cheese
• 1 large avocado, diced
• 1/2 cup sour cream or plain Greek yogurt
• 1/4 cup chopped fresh cilantro
• 2 tbsp thinly sliced green onion or finely diced red onion (optional)
• Lime wedges, for squeezing over the top

Step-by-Step Instructions

Step 1: Prep the Ingredients

Dice the onion, mince the garlic, and set them aside. Rinse and drain the black beans and pinto (or kidney) beans. Drain the can of corn if using canned. If using frozen corn, measure out 1 1/2 cups.

Pat the chicken breasts dry with paper towels so they sear and cook evenly. Season them lightly with a pinch of salt and pepper on both sides. Cut the corn tortillas into thin strips: stack them, slice into 1/4-inch wide strips, and separate the pieces. Preheat your oven to 375°F (190°C) for the tortilla strips, but you can wait to bake them while the soup simmers.

Step 2: Sauté the Aromatics and Spices

In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until softened and lightly translucent, about 4–5 minutes.

Add the minced garlic and cook for 30 seconds, just until fragrant. Stir in the taco seasoning, cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Cook the spices with the onion and garlic for another 30 seconds, stirring constantly. This “blooms” the spices and gives the soup a deeper flavor.

Step 3: Build the Soup Base and Add the Chicken

Pour in the chicken broth, fire-roasted diced tomatoes (with their juices), diced tomatoes with green chiles, black beans, pinto or kidney beans, and corn. If using, stir in the tomato paste and minced chipotle pepper with adobo sauce.

Stir well, scraping the bottom of the pot to release any browned bits. Nestle the seasoned chicken breasts down into the liquid so they are mostly submerged. Increase the heat to medium-high and bring the mixture just up to a gentle boil.

Step 4: Simmer the Soup and Bake the Tortilla Strips

Once the soup reaches a gentle boil, reduce the heat to low or medium-low to maintain a steady simmer. Cover the pot with a lid and let it simmer for 18–20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

While the soup simmers, line a baking sheet with parchment paper. Toss the tortilla strips with the vegetable oil and 1/4 teaspoon of kosher salt until evenly coated, then spread them out in a single layer on the baking sheet. Bake at 375°F (190°C) for 8–12 minutes, turning once halfway through, until crisp and lightly golden. Keep an eye on them near the end, as they can go from golden to too dark quickly. Remove from the oven and cool on the baking sheet; they will crisp up even more as they cool.

Step 5: Shred the Chicken and Finish the Soup

When the chicken is cooked, use tongs to transfer it to a plate or cutting board. Let it rest for 3–5 minutes, then shred it into bite-sized pieces using two forks.

Return the shredded chicken to the pot and stir to combine. Add the lime juice and taste the broth. Adjust seasoning with more salt, pepper, or lime juice as needed. If you prefer a slightly thicker soup, simmer it uncovered for another 5–10 minutes to reduce slightly.

Step 6: Prep the Toppings and Serve

While the soup finishes simmering, prepare your toppings. Shred the cheese if not pre-shredded. Dice the avocado, chop the cilantro, and slice the green onions or red onion if using.

Ladle the hot chicken taco soup into bowls. Top each serving with a small handful of shredded cheese (it will melt into the hot soup), a spoonful of sour cream or Greek yogurt, a few pieces of diced avocado, a generous sprinkle of cilantro and green onion, and a handful of crunchy tortilla strips. Serve with lime wedges on the side for extra brightness.

Pro Tips

• Use thighs for extra richness: Boneless, skinless chicken thighs can be swapped in for breasts for a slightly richer, more tender result.
• Adjust the heat level: For mild soup, skip the chipotle in adobo and use mild diced tomatoes with green chiles. For spicier soup, add extra chipotle or a pinch of cayenne.
• Do not overbake tortilla strips: Pull them from the oven when just golden around the edges; they crisp further as they cool and taste best when only lightly browned.
• Layer toppings for best texture: Add cheese first so it melts into the hot soup, then avocado, then tortilla strips last so they stay crunchy.
• Brighten at the end: Do not skip the lime juice at the end; it wakes up all the flavors and keeps the soup from tasting flat.

Variations

• Slow Cooker Version: Add all soup ingredients except lime juice to a slow cooker (use whole chicken breasts). Cook on Low for 6–7 hours or High for 3–4 hours, shred the chicken, stir in lime juice, and serve with toppings and tortilla strips.
• Vegetarian Taco Soup: Omit the chicken and use vegetable broth instead of chicken broth. Add an extra can of beans (such as black beans or chickpeas) for protein and texture.
• Creamy Chicken Taco Soup: Stir in 4 oz softened cream cheese, cut into cubes, after shredding the chicken. Let it melt into the soup over low heat, stirring until smooth and creamy.

Storage & Make-Ahead

Let the soup cool to room temperature, then transfer it to airtight containers. Refrigerate for up to 4 days. Store tortilla strips separately in an airtight container at room temperature so they stay crisp. To reheat, warm the soup gently on the stovetop over medium-low heat, or microwave individual servings until hot, adding a splash of broth or water if it has thickened too much.

For longer storage, the soup (without avocado or dairy toppings) freezes very well. Portion into freezer-safe containers, leaving a little headspace for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Add fresh avocado, cheese, sour cream, cilantro, and tortilla strips after reheating for the best texture and flavor.

Nutrition (per serving)

Approximate values for 1 of 6 servings, including cheese, avocado, sour cream, and tortilla strips: about 410 calories, 33 g protein, 40 g carbohydrates, 17 g fat, 8 g fiber, and 900–1100 mg sodium. Exact values will vary based on brands used and how generously you top each bowl.