Chicken Taco Soup
This chicken taco soup is a one-pot dinner with tender chicken, beans, corn, tomatoes, and taco seasoning in a flavorful broth with lime and cilantro.
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 1 pound chicken breast
- 2 cans diced tomatoes
- 1 can corn, drained
- 1 can black beans, drained and rinsed
- 2 jalapeño peppers, seeded and finely diced
- 1 tablespoon taco seasoning
- 8 cups chicken broth
- 1 lime, juiced
- ½ cup fresh cilantro, chopped
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until softened and translucent.
- Add the chicken breasts and sear for 2 to 3 minutes per side, just to lightly brown the outside.
- Stir in the diced tomatoes (with juices), drained corn, rinsed black beans, and diced jalapeños.
- Sprinkle in the taco seasoning and stir for 30 seconds so it coats the chicken and vegetables.
- Pour in the chicken broth and bring the soup to a boil, then reduce to a gentle simmer.
- Simmer uncovered for 20 to 25 minutes, until the chicken reaches 165°F and shreds easily.
- Transfer the chicken to a plate, shred with two forks, then return it to the pot.
- Add the cream cheese in chunks and stir until fully melted and smooth.
- Stir in the lime juice and chopped cilantro, then taste and adjust seasoning as needed.
Nutrition
Notes
- Cut cream cheese into cubes: Smaller pieces melt faster and blend more smoothly into the soup.
- Shred while hot: Chicken pulls apart easiest right after simmering, before it cools down.
- Use a gentle simmer: A low simmer keeps the chicken tender and prevents the broth from reducing too quickly.
- Taste at the end: Taco seasoning and broth vary in salt, so adjust after the cream cheese melts in.
- Brighten before serving: Lime and cilantro should go in last so the flavor stays fresh.
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