When making the recipe for this soup I had intended to create a chicken tortilla soup. But, wouldn’t you know, the day I made it I didn’t have anything in my kitchen that even remotely resembled a tortilla. So I made it anyway and decided to leave out the tortillas and it became Chicken Taco Soup instead. That said, if you’d like to throw some tortilla strips on top, go for it.
Ingredient Tips
- Jalapeño– You can control the heat level of this soup by how much jalapeño you use. I used one small because I don’t like things overly spicy. If you like your soup spicier, add more peppers or leave the seeds in as well.
- Butter- To sauté your onions and jalapeño you will need a tablespoon of fat. I prefer butter but you can also use a neutral oil like canola or avocado if you like.
- Paprika– You may have noticed that there are many different kinds of paprika available. Smoked, sweet, Hungarian, etc. I used sweet paprika but any of them will work. Smoked paprika would give just a hint of smokiness to the dish if you prefer that flavor profile.
- Chicken broth– Boxed chicken broth or even vegetable broth will both work here. I used my homemade stock that I pressure canned and it was delicious.
- Shredded Chicken– You have many options here. If you made homemade broth and saved the meat, use it here. If you have any kind of chicken in the fridge, cook it up and use it. Or, do what I did and buy a rotisserie chicken and shred the meat. Easy peasy.
Let’s Make Chicken Taco Soup
- Heat butter in a heavy stock pot or dutch oven. Add onion and jalapeño and cook for 2-3 minutes, stirring occasionally.
- Whisk in garlic, red pepper flakes, salt, chili powder, paprika, and cumin and cook another minute.
- Add chicken broth, diced tomatoes, black beans, and corn and bring to a simmer.
- Add the cooked shredded chicken and heat until warmed through.
Chicken Taco Soup
Ingredients
- 1 tbsp Butter
- 1/4 c Onion diced small
- 1 Jalapeno diced small
- 2 tsp Minced Garlic
- 1 tsp Salt
- pinch Red Pepper Flakes
- 1 ¼ tsp Chili Powder
- 1 ¼ tsp Paprika
- ¼ tsp Cumin
- 4 c Chicken Broth
- 1 can Diced Tomatoes with Green Chiles approx. 14 oz
- 1 c Black Beans drained and rinsed
- 1 c Corn fresh or frozen
- 2 c Shredded Chicken cooked
Instructions
- In a large stock pot or dutch oven, heat the butter over medium low heat.
- Add the onion and jalapeño and cook 2-3 minutes, stirring occasionally.
- Stir in the garlic, salt, red pepper flakes, chili powder, paprika, and cumin. Cook for another minute.
- Pour in the chicken broth, diced tomatoes, black beans and corn and bring to a simmer.
- Once simmering, add the cooked chicken and heat until warmed through.
- Serve hot soup topped with tortilla strips if you prefer.
