Creamy Chicken Taco Soup
Creamy Chicken Taco Soup
Ingredients
For the Soup
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 white onion, medium, diced
- 3 cloves garlic, minced
- 1 green bell pepper, medium, diced
- 1 14.5-ounce can diced tomatoes, undrained
- 1 1/2 cups corn kernels, frozen or canned, drained
- 1 15-ounce can black beans, rinsed and drained
- 4 cups chicken broth
- 1/2 cup heavy cream
- 2 tablespoons taco seasoning
- 1/4 cup fresh cilantro, chopped
For the Garnish
- 1/4 cup fresh cilantro, chopped
- 1 avocado, ripe, diced
- 1/2 cup sour cream
- 1 lime, cut into wedges
Instructions
- 1
Pat the chicken thighs dry and season generously with kosher salt and black pepper on both sides.
⏱️ 2 min
- 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the chicken thighs for 4-5 minutes per side, until deeply golden brown. Remove chicken from the pot and set aside to cool slightly.
⏱️ 10 min
- 3
Once cool enough to handle, dice the seared chicken thighs into bite-sized pieces.
⏱️ 5 min
- 4
Reduce heat to medium. Add diced white onion and green bell pepper to the pot, scraping up any browned bits from the bottom. Sauté for 5-7 minutes until softened. Add minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min
- 5
Stir in the undrained diced tomatoes, corn kernels, rinsed and drained black beans, and chicken broth. Return the diced chicken to the pot.
⏱️ 3 min
- 6
Bring the soup to a gentle simmer. Stir in the heavy cream, taco seasoning, and 1/4 cup of chopped fresh cilantro. Continue to simmer for 10-15 minutes, allowing the flavors to meld and the soup to thicken slightly.
⏱️ 15 min
- 7
Ladle the hot soup into bowls. Garnish each serving with additional fresh cilantro, diced avocado, a dollop of sour cream, and a fresh lime wedge.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken Taco Soup
Ingredients
For the Soup
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 white onion, medium, diced
- 3 cloves garlic, minced
- 1 green bell pepper, medium, diced
- 1 14.5-ounce can diced tomatoes, undrained
- 1 1/2 cups corn kernels, frozen or canned, drained
- 1 15-ounce can black beans, rinsed and drained
- 4 cups chicken broth
- 1/2 cup heavy cream
- 2 tablespoons taco seasoning
- 1/4 cup fresh cilantro, chopped
For the Garnish
- 1/4 cup fresh cilantro, chopped
- 1 avocado, ripe, diced
- 1/2 cup sour cream
- 1 lime, cut into wedges
Instructions
- 1
Pat the chicken thighs dry and season generously with kosher salt and black pepper on both sides.
⏱️ 2 min - 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the chicken thighs for 4-5 minutes per side, until deeply golden brown. Remove chicken from the pot and set aside to cool slightly.
⏱️ 10 min - 3
Once cool enough to handle, dice the seared chicken thighs into bite-sized pieces.
⏱️ 5 min - 4
Reduce heat to medium. Add diced white onion and green bell pepper to the pot, scraping up any browned bits from the bottom. Sauté for 5-7 minutes until softened. Add minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 5
Stir in the undrained diced tomatoes, corn kernels, rinsed and drained black beans, and chicken broth. Return the diced chicken to the pot.
⏱️ 3 min - 6
Bring the soup to a gentle simmer. Stir in the heavy cream, taco seasoning, and 1/4 cup of chopped fresh cilantro. Continue to simmer for 10-15 minutes, allowing the flavors to meld and the soup to thicken slightly.
⏱️ 15 min - 7
Ladle the hot soup into bowls. Garnish each serving with additional fresh cilantro, diced avocado, a dollop of sour cream, and a fresh lime wedge.
⏱️ 2 min