Description
Creamy, cozy taco soup in one pot and ~30 minutes: shredded chicken, beans, corn, and fire-roasted tomatoes simmered with chili, cumin, and smoked paprika, then finished with light cream cheese or Greek yogurt, cilantro, and lime.
Ingredients
1 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
1 jalapeño, seeded & minced (or 1–2 tsp minced chipotle in adobo)
1 tbsp chili powder
2 tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
1 tsp fine sea salt, plus more to taste
4 cups low-sodium chicken broth
1 (14.5 oz) can fire-roasted diced tomatoes
1 (15 oz) can black beans, drained & rinsed
1 (15 oz) can pinto or cannellini beans, drained & rinsed
1½ cups corn kernels (frozen or drained canned)
3 cups shredded cooked chicken (rotisserie or poached)
3 oz light cream cheese or ¾ cup plain Greek yogurt
¼ cup chopped cilantro
1 lime, cut into wedges
Instructions
Heat oil in a heavy 5–6 qt pot over medium. Sauté onion with a pinch of salt 3–4 min until translucent. Add garlic and jalapeño; cook 30 sec.
Stir in chili powder, cumin, paprika, and oregano; bloom 30 sec until fragrant.
Add broth, tomatoes, black beans, pinto/cannellini beans, and corn. Bring to a simmer; cook 8–10 min.
Add chicken; simmer 4–5 min to warm through.
Reduce heat to low. Stir in cream cheese until melted or whisk yogurt with ½ cup hot soup and stir back in off heat.
Off heat, add cilantro and a squeeze of lime. Taste and adjust salt, heat, and acidity. Serve with extra lime.
Notes
Swap-ins: turkey or leftover roast chicken; for vegetarian use veg broth and +2 cans beans.
Dairy-free: finish with ½–¾ cup coconut milk off heat.
Thickness: mash some beans to thicken; splash in broth to thin.
Make-ahead: refrigerate 3–4 days; freeze up to 3 months without yogurt (stir in fresh after reheating).
Pro tip: keep heat gentle once dairy is added to prevent curdling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup Recipes
- Method: One-pot stovetop
- Cuisine: Tex-Mex / American