Brothy Chicken Taco Soup with Beans and Corn

Taco Soup

This stovetop taco soup combines shredded chicken, black and pinto beans, and yellow corn in a golden-orange, taco-seasoned broth. It is hearty but still easy to ladle, rather than thick like chili.

Gently simmer the chicken just until it reaches 165°F (75°C), then shred it and return it to the pot for a short finish. Add cheddar, crushed tortilla chips, and cilantro to individual bowls so the cheese softens while the chips stay crisp.

Ingredients for Taco Soup

• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped (about 1 cup or 150g)
• 3 garlic cloves, minced
• 4 cups low-sodium chicken broth, plus more as needed
• 1 can (10 ounces) diced tomatoes with green chiles, undrained
• 1 packet taco seasoning (about 1 ounce or 28g), or 2 tablespoons homemade taco seasoning
• 1 1/2 pounds boneless skinless chicken breasts (about 680g)
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 1/2 cups frozen yellow corn (about 225g)
• 1 tablespoon fresh lime juice, plus lime wedges for serving

For serving

• 1 1/2 cups shredded cheddar or cheddar-Jack cheese (about 170g)
• 2 cups plain tortilla chips, lightly crushed (about 60g)
• 1/2 cup loosely packed fresh cilantro leaves (about 15g)

Choose mild or hot diced tomatoes with green chiles to adjust the heat. Wait until the soup is finished before adding salt; broth, canned tomatoes, and seasoning packets vary in sodium.

How to Make Stovetop Taco Soup

1. Soften the onion and garlic: Heat the olive oil in a 5- to 6-quart Dutch oven or soup pot over medium heat. Cook the onion for about 5 minutes, until softened but not browned. Stir in the garlic for about 30 seconds, just until fragrant.
2. Build the broth: Add the chicken broth, undrained tomatoes with green chiles, and taco seasoning. Stir until no dry seasoning clumps remain. Increase the heat to medium-high and bring just to a boil, about 3 to 5 minutes.
3. Simmer the chicken: Add the chicken breasts, reduce the heat to medium-low, and partially cover the pot. Maintain a gentle simmer, not a hard boil. Start checking after 15 minutes; the chicken will generally take 15 to 20 minutes, depending on thickness. Remove it when the thickest part reaches 165°F and it pulls apart easily.
4. Shred the chicken: Transfer it to a plate or shallow bowl and shred into bite-size strands with two forks. Save any juices that collect on the plate.
5. Finish the soup: Return the chicken and its juices to the pot with the beans and corn. Stir gently and simmer uncovered over medium-low heat for 5 to 7 minutes, until the beans and corn are hot. Add a little more broth if the soup is no longer easy to ladle. Stir in the lime juice, taste, and add salt only if needed. Let stand off the heat for 5 minutes.
6. Serve: Ladle into deep bowls or handled soup mugs. Top each serving with a loose mound of cheese and crushed chips, then add cilantro. Serve immediately with lime wedges.

How to Keep Taco Soup Brothy

Four cups of broth give the chicken, beans, and corn room to sit in a spoonable soup. Rinsing and draining the beans keeps their canned liquid from clouding and thickening this broth. Keep rice out of the pot, since it will absorb liquid as the soup sits.

If the soup thickens during storage, stir in warm chicken broth about 1/4 cup at a time while reheating. Taste again after adjusting the consistency; it may need a little lime juice or salt.

How to Avoid Dry Shredded Chicken

Chicken breast thickness matters more than the clock. Check smaller breasts at 15 minutes and lift each piece out once it reaches 165°F and separates easily with two forks. Shredding on a plate keeps the beans intact, and returning the chicken only for the brief final simmer limits further cooking.

Taco Soup Toppings and Variations

Add the cheddar, crushed chips, and cilantro just before serving; chips soften quickly in hot broth. Sour cream or plain Greek yogurt, diced avocado, jalapeño, and hot sauce can be offered on the side. For a different, creamier soup, try Creamy Chicken Tortilla Soup.

Rotisserie chicken shortcut: Omit the raw chicken and use 3 cups shredded cooked chicken. Simmer the broth, tomatoes, seasoning, beans, and corn for 15 minutes, then add the chicken for the final 3 to 5 minutes, just until hot.

Vegetarian variation: Use vegetable broth, omit the chicken, and add another can of beans or 1 1/2 cups cooked brown lentils for body.

Storage, Reheating, and Freezing

Cool the soup promptly and refrigerate it in airtight containers for up to 4 days. Keep the cheese, chips, cilantro, and other toppings separate. The untopped soup can be made a day ahead.

Reheat over medium-low heat, stirring occasionally, until hot. Add broth 1/4 cup at a time if the soup has thickened. To reheat in the microwave, heat in 1- to 2-minute intervals, stirring between intervals until hot.

Freeze cooled soup without toppings for up to 3 months. Thaw overnight in the refrigerator, reheat gently, and add fresh lime juice and toppings before serving. For another brothy bean-based dinner, try Brothy Tomato Pasta Fagioli with Spinach.

Nutrition

Approximate nutrition per serving, based on 6 servings with the listed cheddar, tortilla chips, and cilantro: 495 calories, 42g protein, 18g fat, and 39g carbohydrates. Per 100g: approximately 100 calories, 8g protein, 4g fat, and 8g carbohydrates. Values vary with the chicken, broth, seasoning, canned ingredients, and portion size.