Description
This comforting Chicken Taco Soup combines tender shredded chicken thighs with a flavorful medley of beans, corn, fire-roasted tomatoes, and southwestern spices. Cooked slowly to blend all the rich flavors, it’s perfect for a hearty family meal topped with crunchy tortilla chips, sharp cheddar, sour cream, and fresh avocado.
Ingredients
Scale
Soup Ingredients
- 1.25 pounds chicken thighs (~3 thighs)
- 1 tablespoon minced garlic
- 1 16-ounce can chili beans (undrained)
- 1 15-ounce can black beans (drained and rinsed)
- 1 15.25-ounce can southwestern corn (or plain corn, undrained)
- 1 4-ounce can mild diced green chiles (undrained, fire-roasted if possible)
- 1 14.5-ounce can fire-roasted diced tomatoes (undrained)
- 2 cups chicken broth
- 1 tablespoon ground chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Salt and pepper (start with 1/2 teaspoon each)
Toppings
- Tortilla chips (for topping/dipping)
- Freshly shredded sharp Cheddar cheese
- Sour cream and/or diced avocado
- Cilantro and/or lime juice (optional)
Instructions
- Combine Ingredients: Add chicken thighs, minced garlic, chili beans (with liquid), black beans, corn (with liquid), diced green chiles, fire-roasted diced tomatoes (with liquid), and chicken broth into a 6-quart slow cooker. Sprinkle in all the spices—chili powder, cumin, paprika, onion powder, garlic powder, oregano—as well as salt and pepper. Stir everything well to evenly distribute the ingredients and seasonings.
- Cook: Cover the slow cooker and cook on high for 2.5 to 3.5 hours or on low for 3 to 5.5 hours. Cook until the chicken thighs reach an internal temperature of 165°F and are tender enough to shred easily with forks.
- Shred Chicken: Remove the cooked chicken thighs from the slow cooker and shred them using two forks. Return the shredded chicken to the soup and stir thoroughly to combine all flavors.
- Adjust Seasonings and Add Fresh Herbs: Taste the soup and adjust salt, pepper, or spices as needed. Optionally, stir in fresh lime juice and chopped cilantro for added brightness and freshness.
- Serve: Ladle the soup into serving bowls and top generously with shredded sharp Cheddar cheese, sour cream, diced avocado, and crushed tortilla chips. Serve immediately while hot for the best experience.
Notes
- Using fire-roasted diced tomatoes and green chiles adds a smoky depth to the soup but plain versions can be substituted if unavailable.
- Fresh lime juice and cilantro are optional but recommended for added brightness and flavor complexity.
- The cooking times may vary depending on your slow cooker model; ensure chicken is fully cooked by checking the internal temperature.
- Leftovers can be refrigerated for up to 4 days or frozen for longer storage.
