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Pioneer Woman Chicken Taco Soup

Pioneer Woman Chicken Taco Soup - recipe card
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This hearty, one-pot soup captures all the flavors of chicken tacos in a rich, savory broth. Tender shredded chicken, black beans, corn, and zesty tomatoes simmer with a warm spice blend, then get topped with crunchy tortilla chips, creamy avocado, and a squeeze of lime. It’s the ultimate comfort food for a busy weeknight.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 1 poblano pepper, seeded and finely diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1 (15-ounce) can fire-roasted diced tomatoes, with their juices
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can corn kernels, drained (or 1 1/2 cups frozen corn)
  • 4 cups low-sodium chicken broth
  • 2 boneless, skinless chicken breasts (about 1 1/2 pounds total)
  • 2 tablespoons fresh lime juice, from about 1 lime
  • 1/4 cup chopped fresh cilantro, for serving
  • For serving: tortilla chips, shredded Monterey Jack cheese, diced avocado, sour cream, lime wedges

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. When the oil shimmers, add the diced onion and poblano pepper. Cook, stirring occasionally, for 4-5 minutes until the vegetables have softened and the onion is translucent.
  2. Reduce the heat to medium and add the minced garlic, kosher salt, black pepper, chili powder, cumin, smoked paprika, and oregano. Stir constantly for 1 minute until the spices are fragrant and coat the vegetables evenly. Do not let the garlic burn.
  3. Pour in the fire-roasted diced tomatoes with their juices, along with the drained black beans and corn. Stir to combine, scraping up any browned bits from the bottom of the pot.
  4. Add the low-sodium chicken broth and bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low so the soup is at a gentle simmer.
  5. Nestle the chicken breasts into the simmering liquid, making sure they are mostly submerged. Cover the pot with the lid slightly ajar and let the chicken cook for 18-20 minutes, or until the internal temperature registers 165°F (74°C) on an instant-read thermometer inserted into the thickest part of the breast.
  6. Remove the chicken breasts from the pot and transfer them to a cutting board. Let them rest for 5 minutes, until cool enough to handle. While the chicken rests, keep the soup hot over low heat.
  7. Shred the chicken using two forks or your fingers. For a finer shred, use a stand mixer on low speed (with the paddle attachment) for 1-2 minutes, or pulse briefly in a food processor. Return the shredded chicken to the pot.
  8. Stir in the fresh lime juice and taste the soup. Adjust the seasoning with additional salt, pepper, or a pinch of chili powder if desired. The soup should be rich, slightly spicy, and well-balanced.
  9. Ladle the hot soup into four bowls. Top each with crushed tortilla chips, shredded Monterey Jack cheese, a spoonful of sour cream, and a few avocado slices. Garnish generously with fresh cilantro and serve with lime wedges on the side for extra brightness.
  10. If you prefer a slightly thicker soup, you can mash some of the beans with a potato masher before returning the chicken to the pot. This will help thicken the broth without adding cream.
  11. For a smoky variation, stir in 1/2 teaspoon of chipotle powder with the other spices. For extra heat, add a minced jalapeño with the onion and poblano.
  12. To make this in a slow cooker: sauté the aromatics and spices in a skillet, then transfer to the slow cooker. Add all remaining ingredients except the lime and cilantro. Cook on low for 6-8 hours or high for 3-4 hours (chicken must reach 165°F/74°C). Shred, then stir in the lime and cilantro.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until hot (about 5-7 minutes per batch). Alternatively, microwave individual portions in 30-second increments until steaming. For best results, add fresh lime juice and cilantro after reheating, as the flavors mellow when stored. The soup thickens as it sits; add a splash of chicken broth or water when reheating if desired.

Nutrition

Keywords: chicken taco soup, taco soup, pioneer woman soup, Mexican chicken soup, one-pot soup, black bean soup, corn soup, ground beef alternative, weeknight dinner, easy soup recipe

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-chicken-taco-soup/