Chicken Taco Soup With Corn & Green Chiles -Weeknight Easy
There’s something comforting about a pot of taco soup simmering on the stove. It smells like a busy kitchen on a lazy Sunday, but the effort is closer to a Tuesday night. This version brings together tender chicken, sweet corn, and mild green chiles for a bowl that’s bright, hearty, and full of texture.
It’s not spicy unless you want it to be, and every spoonful tastes like your favorite chicken tacos in cozy soup form. Add your favorite toppings and you’ve got a crowd-pleaser with minimal fuss.
Why This Recipe Works
- Balanced flavors: Tomato, cumin, and chili powder set a taco-style base, while green chiles add gentle heat and tang without overpowering.
- Fast but satisfying: Using cooked or rotisserie chicken makes this a quick weeknight meal that still tastes slow-simmered.
- Great texture: Corn brings sweetness and bite, beans make it hearty, and broth keeps it light enough for seconds.
- Customizable: Make it mild or spicy, creamy or brothy, with plenty of toppings to change the vibe every time.
- Meal-prep friendly: It reheats like a dream and freezes well, so you can double the batch with confidence.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 can (4 ounces) diced green chiles, mild or hot
- 1 can (14.5 ounces) fire-roasted diced tomatoes
- 4 cups low-sodium chicken broth
- 1 can (15 ounces) black beans, drained and rinsed
- 1 1/2 cups corn kernels (frozen, canned and drained, or fresh)
- 3 cups cooked shredded chicken (rotisserie works great)
- 1 tablespoon fresh lime juice, plus wedges for serving
- Optional: 1/4 cup chopped fresh cilantro
How to Make It
- Sauté the aromatics: Warm the olive oil in a large pot over medium heat. Add the onion and cook until softened and lightly golden, about 5–6 minutes.
Stir in the garlic and cook 30 seconds until fragrant.
- Bloom the spices: Add chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir for 30–60 seconds to toast the spices. This step deepens the flavor.
- Build the base: Add the green chiles and diced tomatoes with their juices.
Stir well, scraping up any browned bits on the bottom of the pot.
- Add liquids and simmer: Pour in the chicken broth and bring to a gentle boil. Reduce heat and simmer for 10 minutes to meld flavors.
- Stir in the hearty stuff: Add the black beans, corn, and shredded chicken. Simmer another 8–10 minutes, until everything is heated through and the soup tastes cohesive.
- Finish and taste: Stir in lime juice and cilantro if using.
Taste and adjust salt and pepper. If you like it spicier, add a pinch of cayenne or a splash of hot sauce.
- Serve with toppings: Ladle into bowls and garnish as you like—shredded cheese, crushed tortilla chips, sliced avocado, sour cream or Greek yogurt, more cilantro, or extra lime.
Storage Instructions
- Refrigerator: Cool completely, then store in airtight containers for up to 4 days. The flavors deepen by day two.
- Freezer: Freeze for up to 3 months.
Leave a little headspace in containers to allow for expansion.
- Reheating: Warm gently on the stovetop over medium-low heat or microwave in short bursts, stirring in between. Add a splash of broth or water if it thickens.
- Note on dairy: If using creamy toppings (like sour cream), add them after reheating to avoid separation.
Why This is Good for You
- Lean protein: Chicken provides satisfying protein to keep you full and fueled.
- Fiber-rich beans: Black beans support digestion and help stabilize energy.
- Veggie boost: Tomatoes, onion, corn, and chiles bring vitamins, minerals, and antioxidants.
- Adjustable sodium: Using low-sodium broth and rinsed beans lets you control salt levels.
- Customizable fats: Keep it light as-is, or add heart-healthy fats with avocado.
Common Mistakes to Avoid
- Skipping the spice bloom: Tossing spices straight into liquid can taste flat. Toast them briefly with the aromatics to unlock flavor.
- Under-seasoning: Soup needs salt to shine.
Taste before serving and adjust, especially if you used low-sodium ingredients.
- Overcooking the chicken: If your chicken is already cooked, add it toward the end so it stays tender.
- Watery texture: If the soup tastes thin, simmer uncovered for a few minutes to reduce slightly, or stir in a handful of crushed tortilla chips to thicken.
- Forgetting acidity: A squeeze of lime at the end brightens everything. Don’t skip it.
Alternatives
- Protein swaps: Use ground turkey or beef (brown it with the onion), leftover roast chicken, or plant-based crumbles.
- Bean options: Swap black beans for pinto or kidney beans, or use a mix for variety.
- Creamy version: Stir in 1/2 cup half-and-half or a splash of heavy cream. For a lighter creamy finish, use plain Greek yogurt off heat.
- Extra veggies: Add diced bell pepper with the onion, or stir in chopped zucchini in the last 10 minutes.
- Spice level: Choose hot green chiles, add jalapeño with the onion, or finish with chipotle in adobo for smoky heat.
- Grain boost: Add 1/2 cup uncooked quinoa or 3/4 cup cooked rice.
If using quinoa, simmer 15 minutes until tender.
- Slow cooker: Combine everything except lime and cilantro. Cook on Low 4–6 hours. Add cooked chicken in the last hour, then finish with lime and cilantro.
FAQ
Can I make this with raw chicken instead of cooked?
Yes.
Add 1 to 1.25 pounds of raw, boneless, skinless chicken breasts or thighs with the broth. Simmer 15–20 minutes until cooked through, then shred and return to the pot.
How do I thicken the soup without cream?
Stir in a handful of crushed tortilla chips, simmer a few minutes, or blend 1 cup of the soup and return it to the pot. You can also mash some of the beans.
Is it spicy?
It’s mild if you use mild green chiles and standard chili powder.
For more heat, add a diced jalapeño, use hot green chiles, or finish with cayenne or hot sauce.
Can I use frozen corn?
Absolutely. Add it straight from the freezer during the last 10 minutes of simmering. No need to thaw.
What toppings go best?
Great options include shredded cheddar or Monterey Jack, tortilla chips or strips, avocado, sour cream or Greek yogurt, pickled jalapeños, sliced green onions, and extra cilantro and lime.
How can I make it dairy-free?
The base recipe is dairy-free.
Just skip cheese and sour cream, or use dairy-free alternatives.
What if I don’t have fire-roasted tomatoes?
Regular diced tomatoes work fine. For a smokier note, add a pinch more smoked paprika or a chopped chipotle pepper.
Can I make it ahead?
Yes. It tastes even better the next day.
Store it in the fridge and reheat gently, adding a splash of broth if needed.
In Conclusion
Chicken Taco Soup with Corn & Green Chiles is the kind of recipe you’ll want on repeat. It’s quick to make, easy to customize, and full of comforting, familiar flavors. With a few pantry staples and a rotisserie chicken, you can get a satisfying meal on the table without stress.
Keep the toppings handy and let everyone finish their bowl their way. It’s simple cooking that feels like a treat.
Chicken Taco Soup With Corn & Green Chiles - Cozy, Flavor-Packed, and Weeknight Easy
Ingredients
Method
- Sauté the aromatics: Warm the olive oil in a large pot over medium heat. Add the onion and cook until softened and lightly golden, about 5–6 minutes. Stir in the garlic and cook 30 seconds until fragrant.
- Bloom the spices: Add chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir for 30–60 seconds to toast the spices. This step deepens the flavor.
- Build the base: Add the green chiles and diced tomatoes with their juices. Stir well, scraping up any browned bits on the bottom of the pot.
- Add liquids and simmer: Pour in the chicken broth and bring to a gentle boil. Reduce heat and simmer for 10 minutes to meld flavors.
- Stir in the hearty stuff: Add the black beans, corn, and shredded chicken. Simmer another 8–10 minutes, until everything is heated through and the soup tastes cohesive.
- Finish and taste: Stir in lime juice and cilantro if using. Taste and adjust salt and pepper. If you like it spicier, add a pinch of cayenne or a splash of hot sauce.
- Serve with toppings: Ladle into bowls and garnish as you like—shredded cheese, crushed tortilla chips, sliced avocado, sour cream or Greek yogurt, more cilantro, or extra lime.
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Hi, I’m Hannah — the food lover behind Every Day Quick Meals! I’m all about making cooking simple, joyful, and stress-free. Between work, life, and a million to-dos, I know how hard it can be to find time for homemade food. That’s why I create quick, tasty recipes that anyone can make — no fancy skills required. My kitchen motto? Good food doesn’t need to be complicated — just made with love.
