This Chicken Taco Soup is a crowd pleaser. My family is obsessed and I think Brett told me not once, but a few times how much he loves it! So before I give you the recipe, I want to share a quick story about this soup. Back in October, we went to San Francisco to visit my brother Evan. Evan has lived out there for a few years and this was our first trip to see him. With Covid and everything going on, we weren’t able to travel there prior. So this was it and we had the best time! We did so many fun things.
So since we were gone, my aunt and uncle came to stay with Harley, our cat! We flew out of Chicago and had to drive back once we landed. So we didn’t get home until later. Well, my aunt was thoughtful enough to make us dinner. My aunt is an amazing cook and I love to call her the Soup Queen! Our Cabbage Soup recipe is also one of hers.
Chicken Taco Soup
After we all tried it, I asked her for the recipe because it’s so stinkin’ good! It has just the right amount of spice, but also feels like a total comfort food. You can change up the spice and pick a more mild taco seasoning. This is the taco seasoning I use and it has a little kick. Also, the longer the rice sits, the creamier it gets, which I love! It’s naturally gluten and dairy free! You could also make it without the chicken if you want a meatless meal and use a can of black beans instead. You know me.. I can always come up with ways to modify things!
Soup is one of my favorite meals in the winter. I could eat it most nights for dinner… and leftovers! We have so many good soup recipes on our site. You can find them all here. Ok, here is the recipe for our Chicken Taco Soup! Enjoy!
Chicken Taco Soup
Ingredients
- 2 chicken breasts (prepared and chopped)
- 1 medium red onion (chopped)
- 2 cloves minced garlic
- 1 pkg taco seasoning
- 1 can mild green chilis
- 1 15 oz can rotel tomatoes
- 1 package frozen sweet corn
- 1 jar roasted red peppers (chopped)
- 1 cup shredded carrots
- 1 cup long grain white rice (rinsed)
- 2 quarts chicken broth
- 1.5 cups water
- 1-2 tsp salt (more or less to taste)
- 2 Tbsp avocado oil
Instructions
- Add oil to a large pot and turn heat to medium high.
- Add in onions and garlic and saute until soft.
- Mix in the taco seasoning and salt.
- Add in the rest of the ingredients except the cooked chicken.
- Bring to a boil. Once boiling, reduce heat to a simmer.
- Add diced chicken, cover, and allow to simmer for another 20 minutes or so, until rice is cooked through.
- Serve with fresh cilantro, avocado, and tortilla chips!
