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Santa Fe Taco Soup

Santa Fe taco soup with shredded chicken, black beans, and fire-roasted tomatoes simmers into a hearty, Southwestern-style broth. Top it with creamy sour cream, cotija, avocado, cilantro, and crispy tortilla strips for bold flavor and texture in every spoonful.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken taco soup base
  • 1.5 lb chicken breast Cooked and shredded.
  • 1 can (15 oz) black beans Drained.
  • 1 can (15 oz) corn Drained.
  • 1 can (4 oz) diced green chiles
  • 1 can (10 oz) Rotel tomatoes
  • 1 can (14 oz) fire-roasted diced tomatoes
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) ranch dressing mix
  • 4 cup chicken broth
  • 1 tsp cumin
  • 0.5 tsp smoked paprika
Finishing & toppings
  • 0.25 sour cream For serving.
  • 0.5 avocado Diced for serving.
  • 0.25 cup cotija cheese Crumbled for serving.
  • 0.25 cup cilantro Fresh, chopped for serving.
  • 1 lime wedges For serving.
  • 1 cup tortilla strips Crispy, for serving.
  • salt To taste.
  • pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Make the taco soup
  1. Add shredded chicken, black beans, corn, diced green chiles, Rotel tomatoes, fire-roasted diced tomatoes, taco seasoning, ranch dressing mix, chicken broth, cumin, and smoked paprika to a large pot or Dutch oven.
  2. Bring to a boil over medium-high heat, then reduce heat and simmer for 15 minutes, stirring occasionally so the flavors meld.
  3. Season with salt and pepper to taste.
Serve with toppings
  1. Ladle the soup into bowls and top with sour cream, diced avocado, crumbled cotija, fresh cilantro, and lime wedges.
  2. Finish each serving with crispy tortilla strips for crunch.

Notes

Pro tip: If your shredded chicken isn’t already cooked, use quick poached chicken or a rotisserie chicken to keep the soup fast. Store covered in the refrigerator up to 4 days; reheat gently on the stovetop. Freeze up to 2 months (freeze without toppings), then thaw and warm before serving. For a dairy-light swap, use lactose-free sour cream and omit cotija or replace with a lower-fat feta-style cheese.