Chelsey’s Chicken Taco Soup

Written By Chelsey Dankert

By Chelsey Dankert

When the first three weeks of January feel like three years - give me all the warm and flavorful soups! 

Soups are my absolute favorite thing to make in the kitchen. There are so many options with just a few basics that we always keep on hand - and they are really versatile and easily modified to be a fulfilling staple with even some of the most rigorous dietary restrictions. 

While I personally do not struggle with allergies to food, I have many people in my life that do - my husband being one of them! When my now-nine-year-old-son was an infant I followed a very strict diet in hopes that it would help his eczema through breastmilk. And the growing number of my kids friends with allergies and sensitivities keeps me on my toes when we have play dates and potlucks. No one ever likes being left out!

This soup is incredibly easy to enjoy “as is,” but also has A TON of opportunities to add in more veggies, use different creams, and have toppings for your crowd to make it their own!

I am very “follow your heart” when it comes to cooking, but for the sake of those who aren’t, I will do my best to be accurate with measurements. But I give you full permission to follow your own heart!

I am also adding where you can modify the recipe to meet certain restrictions for those who may be new to this. 

When I make soup I generally make a big pot for leftovers and some for the freezer. This recipes caters to our family of 6.

I hope you enjoy this delicious soup as much as we do!

Ingredients:

  • Family pack of chicken breast or thighs. We prefer thighs and I think they cook down better. But either will work!

  • 2 boxes of chicken or vegetable broth or stock. If you’re using canned veggies or beans with more liquid, just use one box of broth or stock.

  • Garlic, a spoonful or two

  • ½ cup diced onion

  • Swirl of olive oil

  • Taco seasoning, 2 packets, or plenty from a container

  • 12-16 oz of a cream base - this can be a block of cream cheese, sour cream, whipped cottage cheese. We use coconut milk to be dairy free. There are good brands of vegan cream cheese that work well too! Lactaid makes a decent sour cream but it still “contains milk”

  • Option add-ins:

    • Canned beans - I would use black and/or garbanzo beans

    • Canned tomatoes - I would recommend using chunky or diced. You could also throw in one that has jalapenos or other mexican flavor to enhance the overall soup

    • Canned corn

    • Rice!

    • Pasta - I personally love the Banza pasta. Cook separately and dish out per serving. The noodles tend to break down after sitting in the soup for too long.

  • Optional toppings:

    • Shredded cheese. My husband tolerates the VioLife brand well for dairy free.

    • Avocado or guacamole

    • Cilantro. I am solo on Team Itdosn’ttastelikesoap over here

    • Chopped peppers or onions

    • Sour cream

    • Hot sauce

Directions for stovetop:

  • In a large pot, swirl some olive oil and add the garlic and diced onion

  • Once they start to cook down add in a packet of taco seasoning, or several hearty shakes from the container. Let this all simmer together until it makes a paste.

  • While you’re waiting, prepare the chicken:

    • If you’re short on time, cut the chicken into bite size pieces and add into the pot

    • If you have all day, cut the chicken into halves so be able to shred later

  • Once all your chicken is in the pot, stir the seasoned mixture to coat the chicken. Add more seasoning if needed

  • Slowly add the broth or stock until the chicken is covered.

  • Simmer for as long as possible - minimum 1 hour. You can turn it up to a boil to cook faster if needed.

  • When you are an hour out from serving, add in any remaining ingredients - canned vegetables and the cream base

  • Add more seasoning or garlic as desired

  • Cook rice or pasta separately 

  • Serve and top with all your favorites!

Directions for Crockpot:

  • Add basically everything into the crockpot and cook on low for 8-10 hours

    • Ok, but seriously. I would hold off on the veggies and cream base until you are an hour out from serving, if possible. However, I have just dumped it all in and it was fine too

    • Bring your crockpot up to high to add the cream base

Note: if you want a thicker (soup) body, you can make a slurry with cornstarch or arrowroot powder and cold water. Be sure the soup is boiling when you add it in. 

Happy Eating!

Chelsey Dankert
Next

Alison’s Potato Soup