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Santa Fe Taco Soup

Santa Fe taco soup with a Southwestern-style broth, shredded chicken, black beans, corn, and green chiles for a hearty spoonable bowl. Simmered until cohesive, then topped with sour cream, avocado, cotija, cilantro, and crunchy tortilla strips.
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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
  

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
To serve (toppings)
  • 1 sour cream
  • 1 avocado
  • 1 cotija cheese
  • 1 cilantro
  • 1 lime wedges
  • 1 tortilla strips Crispy
Seasoning
  • salt and pepper To taste

Equipment

  • 1 Dutch oven

Method
 

Cook the taco soup
  1. Combine 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 in a large pot.
  2. Bring to a boil over medium-high heat, then reduce heat and simmer 15 minutes.
  3. Season with salt and pepper to taste.
Serve
  1. Ladle the soup into bowls and top with sour cream, diced avocado, crumbled cotija, fresh cilantro, lime wedges, and crispy tortilla strips.

Notes

Pro tip: simmer uncovered just long enough to let the flavors meld without turning the broth watery. Refrigerate in an airtight container up to 4 days; reheat gently on the stove or microwave. Freezing is not ideal because toppings like sour cream and avocado can break down, but the soup base freezes well up to 3 months—add fresh toppings after thawing. If you need a dairy-free option, use dairy-free sour cream and skip cotija or swap for a dairy-free cotija-style cheese.