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Santa Fe Taco Soup

Santa Fe taco soup with shredded chicken, black beans, corn, and green chiles simmered into a Southwestern-style broth. Topped with sour cream, avocado, cotija, cilantro, lime, and crispy tortilla strips for a hearty, spoonable finish.
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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: 520
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
Finishing toppings
  • 1 sour cream
  • 1 avocado Diced
  • 1 cotija cheese Crumbled
  • 1 cilantro Fresh
  • 1 lime wedges
  • 1 tortilla strips Crispy
To season
  • 1 salt and pepper To taste

Equipment

  • 1 Dutch oven

Method
 

Cook the taco soup
  1. Add the 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 Dutch oven.
  2. Bring to a boil over medium-high heat, then reduce heat and simmer for 15 minutes with gentle bubbling.
Finish and serve
  1. Season with salt and pepper to taste, stirring until evenly combined.
  2. Serve hot with sour cream, diced avocado, crumbled cotija, fresh cilantro, lime wedges, and crispy tortilla strips on top.

Notes

Pro tip: simmering uncovered helps the soup thicken slightly, so it clings to the toppings instead of staying watery. Refrigerate leftovers in an airtight container up to 4 days; freeze up to 3 months (add toppings after reheating). For a lighter option, use low-fat sour cream and swap some of the chicken for extra beans to reduce richness without changing the Southwestern flavor.