Chicken taco soup cilantro has become my go-to for busy weeknights, and I know you’ll love it too! This recipe is a lifesaver when I need something warm, comforting, and bursting with flavor without spending hours in the kitchen. I still remember the first time I made this easy chicken taco soup with fresh cilantro; the aroma of spices filled my kitchen, and my family practically ran to the table before I even finished ladling it into bowls. It’s a true dump-and-stir miracle that tastes like it simmered all day. Let’s get cooking!
Why You’ll Love This Chicken Taco Soup Cilantro
This chicken taco soup is a winner for so many reasons:
- Incredibly Easy: It’s a true dump-and-stir recipe, perfect for even beginner cooks.
- Weeknight Warrior: Ready in about 30 minutes, making it ideal for busy evenings.
- Flavor Packed: The blend of taco seasoning, lime, and fresh cilantro creates an amazing taste profile.
- Pantry Friendly: Uses mostly canned goods, so you can whip it up anytime.
- Customizable: Easily adjust spice levels and toppings to your liking.
- Quick chicken taco soup cilantro garnish: A simple cilantro garnish elevates the whole dish beautifully.
- Healthy chicken taco soup with cilantro: Packed with beans and chicken, it’s a satisfying and nutritious meal.
- Comforting and Hearty: It’s the perfect warm and filling bowl on a chilly day.
Ingredients for Chicken Taco Soup Cilantro
Gathering your chicken taco soup cilantro ingredients is a breeze, and the beauty of this recipe is its pantry-friendly nature. Here’s everything you’ll need to create this flavorful soup:
- 1 tablespoon olive oil – for sautéing the aromatics
- 1/2 medium yellow onion, finely diced – about 1 cup, this builds the flavor base
- 2 garlic cloves, minced – for that essential savory punch
- 1 packet taco seasoning – the heart of our taco flavor
- 1/2 teaspoon ground cumin – adds warmth and depth
- 1 15 oz can black beans, drained and rinsed – protein and fiber
- 1 15 oz can pinto beans, drained and rinsed – more hearty goodness
- 1 15 oz can corn, drained – for a touch of sweetness
- 1 10 oz can diced tomatoes with green chilies – adds a mild heat and tomato base
- 1 15 oz can diced tomatoes – for a richer tomato flavor
- 1 10.5 oz can cream of chicken soup – makes it wonderfully creamy
- 1 12.5 oz can chicken breast, shredded – pre-cooked chicken for ease
- 1/4 cup chopped fresh cilantro – absolutely essential for that bright, fresh flavor
- Juice of 1 lime – cuts through the richness and brightens everything up
- Salt and black pepper to taste – to enhance all the flavors
- Optional: 1/2 cup chicken broth or water – if you prefer a thinner consistency
How to Make Chicken Taco Soup Cilantro
Ready to whip up this amazing soup? It’s so simple, you’ll wonder why you haven’t made it sooner. This guide will walk you through how to make chicken taco soup with cilantro in no time!
- Step 1: Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Once shimmering, add the 1/2 medium yellow onion, finely diced, and sauté for about 3-4 minutes until it starts to soften and become translucent. You’ll notice a sweet aroma filling your kitchen. Then, add the 2 garlic cloves, minced, and cook for another 30 seconds until wonderfully fragrant. Be careful not to burn the garlic!
- Step 2: Now, it’s time for the dump-and-stir magic! Add the 1 12.5 oz can chicken breast, shredded, 1 15 oz can black beans, drained and rinsed, 1 15 oz can pinto beans, drained and rinsed, 1 15 oz can corn, drained, 1 10 oz can diced tomatoes with green chilies, and the 1 15 oz can diced tomatoes to the pot. Finally, pour in the 1 10.5 oz can cream of chicken soup.
- Step 3: Stir in the flavor boosters: 1 packet taco seasoning, 1/2 teaspoon ground cumin, and a pinch of salt and black pepper to taste. Give everything a good mix with a sturdy spoon, ensuring all those delicious ingredients are well combined. This is where the soup starts to really come together, promising a truly spicy chicken taco soup cilantro recipe experience.
- Step 4: Reduce the heat to medium-low, cover the pot loosely (leaving a small gap for steam to escape), and let it simmer for 15-20 minutes. Stir occasionally to prevent sticking. If you notice the soup is getting too thick for your liking, stir in the optional 1/2 cup chicken broth or water until you reach your desired consistency. The smells at this stage are incredible!
- Step 5: Just before serving, stir in the 1 cup shredded cheddar cheese until it’s melted and creamy, creating a luscious texture. Then, stir in the bright juice of 1 lime and the 1/4 cup chopped fresh cilantro. Taste and adjust seasonings if needed – maybe a bit more salt or a dash of hot sauce if you want an extra kick.
- Step 6: Ladle the hot soup into bowls and serve immediately. Enjoy this delightful chicken taco soup with all your favorite garnishes!
Pro Tips for the Best Chicken Taco Soup Cilantro
Want to elevate your chicken taco soup? Follow these simple tips for the absolute best flavor and texture:
- Always drain and rinse canned beans; this removes excess sodium and starchy liquid that can make the soup cloudy.
- Don’t skip the sautéing step for the onion and garlic! This builds a crucial flavor foundation that canned ingredients alone can’t provide.
- Taste and adjust seasonings *before* adding the lime and cilantro. These final additions brighten everything, so you want the base flavor profile perfect first.
- If you can’t find diced tomatoes with green chilies, a can of plain diced tomatoes plus a can of diced green chilies will work beautifully.
What’s the secret to perfect Chicken Taco Soup Cilantro?
The secret is in the finishing touches! Adding the lime juice and fresh cilantro right at the end brightens all the flavors and adds that signature zesty punch. It truly makes this the best chicken taco soup with lime and cilantro. For more flavor inspiration, check out these last recipes.
Can I make Chicken Taco Soup Cilantro ahead of time?
Yes, you absolutely can! You can prep all the ingredients and store them separately in airtight containers in the refrigerator for up to 2 days before cooking. Or, make the entire soup ahead of time and reheat it gently on the stove. This is a great option if you’re planning a meal around honey lime chicken tacos.
How do I avoid common mistakes with Chicken Taco Soup Cilantro?
A common pitfall is overcooking the cilantro, which can make it bitter. Add it just before serving for maximum freshness. Also, avoid using low-quality taco seasoning; a good one makes a huge difference in the final taste. For more tips on enhancing flavors, consider exploring spicy honey lime chicken recipes.
Best Ways to Serve Chicken Taco Soup Cilantro
This flavorful soup is incredibly versatile and delicious served in so many ways. It’s the perfect canvas for all your favorite toppings, making each bowl uniquely yours.
- Classic Toppings: Pile on the shredded cheddar cheese, a dollop of sour cream or Greek yogurt, and some crushed tortilla chips for a delightful crunch. These are fantastic chicken taco soup cilantro garnish ideas.
- Fresh & Zesty Finish: A generous sprinkle of extra chopped fresh cilantro and a wedge of lime on the side are absolute musts. This simple chicken taco soup cilantro topping really brightens the whole dish.
- Sidekick Sides: Serve alongside warm cornbread, a simple green salad, or some crusty bread for dipping. These complement the hearty soup beautifully. For a different side, try these jerk chicken sides.
Nutrition Facts for Chicken Taco Soup Cilantro
This hearty chicken taco soup is a satisfying meal, and here’s a breakdown of what you can expect per serving. Knowing the nutritional information helps you fit this delicious dish into your meal plan. For a similar flavor profile, you might be interested in garlic honey lime chicken.
- Calories: Approx. 350-400
- Fat: Approx. 10-15g
- Saturated Fat: Approx. 4-6g
- Protein: Approx. 25-30g
- Carbohydrates: Approx. 30-40g
- Fiber: Approx. 8-10g
- Sugar: Approx. 5-7g
- Sodium: Approx. 800-1000mg
Nutritional values are estimates and may vary based on specific ingredients and portion sizes used.
How to Store and Reheat Chicken Taco Soup Cilantro
This hearty chicken taco soup with cilantro is fantastic for leftovers, making it a meal prep dream. Once it’s cooled down a bit, transfer the soup into airtight containers. You can keep it in the refrigerator for up to 3 to 4 days. For longer storage, freeze it! Spoon cooled soup into freezer-safe containers or bags, leaving a little headspace for expansion. It should keep well in the freezer for about 3 months.
When you’re ready to enjoy it again, simply reheat. The best way is to gently warm it on the stovetop over low heat, stirring occasionally until heated through. If you’re in a rush, you can microwave a serving, but be sure to stir halfway through to ensure even heating. You might need to add a splash of water or chicken broth if it seems a bit thick after storage. For a different kind of comfort food, consider trying fiery chicken ramen.
Frequently Asked Questions About Chicken Taco Soup Cilantro
What is Chicken Taco Soup Cilantro?
Chicken taco soup cilantro is a comforting and flavorful one-pot meal that brings together tender shredded chicken, hearty beans, corn, tomatoes, and a savory taco-seasoned broth. The key elements that make it stand out are the bright, fresh cilantro and a hint of lime, which cut through the richness and add a vibrant kick. It’s a simplified, quicker version of traditional taco flavors served in a soup format.
Why add cilantro to chicken taco soup?
Adding fresh cilantro to your chicken taco soup is crucial for its flavor profile. Cilantro provides a burst of freshness that balances the savory and slightly spicy elements of the soup. Its herbaceous notes lift the overall taste, preventing it from becoming too heavy. It’s what gives this dish its signature bright, zesty finish, truly enhancing it.
Can I make Chicken Taco Soup Cilantro with different kinds of chicken?
Absolutely! While this recipe uses convenient canned chicken, you can easily substitute it with rotisserie chicken for a more robust flavor, or even cook and shred your own chicken breasts or thighs. If you’re using raw chicken, simply cook it in the pot with the onions and garlic before adding the other ingredients, then shred it before proceeding with the recipe.
How do you make Chicken Taco Soup Cilantro spicy?
To make your chicken taco soup cilantro recipe spicier, you have a few options. You can add a pinch of cayenne pepper or red pepper flakes along with the taco seasoning, or use a can of diced tomatoes with jalapeños instead of regular diced tomatoes with green chilies. For an extra kick, stir in some chopped fresh jalapeños with the onions or serve with a drizzle of your favorite hot sauce. For a different spicy option, try this smoky Mexican hot sauce.
Variations of Chicken Taco Soup Cilantro You Can Try
This base recipe is fantastic, but it’s also a wonderful starting point for all sorts of delicious twists! You can easily customize it to fit your preferences or dietary needs.
- Creamy Delight: For an extra decadent bowl, try making a creamy chicken taco soup with cilantro by stirring in a dollop of sour cream or a splash of heavy cream at the very end, just before the cheese melts. It adds a luxurious richness.
- Shredded Chicken Swap: Instead of canned chicken, use about 2 cups of shredded cooked chicken. This is perfect if you have leftover rotisserie chicken or simply prefer a more homemade texture. This chicken taco soup with shredded chicken and cilantro offers a slightly different, but equally delicious, flavor.
- Vegetarian Version: Omit the chicken and cream of chicken soup. Add an extra can of beans (like black beans or kidney beans) or some cubed firm tofu for protein. You might need a bit more broth to reach your desired soup consistency.
- Slow Cooker Magic: Combine all ingredients (except cheese, lime, and cilantro) in your slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. Stir in the cheese, lime juice, and cilantro before serving.
Amazing Chicken Taco Soup Cilantro in 30 Mins
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A quick and easy 7-can chicken taco soup with cilantro and lime. This dump-and-stir recipe is perfect for a weeknight meal.
Ingredients
- 1 15 oz can black beans, drained and rinsed
- 1 15 oz can pinto beans, drained and rinsed
- 1 15 oz can corn, drained
- 1 10 oz can diced tomatoes with green chilies
- 1 15 oz can diced tomatoes
- 1 10.5 oz can cream of chicken soup
- 1 12.5 oz can chicken breast, shredded
- 1 tablespoon olive oil
- 1/2 medium yellow onion, finely diced
- 2 garlic cloves, minced
- 1 packet taco seasoning
- 1/2 teaspoon ground cumin
- 1 cup shredded cheddar cheese
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
- Salt and black pepper to taste
- Optional: 1/2 cup chicken broth or water
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until softened. Add garlic and sauté for another 30 seconds until fragrant.
- Add canned chicken, black beans, pinto beans, corn, diced tomatoes, diced tomatoes with green chilies, and cream of chicken soup to the pot.
- Stir in taco seasoning, cumin, salt, and black pepper. Mix well.
- Turn heat to medium-low, cover loosely, and let simmer for 15-20 minutes, stirring occasionally. Add chicken broth or water if the soup is too thick.
- Stir in shredded cheese until melted. Add lime juice and chopped cilantro. Adjust seasoning if needed.
- Serve hot with your favorite toppings.
Notes
- This recipe is designed for pantry convenience using canned goods.
- Feel free to adjust spice levels to your preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: Approx. 350-400
- Sugar: Approx. 5-7g
- Sodium: Approx. 800-1000mg
- Fat: Approx. 10-15g
- Saturated Fat: Approx. 4-6g
- Unsaturated Fat: Approx. 6-9g
- Trans Fat: 0g
- Carbohydrates: Approx. 30-40g
- Fiber: Approx. 8-10g
- Protein: Approx. 25-30g
- Cholesterol: Approx. 50-70mg
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