Emily’s Southwest Taco Soup is a simple recipe bursting with savory spicy taco flavor. A perfect soup supper any night of the week!
Emily’s Southwest Taco Soup
This taco soup recipe is a year round favorite at our house. The spicy southwest flavors simmer together to create a flavorful, hearty soup that’s perfect to serve with chips, guacamole, sour cream and lots of cheese. My husband likes to eat it as a dip, dipping one tortilla chip in at a time. Me? I love to crunch a bunch in the bowl at the bottom, then adding the taco soup with all sorts of toppings. I made a huge batch in the crock pot, then freeze the leftovers in individual freezer safe containers. It keeps in the freezer for a couple of months! A perfect supper to whip up on a busy evening when you just can’t think about what to make. It uses lots of pantry staples, so you’re pretty much guaranteed to have everything on hand to make it. Enjoy!
Variations to the Ingredients in Taco Soup
This simple recipe is chock full of shredded chicken, cilantro, meaty black beans, lots of spicy hot sauce, tomatoes and crisp corn. Most of the ingredients you can find right in your pantry. I like to keep cans of tomatoes, black beans, and corn on hand so it’s easy to make this soup anytime. But here are some variations to fit your needs:
- Swap out the shredded chicken for ground beef, shredded pork, or ground ground turkey, You could omit the meat altogether for a delicious veggie recipe.
- No black beans in your pantry? No problem! Use pinto beans, kidney beans, any kind you like! Or try a combination of all three! You really cannot go wrong with this soup.
- Any kind of canned tomatoes will work. If you have a can of Rotel, use it! Stewed Italian tomatoes work well too. Don’t be afraid to experiment.
- Toppings are my favorite for this soup! We always have lots of shredded cheddar cheese and sour cream to cool it off, but you could add diced tomatoes, green onions, sliced avocado, tortilla chips or a big dollop of our Best Guacamole Ever.
Crock Pot or Stove Top?
If I am thinking ahead a few hours, I love to toss all the ingredients for this soup into the trusty crock pot and let it do all the work while I bustle about my day. A bonus is your house will smell delicious all day and get everyone excited about gathering around the table. Add the chicken first and let it simmer for several hours in the hot sauce. Then shred it up and put it back in with the rest of the ingredients and voila! Dinner is completely ready within another hour.
OR If you’re in a hurry you can make this right on the stove in much less time. Simmer the chicken breasts in the hot sauce and a little chicken broth until they’re done. Then shred and add back in with the other ingredients and simmer about twenty minutes until everything is warmed through.
What to Serve with Taco Soup
In addition to lots of tortilla chips, here are some ideas of what to serve alongside a hearty bowl of taco soup:
- Cake Mix Corn Bread
- Homemade Crescent Rolls
- Carthay Circle Fried Biscuits (Copycat)
- Hot Cheese Bread
- Fry Bread
How to Make Emily’s Southwest Taco Soup
- Stick the chicken breasts in a crock pot and smother with Valentina hot sauce. Cook on high for three hours or until you can shred up the chicken with a fork. Add the chicken broth. Blend the stewed tomatoes until smooth then add the cilantro and pulse a few times.
- Add the tomato mixture to the crock pot, then the corn and black beans and salt. I also like to add some more hot sauce here because I like it spicy, but this part is optional. Let cook for about 1 more hour. Serve in individual bowls. Top with cheddar cheese, sour cream, and tortilla chips.
- Crock Pot Slow Cooker