Chicken Taco Soup is enhanced with Chipotle and Refried Beans
There’s a moment every fall, usually the first night I have to dig a fleece out of the cabin closet, when my brain flips from “grill something” to “I need soup, and I need it in 30 minutes.” This chicken taco soup is what I make on that night.
Here’s my confession: the secret ingredient is a can of refried beans. I know. It sounds like a shortcut, and it is, but it’s a brilliant one. The beans melt into the broth and give you a thick, creamy, bean-y body that would otherwise take an hour of simmering. Add smoky chipotles in adobo and a pile of crunchy, tangy toppings, and you’ve got a weeknight soup that tastes like you tried much harder than you did. Kurt calls it “taco night you can eat with a spoon,” and honestly, I can’t improve on that.
Why This Recipe Works
The refried beans are the shortcut to body. Mashed into the broth, they give you a velvety texture with no cream, no flour, and no blender.
The chipotles in adobo bring smoke and heat. The chiles give you the kick, and the adobo sauce adds depth that tastes slow-cooked.
Ground chicken cooks fast. It browns in minutes and soaks up the cumin and oregano, so every spoonful is seasoned.
The toppings make the soup. Radishes add crunch, pickled jalapeños add tang, Cotija adds salt, and lime wakes everything up. Don’t skip them. They’re what make this taste like tacos.
Chicken Taco Soup
Serves 4 | Prep: 10 minutes | Cook: 20 minutes | Total: 30 minutes
Ingredients
- 2 Tbsp. extra-virgin olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, thinly sliced
- 1 lb. ground chicken (if you are looking for more protein try 2 lbs)
- 1 tsp. kosher salt
- 1 tsp. black pepper
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- 3 chipotle chiles in adobo, finely chopped, plus 3 Tbsp. adobo sauce
- 1 (16-oz.) can refried beans (if you prefer a ticker soup use 2 cans)
- 4 cups low-sodium chicken broth
- ¼ cup crumbled Cotija cheese
For serving: thinly sliced radishes, fresh cilantro leaves, pickled jalapeños, and lime wedges
Instructions
- Soften the onion. Heat the olive oil in a medium heavy pot or Dutch oven over medium-high heat. Add the onion and cook, stirring occasionally, until slightly softened, about 4 minutes.
- Brown the chicken. Add the ground chicken, garlic, salt, pepper, oregano, and cumin. Cook, stirring and breaking the meat into small pieces, until the chicken is cooked through and the spices are fragrant, 5 to 6 minutes.
- Build the soup. Stir in the chopped chipotles and adobo sauce, then add the refried beans and chicken broth. Stir, mashing the beans against the side of the pot until they melt into the broth.
- Simmer. Bring to a boil, then reduce the heat and simmer until the soup is slightly thickened, 8 to 10 minutes. Taste and adjust the salt.
- Serve. Ladle into bowls and top with Cotija, radishes, cilantro, and pickled jalapeños. Serve with lime wedges for squeezing.
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Tips from My Kitchen
Control the heat. Three chipotles make a soup with real warmth. If you’re feeding kids or spice-shy people, start with one chile and all the adobo sauce, then add more to taste. You can always add heat, but you can’t take it out.
Freeze the leftover chipotles. You’ll never use a whole can in one recipe. Spoon the extras onto a parchment-lined sheet, freeze them, then store them in a zip-top bag. Future you will be grateful.
If it gets too thick, thin it with a splash of broth. Like most bean soups, it thickens as it sits, especially overnight.
Add crunch. Crushed tortilla chips on top turn this into tortilla soup, and I won’t tell anyone.
Swap your beans. Refried black beans work just as well and make the soup a little darker and earthier.
Frequently Asked Questions
Can I use ground turkey instead of ground chicken?
Yes. Ground turkey is a one-to-one swap. Ground beef works too, though the soup will be richer.
Is chicken taco soup spicy?
It has a medium, smoky heat from the chipotle peppers. For a milder soup, use one chipotle and keep the adobo sauce for flavor.
Can I make chicken taco soup ahead of time?
Yes. It keeps in the refrigerator for up to 4 days and tastes even better the next day. Reheat gently and add broth as needed. Keep the toppings separate until serving.
Can I freeze chicken taco soup?
Yes. Cool it completely and freeze it in airtight containers for up to 3 months. Thaw overnight in the refrigerator. Freeze it without the Cotija and fresh toppings.
What can I use instead of Cotija cheese?
Crumbled feta is the closest substitute. Shredded Monterey Jack or a dollop of sour cream are also good.
Can I make this in a slow cooker? or an Instant Pot
Yes. Brown the onion, chicken, and spices on the stove first, then add everything to the slow cooker and cook on low for 4 hours.
Chicken Taco Soup
Equipment
Ingredients
- 2 Tbsp. extra-virgin olive oil
- 1 medium onion finely chopped
- 3 garlic cloves thinly sliced
- 1 lb. ground Chicken
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried oregano
- 1 teaspoon. ground cumin
- 3 chipotle chiles in adobo finely chopped, plus 3 Tbsp. adobo sauce
- 1 16- oz. can refried beans
- 4 cups low-sodium chicken broth
- 1/4 cup Cotija cheese
- thinly sliced radishes, cilantro leaves and pickled jalapeños and lime wedges for serving
Instructions
- Heat olive oil in a medium, heavy pot over medium-high heat. Cook the thinly sliced onion, stirring occasionally, until slightly softened, about 4 minutes. Add the ground chicken, garlic, salt, pepper, oregano, and cumin. Cook, stirring and breaking the meat into small pieces, until the chicken is cooked through and the spices are fragrant, 5 to 6 minutes.
- Add 3 chipotle chiles in adobo, finely chopped, with one 16-oz. can of refried beans and 4 cups low-sodium chicken broth; stir, mashing beans as needed to incorporate into broth. Bring to a boil, then reduce heat and simmer until broth is slightly thickened by cooking 8-10 minutes.
- Ladle soup into bowls and top with cotija cheese, thinly sliced radishes, cilantro leaves, and pickled jalapeño slices. Serve with lime wedges.
