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5.0 from 30 votes

Chicken Taco Soup with Cheese Quesadillas

This flavorful chicken taco soup can be made on the stovetop or in the slow cooker. It's hearty and topped with cheese quesadilla croutons!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 4 to 6 people
Course: Soup
Cuisine: American

Ingredients

  • 1 tablespoon olive oil
  • 1 sweet onion, diced
  • 4 garlic cloves, minced
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 tablespoon tomato paste
  • 2 ½ cups cooked, shredded chicken
  • 2 (4 ounce) cans diced green chiles
  • 1 (14 ounce) can fire-roasted diced tomatoes
  • 1 (14 ounce) can tomato sauce
  • 3 to 4 cups low-sodium chicken stock
  • 1 (14 ounce) can pinto beans, drained and rinsed
  • 1 cup frozen corn
  • 1 lime juiced
for topping:
  • fresh chopped cilantro
  • fresh chopped green onions
  • shredded white cheddar cheese
  • Sliced avocado
  • Lime wedges
cheese quesadilla croutons
  • 1 tablespoon unsalted butter
  • 2 6-inch flour tortillas
  • ½ cup freshly grated monterey jack cheese

Instructions

    Cup of Yum
  1. Heat a large pot over medium-low heat and add the olive oil. Stir in the onion, garlic, salt and pepper. Cook, stirring often, until the onions are softened, about 5 minutes. Stir in the chili powder, cumin and paprika. Stir in the tomato paste and cook for 2 minutes.
  2. Add in the chicken, green chiles, fire roasted tomatoes, tomato sauce and chicken stock. Add in the beans. Stir well. Bring the mixture to a boil, then reduce it to a simmer and cover. Simmer for 20 minutes. Uncover and add the corn. Cook for 10 to 15 more minutes. 
  3. Squeeze in the juice of 1 lime. Serve immediately with the cheese quesadillas on top and lots of your favorite garnishes.
  4. If you’re making this in the slow cooker, add everything but the corn to the slow cooker and cook on low. You can cook this up to 6 to 8 hours – or it will taste great after 2 hours! About 15 minutes before serving, I stir in the frozen corn. 
cheese quesadilla croutons
  1. Heat a skillet over medium heat and add the butter. Place one tortilla on a cutting board and add spread the cheese evenly over top. Place the other tortilla on top.
  2. Gently transfer the quesadilla to the skillet. Cook on both sides until golden and crispy, about 3 minutes per side. Transfer the quesadilla back to the cutting board. Let it cool for 5 minutes so the cheese can set slightly.
  3. Slice the quesadilla into pieces (I like to do squares) and serve immediately with the soup!