Description

This Chicken Taco Soup with Cheese Quesadillas is a hearty and flavorful dish perfect for a cozy meal. The soup is packed with shredded chicken, fire-roasted tomatoes, beans, corn, and a blend of bold spices, simmered to perfection. Paired with crispy, cheesy quesadilla croutons, it’s a satisfying and comforting combination that’s easy to make and sure to please the whole family.

Ingredients

Soup 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
fresh chopped cilantro (for garnish)
fresh chopped green onions (for garnish)
sliced avocado (for garnish)
lime wedges (for garnish)

Cheese Quesadilla Ingredients

1 tablespoon unsalted butter
2 6-inch flour tortillas
½ cup freshly grated Monterey Jack cheese
shredded white cheddar cheese (for serving on soup)

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Instructions

Sauté Aromatics: Heat a large pot over medium-low heat and add the olive oil. Stir in the diced onion, minced garlic, salt, and pepper. Cook while stirring often until the onions are softened, about 5 minutes. Add the chili powder, ground cumin, and smoked paprika, stirring to combine. Mix in the tomato paste and cook for 2 more minutes to deepen the flavors.
Add Soup Base: Add the shredded cooked chicken, diced green chiles, fire-roasted diced tomatoes, tomato sauce, and chicken stock to the pot. Stir in the drained and rinsed pinto beans. Bring the mixture to a boil, then reduce the heat to a simmer and cover the pot. Let it simmer gently for 20 minutes.
Finish Soup: Remove the lid and add the frozen corn to the soup. Continue cooking for an additional 10 to 15 minutes uncovered until the corn is warmed through. Finally, squeeze the juice of one lime into the soup and give it a good stir.
Slow Cooker Option: For a slow cooker version, combine all ingredients except the corn in the slow cooker. Cook on low for 6 to 8 hours, or at least 2 hours for quicker preparation. Add the frozen corn about 15 minutes before serving to heat through.
Prepare Quesadilla Croutons: Heat a skillet over medium heat and add the unsalted butter. Spread the Monterey Jack cheese evenly over one flour tortilla, then place the second tortilla on top, forming a sandwich.
Cook Quesadilla: Carefully transfer the assembled quesadilla to the heated skillet. Cook for about 3 minutes on each side, or until the tortillas are golden brown and crispy and the cheese is melted inside.
Cool and Slice: Transfer the quesadilla to a cutting board and let it cool for about 5 minutes so the cheese can set slightly and make slicing easier. Slice into squares or desired shapes.
Serve: Ladle the warm chicken taco soup into bowls, top with shredded white cheddar cheese, and garnish with fresh cilantro, green onions, sliced avocado, and lime wedges. Serve with the crispy quesadilla croutons on the side or on top for a delicious texture contrast.

Notes

You can use rotisserie chicken for convenience in preparing the shredded chicken.
Adjust the chili powder and smoked paprika according to your spice preference.
To make this dish gluten-free, use corn tortillas instead of flour tortillas for the quesadillas.
Leftover quesadilla croutons can be stored in an airtight container and reheated in a skillet or oven for crispiness.
Freezing the soup is possible without the quesadilla croutons; reheat gently on the stovetop and add fresh garnishes before serving.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: Mexican-inspired