Chicken Taco Soup with Crispy Cheese Quesadilla Croutons

This is not an April Fools’ joke — I really want you to make chicken taco soup today!

I know — it’s April 1st and I’m talking about soup. But hear me out: spring can be rainy and chilly, so comfort food still matters. Also, I’m a soup person year-round. I’ll eat soup for lunch and dinner even on warm days.

I don’t always follow food “rules,” and this soup is a great example.

Years ago I shared an easy chicken tortilla soup that comes together quickly and keeps showing up in readers’ kitchens. Over time I’ve tweaked how I make it — now I often use homemade enchilada sauce and add more spices. I never changed the original post because so many of you still make it.

Thanks — I appreciate you!

I also love a smoky white bean chicken chili, and this chicken taco soup is a hybrid of those two favorites: tortilla soup meets smoky chicken chili.

This version is simple and flexible. Use leftover shredded chicken or a rotisserie chicken, or roast and shred chicken just for this recipe. It’s satisfying and full of flavor: two cans of diced green chiles, pinto beans (my favorite), fire-roasted tomatoes, tomato sauce, and corn. I almost always add corn — it’s that good.

There are a few ways to enjoy this soup: ladle it into bowls and pile on toppings — tortilla chips, cilantro, green onions, shredded cheese, avocado — and my personal favorite:

Cheese Quesadillas (as croutons!)

Yes — quesadillas on soup. I make small cheese quesadillas, cut them into squares and use them like crispy, cheesy croutons. The toasted tortillas are crunchy and melty, and they take the soup to dinner-worthy status.

This soup also stores and reheats well, so it’s great for meal prep. If you prefer a non-soup presentation, spoon portions over tortilla chips for nachos or over a baked potato for extra heartiness.

You don’t need a slow cooker — it comes together in under 30 minutes on the stovetop — but the slow cooker works too. Full recipe details are below.

Now pass me the dipping chips.

Chicken Taco Soup with Cheese Quesadilla Croutons

Chicken Taco Soup with Cheese Quesadillas

Yield:

4
to 6 people

Prep Time:
15 mins

Cook Time:
45 mins

Total Time:
1 hr

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!

Ingredients

• 1 tablespoon olive oil
• 1 sweet onion, diced
• 4 garlic cloves, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 tablespoon tomato paste
• 2 1/2 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
• 1/2 cup freshly grated Monterey Jack cheese

Instructions

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. Add the tomato paste and cook for 2 minutes.
2. Add the chicken, green chiles, fire-roasted tomatoes, tomato sauce and chicken stock. Stir in the beans. Bring to a boil, then reduce to a simmer, cover and simmer for 20 minutes. Uncover and add the corn; cook 10 to 15 more minutes.
3. Squeeze in the juice of 1 lime. Serve immediately with the cheese quesadilla croutons and your favorite garnishes.
4. Slow cooker option: Add everything except the corn to the slow cooker and cook on low for 2 to 8 hours. Stir in the frozen corn about 15 minutes before serving.

Cheese quesadilla croutons

1. Heat a skillet over medium heat and add the butter. Spread the cheese evenly over one tortilla, top with the second tortilla.
2. Gently transfer the quesadilla to the skillet and cook until golden and crispy, about 3 minutes per side. Transfer to a cutting board and let cool 5 minutes so the cheese sets slightly.
3. Slice the quesadilla into squares and serve on top of the soup.

Course: Soup

Cuisine: American

Author: How Sweet Eats

Definitely topping more soups with quesadilla croutons from now on.