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Smoked Chicken Taco Soup on the Big Green Egg

Smoked Chicken Taco Soup on the Big Green Egg
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It is that cold time of the year here in Michigan again in which this Smoked Chicken Taco Soup is the perfect way to warm up. Not only does it help warm up, but it is super easy and can even be done in the crock pot if you aren’t up for firing up the Big Green Egg in the snow.

The chicken taco soup has a deliciously creamy cheese broth that is accompanied some spices, vegetables and kissed with a touch of delicious smoke flavor from the Big Green Egg.

The chicken soup is also great topped with your favorite toppings such as and not limited to tortilla chips, avocado, jalapeno’s, franks hot sauce, sour cream and, of course, more cheese.

In this recipe I cooked the chicken right in with all the other ingredients but it is also good if you smoke a delicious beer can chicken or spatchcock chicken. Once complete, simply shred the chicken breasts and add it to this recipe instead of cooking the chicken with the other ingredients.

Smoked Chicken Taco Soup Ingredients

  • 1 each – Yellow Onion, diced
  • 1 each – Red Bell Pepper, diced
  • 2 cans – Rotel Diced Tomatoes & Green Chilies, 20 ounces total
  • 1 Can – Corn, Sweet Corn is Preferred (drained)
  • 1 Can – Black Beans, drained and rinsed
  • 3 Cups – Low Sodium Chicken Broth
  • 1 teaspoon – Garlic Powder
  • 1 teaspoon – Ground Cumin
  • 1 teaspoon – Paprika
  • 1 Tablespoon – Chili Powder
  • 8 ounces – Cream Cheese
  • 2 each – Chicken Breasts, Otto’s Chicken is Preferred
  • Mexican Blended Cheese
  • Sour Cream
  • Tortilla Chips
  • Optional Toppings – Jalapeno’s, Franks Red Hot Sauce, Avocado…

How to Prepare the Smoked Chicken Taco Soup for the BGE

Smoked Chicken Taco Soup on the Big Green Egg - Add Red Bell Pepper & Onions

In a dutch oven, add the diced red bell pepper and onion.

Smoked Chicken Taco Soup on the Big Green Egg - Add Chicken Broth

Followed by the Rotel tomatoes and chicken broth.

Smoked Chicken Taco Soup on the Big Green Egg - Add Spices

Add in all the taco seasoning which includes the garlic powder, ground cumin, paprika and chili powder.

Smoked Chicken Taco Soup on the Big Green Egg - Add Black Beans

Ensure the black beans are drained and then rinse them. Once complete, add them to the soup.

Smoked Chicken Taco Soup on the Big Green Egg - Mix Corn into Everything

Finally, drain the corn and add the corn. Mix everything together.

Smoked Chicken Taco Soup on the Big Green Egg - Add Chicken Breasts

Place the chicken breasts in the soup mixture and ensure they are covered by the soup to help them cook evenly.

How to Make Smoked Chicken Taco Soup on the Big Green Egg

Fire up the Big Green Egg and get the temperature dialed into 300 degrees. This is an indirect cook, so ensure the plate setter is installed with the feet facing upward.

Smoked Chicken Taco Soup on the Big Green Egg - Add Dutch Oven to the Big Green Egg

Once dialed into 300 degrees, place the dutch oven on the Big Green Egg let it smoke for about an hour.

Smoked Chicken Taco Soup on the Big Green Egg - Add Lid to Dutch Oven

After an hour, we tend to cover the dutch oven and leave just a crack. This is done because my kids don’t like too much of the smoke flavor in the soup. You can surely skip this step.

Smoked Chicken Taco Soup on the Big Green Egg - Remove Chicken

After about 3 hours or so keep an eye on the chicken. When the thermometer reads 165 degrees for the internal temperature, remove the chicken breasts.

Smoked Chicken Taco Soup on the Big Green Egg - Shred Chicken and Return to Dutch Oven

Pull/Shred the chicken and add it back into the dutch oven to continue cooking. At this point, it is a good time to start softening the cream cheese. To do this, you can either microwave it, or just leave it on the counter toward the end of the cook.

Smoked Chicken Taco Soup on the Big Green Egg - Add Cream Cheese

Once the chicken is shredded the meal can be completed at any time. Remove the dutch oven and mix in the cream cheese.

Smoked Chicken Taco Soup on the Big Green Egg - Plate

Spoon into a bowl, add your favorite toppings and enjoy!

Smoked Chicken Taco Soup on the Big Green Egg - Plated
Yield: 5

Smoked Chicken Taco Soup

Prep Time: 10 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 40 minutes

The chicken taco soup has a deliciously creamy cheese broth that is accompanied some spices, vegetables and kissed with a touch of delicious smoke flavor from the Big Green Egg. The chicken soup is also great topped with your favorite toppings such as and not limited to tortilla chips, avocado, jalapeno’s, franks hot sauce, sour cream and, of course, more cheese.

Ingredients

  • 1 each – Yellow Onion, diced
  • 1 each – Red Bell Pepper, diced
  • 2 cans – Rotel Diced Tomatoes & Green Chilies, 20 ounces total
  • 1 Can – Corn, Sweet Corn is Preferred (drained)
  • 1 Can – Black Beans, drained and rinsed
  • 3 Cups – Low Sodium Chicken Broth
  • 1 teaspoon – Garlic Powder
  • 1 teaspoon – Ground Cumin
  • 1 teaspoon – Paprika
  • 1 Tablespoon – Chili Powder
  • 8 ounces – Cream Cheese
  • 2 each – Chicken Breasts, Otto’s Chicken is Preferred
  • Shredded Cheese, Mexican Mix
  • Sour Cream
  • Tortilla Chips
  • Optional Toppings – Jalapeno’s, Franks Red Hot Sauce, Avocado…

Instructions

  1. In a dutch oven, combine the onion, red bell pepper, diced tomatoes, corn, black beans, chicken broth, garlic powder, ground cumin, paprika, chili powder and mix everything together.
  2. Add the chicken breasts and ensure they are submerged.
  3. Fire up the Big Green Egg and get the temperature dialed into 300 degrees. This is an indirect cook in which the plate setter should have the feet facing upward.
  4. Once the Big Green Egg is dialed in to 300, add the dutch ovens chicken taco soup.
  5. After about 3 hours, start checking the chicken and pull it when the internal temperature reaches 165 degrees. At this point, pull/shred the chicken an return it to the dutch oven.
  6. Soften the cream cheese and mix it into the smoked chicken taco soup.
  7. Plate and serve with your favorite toppings such as tortilla chips, Mexican blended cheese, Jalapeno's, Franks Red Hot Sauce, Avocado...

Notes

My kids don't like to much of a smoke flavor, so I tend to put the lid on the dutch oven (cracked) after about an hour. It is still excellent cooking it without the lid the entire time.

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