A recipe for one of the most popular dishes on the Big Green Egg. The unique flavors and textures in this soup make it a favorite from barbecue enthusiasts everywhere.
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The “soup on the Big Green Egg” is a recipe that has been around for years. The soup is made with smoked chicken, onion, garlic, jalapeno peppers and black beans.

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It’s that time of year again in Michigan, and this Smoked Chicken Taco Soup is just the thing to keep you warm. It’s not just warming, but it’s also simple and can be done in the crock pot if you don’t feel like lighting up the Big Green Egg in the snow.

The chicken taco soup is made with a beautifully creamy cheese broth, spices, veggies, and a hint of great smoky flavor from the Big Green Egg.

Toppings such as Chips de Tortilla, avocado, jalapeos, Frank’s spicy sauce, Cream of Tartar, and, of course, additional cheese are all excellent additions to the chicken soup.

I roasted the chicken exactly with the other Ingredients in this dish, but it would also be excellent if you smoked a fantastic beer can chicken or spatchcock chicken. Instead of cooking the chicken with the other Ingredients, shred the chicken breasts and add them to this dish.

Ingredients for Smoked Chicken Taco Soup

  • 1 each – chopped yellow onion
  • 1 chopped red bell pepper for each
  • 2 cans – Rotel Diced Tomatoes & Green Chilies, 20 ounces total
  • 1 can of corn (sweet corn is best) (drained)
  • 1 can drained and rinsed black beans
  • 3 cups chicken broth (low sodium)
  • Garlic powder, 1 teaspoon
  • 1 teaspoon cumin powder
  • paprika, 1 teaspoon
  • 1 tsp. chili powder
  • Cream Cheese (eight ounces)
  • 2 chicken breasts each (Otto’s Chicken Preferred)
  • Blended Mexican Cheese
  • Cream of Tartar
  • Chips de Tortilla
  • Toppings to choose from: jalapeos, Franks Red Hot Sauce, avocado…

For the BGE, here’s how to make the Smoked Chicken Taco Soup.

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Add the diced red bell pepper and onion to a dutch oven.

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The Rotel tomatoes and chicken broth come next.

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Garlic powder, ground cumin, paprika, and chili powder are all included in the taco seasoning.

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Make sure the black beans are completely dry before rinsing them. Add them to the soup after they’re done.

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Finally, drain the corn and return it to the pot. Combine all of the Ingredients.

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To assist the chicken breasts cook evenly, place them in the soup mixture and make sure they are well coated.

On the Big Green Egg, how to make smoked chicken taco soup

Turn on the Big Green Egg and set the temperature to 300 degrees Fahrenheit. Because this is an indirect cook, make sure the plate setter’s feet are facing up.

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Place the dutch oven on the Big Green Egg after it has reached 300 degrees and let it smoke for approximately one hour.

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We usually cover the dutch oven after an hour and leave just a gap. My kids don’t like a lot of smoke taste in their soup, so I do this. This is a step that you may easily skip.

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Keep a check on the chicken after around 3 hours. Remove the chicken breasts from the oven when the internal temperature reaches 165 degrees.

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Remove the chicken and shred it, then return it to the dutch oven to finish cooking. It’s a good idea to start softening the cream cheese at this stage. You may either microwave it or leave it on the counter until the end of the cooking time.

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The dinner may be finished whenever you want after the chicken is shredded. Take the dutch oven out of the oven and stir in the cream cheese.

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Place in a bowl, top with your favorite toppings, and eat!

 

Time to Prepare: 10 minutes

Time to cook: 3 hours and 30 minutes

3 hours and 40 minutes total

The chicken taco soup is made with a beautifully creamy cheese broth, spices, veggies, and a hint of great smoky flavor from the Big Green Egg. Toppings such as Chips de Tortilla, avocado, jalapeos, Frank’s spicy sauce, Cream of Tartar, and, of course, additional cheese are all excellent additions to the chicken soup.

Ingredients

  • 1 each – chopped yellow onion
  • 1 chopped red bell pepper for each
  • 2 cans – Rotel Diced Tomatoes & Green Chilies, 20 ounces total
  • 1 can of corn (sweet corn is best) (drained)
  • 1 can drained and rinsed black beans
  • 3 cups chicken broth (low sodium)
  • Garlic powder, 1 teaspoon
  • 1 teaspoon cumin powder
  • paprika, 1 teaspoon
  • 1 tsp. chili powder
  • Cream Cheese (eight ounces)
  • 2 chicken breasts each (Otto’s Chicken Preferred)
  • Mexican Mix, Shredded Cheese
  • Cream of Tartar
  • Chips de Tortilla
  • Toppings to choose from: jalapeos, Franks Red Hot Sauce, avocado…

Instructions

  1. Combine the onion, red bell pepper, diced tomatoes, corn, black beans, chicken broth, garlic powder, ground cumin, paprika, and chili powder in a dutch oven and stir to combine.
  2. Make sure the chicken breasts are completely immersed.
  3. Turn on the Big Green Egg and set the temperature to 300 degrees Fahrenheit. This is an indirect cook, so make sure the plate setter’s feet are facing up.
  4. Add the dutch ovens chicken taco soup to the Big Green Egg after it has reached 300 degrees.
  5. Start monitoring the chicken after approximately 3 hours and pluck it when the internal temperature reaches 165 degrees. Pull/shred the chicken and return it to the dutch oven at this stage.
  6. Soften the cream cheese and stir it into the taco soup with smoked chicken.
  7. Plate and serve with your favorite toppings such as Chips de Tortilla, Blended Mexican Cheese, Jalapeno’s, Franks Red Hot Sauce, Avocado…

Notes

Because my kids don’t enjoy a lot of smoke taste, I usually cover the dutch oven (cracked) after approximately an hour. Cooking it without a cover for the whole time is still delicious.

The “Big Green Egg” is a type of smoker that can be used to cook food. This article provides recipes for smoked chicken taco soup on the Big Green Egg. Reference: healthy big green egg recipes.

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