Mediterranean Dill Pickle Chicken Taco Soup
This soup has a fun mix of flavors you might not expect. It blends the tang of dill pickles with warm Mediterranean spices, tender chicken, vegetables and a light taco-style broth. The pickles add brightness, the chicken keeps it hearty and the tomatoes, beans and herbs round it out. Everything simmers in one pot and doesn’t take long to prepare. It’s a great weeknight soup because it tastes bold without needing much effort. The blend of lemon, dill, oregano and paprika gives it a Mediterranean twist, while the taco seasoning brings a comforting, savory backbone. It’s balanced, fresh tasting and surprisingly addictive.
Prep: 15 minutes
Cook: 25–30 minutes
Total: 40–45 minutes
Ingredients
Soup base
1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 cup diced dill pickles
2 cups cooked shredded chicken
1 can (14 oz) diced tomatoes
1 can (15 oz) white beans, drained
4 cups chicken broth
1 tablespoon taco seasoning
1 teaspoon dried oregano
1 teaspoon paprika
½ teaspoon cumin
½ teaspoon black pepper
¼ teaspoon chili flakes (optional)
Juice of ½ lemon
2 tablespoons pickle brine
Finishing
¼ cup chopped fresh dill
¼ cup chopped fresh parsley
Optional: Greek yogurt, extra pickles, lime, tortilla strips
Instructions
Heat olive oil in a pot over medium heat.
Add onions and cook until softened.
Stir in garlic and bell pepper and cook for another minute.
Add the diced pickles and sauté briefly.
Add shredded chicken, tomatoes and beans.
Pour in the chicken broth and bring to a simmer.
Add taco seasoning, oregano, paprika, cumin, pepper and chili flakes.
Reduce heat and let the soup simmer for 15 minutes.
Stir in the lemon juice, pickle brine, dill and parsley.
Taste and adjust seasoning, then serve with Greek yogurt or tortilla strips if you like.
Tips
Use good-quality dill pickles for the best flavor.
Add the pickle brine at the end so it stays bright and sharp.
If using rotisserie chicken, remove the skin for a cleaner broth.
Don’t boil the soup too hard after adding herbs to keep them fresh.
Add more broth if you prefer a lighter, thinner soup.
Taste before salting; the pickles and seasonings add salt already.
Add a splash of olive oil at the end for a silkier texture.
If you want a creamier soup, swirl in a spoon of Greek yogurt.
Let the soup sit for 10 minutes before serving for deeper flavor.
If the flavor feels too sharp, add a small pinch of sugar to balance it.
Variations
Creamy Version: Stir in a little Greek yogurt or light cream.
Spicy Mediterranean: Add harissa or extra chili flakes.
Green Veggie Boost: Add spinach or kale in the last few minutes.
Tomato-Forward: Add a spoon of tomato paste for a richer base.
Pickle-Lovers’ Style: Increase diced pickles and brine.
Low-Carb: Skip the beans and add more peppers or zucchini.
Rice or Barley: Add cooked grains for a heartier soup.
Cheesy Taco Soup: Add a bit of shredded mozzarella or Monterey Jack.
Olive Twist: Add chopped green olives for more Mediterranean flavor.
Chickpea Swap: Replace white beans with chickpeas.
Q&A
Can I use fresh chicken instead of cooked?
Yes. Cook chopped chicken in the pot first, then continue with the recipe.
Can I make this soup without pickles?
It won’t taste the same, but you can use capers or lemon for acidity.
Can I freeze it?
Yes. Freeze for up to three months. Add fresh herbs after reheating.
Can I use homemade taco seasoning?
Absolutely. Just mix chili powder, paprika, garlic powder and cumin.
Can I make it vegetarian?
Replace chicken with chickpeas or lentils and use vegetable broth.
Does it get too salty?
Taste before seasoning; pickles and broth can be salty already.
Can I add corn?
Yes, it fits the taco-style flavor well.
Can I thicken the soup?
Mash some of the beans or add a spoon of tomato paste.
Can I use turkey instead of chicken?
Yes. Shredded turkey works the same way.
Can I add pasta?
Yes. Small pasta shapes work well, but add more broth to compensate.
Nutrition
(Approx per serving, 4 servings)
Calories: ~330
Protein: ~27 g
Fat: ~8 g
Carbs: ~38 g
Fiber: ~7 g
Sodium: varies based on pickles and broth
Conclusion
This soup mixes Mediterranean herbs, tangy pickles and a taco-seasoned broth in a way that feels new but comfortable. It cooks quickly, keeps well and works with pantry ingredients you probably already have. The chicken adds protein, the vegetables bring color and texture and the pickles brighten every spoonful. You can adjust the spice, the texture and the richness based on your taste. It’s great for lunch, dinner or meal prep and tastes even better the next day. If you enjoy soups that feel wholesome but still interesting, this one is worth adding to your rotation.