Description
A comforting and hearty chicken taco soup filled with tender chicken, beans, corn, and rich spices, perfect for sharing on chilly evenings.
Ingredients
- 1 pound boneless, skinless chicken breasts, diced into bite-sized pieces
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 bell pepper (any color), chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 can (15 ounces) corn kernels, drained
- 1 can (14.5 ounces) diced tomatoes
- 1 can (10 ounces) diced tomatoes with green chilies (Rotel)
- 1 packet (1 ounce) taco seasoning mix
- 4 cups chicken broth
- Salt and black pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped fresh cilantro, sliced green onions, tortilla strips
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced chicken and cook until no longer pink, about 5–7 minutes. Remove the chicken from the pot and set aside.
- In the same pot, add the chopped onion and bell pepper. Sauté for 3–4 minutes until tender. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Return the cooked chicken to the pot. Add the black beans, pinto beans, corn, diced tomatoes, diced tomatoes with green chilies, and taco seasoning. Pour in the chicken broth and stir everything together.
- Bring the mixture to a boil, then reduce the heat to low. Allow the soup to simmer for 20–25 minutes.
- Season with salt and pepper to taste before serving.
- Serve hot, topped with your choice of optional toppings.
Notes
Adjust the soup’s thickness by adding more chicken broth if too thick, or simmer uncovered if too watery. Feel free to experiment with the seasoning to suit your taste.
