Looking for a comforting and flavorful dish? This chicken taco soup recipe is a delightful blend of spices, tender chicken, and hearty vegetables that will warm you up from the inside out. Easy to prepare and perfect for any occasion, this soup is a crowd-pleaser that can be made in under an hour. Whether you’re serving it for dinner or as a game-day snack, this dish is sure to impress.
Ingredients
– 1 lb boneless, skinless chicken breast
– 1 can black beans, rinsed and drained
– 1 can kidney beans, rinsed and drained
– 1 can corn, drained
– 1 can diced tomatoes with green chilies
– 1 packet taco seasoning
– 4 cups chicken broth
– 1 cup diced bell peppers
– 1 cup diced onions
– 1 tbsp olive oil
– Fresh cilantro for garnish
– Shredded cheese for topping
Servings and Cooking Time
This recipe makes 6 servings. Preparation time is approximately 15 minutes, and cooking time is around 30 minutes.
Nutritional Value
Each serving (1 bowl) contains approximately:
– Calories: 290
– Protein: 25g
– Carbohydrates: 30g
– Fat: 8g
– Fiber: 10g
– Sodium: 700mg
Note: Values may vary based on specific ingredients used.
Step-by-Step Cooking Process
1. Heat olive oil in a large pot over medium heat.
2. Add diced onions and bell peppers; sauté until soft.
3. Add chicken breasts to the pot and cook until browned.
4. Stir in taco seasoning, coating the chicken evenly.
5. Pour in chicken broth and bring to a simmer.
6. Add black beans, kidney beans, corn, and diced tomatoes.
7. Cover and let simmer for 20 minutes, until chicken is cooked through.
8. Remove chicken, shred it, and return it to the pot.
9. Stir well and adjust seasoning to taste.
10. Serve hot, garnished with cilantro and shredded cheese.
Alternative Ingredients
You can substitute the chicken with turkey or make it vegetarian by using plant-based protein. Swap black beans for pinto beans or use fresh corn if available. Customize the spice level by adding jalapeños or using mild taco seasoning.
Serving and Pairings
Serve this chicken taco soup with tortilla chips, sour cream, and avocado on the side. It pairs wonderfully with cornbread or a fresh garden salad for a complete meal.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can freeze the soup for up to 3 months; just ensure it’s cooled completely before freezing. Reheat on the stovetop or in the microwave until hot.
Cooking Mistakes
- Don’t skip the sautéing step; it adds flavor.
- Ensure the chicken is fully cooked before shredding.
- Avoid overcooking the soup; it can become too thick.
- Don’t forget to season to taste before serving.
- Adjust the liquid if using fresh vegetables for balance.
Helpful Tips
- Use leftover rotisserie chicken for quick prep.
- Top with avocado for creaminess.
- Experiment with different beans for variety.
- Let flavors meld overnight for a tastier soup.
FAQs
Can I make chicken taco soup in a slow cooker?
Yes, you can cook all the ingredients in a slow cooker on low for 6-8 hours or on high for 3-4 hours for a hands-off approach.
Is this soup spicy?
The spiciness can be adjusted based on the taco seasoning used. You can choose mild seasoning or add extra spices to suit your preference.
What can I use instead of chicken broth?
Vegetable broth or water can be used as a substitute, but chicken broth enhances the flavor significantly.
Can I add more vegetables?
Absolutely! Feel free to add zucchini, carrots, or any other veggies you enjoy for added nutrition and flavor.
How do I make this soup thicker?
To thicken the soup, you can mash some of the beans or add a cornstarch slurry during cooking.
Conclusion
This chicken taco soup recipe is not only easy to make but also delicious and satisfying. Perfect for any occasion, it brings warmth and flavor to the table, making it a family favorite. Enjoy it on chilly nights or as a comforting meal any day of the week!
Chicken Taco Soup
Ingredients
- 1 lb boneless skinless chicken breast
- 1 can black beans rinsed and drained
- 1 can kidney beans rinsed and drained
- 1 can corn drained
- 1 can diced tomatoes with green chilies
- 1 packet taco seasoning
- 4 cups chicken broth
- 1 cup diced bell peppers
- 1 cup diced onions
- 1 tbsp olive oil
- Fresh cilantro for garnish
- Shredded cheese for topping
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onions and bell peppers; sauté until soft.
- Add chicken breasts to the pot and cook until browned.
- Stir in taco seasoning, coating the chicken evenly.
- Pour in chicken broth and bring to a simmer.
- Add black beans, kidney beans, corn, and diced tomatoes.
- Cover and let simmer for 20 minutes, until chicken is cooked through.
- Remove chicken, shred it, and return it to the pot.
- Stir well and adjust seasoning to taste.
- Serve hot, garnished with cilantro and shredded cheese.
