Description
Hearty chicken taco soup delivers a spicy southwestern comfort perfect for chilly evenings. Rich layers of tender chicken, zesty spices, and colorful vegetables create a satisfying meal you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 1 lb cooked chicken (shredded or diced; rotisserie chicken works well)
Beans and Vegetables:
- 1 can (15 ounces / 425 grams) black beans, drained and rinsed
- 1 can (15 ounces / 425 grams) pinto beans, drained and rinsed
- 1 can (15 ounces / 425 grams) corn kernels, drained
- 1 can (14.5 ounces / 411 grams) diced tomatoes with green chilies (like Rotel)
- 1 medium onion, diced
- 2 cloves garlic, minced
Liquids, Seasonings, and Other Ingredients:
- 1 tablespoon olive oil
- 1 packet taco seasoning (or 2 tablespoons homemade taco seasoning)
- 4 cups chicken broth
- 1 cup tomato sauce
- 1 teaspoon chili powder (optional, for extra heat)
- Salt and black pepper, to taste
Optional Toppings:
- Shredded cheese
- Sour cream or Greek yogurt
- Chopped cilantro
- Sliced avocado
- Tortilla chips or strips
- Lime wedges
Instructions
- Initiate the flavor foundation by warming olive oil in a spacious pot over medium heat until it shimmers with potential.
- Introduce diced onions to the heated oil, gently coaxing them into soft translucence for approximately 3-4 minutes, stirring occasionally to prevent sticking.
- Elevate the aromatic profile by adding minced garlic, allowing its pungent essence to bloom and permeate the base for about 60 seconds.
- Cascade the shredded chicken into the fragrant mixture, accompanied by robust taco seasoning that will infuse the entire dish with zesty character.
- Pour in black beans, pinto beans, sweet corn kernels, diced tomatoes with green chilies, chicken broth, and tomato sauce, creating a vibrant symphony of textures and flavors.
- Thoroughly integrate all ingredients with a deliberate stirring motion, ensuring each component is evenly distributed throughout the liquid landscape.
- Accelerate the mixture to a rolling boil, then gracefully reduce the heat, allowing the soup to simmer and meld its complex flavor profile for 20-25 minutes.
- Conduct a taste evaluation, calibrating the seasoning with additional salt, pepper, or chili powder to achieve your desired flavor intensity.
- Present the soup in individual serving bowls, embellishing with optional garnishes like shredded cheese, dollops of sour cream, fresh cilantro sprigs, or crisp tortilla chips.
Notes
- Enhance flavor by using homemade taco seasoning for a fresher, more personalized taste profile with less sodium.
- Reduce cooking time by using pre-cooked rotisserie chicken or quickly shredding leftover roasted chicken.
- Make the soup gluten-free by ensuring your taco seasoning and broth are certified gluten-free and serving with corn tortilla chips instead of flour-based options.
- Transform this soup into a vegetarian meal by substituting chicken with plant-based protein like jackfruit, tofu, or additional beans for a hearty alternative.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 290
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 22 g
- Cholesterol: 60 mg