Description
A quick and flavorful chicken taco soup, perfect for busy weeknights, filled with protein, beans, and colorful vegetables.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 bell pepper, 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
- 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. Add diced chicken and cook until no longer pink, about 5–7 minutes. Remove chicken and set aside.
- Add chopped onion and bell pepper to the same pot. Sauté for 3–4 minutes until tender. Add minced garlic and cook for another 30 seconds.
- Return chicken to the pot. Add black beans, pinto beans, corn, diced tomatoes, diced tomatoes with green chilies, and taco seasoning. Stir well.
- Pour in chicken broth and bring to a boil.
- Reduce heat to low and simmer for 20–25 minutes.
- Season with salt and pepper to taste.
- Serve hot with optional toppings.
Notes
For a vegetarian option, substitute the chicken with more beans or vegetables. Optionally, use rotisserie chicken to save time.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 60mg
Keywords: chicken taco soup, easy soup, quick meals, family-friendly recipe