Craving a warm, comforting soup that bursts with flavor? This chicken taco soup recipe is your answer! Packed with tender chicken, beans, fresh vegetables, and an array of spices, it’s not only delicious but also easy to prepare. Perfect for busy weeknights or cozy gatherings, this dish will become a family favorite. Serve it with your favorite toppings for an extra burst of flavor!
Ingredients
– 1 lb boneless, skinless chicken breasts
– 1 can black beans, drained and rinsed
– 1 can corn, drained
– 1 can diced tomatoes with green chilies
– 1 packet taco seasoning
– 4 cups chicken broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 bell pepper, chopped
– Fresh cilantro, for garnish
– Lime wedges, for serving
Servings and Cooking Time
This chicken taco soup recipe serves 6 people. Preparation time is approximately 15 minutes, with a cooking time of about 30 minutes.
Nutritional Value
Based on a serving size of 1 cup, this soup contains approximately:
– Calories: 250
– Protein: 25g
– Carbohydrates: 30g
– Fat: 5g
– Fiber: 8g
This nutritional information is for one person.
Step-by-Step Cooking Process
1. In a large pot, sauté chopped onion and garlic over medium heat until translucent.
2. Add bell pepper and cook for another 5 minutes.
3. Place the chicken breasts in the pot.
4. Pour in the chicken broth, diced tomatoes, black beans, corn, and taco seasoning.
5. Stir well to combine all ingredients.
6. Bring the mixture to a boil, then reduce to a simmer.
7. Cover the pot and let it simmer for about 20 minutes.
8. After 20 minutes, remove the chicken breasts and shred them with two forks.
9. Return the shredded chicken to the pot and stir.
10. Simmer for an additional 5 minutes before serving.
Alternative Ingredients
If you prefer, you can substitute chicken with turkey or use vegetable broth for a vegetarian version. You can also swap black beans for pinto beans or add more vegetables like zucchini or spinach for extra nutrition.
Serving and Pairings
This chicken taco soup pairs wonderfully with tortilla chips, avocado slices, and a dollop of sour cream. You can also serve it with warm cornbread or over rice for a heartier meal.
Storage and Reheating
Store leftover soup in an airtight container in the fridge for up to 4 days. To reheat, simply warm it on the stove or in the microwave. This soup can also be frozen for up to 3 months; just make sure to let it cool completely before transferring to a freezer-safe container.
Cooking Mistakes
- Don’t skip browning the onion and garlic; it enhances the flavor.
- Be careful not to overcook the chicken; it should be tender and juicy.
- Adjust seasoning gradually; taste before adding more salt or spices.
- Don’t forget to stir; this prevents sticking and ensures even cooking.
- Using canned ingredients can save time, but rinse them to reduce sodium.
Helpful Tips
- For extra flavor, add a splash of lime juice before serving.
- Top with fresh cilantro and avocado for a refreshing taste.
- Consider making a double batch for meal prep.
- Experiment with different beans or add quinoa for added texture.
FAQs
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but you will need to increase the cooking time to ensure it is fully cooked.
How spicy is this chicken taco soup?
The spiciness depends on the type of diced tomatoes you use. Opt for mild if you prefer less heat or add jalapeños for an extra kick.
Can I make this soup in a slow cooker?
Absolutely! Just combine all ingredients in a slow cooker and cook on low for 6-8 hours or high for 4 hours.
What toppings can I use?
Common toppings include shredded cheese, avocado, sour cream, tortilla strips, and fresh cilantro.
Is this soup gluten-free?
Yes, as long as you use gluten-free taco seasoning and check your canned ingredients for gluten-free labels.
Conclusion
This chicken taco soup recipe is not only easy to make but also a delightful blend of flavors that brings warmth and comfort to any meal. Ideal for gatherings or a cozy night in, it’s a dish that satisfies both the palate and the soul. Enjoy every spoonful of this hearty soup!
Chicken Taco Soup
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 can black beans drained and rinsed
- 1 can corn drained
- 1 can diced tomatoes with green chilies
- 1 packet taco seasoning
- 4 cups chicken broth
- 1 onion chopped
- 2 cloves garlic minced
- 1 bell pepper chopped
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- In a large pot, sauté chopped onion and garlic over medium heat until translucent.
- Add bell pepper and cook for another 5 minutes.
- Place the chicken breasts in the pot.
- Pour in the chicken broth, diced tomatoes, black beans, corn, and taco seasoning.
- Stir well to combine all ingredients.
- Bring the mixture to a boil, then reduce to a simmer.
- Cover the pot and let it simmer for about 20 minutes.
- After 20 minutes, remove the chicken breasts and shred them with two forks.
- Return the shredded chicken to the pot and stir.
- Simmer for an additional 5 minutes before serving.
