Description
A hearty and comforting taco soup that warms you from the inside out, perfect for busy weeknights or weekend gatherings.
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 diced chicken, season with salt and pepper, and cook until no longer pink (5-7 minutes).
- Remove chicken and set aside. Sauté chopped onion and bell pepper in the same pot for 3-4 minutes until tender.
- Return chicken to the pot and stir in black beans, pinto beans, corn, diced tomatoes, and diced tomatoes with green chilies.
- Sprinkle taco seasoning mix and add chicken broth, mixing well.
- Bring to a boil, then reduce heat to low and let simmer for 20-25 minutes.
- Season with salt and pepper to taste before serving.
Notes
Consider blending half the soup for a creamier texture. Adjust seasonings to your liking.
