Description
A warm, comforting chicken taco soup that combines the flavors of tender chicken, seasoned beans, and zesty tomatoes, perfect for busy weeknights.
Ingredients
- 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 the olive oil in a large pot over medium heat. Add the diced chicken and cook until no longer pink, about 5 to 7 minutes. Remove the chicken from the pot and set aside.
- In the same pot, add the chopped onion and bell pepper. Sauté until tender, about 3 to 4 minutes. Add the minced garlic and cook for an additional 30 seconds.
- Return the chicken to the pot. Add the black beans, pinto beans, corn, diced tomatoes, diced tomatoes with green chilies, and taco seasoning. Pour in the chicken broth and stir well.
- Bring to a boil, then reduce heat to low. Simmer for 20 to 25 minutes.
- Season with salt and pepper to taste. Serve with optional toppings.
Notes
Experiment with different beans and toppings to make this soup your own. It freezes well for easy meal prep.
