Description
A quick and budget-friendly chicken taco soup that’s 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 olive oil in a large pot over medium heat. Sauté the diced chicken until it is no longer pink, about 5–7 minutes. Remove chicken from the pot and set aside.
- In the same pot, add the chopped onion and bell pepper. Sauté for 3–4 minutes until the veggies are tender. Add the minced garlic and cook for an additional 30 seconds.
- Return the cooked chicken to the pot. Stir in the black beans, pinto beans, corn, diced tomatoes, diced tomatoes with green chilies, and taco seasoning. Pour in the chicken broth and mix well.
- Bring the mixture to a boil, then reduce heat to low. Let it simmer for 20–25 minutes.
- Season with salt and pepper to taste. Serve hot with optional toppings.
Notes
Leftovers can be stored in an airtight container for up to 3–4 days. For longer storage, freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican