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- 1 pound boneless, skinless chicken breasts - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) kidney beans, rinsed and drained - 1 can (15 oz) corn, drained - 1 can (14.5 oz) diced tomatoes with green chilies You need chicken breasts for a rich base. Beans add protein and fiber. Corn gives a sweet crunch, while tomatoes bring acidity and flavor. - 1 packet taco seasoning (about 1 oz) - 4 cups chicken broth - 1 small onion, finely diced - 2 cloves garlic, minced - 1 red bell pepper, diced The taco seasoning gives the soup its signature taste. Chicken broth adds depth and warmth. Onions, garlic, and bell peppers add layers of flavor. - Diced avocado - Shredded cheese - Sour cream - Fresh cilantro - Tortilla chips Toppings let you customize each bowl. Avocado adds creaminess, cheese gives richness, and sour cream offers tang. Fresh cilantro brightens the dish, while chips provide crunch. {{ingredient_image_2}} 1. Cook the onions and bell pepper: Start with a large pot. Heat one tablespoon of olive oil over medium heat. Add one small, finely diced onion and one diced red bell pepper. Cook for about five minutes. Stir often until the onions turn clear and the peppers soften. 2. Adding garlic for flavor enhancement: Mince two cloves of garlic. Add the garlic to the pot. Sauté for one more minute. You want the garlic to smell good but not burn. 1. Incorporate taco seasoning: Grab one packet of taco seasoning. Sprinkle it over the cooked vegetables. Stir well to coat the veggies. This helps release all those great flavors. 2. Mix in chicken and canned items: Add one pound of boneless, skinless chicken breasts. Then, mix in one can of rinsed black beans, one can of rinsed kidney beans, one can of drained corn, and one can of diced tomatoes with green chilies. Pour in four cups of chicken broth. Stir everything well to blend the flavors. 1. Simmering the soup to cook chicken: Turn up the heat to bring the soup to a gentle boil. Once it starts bubbling, lower the heat. Cover the pot and let it simmer for 20 to 25 minutes. This cooks the chicken until it's tender. 2. Shredding chicken and final adjustments: Carefully take the cooked chicken out of the pot. Place it on a cutting board. Use two forks to shred it into small pieces. Return the shredded chicken to the pot and stir well. Taste the soup. Add salt and pepper as needed. If you like it spicy, add more taco seasoning or some crushed red pepper flakes. To make the best chicken taco soup, adjust the seasoning to fit your taste. Start with the recommended taco seasoning, but feel free to add more if you like it spicier. If you want extra heat, add crushed red pepper flakes or fresh jalapeños. These small changes can transform your soup into a dish that excites your palate. You can easily adapt this recipe to a pressure cooker or slow cooker. For a pressure cooker, cook on high for about 10 minutes. If using a slow cooker, let it cook on low for 6-8 hours. Both methods will give you tender chicken and rich flavors. To make this soup in advance, prepare it, then cool it completely. Store it in the fridge for up to three days or freeze it for later. The right toppings can elevate your chicken taco soup. Diced avocado adds creaminess, while shredded cheese gives a rich flavor. A dollop of sour cream adds a nice tang. Fresh cilantro brightens the taste and looks great on top. Pair the soup with crunchy tortilla chips or a fresh salad for a well-rounded meal. Enjoy customizing each bowl to your liking! Pro Tips Use Bone-In Chicken: For a richer flavor, consider using bone-in chicken thighs instead of breasts. They add depth to the soup and remain tender when cooked. Customize Your Spice Level: If you prefer a spicier soup, add diced jalapeños or a few dashes of hot sauce during the cooking process. Make It Ahead: This soup tastes even better the next day! Store leftovers in the fridge for easy reheating and enjoy the enhanced flavors. Add Fresh Herbs: Enhance the flavor by adding fresh herbs like cilantro or parsley just before serving for a burst of freshness. {{image_4}} You can easily switch up the meat in this soup. Using ground chicken or turkey works well. These options cook faster and add a different texture. If you want a meat-free meal, try plant-based proteins. Options like lentils or chickpeas provide great flavor. They also add protein and fiber. Experiment with different spice blends to enhance the taste. Smoked paprika or cumin can add depth. Feel free to add more vegetables too! Zucchini and corn pair nicely with the existing ingredients. You can also toss in bell peppers of different colors for a vibrant look. For a creamy texture, add cheese or cream. Cream cheese stirred in at the end gives a rich flavor. You can also make the soup more like chili. Add extra beans and reduce the broth. This change creates a hearty meal perfect for cooler nights. Store your chicken taco soup in an airtight container. This keeps it fresh and tasty. Leftovers can last in the fridge for about three to four days. Make sure to cool it down before putting it away. For long-term storage, freezing the soup is a great option. Use freezer-safe bags or containers. Remove as much air as you can to prevent freezer burn. Your soup can last in the freezer for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat it on the stove or microwave until hot. This helps keep the flavor and texture nice. Batch cooking this soup is smart for busy nights. Make a big pot and save some for later. Portion it into single servings for quick meals. You can easily grab a container from the fridge or freezer. This makes weeknight dinners a breeze and keeps meals fun and varied. Chicken taco soup lasts about 3 to 4 days in the fridge. Store it in an airtight container. Make sure to cool it down before sealing. If you want it to last longer, freeze it. In the freezer, it can last up to 3 months. Just remember to label the container with the date. Yes, you can use frozen chicken for this soup. Just add the frozen chicken directly to the pot. Increase the cooking time to ensure it cooks fully. After cooking, shred the chicken just like you would with fresh chicken. This method is great for quick meals. You can serve chicken taco soup with various sides. Here are some tasty options: - Tortilla chips for crunch - A fresh green salad for balance - Avocado slices for creaminess - Cornbread for a filling side - Mexican rice for added flavor These sides will complement the flavors and make your meal even more enjoyable. This chicken taco soup is simple and rewarding. You start with key ingredients like chicken, beans, and seasonings. Then, blend them perfectly and customize to your taste. Remember, you can swap ingredients or add heat to craft your ideal dish. Don't forget about storage tips for long-lasting leftovers. Overall, this soup is versatile, easy, and perfect for meal prep or a cozy dinner. Enjoy your cooking journey and make this dish your own!

Flavorful Chicken Taco Soup

A hearty and flavorful chicken taco soup packed with beans, corn, and spices.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 300 kcal

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • 1 can black beans, rinsed and drained (15 oz)
  • 1 can kidney beans, rinsed and drained (15 oz)
  • 1 can corn, drained (15 oz)
  • 1 can diced tomatoes with green chilies (14.5 oz)
  • 1 packet taco seasoning (about 1 oz)
  • 4 cups chicken broth
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • as desired optional toppings: diced avocado, shredded cheese, sour cream, fresh cilantro, tortilla chips

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the finely diced onion and diced red bell pepper. Sauté for about 5 minutes, stirring occasionally, until the onions are translucent and the peppers are softened. Add the minced garlic and continue to sauté for an additional minute until the garlic is fragrant.
  • Sprinkle the taco seasoning evenly over the sautéed vegetables. Stir well to ensure the spices coat the vegetables and release their flavors.
  • Add the chicken breasts, rinsed black beans, rinsed kidney beans, drained corn, diced tomatoes with green chilies, and the chicken broth to the pot. Stir everything together to combine all ingredients thoroughly.
  • Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and allow it to simmer for approximately 20-25 minutes, or until the chicken is fully cooked and tender.
  • Carefully remove the cooked chicken from the pot and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken back to the pot, stirring well to mix it with the other ingredients.
  • Taste the soup and season with salt and pepper according to your preference. For an extra kick, consider adding additional taco seasoning or a pinch of crushed red pepper flakes.
  • Ladle the hot chicken taco soup into bowls. Allow each person to customize their servings with their favorite toppings, such as diced avocado, a sprinkle of shredded cheese, a dollop of sour cream, or fresh cilantro. Serve alongside crunchy tortilla chips for a delightful contrast in texture.

Notes

Customize with your favorite toppings for added flavor.
Keyword chicken, easy, healthy, soup, taco