Description
Hearty chicken taco soup brings Mexican-inspired comfort to dinner tables with rich, zesty flavors dancing through each spoonful. Packed with tender chicken, robust spices, and colorful vegetables, this soup delivers a satisfying meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 2 lbs chicken breast, boneless and skinless
- 1 can (15 oz) black beans
- 1 can (15 oz) kidney beans
Vegetables and Aromatics:
- 1 large onion
- 2 bell peppers
- 3 cloves garlic
- 1 can (14.5 oz) diced tomatoes
- 1 can (4 oz) green chiles
Spices and Liquids:
- 2 tbsp taco seasoning
- 1 packet ranch seasoning mix
- 4 cups chicken broth
- 1 cup corn kernels
- 2 tbsp olive oil
- 1 lime, juiced
Optional Toppings:
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
- 1 avocado, sliced
- Tortilla chips for serving
Instructions
- Heat olive oil in a large pot over medium-high heat, then sauté diced onions, bell peppers, and minced garlic until vegetables become fragrant and slightly softened, approximately 4-5 minutes.
- Add whole chicken breasts to the pot, then sprinkle taco seasoning and ranch seasoning mix directly over the meat, ensuring even coverage.
- Pour chicken broth into the pot, stirring to combine seasonings and incorporate the liquid, creating a flavorful base for the soup.
- Incorporate diced tomatoes, green chiles, black beans, and kidney beans into the mixture, maintaining a steady medium heat.
- Cover the pot and allow the soup to simmer for 25-30 minutes, or until chicken breasts are completely cooked through and can be easily shredded.
- Remove chicken breasts from the soup and use two forks to shred the meat into bite-sized pieces, then return the shredded chicken back to the pot.
- Stir in corn kernels and fresh lime juice, letting the soup continue to simmer for an additional 5 minutes to meld flavors.
- Taste and adjust seasoning if needed, ensuring a balanced and robust flavor profile.
- Serve hot in bowls, topped with shredded cheddar cheese, a dollop of sour cream, chopped cilantro, sliced avocado, and crispy tortilla chips on the side.
Notes
- Use bone-in chicken thighs for richer, more tender meat that adds deeper flavor complexity to the soup.
- Swap out ranch and taco seasonings with homemade spice blends to control sodium and customize taste preferences.
- Drain and rinse canned beans thoroughly to reduce excess sodium and prevent potential digestive discomfort.
- For gluten-free version, verify seasoning mixes are certified gluten-free and replace traditional tortilla chips with corn-based alternatives.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 10 g
- Protein: 30 g
- Cholesterol: 75 mg