This chicken taco soup is a perfect blend of spices, tender chicken, and vibrant veggies, making it an ideal comfort food for any occasion. It’s hearty, nutritious, and incredibly easy to prepare, allowing you to enjoy a warm bowl of deliciousness in no time. Whether you’re looking for a quick weeknight dinner or a cozy meal for guests, this recipe will surely impress and satisfy everyone at the table.
Ingredients
– 1 pound shredded cooked chicken
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (15 oz) corn, drained
– 1 can (14.5 oz) diced tomatoes
– 1 packet taco seasoning
– 4 cups chicken broth
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 bell pepper, diced
– Fresh cilantro, for garnish
Servings and Cooking Time
This recipe serves 6 people. Preparation time is about 15 minutes, and cooking time is around 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 220 calories, 30g protein, 10g carbohydrates, 4g fiber, and 6g fat. This nutritional information is based on one serving for one person.
Step-by-Step Cooking Process
1. In a large pot, sauté the diced onion and bell pepper over medium heat until softened.
2. Add minced garlic and cook for another minute until fragrant.
3. Stir in the shredded chicken and taco seasoning, mixing well.
4. Pour in the chicken broth and bring to a gentle boil.
5. Add the canned tomatoes, black beans, and corn.
6. Reduce the heat and let it simmer for about 20 minutes.
7. Taste and adjust seasoning if necessary.
8. Serve hot in bowls, garnished with fresh cilantro.
9. Add avocado slices for extra creaminess if desired.
10. Enjoy your warm and hearty chicken taco soup!
Alternative Ingredients
You can substitute shredded chicken with ground turkey or beef for a different flavor. If you’re looking for a vegetarian option, use plant-based protein or beans as the main ingredient, and replace chicken broth with vegetable broth.
Serving and Pairings
This chicken taco soup pairs beautifully with tortilla chips, cornbread, or a side salad. You can also top it with cheese, sour cream, or avocado to enhance the flavors.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a pot over low heat until heated through. This soup can also be frozen for up to 3 months; just thaw in the refrigerator before reheating.
Cooking Mistakes
– Don’t skip the seasoning; it enhances the flavor.
– Avoid overcooking the vegetables; they should remain tender.
– Make sure to rinse canned beans to remove excess sodium.
– Adjust the spice level according to your preference.
– Use low-sodium broth to control salt levels.
Helpful Tips
– Use rotisserie chicken for a quick and easy option.
– Freeze individual portions for quick meals later.
– Experiment with different beans for varied textures.
– Garnish with lime wedges for a zesty kick.
FAQs
Can I make this soup in a slow cooker?
Yes, you can prepare this soup in a slow cooker by combining all ingredients and cooking on low for 6-8 hours or high for 3-4 hours.
Is chicken taco soup spicy?
The spiciness depends on the taco seasoning used. You can adjust it by using mild seasoning or adding fresh jalapeños.
Can I add more vegetables?
Absolutely! Feel free to add zucchini, carrots, or spinach for extra nutrition and flavor.
How long does it take to cook from scratch?
If you use uncooked chicken, it may take an additional 15-20 minutes to cook through, depending on the size of the pieces.
Can I use frozen chicken?
Yes, you can use frozen chicken; just ensure it’s fully cooked before adding it to the soup.
Conclusion
This chicken taco soup recipe is not only simple to prepare but also packed with flavors and nutrients. Perfect for family dinners or meal prep, it’s sure to become a favorite in your household. Enjoy a bowl of this hearty soup and savor every bite!
Chicken Taco Soup
Ingredients
- 1 pound shredded cooked chicken
- 1 can 15 oz black beans, drained and rinsed
- 1 can 15 oz corn, drained
- 1 can 14.5 oz diced tomatoes
- 1 packet taco seasoning
- 4 cups chicken broth
- 1 small onion diced
- 2 cloves garlic minced
- 1 bell pepper diced
- Fresh cilantro for garnish
Instructions
- In a large pot, sauté the diced onion and bell pepper over medium heat until softened.
- Add minced garlic and cook for another minute until fragrant.
- Stir in the shredded chicken and taco seasoning, mixing well.
- Pour in the chicken broth and bring to a gentle boil.
- Add the canned tomatoes, black beans, and corn.
- Reduce the heat and let it simmer for about 20 minutes.
- Taste and adjust seasoning if necessary.
- Serve hot in bowls, garnished with fresh cilantro.
- Add avocado slices for extra creaminess if desired.
- Enjoy your warm and hearty chicken taco soup!